I know, I know! This blog has more cheesecake entries than a village fete. Except that village fete cakes would be pristinely presented, beautifully bedecked with seasonal home-grown edible flowers and chocolate shavings; and delicately dished up on cut glass. And mine are generally served up in an old earthenware dish that my mother bought as part of a set in Spain over 20 years ago (packed to survive the journey home in sanitary towels) and, by the time they make it to the table, are decorated with a finger dipped dent.
I digress. Would you like a very quick and easy recipe that can be on the breakfast table in under half an hour? Giving you time to brew some coffee, box up a packed lunch or two and stick a load of laundry in? Or even time to jump in the shower? There’s probably not enough time to dry your hair as well though. Just sayin’
Throw 300g cream cheese, 4 eggs, 1 tablespoon Truvia and some vanilla in a large bowl and blend. Cover the base of an ovenproof dish with berries
(or whatever fruit floats your boat) and top with your cream cheese mixture.
Bake at 180c for around 20 minutes. Check before you serve that it’s not too runny in the middle by prodding (were you wondering about that finger dent? Mystery solved). Then spoon as slowly as you can into your mouth while reflecting that if more people’s days started with such sweetly fluffy pink and white breakfasts there would surely be a lot more sunshiny smiles on drizzly grey mornings.