Baked Breakfast Cheesecake
By River Cottage Everyday
Published on 16 May 2022
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 together as there’s no biscuit base and you can get it on the table in little more than half an hour.
Besides making a luxurious weekend breakfast or brunch, it is also a delicious pudding. Until recently, I thickened the cheese mixture with a little semolina or flour, but I tried using oatmeal instead and the result was so successful that I now usually do it this way. If using salted goat’s cheese, don’t add salt to the recipe.Time and servings
30 minsTotal time
10Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 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
Step 1
Generously butter a 23cm springform cake tin.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.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.Step 4
Serve hot, warm or at room temperature with some fresh fruit or fruit compote, and, if you like, yoghurt or soured cream.