Equipment List:

• 15cm cake tin
• Baking parchment
• Food processor
• Small saucepan
• Mixing bowl
• Spatula

Serving Suggestions: Serve this delightful cheesecake with a drizzle of honey or a dollop of whipped cream on top for extra indulgence. A few fresh mint leaves can add a touch of color and a refreshing flavor contrast.

Tips:

• Ensure your cream cheese is at room temperature before mixing to avoid lumps.
• For a vegan version, use plant-based cream cheese and butter, and substitute the buttermilk with a plant-based yogurt or cream.

Variations:

• Try using different types of granola, like cinnamon or pumpkin spice, for a seasonal twist.
• Substitute blueberries with raspberries or mixed berries for a different berry experience.

FAQs:

1. Can I make this cheesecake gluten-free?
   Yes, simply use a gluten-free granola to make this cheesecake suitable for those avoiding gluten.
2. How long will this cheesecake keep?
   It can be stored in the refrigerator for up to 3 days. Ensure it is covered to keep it fresh.
3. Can I freeze this cheesecake?
   Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and freeze for up to a month. Defrost in the refrigerator overnight before serving.
4. Is it necessary to use a food processor for the granola?
   While a food processor gives the best texture for the base, you can also use a rolling pin to crush the granola inside a sealed bag if you don’t have a processor.

This cheesecake is a testament to the beauty of blending simple ingredients to create something spectacularly delicious and visually appealing, perfect for any gathering or a quiet dessert at home.