Lemon-Berry Cheesecake Pots
with Oat Crumb Top | Serves 4
Enjoy!
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.
Ingredients
1 packet
classic oat mix
(Contains Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
lemon
2 packet
cream cheese
(Contains Milk;)
1 packet
longlife 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
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, weigh 150g of classic oat mix. (Keep the rest for another use!). • 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, beat cream cheese using electric beaters until smooth, 1-2 mins. • Add thickened cream, lemon zest, a good squeeze of lemon juice and the sugar. Beat until well combined and smooth, 1-2 mins. • Divide cheesecake mixture evenly between 4 serving glasses or jars. Refrigerate for 6 hours or overnight.
• While cheesecake is setting, add melted butter to the measured classic oat mix and stir to combine. Transfer to a lined oven tray and spread out into a single layer. • Bake until golden, 8-10 mins. Set aside to cool, then break apart the crumb. Store in an airtight container.
• Just before serving, top cheesecake pots with some mixed berry compote and oat crumb.