Upside Down Cheesecake

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Upside Down Cheesecake
This cheesecake makes a perfect breakfast or mid-week pudding. Quite simply some whipped cream cheese, fruit compote and topped with some passionfruit and pistachio Lizi’s Granola. Easy to make and twice as delicious!
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Course Dessert
Servings
People
Course Dessert
Servings
People
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium-sized bowl whip the cream cheese with a dessertspoon until it is a bit fluffier than it was. Sieve in the icing sugar and mix thoroughly.
  2. Divide the cream cheese mixture between two small ramekins or similar - tea cups look sweet. Smooth it out slightly and top it with a dessertspoon of fruit compote – homemade is good, but shop-bought compotes are excellent. Apricot works well. Spread the fruit out so all the cream cheese is covered.
  3. Cover with cling film and refrigerate until needed. Just before serving, sprinkle a handful of original granola over the top. Eat!
Recipe Notes

Buy the granola used in this recipe in our online shop

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