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
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