Baked breakfast cheesecake
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 a 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. If using salted goat’s cheese, don’t add salt to the recipe.
Generously butter a 23cm springform cake tin.
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.
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.
Serve hot, warm or at room temperature with some fresh fruit or fruit compote, and, if you like, yoghurt or soured cream.
- 650g curd cheese or cream cheese, or soft, very mild goat’s cheese (preferably unsalted)
- 75g unsalted butter, melted and cooled slightly
- 3 tablespoons fine or medium oatmeal, semolina or wholemeal flour
- A good pinch of sea salt
- 100g caster sugar
- 2 medium eggs, lightly beaten
- Finely grated zest of 2 small oranges, plus 1 tablespoon juice
- 3 tablespoons raisins (optional)
- Fresh fruit or fruit compote
- Yoghurt or soured cream (optional)
This recipe is taken from...
If you like this recipe, you might like the following course...
One Day Cookery Course
Master new kitchen skills in the most idyllic of settings, with a day of interactive learning on the River Cottage One Day Cookery Course.