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Friday, December 1, 2023

Blueberry Breakfast Cheesecake

With friends and family on the way for  morning celebration, this Blueberry Breakfast Cheesecake is perfect for a weekend breakfast or brunch. Not too sweet, easy to put together, and purely delicious! And while (so far!) it has only been made with blueberries in this house, your choice of berries is open!



Wait, are you serving cheesecake for breakfast?!

I love to make a special breakfast treat from time to time. And this Blueberry Breakfast Cheesecake is perfect, not too sweet, and very easy to put together. Once you slip this in the oven, you can sit down with a cup of coffee or tea and just relax. Or if making for a brunch, visit with your guests. Plus this breakfast cheesecake has the protein to qualify as healthy, yet it is quite low in sugar making it a breakfast treat, and not a dessert. 
 

Blueberries are an excellent choice, but feel free to use your other favorite berries also.

I keep telling myself that it would be a good idea to make this using different berries, and honestly, it would! I think thinly sliced plums could also be delicious. But so far, there is something about those blueberries! They just seem to call out to me at breakfast time. Plus they are so easy to have on hand in the freezer, and most likely that is why, so far this has only been made with blueberries at our house...

You can mix the crust by hand, but will want a food processor for the filling.

You can combine the crust ingredients using a tried and true, old school method with a pastry blender or fork, which I did for years. Or you can toss it all into a food processor.  Either method will produce delicious results. But using a food processor is my preferred method for the cottage cheese filling. Either way, the entire recipe still works up very quickly.  Since I have been making this longer than I have owned a food processor, I offer two mixing methods, one with a food processor and one method without!


Some additional thoughts on this recipe:

Substitute cardamom for the cinnamon when using sliced plums.

Use a full fat cottage cheese for this recipe. 

If desired you may also make a simple blueberry sauce, and serve each piece with a splash of sauce! See below!


Ingredients needed for this recipe:
  • blueberries
  • cottage cheese
  • whole wheat flour
  • sugar
  • salt 
  • cinnamon
  • butter
  • vanilla
  • eggs
  • maple syrup
You will also need the following:
  • pastry blender
  • hand mixer
or 
  • food processor
  • medium-sized mixing bowl
  • small mixing bowl
  • 9X13 baking pan
  • measuring cups
  • measuring spoons
  • cutting board
  • kitchen knife
Now we are ready to begin!


Blueberry Breakfast Cheesecake, delicious, easy to make breakfast treat that is also high in protein.


Blueberry Breakfast Cheesecake
from my binder collection, adapted from (I believe) Sunset magazine.
425-degrees
UPDATED: 12.02.2023

2 c whole wheat flour, we recommend pastry grind flour
1/2 c sugar
1 t salt
1/2 t cinnamon
1/2 c butter, cut into slices (cut the cube down the middle and then crosswise into 1/4 inch slices)

2 eggs
1 t vanilla

1 16oz container cottage cheese
1/2 c sugar
1 T whole wheat flour

2 c blueberries
1/4 c sugar
1/2 t cinnamon

Mixing By hand:
Cut the cube of butter down the center and then crosswise into 1/4 inch slices, place into a large bowl, adding the remaining dry ingredients. Using your hands, a fork, or a pastry blender work the ingredients until small crumbs are formed.  



Food Processor Method:
Combine cut cutter and all dry ingredients, pulse the ingredients until small crumbs are formed. Take care to not over-process, you want crumbs, not a dough. 

In a large bowl beat the 2 eggs with the vanilla, stir in the crumb mixture, continue to stir until the mixture is clinging together in large clumps. 


Place the crust mixture into the bottom of a 9X13 pan, using your hands, pat the mixture evenly over the bottom of the pan.

For the filling:

Mixing By hand:
Place cottage cheese, sugar, and flour in a medium-sized mixing bowl. Beat on medium speed to mix well, increase to high speed to whip the cottage cheese into a smooth mass. Pour over the crumb base. 

Food Processor Method: this is my favorite method for the filling.
Add the cottage cheese, sugar, and flour to the processor bowl (no need to wash), process until smooth. Pour over the crumb base.



Sprinkle with the blueberries, combine the sugar and cinnamon, sprinkle over the top.

Bake 30 minutes, or until done in your oven.

Blueberry Sauce

1 c frozen blueberries
2 - 3 T maple syrup

While the cheesecake is baking, in a small saucepan, bring the frozen blueberries and maple syrup to a simmer over a medium heat. 

Let simmer for about 5 minutes gently stirring until all the blueberries have been cooked in the syrup. 

Set aside and let cool until ready to serve.
 

Storage options for Blueberry Breakfast Cheesecake, and the Blueberry Sauce.  Separately cover the cheesecake and the Blueberry Sauce to store in the refrigerator for up to three days. I do not recommend freezing, due to moisture content when thawed. 


