Recipes
Return to previous pageBreakfast Cheesecake
(4 ratings)
- Preparation Time: 15 minutes
- Cooking Time: 1 hours, 15 minutes
- Standing Time: 20 minutes
- Total Time: 1 hours, 50 minutes
- Servings: 8
Ingredients
- 2 cups all-purpose unbleached flour
- 10 ounces egg substitute
- 1 3/4 cups 1% milk
- 1/4 cup low-fat sour cream
- 1 tablespoon Splenda
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 25 ounces 2% cottage cheese
- 25 ounces low-fat ricotta cheese
- 5 ounces egg substitute
- 2 tablespoons Splenda (or stevia to taste)
- 3 tablespoons lemon juice
- 1/2 cup low-fat sour cream
- 2 tablespoons Splenda (or stevia to taste)
Instructions
- Preheat the oven to 325 degrees.
- In a blender, combine the batter ingredients: flour, egg substitute, milk, sour cream, Splenda®, baking powder and extract. Blend until smooth.
- In a large mixing bowl, combine the filling ingredients: cottage cheese, ricotta cheese, egg substitute, Splenda® and lemon juice. Mix well.
- Spray a 13-inch-by-10-inch-by-inch baking dish with nonstick cooking spray. Pour about 1/3 of the batter into the dish. Place the dish in the oven and cook until set, about 15 minutes.
- Spread the filling over the base and evenly pour the rest of the batter on top. Cook for 1 hour, until the cheesecake has risen and the center has set. Remove from the oven and let stand for 20 minutes. Note: It is normal for the cheesecake to fall when removed from the oven.
- In a small bowl, mix the sour cream and Splenda® for the topping. To serve, warm or at room temperature, place 1 tablespoon of the topping on top of each serving of cheesecake.
Tips
- If using Stevia, start with 1/8th of a teaspoon. You can always add more to taste.
Client Comments
- Frances Skeete
- 8/31/2010
- Cheesecake is one of my favorite desserts, so I was skeptical. This recipe is abolutely delicious. I like the topping with sour cream and splenda.
- Melissa
- 2/1/2010
- This is super filling!!! To add a flavor twist, replace the splenda in the topping with 2 pumps (1/2 oz.) of sugar free syrup. I used cherry and it was delicious!
- Elizabeth
- 3/27/2009
- I would like to try this recipe, but I don't understand it. Calls for different items several times. What is the filling and what is topping?
- Carolee
- 3/10/2009
- GREAT!!!! I love breakfast and this was fabulous, well worth the time to make and your good for a week!
- Markita
- 12/15/2008
- Cheesecake for breakfast? Sign me up! It's actually really good, just a lot to get down.