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.

I trialed this over Easter, the recipe is from My teenagers didn't find it sweet enough but I've got used to it now, I think it's just that you initially are expecting a pudding taste.


650g curd cheese or cream cheese

75g unsalted butter, melted and cooled slightly

3 tablespoons fine or medium oatmeal, 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)

To serve

Fresh fruit or fruit compote

Yoghurt or soured cream (optional)


  1. Generously butter a 23cm springform cake tin.
  2. Beat the cheese with a wooden spoon until smooth, then add the melted butter, oatmeal or flour, salt, sugar, eggs and orange zest and juice, and mix well (feel free to whiz the ingredients in a food processor).
  3. Fold in the raisins, if using.
  4. 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.

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