When I made this in the boarding house, I had some shocked looks and disbelieving stares. Cheesecake? For breakfast? Now I have your attention 🙂
Despite how it may seem, there is reason behind the madness. Cream cheese is, in fact, a wonderful source of calcium, protein, and FAT. Yes, fat is my good friend. She (he? It?) keeps me nicely full until lunchtime.
People still tend to forget our bodies’ simple biology – as I learnt in class the other day, each of our cells has a phospholipid bilayer (lipids are fats, and clearly essential!). Plus, there is no denying the magical flavour-enhancing power of fats.
Furthermore, egg adds protein, B Vitamins, choline, calcium, iron, and phosphorous. Sour cream provides more dairy goodness, and lemon cuts through all that wonderful fat. Vanilla keeps things tasting dessert-y!
I didn’t sweeten mine, but then again, my sweet tooth is virtually non-existent. Please feel free to add a bit of dextrose, rice malt syrup, or stevia to your mixture – if this tastes better to you, do it!
I served mine with a blob of unsweetened yoghurt and chopped nuts. Are you feeling the breakfast vibe yet?
This recipe can be grain-free, gluten-free, low-carb, and nut-free.
Serves 1
Preparation time: 5 minutes (plus refrigeration)
Cooking time: 2 minutes
Ingredients:
– 75 grams softened cream cheese
– 40 grams sour cream
– 1 egg
– 1/3 teaspoon vanilla essence
– 1 Tablespoon lemon juice
– stevia/ dextrose/ rice malt syrup, to taste (I omitted)
– toppings of choice: yoghurt, nuts, etc.
Method:
1. The night before you want to make this, whisk together the cream cheese and sour cream in a bowl. Whisk in the remaining ingredients (except toppings) until smooth. Pour into a microwave-safe bowl.
2. Microwave (uncovered) on high power for 1 1/2 minutes, or until the edges are cooked and the centre slightly wobbly. Covered loosely and transfer to the fridge. The next morning, top as desired, and enjoy! 🙂
