Tropical Rice Crispy Cheesecake Squares

For most of us our taste in desserts has evolved from our childhood days. I really don’t recall my mother ever making the classic rice krispie treats — you know the one — chewy, crunchy, marshmallowy! Since she was someone who loved to bake and cook, desserts were the ‘norm’. My dad loved meat, potatoes and sweets, which was all fine being a hard working farmer. It all balanced out, but for us kids, inheriting that love of sweets hasn’t always been a good thing. Nevertheless, like I mentioned, our tastes do evolve.

Quite a few years back, I made a version of rice krispie bars which were called ‘sinless snack bars’. They not only used rice krispies and marshmallows but some more ‘healthy’ ingredients such as flax and pumpkin seeds along with some dried cranberries.

We all know, it wouldn’t be summer without having cheesecake so I’m thinking why not incorporate these two favorites into one. Then take it just a step further and top it with a tropical flavor. I think, this version bridges the gap between a nostalgic childhood treat to an adult indulgence. You be the judge!

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Tropical Rice Crispy Cheesecakes
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Servings
Ingredients
Rice Krispie Base
Cheesecake
Guava Glaze/ Pistachios
Course dessert
Cuisine American
Servings
Ingredients
Rice Krispie Base
Cheesecake
Guava Glaze/ Pistachios
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rice Krispie Base
  1. Line a 9 X 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly butter foil & a wooden spoon. In a large bowl, combine rice krispies, flax flakes, pumpkin seeds,flax seeds & salt. In a large pot, melt butter; add marshmallows & stir with wooden spoon until marshmallows have completely melted. Stir in vanilla then add rice krispie mixture & QUICKLY combine well.
  2. Transfer mixture to the prepared pan; press into an even layer while warm. Let sit at room temperature for about 20 minutes until firm. MAKE GUAVA GLAZE AT THIS TIME then continue with cheesecake layer.
Cheesecake
  1. In a microwave-safe bowl, combine gelatin with 2 Tbsp water; set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed with a hand mixer until completely smooth, about 1 minute. Scrape down the sides of bowl. Add sour cream, sugar, lemon juice & vanilla. Beat until smooth, about 1 minute.
  2. Microwave the gelatin in 10 second increments, stirring as needed, until it dissolves, 30-50 seconds. Pour the gelatin into cream cheese mixture; beat on medium-high speed until incorporated, about 30 seconds.
  3. Pour the cream cheese mixture over the cooled rice krispie layer. Spread out evenly with an offset spatula. Spoon small amounts of guava glaze to be swirled in a random pattern onto cheesecake batter. With the tip of a knife, swirl glaze to form a pretty pattern. Sprinkle with chopped pistachio nuts.
  4. Wrap the pan loosely with plastic wrap & refrigerate for at least 3 hours or overnight until set. Remove from refrigerator & cut into squares.
Guava Glaze
  1. In a small saucepan, combine guava paste & water. Place over low heat only until warm to the touch. Transfer the mixture to a food processor & pulse until smooth. Stir in fresh lemon juice.
Recipe Notes
  • Don't hesitate to make these in any shape you choose.

Oatmeal/Flax Batter Bread

Yeast batter bread  is like the bridge between muffin-like quick breads and full grown yeast breads that require kneading. Like the name implies, this bread is a batter because it has a higher ratio of liquid in it than a traditional Artisan style yeast bread. Any batter bread you make still requires a rising time, but the dough is too soft to be handled so no kneading is required. The batter is vigorously beaten either by hand or with an electric mixer to develop the gluten. When it leaves the sides of the bowl and is shiny and smooth, your batter has been beaten long enough.

The pan you use to bake it in is entirely up to you. If you want individual rolls just use a muffin tin otherwise coffee cans, tube pans, loaf pans or whatever strikes your fancy.

Batter breads come together very quickly making them a convenient and easy way to enjoy a fresh bread. Although best eaten the day they are baked, they are equally good toasted or slightly warmed in the microwave. I found that they make a good ‘fill in’ if we are short of regular bread and I haven’t got time to run to the store.


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Oatmeal/Flax Batter Bread

Votes: 0
Rating: 0
You:
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Course Brunch, Lunch
Cuisine American, German

Servings


Ingredients

Course Brunch, Lunch
Cuisine American, German

Servings


Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!


Instructions
  1. In a mixer bowl, dissolve yeast in water. In another bowl combine oatmeal, flax seeds, flour & salt. To dissolved yeast, add honey, shortening & 1/2 of the combined dry mixture.

  2. Beat 2 minutes on medium speed on mixer or 300 strokes by hand. Scrape sides & bottom of bowl frequently. With spoon, blend in remaining dry mixture until smooth. Cover. allow to rise in a warm place until double in size, about 30 minutes.

  3. Stir down batter beating about 25 strokes. Spread batter evenly in chosen pans. Batter will be sticky. Smooth out top if you wish. Allow to rise until batter reaches about 1-inch from top of pan, about 35 minutes.

  4. Bake at 375 F. about 35 minutes or until golden brown. Tap top of loaf, it should sound hollow. Place on cooling rack, brush with butter. Do not place in direct draft. Cool before slicing.


Recipe Notes
  • The rising time is crucial to the success of batter breads. The dough is delicate and can collapse very easily if allowed to rise too long. Generally their baked shape is more squat then rounded.