Cro-Cakes
Turn our croissants into a raspberry cheesecake (cro-cake) with this berry easy recipe!
Ingredients
6 Bakers Delight Croissants
250g ricotta cheese
2 tbsp caster sugar
1 tsp vanilla extract
150g fresh or frozen raspberries
2 tbsp plain flour
1 free-range egg
Method
STEP 1
Preheat the oven to 180°C
STEP 2
Put the ricotta in a bowl and whisk gently, then add the sugar, flour, egg and vanilla and mix well. Add the raspberries and stir gently
STEP 3
Cut each croissant horizontally, but not all the way through. Open each croissant up and fit them inside the cavities of a muffin tray to make a cup
STEP 4
Fill each croissant with the ricotta mixture
STEP 5
Bake in the oven for 10-12 minutes – there should be a gentle wobble in the centre of the mixture in each croissant when they’re ready
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