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FUTURELIFE®️ Crunch Granola Bars Berry Cheesecake

FUTURELIFE®️ Crunch Granola Bars Berry Cheesecake

INGREDIENTS:

1 box FUTURELIFE®️ Crunch Granola Bars - Real Berries

1 cup Blueberries

1 cup Strawberries, halved

1 tsp Vanilla Essence

1 TBSP Sugar

Pinch Lemon Zest

1 Lemon

1 cup Heavy/whipping cream

1 cup Milk

1 cup Butter

4 TBSP Water

1 cup Plain cream cheese

 

METHOD:

Tart Base:

  1. Preheat the oven to 180°C.
  2. Crush the box of Granola Bars until you get a powder-like consistency with bits in it. (Use a high-speed blender if you have one)
  3. Add cup of butter to the crushed Granola Bars and mix in with your hands to form a dough, then add your cup of milk to the dough and keep mixing until the dough softens.
  4. Add a thick layer of the dough to a greased tart pan and spread evenly across the pan.
  5. Cover the dough with a sheet of baking paper and add a cup of rice over the paper to act as a baking weight.
  6. Bake in preheated oven at 180°C for 15 minutes.
  7. After the first 15 minutes, remove the baking paper and rice weight and bake again for 5 more minutes to make the base a little crusty, then remove and set aside to cool.

 

Berry Filling:

  1. In a mixing bowl, add heavy cream and whisk into soft peaks, then set aside.
  2. In a separate mixing bowl, add plain cream cheese and whisk until soft, then add sugar, lemon zest, vanilla essence and continue to mix.
  3. Once combined, add the whipped cream and mix together, then set aside.

Berry Compote:

  1. Add 4 TBSP water to a pan and set on low heat.
  2. Add blueberries, a squeeze of lemon and a tablespoon of sugar and mix over low heat for 5 minutes.
  3. Add halved strawberries and keep mixing over low heat for 5 more minutes.
  4. Set aside to cool down.

Assemble:

  1. Spread half of the cream mixture on to the cooled tart base.
  2. Add half of the berry compote, spreading evenly across the cream.
  3. Add the rest of the cream mixture over the berries to cover them, then add the remaining berry compote over the top.
  4. Refrigerate for 4 hours before serving.

Recipe & Pictures Credits: @dvdmahlalela

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