Lucky Charms Cheesecake

Ingredients:

• 1 cup whole milk
• 220g Lucky Charms breakfast cereal (about 4 cups) + extra for garnish
• 4 tablespoons unsalted butter, cut into pieces
• 140 gr. marshmallow
• 2 bags of 7 g. powdered gelatin
• 2 packages of 220g cream cheese at room temperature
• 1 cup powdered sugar
• 0.5 cup sour cream
• Juice of half a lemon
• 1 tbsp vanilla extract
• 170 g white chocolate, chopped
• 6 tablespoons heavy cream
• 1 drop lemon yellow gel food coloring
• 1 drop sky blue gel food coloring
• 1 drop deep pink gel food coloring
• Whipped cream for decoration

Preparation:

1. In a medium bowl, pour 1 cup of milk over the cereal and let it sit until the milk infuses with the cereal flavor, about 30 minutes. Strain the milk and discard the cereal. Set the milk aside.
2. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from heat and stir in the remaining 3 cups of marshmallows, coating them completely.
3. Transfer the mixture into a 22cm springform pan and let it set completely at room temperature, about 30 minutes.
4. In a small microwave-safe bowl, combine the gelatin with 1/4 cup water and set aside to soften, about 5 minutes. In a large bowl, beat the cream cheese with the powdered sugar, sour cream, lemon juice, and vanilla extract with a mixer on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl and add the cereal-flavored milk. Continue beating on low speed until fully incorporated, about 1 minute.
5. Microwave the gelatin, stirring as needed, until dissolved, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed for about 30 seconds. Spread the cream cheese filling over the cereal crust, smoothing the top if necessary. Refrigerate until completely set, at least 4 hours or overnight.
6. Divide the white chocolate evenly between three small bowls. Heat the cream in a small saucepan until just simmering. Pour 2 tablespoons of the cream into a small bowl and tint it with yellow food coloring, then pour it over the chocolate in one bowl. Tint another 2 tablespoons of cream with blue food coloring in the same way and pour it over the chocolate in another bowl. Tint the remaining 2 tablespoons of cream with pink food coloring and pour it into the final bowl of chocolate. Let all three bowls of chocolate sit for 5 minutes to allow the chocolate to melt, then stir until the color of each ganache is uniform.
7. Open the pan to remove the cheesecake. Drizzle with alternating colored chocolate around the edge. Sprinkle the cheesecake with cereal inside the chocolate rim. Pipe whipped cream inside the cereal circle and top the whipped cream with marshmallows from a box of Lucky Charms cereal.