Granola and Cereal Crust Cheesecake

granola cheesecakeIngredients for 3 small tarts (6 inch / 15 cm diameter)

For the tart layer:

1/2 cup spelt cornflakes / Cereals

1/2 cup puffed rice flakes

1/2 cup thick oatmeal

2 tsp. full sesame seeds

1/2 cup chopped walnuts

1/4 cup walnut oil

1/4 cup Agave syrup

 

For the cheese layer:

150 g sour cream

1 cup goat yogurt

1/4 cup Agave syrup

1 Organic egg

Method:

1. Chop the cornflakes into a bowl. Add the rice flakes , sesame and oatmeal, and stir.

2. Chop the walnuts too, and add to the bowl.

3. Pour the oil and the syrup over the walnuts. At this stage the mixture begins to become very sticky, so you can work with your hands. Blend well until all the ingredients come together.

4. Place 1/3 of the quantity in a small tart bowl (6 inch / 15 cm diameter). Cover the bottom and sides evenly. You can use the bottom of a glass to crush as much as possible.

5. In a new bowl, mix the sour cream with the yogurt, syrup and the egg into a smooth mixture.

6. Pour 1/3 of the batter over the granola bottom to the top. Divide the batter between the remaining 2 tarts.

7. Bake at 340F  (170C) for 30-35 minutes, or until the edges are golden.

8. Remove from oven and set aside to cool completely.

9. When the cake has cooled, you can decorate with berries, strawberries, cherries, cinnamon or cocoa, and refrigerate for at least two hours.

*Serve cold.

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