It looks so pink and it looks so sweet. And it is! But not because of any refined sugars, for this healthy cheesecake is all natural and sugar-free. There is only sweetness from the fruits, and a bit of honey in the crust.
This cheesecake definitely is my new favourite breakfast! It is so delicious, so healthy, so luxurious! I mean, cake for breakfast, really? It’s just amazing.
And the great thing is that it doesn’t require any fancy ingredients, comes together in about fifteen minutes and you can easily make a batch that will last you from Monday to Friday. (Unless you start eating the cake on other moments too, like me. Then it will be gone a lot sooner!)
So, what are you waiting for, get those groceries and start baking!
Note: the cake is based on the dairy product “quark”, which is a common ingredient in the Netherlands and other northern European countries. (See the Wikipedia page here) If you live in a country where you can’t find quark, I suggest you use Greek yogurt instead. And feel free to experiment with other dairy products, of course!
Healthy Cheesecake (for breakfast)
makes six generous servings or four huge breakfast portions that will get you through the entire morning
- 800 grams of Quark
- 200 grams of (frozen) berries, I used raspberries in this batch, but you can just as well try blueberries, (chopped) strawberries, blackberries or any mixture of those.
- 12 sheets of gelatine (or 18 grams of gelatine powder)
- 140 grams of quick rolled oats
- 60 grams of oat flour
- 30 grams of butter
- 4 tablespoons of honey
- Preheat the oven to 175⁰ C (convection).
- Mix the rolled oats, flour, butter and honey in a mixing bowl. Use your hands to create a nice, crumbly texture.
- Line a springform tin with greaseproof paper and spread the oat-mix along the bottom. Gently press to make it a firm crust.
- Bake the crust for about ten minutes.
- While the crust is baking, assemble the rest of the cake. Scoop the quark into a large mixing bowl and set aside.
- Fill a soup bowl with cold water and put the sheets of gelatine in it to soak. Set aside.
- In a small saucepan, heat up the berries till they are just beginning to bubble. Turn the heat down low.
- Squeeze the surplus water from the gelatine. Now gently add the sheets to the hot berries, sheet by sheet, stirring all the while.
- When all the gelatine is completely dissolved, add the berries to the quark and mix thoroughly.
- By now, the crust will probably be finished and cooled down a bit already. If so, add the quark mixture to the crust. Shake a bit horizontally to distribute evenly.
- Cover the cake with cling-film and put in the fridge to set.
- After about three hours (or overnight) the cake will be ready to slice and eat.