Breakfast Cheesecake

Original recipe
Modified recipe by Kate Theo
Unit universalization and substitutions by Fordi

Crust

Ingredients

• 2 cups graham cracker crumbs (about 28 graham crackers)
• 1/8 cup (25 g) granulated sugar
• 1/2 cup melted butter (1 stick) or coconut oil (120 ml)

Directions

1. Preheat oven to 350 °F / 176 °C
2. Mix crust ingredients
3. Evenly press into 9” round spring-form pan
4. Bake @ 350 °F / 176 °C for 9 minutes, then remove and cool.
5. Turn oven down to 325 °F / 165 °C

Filling

Ingredients

Ingredients should be at room temperature

• 2 cups (475 ml) full fat cottage cheese
• 2 cups (475 ml) full fat vanilla Greek yogurt*
• 1/3 cup (80 ml) maple syrup
• 2 large eggs
• 2 tsp vanilla extract
• Juice from 1 lemon wedge (about 2 tsp)
• 1/2 tsp iota carrageenan

* Plain Greek yogurt can be used, with the following adjustments:

• 2 cups (475 ml) full fat plain Greek yogurt
• 1/2 cup (120 ml) maple syrup
• 1 tbsp vanilla extract

Directions

1. In a food processor, blend the hell out of the cottage cheese and thickener until smooth
2. Combine smoothed cottage cheese with yogurt
3. Whisk in vanilla, eggs, lemon juice, syrup
4. Pour filling into crust
5. Fill a glass pan halfway with water, and set in the bottom rack
6. Bake for 80 minutes at 325 °F / 165 °C, or until center is just slightly “jiggly”
7. Turn off oven and crack the oven door and let rest for 30 minutes
8. Remove from oven, and let cool on counter 1 hour
9. Place in refrigerator overnight

Compote

Ingredients

• 1 1/2 cup (350 ml) frozen berries of choice
• 1/8 cup (30 ml) lemon juice (juice of about 2/3 of a lemon)
• 1/2 cup (100 g) sugar

Directions

1. Place all ingredients in a high-walled pot and cook on low heat until syrupy

Optional (for a smoother compote):

1. Place in food processor and blend until smooth
2. Force through a mesh filter