Breakfast Cheesecake

Start your day with a delightful twist on traditional cheesecake! This Breakfast Cheesecake is a light, nutritious, and indulgent treat that’s packed with protein and flavor, making it the perfect way to satisfy your morning cravings. With a smooth, creamy base made from cottage cheese, Greek yogurt, and a hint of maple syrup, this cheesecake is both delicious and filling. Topped with fresh raspberries, extra Greek yogurt, and a drizzle of maple syrup, it’s the ideal combination of sweet, tangy, and satisfying. Enjoy it as a healthy breakfast, snack, or even a guilt-free dessert.

Why You’ll Love This Recipe

This Breakfast Cheesecake is the perfect balance of indulgence and nutrition. The creamy texture and rich flavor of cottage cheese and Greek yogurt create the ideal cheesecake base that’s lighter than traditional versions but still incredibly satisfying. The maple syrup adds a touch of sweetness without overwhelming the flavor, making it a great option for those who want to start their day with a healthier treat. The addition of fresh raspberries and extra yogurt on top not only enhances the taste but also adds a burst of color and nutrients. This recipe is quick to prepare, requires minimal ingredients, and is versatile enough to be enjoyed by anyone looking for a wholesome, protein-packed breakfast.

Ingredients

For the Cheesecake:

• Cottage cheese
• Nonfat plain Greek yogurt
• Maple syrup
• Large egg
• Food-grade lemon oil or vanilla extract

Toppings:

• Raspberries
• Additional Greek yogurt
• Maple syrup

Variations

If you want to switch things up, there are plenty of ways to customize this Breakfast Cheesecake. For a fruitier flavor, try topping it with fresh berries like strawberries, blueberries, or blackberries. You could even make a berry compote by simmering your choice of berries with a little maple syrup or honey to create a syrupy topping. If you’re a fan of spices, a sprinkle of cinnamon or nutmeg on top can give it a cozy feel. For added crunch, consider topping your cheesecake with granola or nuts like chopped almonds, walnuts, or pecans. You can also make this cheesecake even creamier by using flavored Greek yogurt, such as vanilla or strawberry.

How to Make the Recipe

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C). Grease a small pie dish or individual ramekins with cooking spray or a light coating of butter.

Step 2: Mix the cheesecake base

In a medium-sized mixing bowl, combine the cottage cheese, Greek yogurt, maple syrup, egg, and food-grade lemon oil or vanilla extract. Using a hand blender or a food processor, blend the mixture until smooth and creamy. This will create a thick, cheesecake-like batter.

Step 3: Pour into the dish

Pour the cheesecake mixture into the prepared pie dish or ramekins. Smooth the top with a spatula to ensure an even layer.

Step 4: Bake

Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheesecake is set and slightly golden around the edges. The center should still have a little jiggle, similar to the texture of a custard.

Step 5: Cool and refrigerate

Allow the cheesecake to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours, or overnight, for best results.

Step 6: Top and serve

Once chilled, top the cheesecake with fresh raspberries, a dollop of additional Greek yogurt, and a drizzle of maple syrup for extra sweetness. Serve immediately and enjoy your delicious breakfast cheesecake!

Tips for Making the Recipe

• For an extra smooth texture, blend the cottage cheese and yogurt mixture thoroughly to eliminate any lumps.
• If you prefer a sweeter cheesecake, add a bit more maple syrup to the batter or adjust the toppings to taste.
• Make sure to let the cheesecake cool completely before refrigerating. This helps the texture set properly.
• For a more decadent flavor, you can add a teaspoon of almond extract to the cheesecake mixture for a nutty undertone.
• If you don’t have lemon oil, vanilla extract works just as well to provide flavor.

How to Serve

This Breakfast Cheesecake can be served as a main breakfast dish or a healthy dessert option. It pairs wonderfully with a hot cup of coffee or tea. For a more filling meal, consider serving it alongside scrambled eggs, avocado toast, or a handful of mixed nuts for added protein and healthy fats. If you’re preparing this cheesecake for a special occasion, it can easily be transformed into an elegant brunch option by serving it with additional toppings like granola, fresh mint leaves, or a light dusting of powdered sugar.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It will continue to set as it chills, becoming firmer in texture over time.

Freezing

While it’s not ideal to freeze the cheesecake once it has been topped with fresh berries, you can freeze the unbaked batter. Pour the cheesecake mixture into an airtight container and freeze it before baking. When you’re ready to bake, simply thaw the batter in the fridge overnight and bake according to the recipe instructions.

Reheating

To reheat a slice of cheesecake, place it in the microwave for 20-30 seconds. If you prefer it chilled, simply enjoy it straight from the fridge.

FAQs

1. Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used, but Greek yogurt gives the cheesecake a thicker and creamier texture. If you use regular yogurt, you may need to strain it to remove excess moisture.

2. Can I substitute the cottage cheese?

Cottage cheese provides the perfect texture for this cheesecake. However, you could substitute it with ricotta cheese if needed, though the flavor and texture will differ slightly.

3. Can I make this recipe without eggs?

Yes, if you prefer an eggless version, you can omit the egg and instead add 1-2 tablespoons of cornstarch to help bind the mixture together.

4. Can I use flavored yogurt instead of plain Greek yogurt?

Flavored Greek yogurt works well in this recipe, especially if you want to enhance the sweetness or flavor profile. Just keep in mind that it will alter the taste of the cheesecake.

5. How can I make the cheesecake sweeter?

If you like your cheesecake sweeter, you can add a bit more maple syrup, or top it with extra honey or agave nectar.

6. Can I use fresh lemon juice instead of lemon oil?

Yes, fresh lemon juice can be used in place of lemon oil. Use about 1 teaspoon of fresh lemon juice for a similar citrus flavor.

7. How long does it take to make this Breakfast Cheesecake?

From start to finish, this cheesecake takes about 35-40 minutes to prepare and bake, plus at least 2 hours of chilling time in the refrigerator.

8. Can I double the recipe to make more servings?

Yes, you can double the ingredients to make a larger batch, just make sure to use a larger baking dish and adjust the baking time if necessary.

9. Can I add other toppings?

Absolutely! Feel free to top your cheesecake with other fruits like blueberries, strawberries, or banana slices. Granola, chopped nuts, or even a sprinkle of cinnamon would also be great additions.

10. Can I eat this cheesecake warm?

While it’s best served chilled, you can eat it warm if you prefer. Just note that the texture will be slightly different when served warm.

Conclusion

This Breakfast Cheesecake is a deliciously unique way to enjoy cheesecake first thing in the morning. With its creamy, protein-packed base and refreshing toppings, it offers a guilt-free indulgence that can be customized to your taste. Whether you’re enjoying it as a light breakfast, snack, or dessert, this recipe is sure to become a favorite in your morning routine. Simple to prepare, nutrient-dense, and incredibly tasty, it’s the perfect way to start your day on a sweet and satisfying note.

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