Breakfast is my favourite meal of the day. Because I eat a light dinner (it seems to help me sleep better), when I wake up each morning I’m ready for that first meal. I love lingering over a cup of hot coffee and something wonderful to accompany it.
I’m pretty monotonous with my morning meals. I’ll eat the same homemade muesli for weeks in a row without batting an eye. I do have sweet tooth and living in Italy has not helped. The typical breakfast here is a cappuccino with a pastry. I can’t do that anymore; it doesn’t energise me nor keep me full.
But when I’m hankering for something sweet, yet packed with morning nutrition… I eat cheesecake for breakfast.
I’ve rigged a classic cheesecake recipe so it’s packed with protein and yet satisfies any sweet tooth. My son loves this for breakfast… and snack time… and anytime!
For the crust
200g / 7oz cookies (any type; I used gluten-free. See note below*)
90g / 3oz butter
For the cheesecake
3 eggs, separated
250g /9oz ricotta Cheese
250g / 9oz Robiola cheese, or other soft cream cheese like mascarpone or cream cheese.
4 Tbs honey
Sugar-free jam of your choice
* You can use any cookie you like for the crust. I’ve used gluten free chocolate chip cookies here but anything will do. Graham crackers, whole wheat biscuits or even sugar free would work great.
1. Preheat your oven to 150°C/300°F. Place the cookies in a food processor and pulse a few times to crumble them up. Melt the butter and combine with the crumbled cookies to make the crust.
2. Press the crust mixture it into a lined spring form pan, creating a small ridge on the edge.
3. Set the crust aside while you make your cake batter. There are only four ingredients:
4. Whip the egg whites until they’re stiff then set them aside.
5. Blend together the ricotta cheese with the robiola, egg yolks and honey. The batter should be smooth so this might take a few minutes. Stir in the egg whites until smooth and combined.
6. Pour the batter into the prepared pan and smooth the top of the cake with a spoon.
7. Bake for an hour in the oven at 150°C/300°F until golden brown.
8. Let the cake cool and then spread a thin layer of sugar free jam on top.
I won’t even tell you how long it will last in the fridge… because it won’t!