UPDATE:  For your convenience, a "copy and paste" version of Blueberry Breakfast Cheesecake has been included below. 
You may also enjoy: 

#wholefoodingredients

#scratchmadefoodforyourfamily

Recipe featured at:
Blueberry Breakfast Cheesecake featured at Live the Old Ways.
Scratch Made Food! & DIY Homemade Household featured at Homestead Blog Hop.
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Printable "copy and paste" version:


Blueberry Breakfast Cheesecake
from my binder collection, adapted from (I believe) Sunset magazine.
425-degrees
UPDATED: 12.02.2023

2 c whole wheat flour, we recommend pastry grind flour
1/2 c sugar
1 t salt
1/2 t cinnamon
1/2 c butter, cut into slices (cut the cube down the middle and then crosswise into 1/4 inch slices)

2 eggs
1 t vanilla

1 16oz container cottage cheese
1/2 c sugar
1 T whole wheat flour

2 c blueberries
1/4 c sugar
1/2 t cinnamon

Mixing By hand:
Cut the cube of butter down the center and then crosswise into 1/4 inch slices, place into a large bowl, adding the remaining dry ingredients. Using your hands, a fork, or a pastry blender work the ingredients until small crumbs are formed.  

Food Processor Method:
Combine cut cutter and all dry ingredients, pulse the ingredients until small crumbs are formed. Take care to not over-process, you want crumbs, not a dough. 

In a large bowl beat the 2 eggs with the vanilla, stir in the crumb mixture, continue to stir until the mixture is clinging together in large clumps. 

Place the crust mixture into the bottom of a 9X13 pan, using your hands, pat the mixture evenly over the bottom of the pan.

For the filling:

Mixing By hand:
Place cottage cheese, sugar, and flour in a medium-sized mixing bowl. Beat on medium speed to mix well, increase to high speed to whip the cottage cheese into a smooth mass. Pour over the crumb base. 

Food Processor Method: this is my favorite method for the filling.
Add the cottage cheese, sugar, and flour to the processor bowl (no need to wash), process until smooth. Pour over the crumb base.

Sprinkle with the blueberries, combine the sugar and cinnamon, sprinkle over the top.

Bake 30 minutes, or until done in your oven.

Blueberry Sauce

1 c frozen blueberries
2 - 3 T maple syrup

While the cheesecake is baking, in a small saucepan, bring the frozen blueberries and maple syrup to a simmer over a medium heat. 

Let simmer for about 5 minutes gently stirring until all the blueberries have been cooked in the syrup. 

Set aside and let cool until ready to serve.


Storage options for Blueberry Breakfast Cheesecake, and the Blueberry Sauce.  Separately cover the cheesecake and the Blueberry Sauce to store in the refrigerator for up to three days. I do not recommend freezing, due to moisture content when thawed. 

~~~~


Would you like to comment?

  1. Cheesecake for breakfast. Yum!! I could easily go for that. Thanks so much for sharing this at our Party in Your PJs link party.

    ReplyDelete
  2. That looks delicious! Pinned.

    ReplyDelete
  3. I bet I could halve this delicious recipe! I love anything with blueberries.

    ReplyDelete
    Replies
    1. A quick scan of the ingredients and by golly it should be easy to do! Thanks for stopping by!

      Delete
  4. Cheesecake for breakfast? Yes please! It sounds delicious.
    #BloggersPitStop

    ReplyDelete
  5. I am intrigued! Visiting you from the hearth and soul link up.

    ReplyDelete
    Replies
    1. Welcome! And thanks for visiting with us at Scratch Made Food! & DIY Homemade Household! Please come again, we love having visitors.

      Delete
  6. Your recipe was featured this week at the Homestead Blog Hop!!

    I do love blueberries, and we are doing our best to grow them on our property!

    Thanks for sharing your recipe!

    🫐
    Laurie

    ReplyDelete
    Replies
    1. Thanks so for the feature, I hope to get blueberries in this year here in Montana.

      Delete
  7. This is perfect for brunch! Thanks for sharing at Fiesta Friday party!

    ReplyDelete
  8. This looks delicious, I make a Blueberry Lemon breakfast cake that my family enjoys.

    ReplyDelete
    Replies
    1. Thank you. Recipes like this call out to me, they remind me of something my Grandmother would have made, and enjoyed with a cup of coffee.

      Delete
  9. I'm coming to your house for breakfast! Thanks for sharing at the What's for Dinner party!! Have a fabulous weekend!

    ReplyDelete
  10. This looks like a good one for a weekend treat.

    ReplyDelete
    Replies
    1. I think so also, it is not too sweet, has a bit of protein and everyone enjoys it.

      Delete
  11. Thank you for sharing your recipes!

    ReplyDelete
    Replies
    1. Lisa, you are welcome, thanks for taking the time to stop by!

      Delete
  12. Cheesecake for breakfast!! I am in!!!!

    ReplyDelete
    Replies
    1. Marg it is so enjoyable and a great addition to any brunch menu!

      Delete
  13. Cheesecake for breakfast? Yes please! What a lovely treat, and blueberry as well which is one of my favourites. I like that the recipe is adaptable to other fruits as well. Thank you for being a part of the Hearth and Soul Link Party, Melynda.

    ReplyDelete
    Replies
    1. April, thank you and thanks for stopping by, I appreciate it.

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!