Easy 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 2.5 ml 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.
Made With This Product(s)
