Most of us consider cheesecake something to enjoy after a meal, not first thing in the morning, but this Baked Breakfast Cheesecake from Hugh Fearnley-Whittingstall's River Cottage Every Day is full of breakfasty ingredients such as orange juice, oats, eggs, and jam, making it entirely morning-friendly.
This simple, forgiving recipe can be tackled even if you still have a bit of sleep in your eyes—it's merely a matter of buttering a pan, mixing the ingredients and baking. Less than half an hour later you have a lovely, lightly sweet, soft cheesecake that's ready to be sliced and served with a bit of jam or fruit compote and a dollop of sour cream.
Of course, this cheesecake doesn't have to be relegated to the breakfast table. It can easily go from day to evening when dressed up with whipped cream instead of yogurt and a dusting of confectioners' sugar.
As always with our Cook the Book feature, we have five (5) copies of River Cottage Every Day to give away this week.
Adapted from River Cottage Every Day by Hugh Fearnley-Whittingstall. Copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc. Available wherever books are sold. All Rights Reserved.
Cook the Book: Baked Breakfast Cheesecake
About This Recipe
|Active time:||10 minutes|
|Total time:||35 minutes|
|Special equipment:||9-inch springform cake pan|
- 21 ounces ricotta cheese or cream cheese, or soft, very mild goat cheese (preferably unsalted)
- 5 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons quick oats, fine semolina, or whole-wheat pastry flour
- A good pinch of sea salt
- 1/2 cup superfine sugar
- 2 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
- Yogurt or sour cream (optional)
Preheat the oven to 325ºF.
Generously butter a 9-inch springform cake pan.
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 prepared pan and bake for about 25 minutes, until just set, with a slight wobble in the center.
Serve hot, warm, or at room temperature with some fresh fruit or fruit compote, and, if you like, yogurt or sour cream.