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Lancewood Easy Breakfast Cheesecakes
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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 2.5ml 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.

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