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Baked Breakfast Cheesecake

By River Cottage Everyday
I know the idea of cheesecake for breakfast sounds odd, but this simple recipe is a great way to start the day, especially if you serve it with some fresh berries or fruit compote. It is incredibly easy to throw…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 650 g of curd cheese, cream cheese or soft, very mild goat's cheese (preferably unsalted)
  • 75 g of unsalted butter, melted and cooled slightly
  • 3 tbsp of fine or medium oatmeal, semolina or wholemeal flour
  • 2 medium eggs, lightly beaten
  • 100 g of caster sugar
  • 2 oranges, finely grated for zest, plus 1tbsp of juice
  • 3 tbsp of raisins, (optional)
  • 1 jar of fruit compote or fresh fruit, to serve
  • 1 pot yoghurt or soured cream, (optional) to serve

Method

4 steps

  1. Step 1

    Generously butter a 23cm springform cake tin.

  2. Step 2

    Beat the cheese with a wooden spoon until smooth, then add the melted butter, oatmeal, semolina or flour, salt, sugar, eggs and orange zest and juice, and mix well (feel free to whiz the ingredients in a food processor). Fold in the raisins, if using.

  3. Step 3

    Spoon the mixture into the cake tin and place in an oven preheated to 170°C/Gas Mark 3. Bake for about 25 minutes, until just set, with a slight wobble in the centre.

  4. Step 4

    Serve hot, warm or at room temperature with some fresh fruit or fruit compote, and, if you like, yoghurt or soured cream.