Serves 8-12 • Prep time 40 minutes • Cooling time 2 hours
You will need
500g cream cheese
¾ cup sugar
2 eggs
1 ½ tablespoons cornflour
1 ½ tablespoons flour (use a gluten-free option if you prefer)
2 teaspoons lemon juice
½ teaspoon vanilla essence
¼ cup (57g) butter
1 cup (250ml) sour cream
Topping:
¾ cup Sallys Cranberry Granola
1 ½ Tbsp honey (or maple syrup)
Method
Beat the cream cheese then add the sugar. Then add the eggs and blend well.
Fold in the cornflour, flour, lemon juice and vanilla essence.
Melt the butter, then add it to the mixture along with the sour cream.
Beat the mixture until smooth.
Pour the mixture into a lined layer pan and bake at 165⁰C for 40 minutes.
After 40 minutes, turn off the heat and allow the cake to stand in the oven for 2 hours.
Remove from the oven and let it cool in the pan.
Turn out the cake after it has cooled and refrigerate until well chilled.
Topping:
In a saucepan, add the granola and honey together and mix well.
Let the honey infuse with the granola and sizzle for 2 minutes while you stir.
Let the topping cool slightly and then pour it over the top of the cheesecake.