The taste and texture of this cheesecake will seem unusual to you, but still very tasty. It’s all about an unusual cake, which instead a traditional cookie is made from a mixture of viscous marshmallows and crispy popped rice from breakfast cereals. Crunchy top the cake is covered with a silky cream cheese cheesecake with sour cream and gelatin, and the whole dessert freezes in the refrigerator. Cut the finished cheesecake into small squares that are convenient will be served at the holiday, and decorate in a Christmas style, putting on each serving cap of Santa Claus from fresh strawberries with отделкой из сырного крема. 
Time: 3 час. 25 minutes Difficulty: easy Quantity: 25 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cheesecake
- 3 tbsp. l (45 gr.) Butter
- 150 gr. mini marshmallow (roughly packed 1 Art.)
- 2 tsp honey
- 1 tsp natural vanilla extract
- 4 tbsp. crispy popped rice (breakfast cereals)
- 1 sachet 7 gr. flavored gelatin powder
- 2 packs of 220 gr. cream cheese cream room temperature
- 1 tbsp. sour cream
- 1 tbsp. powdered sugar
- 1 tbsp. l freshly squeezed lemon juice
- 25 medium strawberries, peeled
Cream
- 2 tbsp. l (30 gr.) Butter, room temperature
- 2 tbsp. l cream cheese, room temperature
- 0.5 tbsp. powdered sugar
- 1/4 tsp vanilla extract
- Special equipment: pastry bag or ziplock plastic bag
Recipes with similar ingredients: butter, marshmallows, honey, vanilla extract, air rice, gelatin, cottage cheese, sour cream, icing sugar, lemon juice, strawberries
Recipe preparation:
- Cover a square shape with a 22 cm side with foil so that it is 5 cm. hanging from two opposite sides. Slightly sprinkle foil and a wooden spoon with a cooking spray.
- Cook the cheesecake: In a medium-sized saucepan on Melt the butter over moderate heat. Add marshmallow, honey, 0.5 tsp vanilla and a pinch of salt and mix with a wooden spoon until marshmallow does not completely melt, 4-5 minutes. Add crispy rice and mix. Transfer the mixture to the prepared form and press evenly until it has cooled. Leave to solidify at room temperature for about 20 minutes.
- Mix gelatin with 2 tbsp. l water in a small bowl for microwave and set aside for about 5 minutes. With a mixer, whisk the cream cheese until smooth. consistency, approximately 1 minute. Scrape the cheese off the sides of the bowl. Add sour cream, sugar, lemon juice, the remaining 0.5 tsp. vanilla and a pinch of salt and beat at a moderately high speed until homogeneous consistency of approximately 1 minute.
- Microwave gelatin at 10 second intervals, stirring as needed until it dissolves, 30-50 seconds. Pour gelatin into the cheese mixture, and beat on moderately. high speed for 30 seconds.
- Put the cheese mixture on a chilled crispy layer of cheesecake and evenly distribute with a pastry spatula or table knife. Wrap the mold with plastic wrap and refrigerate, until the cheesecake hardens for about 2 hours or overnight.
- For cream: in a medium-sized bowl, whisk manually butter and cream cheese. Add sugar and vanilla and beat to a homogeneous consistency.
- Slice the cheesecake into twenty-five squares measuring 4.5 cm. Transfer the cream into a pastry bag or plastic bag with ziplock. Cut a hole with a diameter of 0.5 cm in the corner. Put it on each square a circle of cream with a diameter equal to the size of the base strawberries. Put a strawberry slice down on each circle of cream, pressing lightly so that the cream rises around the bottom of the strawberries and looked like the base of a Santa hat. At the tip of each strawberry drop a ball of cream so that it looks like a pompom.
