Shopping list
6 croissants (to bake off)
250 grams ricotta
1 teaspoon vanilla extract
150 grams of raspberries
2 tablespoons flour
1 free-range organic egg
optional:
extra raspberries
powdered sugar
For Dad, on Father's Day we make croissants filled with raspberry cheesecake, because cheesecake is daddy's favorite cake :)) This way you can eat the croissants for breakfast or in the afternoon, as a sweet treat with a cup of strong coffee. With or without icing sugar and extra raspberries. Anyway, make it something special for Dad!
How to make raspberry cheesecake croissants
Place the ricotta in a large mixing bowl, get the hand mixer.
Beat the ricotta with sugar and vanilla, until smooth.
Aslo beat the egg and the flour into the ricotta mixture.
Stir the fresh of frozen rasberries gently into the mixture.
Stir the rasberries not into mush but until they just marble the ricotta, set the bowl in the fridge
Preheat the oven to 200°C / 180°C Fan
Grease the baking tin.
Cut open the croissants.
Get the filling from the fridge.
Press the croissants into the baking tin and shape holes in the bread
Fill the holes with the cheesecake filling.
Bake the croissants cooked in 12- 15 minutes.
Let cool in the tin for a short while.
Then place the croissants on a wire rack.
Sprinkle some icing sugar over the raspberry cheesecake croissants.
For dad we place some extra raspberry mush on top!
We wish you and your Dad a very happy Father's Day!