Creamy granola ideal for tasty cheesecake crust

CREAMY, rich granola. Crumble it up and use it as a cheesecake crust or top it with milk for breakfast.

Store in an airtight container at room temperature for up to three weeks.

You can also freeze the mixture for up to three weeks. Cherry cheesecake granola Makes 3½- 4 cups Ingredients 1 quantity dry granola mix of your choice 1 tablespoon melted butter 90g cream cheese (full fat or light, not fat free) 50g white sugar 1 teaspoon lemon juice 1 egg white, lightly beaten 1 teaspoon wheat bran ¼ teaspoon almond extract (optional) ½ teaspoon natural vanilla essence (extract) ¼ teaspoon salt 40g cup dried cherries 45g chopped or slivered almonds Method 1. Preheat the oven to 170°C. Line a baking tray with baking paper. Add the dry granola mix to a bowl and set aside. 2. Combine the melted butter, cream cheese, sugar, lemon juice, lightly beaten egg white, wheat bran, almond extract, vanilla, and salt. 3. Pour the wet mixture over the dry mixture. Use a spatula or wooden spoon to fold together until evenly coated throughout. 4. Pour the mixture evenly onto the prepared baking tray, taking care that the layer is not too thin around the edges. Bake in the preheated oven for 15-20 minutes. 5. Remove from the oven, add the almonds, and bake for a further 10-15 minutes, or until lightly browned. Check often to prevent burning. 6. Remove the granola from the oven. Leave to cool for at least 10 minutes before removing from the tray. 7. Allow to cool completely, then stir in the dried cherries. Break the granola into chunks, and store in an airtight container.