Don't chuck croissants past their best. Use them in this cheesecake instead!
500 g croissants, torn up
300 g butter
500 g plain yoghurt
500 g ricotta
60 g plain flour
180 g caster sugar
Set the oven to 180C.
Tear up the croissants by hand or using a stick blender. Melt the butter and mix with the croissants.
Prepare the cake tin – rub butter around the inside and coat with a fine layer of flour.
Split the eggs and whisk the whites until they form stiff peaks. Put the whites in the fridge.
Put the 3 yolks into a bowl with the sugar and mix.
Add the yoghurt and ricotta to the mix. Combine and then stir in the 60g of flour.
When everything is combined gently fold in the egg whites.
Put the cheesecake mix into the tin and cook for 45 minutes.
The cheesecake should be light golden in colour with a firm texture.
Leave to cool and serve cold.