Description
This Breakfast Cheesecake is a light and delicious morning treat combining creamy cottage cheese, Greek yogurt, and a touch of maple syrup. Baked to perfection and topped with fresh raspberries, more yogurt, and maple syrup, this recipe offers a protein-packed, flavorful start to your day with a smooth, slightly sweet texture.
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecakes.
- Blend Ingredients: In a blender, combine the cottage cheese, Greek yogurt, maple syrup, egg, and lemon oil or vanilla extract. Blend until the mixture is completely smooth to ensure a creamy texture.
- Divide Batter: Evenly pour the blended batter between two ramekins, ensuring equal distribution for uniform baking.
- Bake: Place the ramekins in the oven and bake for 15 minutes, or until the centers are just firm to the touch, indicating perfect doneness.
- Cool: Remove the ramekins from the oven and allow them to cool at room temperature. Then refrigerate the cheesecakes until they are fully chilled, helping to set their structure and enhance flavor.
- Add Toppings and Serve: Before serving, top each cheesecake with additional Greek yogurt, fresh raspberries, and a drizzle of maple syrup for added sweetness and visual appeal.
Notes
- Make sure to blend until the batter is completely smooth for the best creamy texture.
- Using food-grade lemon oil adds a fresh citrus flavor but vanilla extract is a great alternative.
- Chilling before serving improves texture and flavor.
- Ramekins should be oven-safe and of roughly equal size for even cooking.
- Store leftovers covered in the refrigerator and consume within 2 days for freshness.
