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