Jingle Berry-Lemon Cheesecake Pots with Oat Crumb
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Jingle Berry-Lemon Cheesecake Pots with Oat Crumb

Jingle Berry-Lemon Cheesecake Pots with Oat Crumb

serves 4 or 8

2 people subscriptions will receive ingredients to make 4 pots and 4 people subscriptions will receive ingredients to make 8 pots. Pop your Christmas hat on and turn up the carols and get ready to devour this dessert. In one big scoop, dive into three layers of goodness: start with a sweet crumb, load up the citrusy cheesecake filling and then top with our mixed berry compote. And just like a Christmas tree, we couldn't forget the star right at the top; the crunchy oat crumb!

Tags:
Easy Prep
Allergens:
Gluten
•Sulphites
•Wheat
•Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½ packet

classic oat mix

(Contains Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1

lemon

1 packet

cream cheese

(Contains Milk;)

1 packet

light cooking cream

(Contains Milk;)

1 packet

mixed berry compote

(May be present: Milk. )

Not included in your delivery

70 g

butter

1 tbs

sugar

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Nutritional Values

Energy (kJ)2430 kJ
Fat41.5 g
of which saturates26.8 g
Carbohydrate42.7 g
of which sugars26 g
Protein7.7 g
Sodium378 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper

Instructions

1
1

• Preheat the oven to 220°C/200°C fan-forced. Weigh out 150g of classic oat mix. Zest lemon then cut into wedges. • Place the butter into a small bowl and microwave in 10 second bursts or until melted.

2
2

• In a medium bowl, place cream cheese and beat, using electric beaters until smooth, 1-2 minutes. • Add light cooking cream, white sugar, lemon zest and a good squeeze of lemon juice. Beat until well combined and smooth, 1-2 minutes. • Divide the cheesecake mixture evenly between 4 serving glasses or jars. Refrigerate for 6 hours or overnight.

3
3

• While the cheesecake is setting, add melted butter to the measured classic oat mix and stir to combine. Tip onto a lined oven tray and spread into a single layer. • Bake until golden, 8-10 minutes. Set aside to cool then break apart the crumb. Store in an airtight container.

TIP: Keep the crumb slightly clumped together on the tray, if it's spread too thin it can burn!

4
4

• When the cheesecake pots have set and you are ready to serve, top with some mixed berry compote and oat crumb. Enjoy!