Nadiya Hussain served up delicious raspberry and vanilla cheesecake croissants with creamy ricotta cheese and overnight oats on Nadiya’s Time to Eat.
The ingredients are: 250g ricotta (or soft full-fat cream cheese), 2 tbsp caster sugar (or vanilla sugar, if you have any), 1 tsp vanilla extract (optional), 150g fresh or frozen raspberries, 2 tbsp plain flour, 1 free-range egg and 6 all-butter croissants.
See recipes by Nadiya in her book titled: Time to Eat: Delicious meals for busy lives
Related Posts
Nadiya Hussain avocado toast with radish ceviche recipe
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Nadiya Hussain peanut butter and jam traybake with pancake batter and and raspberries recipe on Nadiya’s Time to Eat
Nadiya Hussain back-to-front baked cheesecake with honey salted caramel sauce recipe
Nadiya Hussain butterscotch cheesecake bars with coconut and speculoos biscuits recipe on Nadiya’s Everyday Baking
Nadiya Hussain jam layer flapjacks with porridge oats, raspberry jam and chocolate recipe on Nadiya’s Everyday Baking
Nadiya Hussain lemon drizzle swirls with almond dough, cardamom and vanilla cream cheese frosting recipe on Nadiya’s Fast Flavours
Nadiya Hussain red velvet cake with cream cheese frosting, vanilla, fresh strawberries and chocolate recipe on Nadiya’s Fast Flavours
Nadiya Hussain savoury French toast with turmeric and garlic recipe on Nadiya’s Time to Eat
Nadiya Hussain sweet potato and goats cheese tart with watercress pesto recipe on Nadiya’s Time to Eat