My creamy and crisp raspberry cheesecake croissants make
a brilliant slap-up breakfast
you can lay on for guests at the drop of a hat.
The first thing I'm going to do
is start off with the cheesecake filling.
500g of ricotta in a bowl.
If you don't want to use ricotta, use full-fat cream cheese.
Whatever you do, use full-fat,
because the low fat stuff has got loads of water in it,
so when you go to bake it, it just kind of...it just leaks.
All-butter croissants.
I'm just saying, if you're going to go all out, go all out.
Add four tablespoons of caster sugar
and two teaspoons of vanilla extract.
I love extract because you get that instant flavour
all out of a bottle, easy peasy.
It can last years in the cupboard
and save time scraping out vanilla pods.
This is the start of a good vanilla cheesecake.
But we don't want good,
we're here to impress, but quickly,
and for that I'm calling on the freezer.
Frozen raspberries,
I always have them in the freezer ready
for a cheesecake emergency.
Mix until that gorgeous raspberry pink pops through.
We're almost done,
but this recipe has a hidden time-saving bonus.
So you thought that we were going to make one breakfast.
No, we're going to make two,
and that is kind of one of the rules that I live by.
If I can make two meals out of one, I'll try.
We're going to make some overnight oats.
Simply scoop out half the mixture
and pop aside for later.
For now, cheesecake croissants.
One thing at a time.
Finish your cheesecake mix with two tablespoons of plain flour
and an egg.
Add that straight in. Ooh!
OK, so that's our cheesecake filling done.
So let's get our lovely, buttery croissants.
Just slit that right across, but not all the way through,
creating a little cup for our cheesecake.
So you've got to do this in a cupcake case
because... I'll show you.
Imagine trying to keep that upright.
It's just not going to happen. You need one of these.
I love, like, a full English on a Sunday,
but it's just too many pots and pans sometimes.
I just can't be bothered.
And this is just one tray, a bowl,
and I'll have breakfast sorted for tomorrow.
Today's couldn't be easier.
We're already on to filling.
# I want a little sugar
# In my bowl...
Don't get me wrong,
love jam and croissants,
but bake some cheesecake in it...
# Want a little sweetness down in my soul... #
..it's a bit out of this world.
We haven't even baked these
and look how impressive they look.
Like, even if no-one's coming over for the weekend,
now you want to invite them over, "Hey, do you want to come over?"
Bake for ten minutes -
just enough time to sort out
tomorrow's breakfast -
those overnight oats.
Grab that mixture you set aside earlier.
150ml of whole milk, and this just loosens it up.
Then, 150g of porridge oats.
Love making hot porridge in the morning,
but this is even faster, even quicker.
Tomorrow it will taste good,
but it'll taste even better the next day.
Breakfast two done, and that means a lie-in for me tomorrow.
Two best feelings in the world -
having children...
..and knowing that you're all over it.
We're looking for a wobble.
And they're wobbling and they're ready!
My quick, crispy and creamy rich raspberry croissants
are an effortless breakfast,
guaranteed to impress your guests.
Making something impressive does not have to take loads of time
and loads of effort.
Mm...
That flaky, yummy buttery croissant
and creamy cheesecake with that zingy raspberry.
Forget everyone else -
I'm impressed!
Going to go back in.