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Granola-based Baked Cheesecake

Granola-based Baked Cheesecake

serves 2-4 | chill for 2 hours
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Calories
: 
680 kcal
Protein
: 
12.5g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Barley
  • Cereals containing gluten
  • Oats
  • Soya
  • Cashew nuts
  • Pecan Nuts
  • Pistachio nuts
  • Walnuts
  • Wheat
  • Nuts
  • Peanut
  • Macadamia Nuts
  • Almonds
  • Brazil nuts
  • Cereals containing gluten
  • Hazelnuts
  • Milk
  • May contain traces of allergens

A velvety texture and subtly sweet taste, this beautiful baked cheesecake has it all!

Serving amount

37.5 grams

Sugar

5 grams

Cornflour

110 grams

Creme Fraiche

(Contains: Milk)

100 grams

Cream Cheese

(Contains: Milk)

120 grams

Granola

(Contains: Barley, Cereals containing gluten, Oats May be present: Soya, Cashew nuts, Pecan Nuts, Pistachio nuts, Walnuts, Wheat, Nuts, Peanut, Macadamia Nuts, Almonds, Brazil nuts, Cereals containing gluten, Hazelnuts, Milk)

Not included in your delivery

2 tbsp

Butter

1 unit(s)

Egg

to taste

Water

Energy (kJ)2844 kJ
Energy (kcal)680 kcal
Fat40.5 g
of which saturates22.4 g
Carbohydrate65.4 g
of which sugars33.4 g
Dietary Fiber3.4 g
Protein12.5 g
Salt0.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Oven dish
•Baking Paper

Cooking Steps

Make the Base
1
  • Preheat your oven to 150°C/130°C fan/gas mark 2.
  • Bash the granola with a pot or rolling pin to make a finer crumb.
  • Place a pot over medium heat with 2 tbsp butter. 
  • Once melted remove the pot from the heat and stir through the bashed granola.
  • Press the crumbs in the bottom of a lined oven dish (approx 15x20cm) to form a smooth base. Chill in the fridge while you make the cheesecake filling.
Mix the Filling
2
  • In a bowl, combine the sugar and cream cheese.
  • Slowly add 1 egg and 5g cornflour. Mix well to avoid any lumps. Stir through the creme fraiche.
  • Pour the filling over the chilled granola base and pop onto a baking tray.
  • Add water to the base of the baking tray so it surrounds the oven dish (it should cover 1cm of the outside of the dish).
  • Bake the on the middle shelf of the oven until just firm when shaken, 40-45 mins.
Chill and Set
3
  • Remove the cheesecake from the oven and set aside to cool for 15 mins. 
  • Transfer the cooled cheesecake to the fridge and chill for 2 hrs.
  • Once set, remove the cheesecake from the oven dish. 
  • Slice into even pieces and serve.
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