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British Recipes

Aussie Xmas Lemon & Berry Cheesecake Pots

Aussie Xmas Lemon & Berry Cheesecake Pots

Aussie Xmas Lemon & Berry Cheesecake Pots

with Oat Crumb

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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

The quantities provided above are averages only.

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 4 people

½ packet

classic oat mix

(Contains: Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanuts, 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

(Contains: Milk;)

1 tbs

sugar

Nutritional Values

Energy (kJ)2433 kJ

Fat41.5 g

of which saturates26.9 g

Carbohydrate42.7 g

of which sugars26 g

Protein7.7 g

Sodium378 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Kitchen Shears

•Baking Tray

•Baking Paper

Cooking Steps

1

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

2

• To a medium bowl, add the cream cheese and beat, using electric beaters until smooth, 1-2 minutes. Add the light thickened 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. Refrigerate for 6 hours or overnight.

3

• While the cheesecake is setting, add the melted butter to the 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: Crumb can burn quickly, so don't spread the crumb too far apart on the tray!

4

• To serve, top the lemon cheesecake pots with the mixed berry compote and oat crumb. • Store any remaining oat crumb in an airtight container. Enjoy!

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