This blueberry cheesecake croissant bake recipe is buttery, sweet and decadent. The flavours of the bold compote and tart cheesecake filling make for a lovely dish that sings. Not to forget the flakiness of the croissants and the crunchiness of the almonds, bringing balance and texture to it all. This bake is so versatile; perfect for breakfast, teatime or dessert. You will fall in love with this dish, so make sure to share the love with family and friends. This recipe serves 6 people.
WHAT YOU CAN GET FROM US:
- 250g full fat crème cheese
- 2 fresh lemons, zested
- 1 teaspoon lemon juice
- 2 tablespoons of double cream yoghurt
- 2 handfuls of fresh blueberries
- 1 and 1/2 cups of blueberries, frozen
- 6 plain croissants, sliced
- 1 handful of flaked almonds
WHAT YOU MAY ALREADY HAVE:
- 1/2 a cup of water
- 1/2 a cup of sugar
- 250g smooth, full fat cottage cheese
- 1 teaspoon of vanilla essence
- 1/4 cup castor sugar
- Begin by preheating the oven to 190°C. Then, in a mixing bowl combine the cheesecake filling ingredients; cream cheese, cottage cheese, yoghurt, vanilla essence, sugar, lemon zest and lemon juice, and stir to combine, until smooth. Chill the mixture in the fridge for 20-30 minutes.
- Next, make the blueberry compote by reducing the frozen blueberries, sugar and water in a
- small saucepan over high heat. When reduced, blend them using a stick blender until it has a smooth consistency. Then, also chill this mixture in the fridge until cool.
- After this take the croissants, slice them open and arrange the bottom halves in a large baking dish. Then, remove both the cheesecake filling and blueberry compote from the fridge, and swirl a tablespoon or two of compote into the cheesecake filling. Scoop and spread the blueberry cheesecake filling over the sliced croissant bottom halves.
- Then, place the tops of the croissants back and arrange the croissant snugly in the baking dish. Add more blueberry cheesecake filling, compote and fresh blueberries in between the croissants, and top with flaked almonds.
- Finally, place the dish into the oven and bake for 10-12 minutes until crispy. Once baked, remove the dish and let it cool slightly for a few minutes, and dust with icing sugar
- Serve and serve.
You can garnish your dish with more fresh blueberries, this can add some freshness to this recipe if needed. You can also keep your blueberry compote chunky if you like some texture to yours. Nothing goes better with this than a lovely cuppa.
That is how to make this blueberry cheesecake croissant bake recipe from the comfort of your home.
Recipe by Anina Meyer