This is a fantastic way to utilise any left-over baked croissants by simply adding value with a unique and delicious twist – how can anyone resist a buttery croissant filled with creamy baked cheesecake and toasty crumble?
Baked Cheesecake Filling
- 300g Anchor Cream Cheese
- 70g castor sugar
- 2g vanilla paste
- 1 egg
- 15g corn flour
- 30g lemon juice
Soften the cream cheese in the microwave until soft.
Beat the cream cheese, cream, sugar and vanilla until smooth.
Whisk the eggs and corn flour together and add to the cream cheese mixture.
Add the lemon juice.
Place the mixture into a piping bag until ready to use.
- 150g Mainland Salted Butter
- 90g caster sugar
- 150g plain flour
- 20g flaked almonds
- 20g rolled oats
Rub the butter into the dry ingredients to form a crumble texture.
Cut a slit in the top of each baked croissant.
Dip each croissant into sugar syrup and then roll in the crumble to cover.
Open the slit and place blueberries into this – then fill with the baked cheesecake filling.
Place onto a baking tray and bake at 170°C for approximately 15 minutes.
Once baked, dust with icing sugar and serve warm or cold.