Peanut Butter and Blueberry Cheesecake

Recently, I was invited to take part in a competition run by Kellogg’s to create a recipe using the new All-Bran Fibre Toppers cereal. I was most happy to oblige, given that the winning recipe creator gets sent to the BlogHer conference in New York! For disclosure purposes, I’d like to add that I was sent free product for participating in this competition.

I decided to go with a cheesecake idea, using the Fibre Toppers in the crust. Here’s the recipe:

You will need:

135g All-Bran Fibre Toppers Cereal

100g Copha

2 Tablespoons of smooth peanut butter

A 26cm cheesecake dish (mine has a push-out base)

1/4 cup of boiled water with 3 teaspoons of gelatine dissolved into it

1 teaspoon of vanilla paste

1/4 cup of sugar

2x250g blocks of light cream cheese

150g of blueberries (fresh or frozen)

Non-stick cooking spray

Method:

Melt the copha and peanut butter over a low heat until copha is melted into a liquid. You can do this in a saucepan, the microwave or if you’re like me, the Thermomix.

Add this mixture in a bowl with the Fibre Toppers cereal, and gently mix until all the cereal is coated in the liquid.

Spray the cake tray with non-stick cooking oil.

Spread mixture into cake tray, pressing it up against the sides and ensuring there are no holes in the bottom. Leave in fridge to set. This should take about an hour.

Next up is the filling.

Put blueberries and half the sugar into a saucepan with a tablespoon of water. Cook on a low heat until berries are softened and the juices form a syrup.

Next, place this mixture into a bowl and add the cream cheese, remaining sugar, vanilla paste and gelatine dissolved in water. Fold the ingredients in together.

Pour this mixture into the pie crust you’ve made.

Leave to set for at least an hour, but the longer the better.

If you’d like to, pop a few blueberries on top for decoration.

Enjoy!

Other Reading:

Cranberry Crackles Recipe

Chocolate Bark Recipe

Interview With a Rice Farmer’s Wife and Giveaway