Introduction
Turn our croissants into a raspberry cheesecake (cro-cake) with this berry easy recipe!
Ingredients
Method
1
Preheat the oven to 180°C
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
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
4
Fill each croissant with the ricotta mixture
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
