Crunch Nutrition Exeter: Mini breakfast cheesecake

 

Mini breakfast cheesecake

Cheesecake for breakfast, what would be more decadent?

I suppose you could have cheesecake for breakfast, although it probably wouldn’t set you up for the day in the best ways. Having said that there are quite a few good elements about cheesecake such as lots of protein and calcium for example.

This is what I wanted to build on, I wanted something high in protein that wasn’t meat or eggs so I fell back on yoghurt but I didn’t want something cold from the fridge and I wanted some bite. I had thought of making a baked cheesecake at the weekend, or more precisely a “Käsekuchen” like my German uncle used to make, but never got round to it (I will another time though!).

Then I was wondering what I was going to have for breakfast the next day and I had this idea of turning what would be a potentially boring yoghurt bowl into a cheesecake. And so I quickly hurried to the kitchen during the ad break of Cruft (one day I will have a present that barks, I will!!) and set off to experiment. I swear that it is how long it took to make…

I suppose these aren’t exactly standard baked cheesecakes but they aren’t far off. My kids loved them even though they aren’t too sweet, they are very portable so if you have to dash to the office they are ideal, and they are packed with nutrition with 10.6g protein and 92mg calcium per cheesecake – I would typically have two for my breakfast.

You might be shocked to see that my recipe involves bog-standard sugar but look at the quantities: that’s 6 tsp. altogether, so 1 tsp. per cheesecake. Ok a bit more if you count the sugar in the vanilla bean paste, so let’s go with 1.5 tsp. That’s 1.4 Belvita biscuits (and who eats 1.4 Belvita biscuits?!), or 1/4  Activia yoghurt, or a bit more than 1/2 tbsp. jam…

Ingredients:

  • 500g Greek yoghurt
  • 2 medium eggs
  • 2 level tbsp. of sugar
  • 1 tbsp. vanilla bean paste
  • 2 tbsp. coconut flour
  • 6 raspberries if you feel so inclined…

Method:

Place the yoghurt in a large bowl making sure to drain off any liquid beforehand. Beat in the eggs then add the sugar, vanilla and coconut flour and mix well.

Divide into 6 muffin cases, add a little raspberry if you want to, feel free to add other berries.

Bake in a preheated oven for 25min at 150°C and leave it to cool before eating.

They probably would work well for a light dessert as well or an afternoon snack. I’m not sure they would freeze terribly well though so do eat them up!

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