Baked Breakfast Cheesecake with Macerated Strawberries and Passionfruit
I got inspiration for this from one of the River Cottage cookbooks (some of my favourite cookbooks to work through) and loved the idea of incorporating oats into individual cheesecakes. I’ve been known to freeze extras and bring them to defrost in the fridge overnight or when I’m really impatient, microwave them on low heat straight from the freezer.
250g block of Philadelphia cream cheese
1 tbsp oats, ground to flour in a spice grinder
1/4 cup sour cream
2-3 tbsp honey
1 tsp vanilla extract
1 egg, room temperature
5 strawberries quartered
1 tsp balsamic vinegar
1 tsp honey
Fresh passionfruit, halved
(Prepare this recipe the night before you want to serve it)
Preheat oven to 170 degrees Celcius (conventional).
Place a 6 hole silicone muffin tray on a baking tray and lightly grease the holes with butter.
In a food processor blend together cream cheese, sour cream, honey, vanilla extract, lemon zest and egg till you just have a smooth consistency. Fold through the oats.
Divide the mixture between the 6 moulds. Put the baking tray into the oven and bake for 15-20 minutes till just set.
Remove tin from oven and allow it to cool to room temperature. Place in the fridge overnight.
To macerate the strawberries, put the strawberries into a bowl and drizzle honey and balsamic vinegar over and mix till well coated. Place in the fridge overnight.
Next morning, unmould the cheesecakes and top with a dollop of cream or mascarpone and macerated strawberries. Drizzle fresh passionfruit over the top.