Quick Baked Breakfast Cheesecake

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.

A Baked Lemon Cheesecake

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Apologies first – I’ve been MIA for weeks. My brain got stuck and I couldn’t remember how to make words come out in the proper order. I think I’ve got a handle on things again though and, if nothing else, I’m so proud of this culinary creation that I really wanted to share it with you. I hope you’ll give it a go, it’s very easy. And you are more than welcome to make it in a springform tin before serving it up on a pretty plate – I just know that I’d make a mess if I tried it. I’ve learned to embrace my rustic presentation…

Firstly, stick the oven on at 170C and then blitz 200g almonds, 120 g butter, 100g ground flaxseed and a bit of stevia if you like. Squidge the mixture into your tin and bake for 20 minutes. Then let it cool for a bit.

In a large mixing bowl beat a couple of eggs with the zest of two lemons and granulated stevia equivalent to 150g sugar. Then beat in 600g cream cheese the juice of one lemon and a couple of tablespoons of double cream.

Spoon your cream cheese mixture onto your base and bake for 40 minutes. Let it cool while you go and sit in the sunshine with a nice cup of tea. When you can’t bear waiting any longer sprinkle your cheesecake with fresh berries. Instagram it, tag me and try not to get it down your front.