Serious Eats: Recipes

Cook the Book: Baked Breakfast Cheesecake

[Photographs: Simon Wheeler]

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.

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