Name: Lemon Cheesecake Pots with Biscuit Crumb & Passionfruit Lemon Sauce | Serves 4
Total time: 8 h
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Sweet Crumb Mix; 2 packet Cream; 1 packet Passionfruit Lemon Sauce; 1 Lemon; 1 packet Caster Sugar

HelloFresh

Recipes

Lemon Cheesecake Pots

with Biscuit Crumb & Passionfruit Lemon Sauce | Serves 4

Get up to $175 off

Tags:

Easy

Allergens:

Milk

•Eggs

•Sulphites

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 Time15 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Sweet Crumb Mix

2 packet

Cream

(Contains: Milk; )

1 packet

Passionfruit Lemon Sauce

(Contains: Milk, Eggs, Sulphites; May be present: Fish, Eggs, Soy, Milk, Sesame. )

Lemon

1 packet

Caster Sugar

(May be present: Soy, Milk, Sesame, Wheat, Gluten, Walnut, Brazil nut, Macadamia, Peanuts, Almond, Hazelnut, Pine nut, Cashew, Pistachio, Pecan. )

Nutrition Values

Calories1340 kcal

Energy (kJ)5620 kJ

Fat90.2 g

of which saturates59.7 g

Carbohydrate131 g

of which sugars128 g

Dietary Fibre0.9 g

Protein6.4 g

Sodium143 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.

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 medium heat. Cook 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 measured sweet crumb mix, stirring, until combined. • Divide crumb mixture between 4 serving glasses or jars. Using the back of a spoon, evenly spread crumb mixture pressing down to compress.

• Using a spoon, gently fold lemon juice into cream mixture until combined. • Evenly pour lemon cream mixture over crumb base. Refrigerate for 6 hours to overnight.

• When the lemon cheesecake pots have set and you are ready to serve, top with the passionfruit lemon sauce. Enjoy!