Name: Breakfast Cheesecake with Granola Crust
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Butter for greasing -; Rolled oats - 2 cups; Finely chopped almonds - 1 cup; Shredded sweetened coconut - 1 ½ cups; Flaxseed meal - ¼ cup; Ground ginger - 1 teaspoon; Salt - ¼ teaspoon; Lemon, zested and juiced - 1 large; Honey - ⅓ cup; Large egg, beaten - 1; Vanilla extract - 1 teaspoon; Neufchatel cheese, softened - 1 (8 ounce) package; Whole-milk Greek yogurt - 2 cups; Honey, or more to taste - 3 tablespoons; Freshly squeezed lemon juice - 1 teaspoon; Lemon zest - ½ teaspoon; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Breakfast Cheesecake with Granola Crust

1. Butter for greasing -

2. Rolled oats - 2 cups

3. Finely chopped almonds - 1 cup

4. Shredded sweetened coconut - 1 ½ cups

5. Flaxseed meal - ¼ cup

6. Ground ginger - 1 teaspoon

7. Salt - ¼ teaspoon

8. Lemon, zested and juiced - 1 large

9. Honey - ⅓ cup

10. Large egg, beaten - 1

11. Vanilla extract - 1 teaspoon

12. Neufchatel cheese, softened - 1 (8 ounce) package

13. Whole-milk Greek yogurt - 2 cups

14. Honey, or more to taste - 3 tablespoons

15. Freshly squeezed lemon juice - 1 teaspoon

16. Lemon zest - ½ teaspoon

17. Vanilla extract - 1 teaspoon

How to cook deliciously - Breakfast Cheesecake with Granola Crust

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.

2. Stage

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

3. Stage

Whisk together lemon juice, lemon zest, 1/3 cup 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. Press mixture firmly into the bottom and up the sides of the springform pan until crust is approximately 1/3-inch-thick on all sides.

4. Stage

Bake in the preheated oven until edges are golden brown and the bottom of the crust is set, about 25 minutes. Remove and cool completely in the pan, about 1 hour. Run a knife around the sides of the pan and gently remove crust from springform pan.

5. Stage

Whip Neufchatel cheese on medium-high speed with an electric mixer in a bowl until completely smooth. Add Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract. Beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness by adding more honey if necessary.

6. Stage

Pour filling into cooled crust, and refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.