Lemon Cheesecake Pots

Name: Lemon Cheesecake Pots with Biscuit Crumb & Passionfruit Lemon Sauce | Serves 4+
Total time: 15 min
Yield: 2
Cuisine: Modern
Ingredients: butter; ½ packet caster sugar; 1 lemon; 2 bottle cream; 1 packet Passionfruit Lemon Sauce; 1 packet Sweet Crumb Mix

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:

Milk

•Eggs

•Gluten

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

½ packet

caster sugar

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

lemon

2 bottle

cream

(Contains: Milk; )

1 packet

Passionfruit Lemon Sauce

(Contains: Milk, Eggs; )

1 packet

Sweet Crumb Mix

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

Not included in your delivery

butter

(Contains: Milk; )

Nutrition Values

/ per serving

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

Preheat the oven to 180°C/160°C fan-forced. Cut the butter into small cubes. In a medium bowl, add the plain flour, brown sugar and butter. Using finger tips, rub the butter into the flour and sugar, until resembling fine breadcrumbs. Tip onto a lined oven tray and spread into a single layer. Bake until golden, 8-10 minutes. Set aside to cool on the tray.

Measure 100g caster sugar. 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 a boil. Set aside to cool for 15 minutes.

Divide the crumb mixture between 4 serving glasses or jars. Using the back of a spoon, evenly spread the crumb mixture pressing down to compress. Using a wooden spoon, gently fold the lemon juice into the cream mixture until combined. Evenly pour the lemon cream mixture over the crumb mixture. Refrigerate for 6 hours or overnight.