Description
This Breakfast Cheesecake is a light and protein-packed morning treat made with cottage cheese, Greek yogurt, and a hint of maple syrup. Baked to creamy perfection, it offers a delightful alternative to traditional cheesecake with a fresh topping of raspberries and a drizzle of maple syrup, perfect for a nutritious and satisfying breakfast.
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 (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Blend Ingredients: In a blender, add cottage cheese, Greek yogurt, maple syrup, egg, and lemon oil or vanilla extract. Blend the mixture until it becomes smooth and creamy, ensuring a consistent texture for the cheesecake.
- Divide Batter: Pour the blended batter evenly into two ramekins to ensure even cooking and portion control.
- Bake Cheesecakes: Place the ramekins in the preheated oven and bake for 15 minutes, or until the center is just firm to the touch, signaling the cheesecake is set.
- Cool and Chill: Remove the ramekins from the oven and allow them to cool at room temperature, then refrigerate to chill thoroughly for better flavor and texture.
- Add Toppings and Serve: Before serving, top each cheesecake with a spoonful of Greek yogurt, fresh raspberries, and a drizzle of maple syrup for added sweetness and visual appeal.
Notes
- Using food-grade lemon oil or vanilla extract adds a subtle flavor; choose based on preference.
- Ensure the cottage cheese is well blended to avoid a grainy texture in the cheesecake.
- Chilling improves the cheesecake’s texture and flavor.
- You can substitute raspberries with other fresh berries like blueberries or strawberries.
- This recipe is perfect for a quick, high-protein breakfast or snack.
