Lemon-Berry Cheesecake Pots

Name: Lemon-Berry Cheesecake Pots with Oat Crumb Top | Serves 4
Total time: 6 h 15 min
Yield: 2
Cuisine: British
Ingredients: ½ packet classic oat mix; 1 lemon; 70 g butter; 2 packet cream cheese; 1 packet thickened cream; 1 tbs sugar; 1 packet mixed berry compote

with Oat Crumb Top | Serves 4

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Creamy and fruity, these cheesecake pots are sure to be a crowd-pleaser! In one big scoop, dive into three layers of goodness: start with the citrusy cheesecake filling and then our mixed berry compote. And wait, we couldn't forget the star of the show; the crunchy oat crumb.

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 Time6 hours 15 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.)

lemon

2 packet

cream cheese

(Contains: Milk;)

1 packet

thickened 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)2206 kJ

Fat35.5 g

of which saturates22.1 g

Carbohydrate42.9 g

of which sugars25.8 g

Protein7.5 g

Sodium313 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

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

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

TIP: If you don't have electric beaters, use a metal hand whisk!

• While the cheesecake is setting, add melted butter to 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!