Diane Henderiks’ Strawberry Cheesecake
Ingredients:
- 1 3/4 cup Love Crunch cereal
- 1/2 cup Smart Bran cereal
- 1 tbsp. dark cocoa powder
- 1/3 cup butter, melted
- 1/2 cup greek yogurt, strawberry
- 4 oz. farmers cheese, room temperature
- 8 oz. low fat cream cheese
- 1/2 cup sugar
- 1 1/2 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground ginger
- 2 tbps. whole wheat flour
- 2 cups pureed fresh strawberries
- 1 cup Love Crunch cereal
- 12 fresh strawberries
- fresh mint sprigs
Directions:
- Preheat oven to 350°
- Combine cereals and cocoa in blender, process until blended to fine crumbs. Reserve 1/4 cup of crumbs.
- Return reserved 1/4 cup of crumbs to blender and grind to fine powder. Set aside for garnish when cake is completed.
- Make the crust: Combine first 4 ingredients in a large bowl. Press into bottom of 9” springform or cake pan and set aside.
- Make the cake: Combine yogurt, farmer’s cheese and cream cheese in a large bowl. With electric mixer, completely beat in sugar. Beat in vanilla, spices and flour. Stir in pureed strawberries. Pour into pan.
- Bake for about 1½ hours or until toothpick inserted in center comes out clean.
- Remove from oven and let stand 30 minutes.
- Cover and refrigerate at least 6 hours before serving.
- Dust entire top of cake with reserved finely ground cereal and sprinkle Love Crunch cereal around the edges.
- Fan sliced strawberries in center of cake and place whole strawberry in the middle. Garnish with whole and sliced strawberries and mint sprigs
- Enjoy! Serves 12
