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Recipes
Blueberry cheesecake breakfast bake
Ingredients
* 2 cups (16 oz / 450 g) cottage cheese (full-fat for creamier texture)
* 8 oz (225 g) cream cheese, softened
* 2 large eggs
* 1/3 cup (65 g) granulated sugar (or 1/4 cup honey/maple syrup)
* 1 tsp vanilla extract
* 1 tbsp lemon juice (optional but recommended)
* 1 tbsp cornstarch (or 1 tbsp flour)
* 1 1/2 cups fresh blueberries (reserve some for topping)
* Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
In a blender or food processor, combine the cottage cheese, softened cream cheese, eggs, sugar (or honey/maple syrup), vanilla extract, lemon juice, cornstarch, and a pinch of salt. Blend until completely smooth and creamy. This step is key to achieving that classic cheesecake texture without lumps.
Gently fold in about 1 cup of the blueberriesusing a spatula. Be careful not to overmix, as you want the berries to stay whole and juicy.
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining blueberries over the top for a beautiful finish.
Bake for 40–50 minutes, or until the center is set and the top turns lightly golden. The middle should have a slight jiggle but not appear wet.
Allow the bake to cool at room temperature for 20–30 minutes. Then refrigerate for at least 2 hours before slicing. Chilling helps it firm up and makes clean, neat slices.
For a caramelized finish, sprinkle a little brown sugar on top before baking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. This bake is perfect for meal prep — simply slice into portions and enjoy chilled or slightly warmed. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Blueberry cheesecake breakfast bake
Ingredients
* 2 cups (16 oz / 450 g) cottage cheese (full-fat for creamier texture)
* 8 oz (225 g) cream cheese, softened
* 2 large eggs
* 1/3 cup (65 g) granulated sugar (or 1/4 cup honey/maple syrup)
* 1 tsp vanilla extract
* 1 tbsp lemon juice (optional but recommended)
* 1 tbsp cornstarch (or 1 tbsp flour)
* 1 1/2 cups fresh blueberries (reserve some for topping)
* Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
In a blender or food processor, combine the cottage cheese, softened cream cheese, eggs, sugar (or honey/maple syrup), vanilla extract, lemon juice, cornstarch, and a pinch of salt. Blend until completely smooth and creamy. This step is key to achieving that classic cheesecake texture without lumps.
Gently fold in about 1 cup of the blueberriesusing a spatula. Be careful not to overmix, as you want the berries to stay whole and juicy.
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining blueberries over the top for a beautiful finish.
Bake for 40–50 minutes, or until the center is set and the top turns lightly golden. The middle should have a slight jiggle but not appear wet.
Allow the bake to cool at room temperature for 20–30 minutes. Then refrigerate for at least 2 hours before slicing. Chilling helps it firm up and makes clean, neat slices.
For a caramelized finish, sprinkle a little brown sugar on top before baking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. This bake is perfect for meal prep — simply slice into portions and enjoy chilled or slightly warmed. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
