Healthy Breakfast Cheesecake

When we said we wanted to eat cheesecake for breakfast, people looked at us like we were mad! So we went and created the Breakfast Cheesecake, allowing you to have dessert for breakfast every day of the week!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 165 degrees C and grease your 9-inch springform pan with the butter

Step 2

Toss oats, almonds, coconut, flax seed, ground ginger, and salt together in a bowl to combine.

Step 3

Whisk together lemon juice, lemon zest, honey, egg, and vanilla in a small bowl until thoroughly combined. Add to the oat mixture and stir using a wooden spoon, or your hands, until well combined.

Step 4

Press mixture firmly into the bottom and up the sides of the springform pan until crust is approximately 1cm thick on all sides.

Step 5

Bake in the oven for 25-35 mins or until edges are golden brown and the base is set. Remove and cool completely before releasing from the springform pan

Step 6

Combine the cream cheese, Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy.

Step 7

Pour filling into cooled crust, and refrigerate cheesecake for at least 1 hour. Decorate with Fearne & Rosie Jam and fresh fruit