Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Register Log In
Lancewood Breakfast Cheesecakes
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
4

Share this Recipe

Lancewood Breakfast Cheesecakes

Ingredients

Crust:

500 ml cornflakes , very finely crushed
75 g butter , melted
15 ml castor sugar

Filling:

250 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
125 ml LANCEWOOD® Double Cream Plain Yoghurt
15 ml orange juice
15 ml soft brown sugar
1 vanilla pod , seeds of half a pod or 2.5ml vanilla essence

Apricot compote:

100 g turkish apricots , soaked overnight in orange juice
80 ml orange juice
1 orange(s) , zest only
125 ml water
80 ml soft brown sugar
2 cardamom pods

Method

Crust:
Mix crushed cornflakes, butter and castor sugar. Press firmly into four 10cm loose bottomed tartlet pans. Refrigerate until needed.

Filling:
Beat cottage cheese and yoghurt. Add orange juice, brown sugar and vanilla seeds and mix. Refrigerate until needed.

Apricot compote:
Place all ingredients in small saucepan and bring to boil. Simmer over low heat until thick syrup forms. Remove cardamom pods and cool.

To assemble:
Remove cornflake crust carefully from pans and place on serving plates. Spoon in filling. Spoon apricot compote over just before serving.

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}