How do you feel about cheesecake for breakfast? Sounds ridiculous, extravagant and unhealthy, right? Well, not with this recipe. This breakfast cheesecake is actually just a very healthy start of the day. And utterly delicious as well!
First of all, some non-breakfast related news. As of this week, I have finally gotten an instagram account. So for all of you who are active as well, you can find me at @purecottongrass
And you can see my most recent uploads on the right hand side of the blog.
Second, I think I have fixed the problem with my comment system. If all is right, now everyone should be able to place comments. In case any of you still experience trouble with it, please let me know!
Now, on to the breakfast cake, shall we?
Cheesecake is usually a food for parties. But why not make breakfast into a little party of its own? It is definitely the perfect way to start your day off happy. And with a healthy “cake”, you don’t have to feel guilty at all. Instead, this cheesecake will actually provide you with a solid breakfast to kick-start your day. Let the breakfast party begin!
Top with the Seasons
In the pictures I have used some frozen strawberries to top the cheesecake. Which made it an extra special treat. But the great thing about this cheesecake is that you can top it with an array of fruits. So let yourself be inspired by the seasons and take whatever fruit is available at the moment. Berries are perfect of course (you can use frozen ones during winter), but when rhubarb comes available again this month, that might be worth a try as well. And then in a while, when apricots, raspberries and cherries come into season again, you can just vary as much as you want!
Breakfast Cheesecake (serves one)
What you will need:
- 4 – 5 tablespoons of rolled oats
- 1 tablespoon of wholegrain meal (I like to use rye)
- A pinch of salt
- ¼ teaspoon of cinnamon
- 1 tablespoon of vegetable oil
- 1 tablespoon of maple syrup (honey would work as well)
- Some yoghurt, about 5 tablespoons
- Fruits for topping
- Preheat the oven to 200° C
- Mix all the dry ingredients together in a small mixing bowl.
- Add the oil and maple syrup, mix well so that you get a slightly crumbly mixture.
- Transfer the mixture to a single-portion sized baking tray. I used one of 11 x 11 cm.
- Put in the oven for about five to ten minutes. You don’t want to really bake it, it is just to let the oil and maple syrup get heated to make it a nice solid thing.
- Take it out of the oven and let cool completely. (You can turn the oven off now)
- When cooled, add a layer of yoghurt. If you will use frozen fruits for topping, add them now as well so they can thaw overnight.
- Cover the baking tray and leave in the fridge overnight.
- The next morning you can just take out your cake and start your festive breakfast.