Lemon Cheesecake Pots

Name: Lemon Cheesecake Pots with Biscuit Crumb & Passionfruit Lemon Sauce | Serves 4+
Total time: 8 h
Yield: 2
Cuisine: Modern
Ingredients: ½ packet caster sugar; ¾ packet Sweet Crumb Mix; 1 lemon; 2 bottle cream; 50 g butter; 1 packet Passionfruit Lemon Sauce

with Biscuit Crumb & Passionfruit Lemon Sauce | Serves 4+

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Creamy and fruity, these lemon cheesecake pots are sure to be a crowd-pleaser! Assemble three layers of goodness: start with a sweet crumb, load up the citrusy cheesecake filling, then top with our lemon passionfruit sauce.

Allergens:

Gluten

•Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total8 hours

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

½ packet

caster sugar

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Cashew, Pistachio, Almond, Walnut. )

¾ packet

Sweet Crumb Mix

(Contains: Gluten; May be present: Milk, Peanuts, Sesame, Soy, Eggs, Tree Nuts. )

lemon

2 bottle

cream

(Contains: Milk; )

1 packet

Passionfruit Lemon Sauce

(Contains: Milk, Eggs; )

Not included in your delivery

50 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)3710 kJ

Fat62.6 g

of which saturates37.4 g

Carbohydrate74.4 g

of which sugars54.9 g

Protein5.8 g

Sodium266 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

Cooking Steps

Measure 100g caster sugar. Measure 150g sweet crumb mix. Zest the lemon to get a generous pinch, then juice (you should get about 3 tbs). Heat a medium saucepan over a medium heat. Add the longlife cream, measured caster sugar and lemon zest and cook, stirring, until it comes to the boil. Set aside to cool for 15 minutes.

In a medium heatproof bowl, place the butter and melt in a microwave. Add the sweet crumb mix, stirring, until combined. Divide the crumb mix between 4 serving glasses or jars. Using the back of a spoon, evenly spread the crumb mix pressing down to compress.

Using a spoon, fold the lemon juice into the cream mixture until combined. Evenly pour the lemon cream mixture over the crumb mix. Refrigerate for 6 hours or overnight.