Description
This Breakfast Cheesecake is a light and creamy morning treat combining the protein-packed goodness of cottage cheese and Greek yogurt with the natural sweetness of maple syrup and a hint of lemon or vanilla flavor. Baked until just set and served chilled with fresh raspberries, it makes a delicious and nutritious start to your day.
Ingredients
Scale
Main Ingredients
- 1 cup cottage cheese
- ¼ cup nonfat plain Greek yogurt
- 2 tablespoons maple syrup
- 1 large egg
- 4 drops food-grade lemon oil or vanilla extract
Toppings
- Raspberries
- Additional Greek yogurt
- Maple syrup
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare it for baking the cheesecake.
- Blend Ingredients: In a blender, combine the cottage cheese, Greek yogurt, maple syrup, egg, and lemon oil or vanilla extract. Blend these until you achieve a smooth and creamy batter without lumps.
- Divide Batter: Evenly pour the blended cheesecake batter into two ramekins to ensure consistent baking.
- Bake: Place the ramekins in the preheated oven and bake for 15 minutes, or until the center is just firm to the touch, indicating it’s cooked through but still creamy.
- Cool and Chill: Remove the ramekins from the oven and allow them to cool to room temperature. Then, refrigerate them until fully chilled, enhancing the texture and flavor.
- Add Toppings and Serve: Before serving, top each cheesecake with a dollop of Greek yogurt, fresh raspberries, and a light drizzle of maple syrup for a perfect balance of sweetness and tartness.
Notes
- This recipe serves 2, making it perfect for a shared breakfast or meal prep for two mornings.
- If you don’t have food-grade lemon oil, vanilla extract is an excellent substitute for flavor.
- Make sure not to overbake; the cheesecake should be slightly jiggly in the center when taken out as it will firm up during chilling.
- For a dairy-free version, you can try substituting with plant-based yogurt and a suitable egg replacement, though texture will vary.
