Following the delicious “Breakfast Cheesecake” (see my recipe in “Breakfast”), I knew had to make another. But what is life without a little experimentation?
I replaced some of the cream cheese and lemon with peanut butter and cocoa powder – and I am terrified. Terrified I may be eating a lot of cheesecake from now on . . .
The big problem with this is that it is way too easy to make. Whisk together some ingredients, microwave, and chill. Quick, simple, and so tasty! Oh, and healthy, too.
This cheesecake is super-nutritious. All those vitamins (A, D, E, and K), choline, phosphorous, zinc, iron, and calcium, from egg; protein, fat, and calcium from cream cheese and sour cream; niacin, protein, fat, magnesium, copper, manganese, and folate from peanut butter.
I encourage you to top this as I did – mix together a teaspoon of peanut butter and a dollop of unsweetened yoghurt. Sprinkle over cinnamon, and you create the craziest breakfast ever! Unbelievably good. I promise.
This recipe can be gluten-free, grain-free, and low-carb.
Serves 1
Preparation time: 5 minutes (plus refrigeration)
Cooking time: 2 minutes
Ingredients:
– 50 grams cream cheese, softened
– 45 grams sour cream
– 1 egg
– 1-2 Tablespoons cocoa, as desired (I used 2)
– 1 Tablespoon smooth peanut butter
– stevia/ dextrose/ rice malt syrup, to taste (I omitted)
– toppings of choice: yoghurt, peanut butter, cacao nibs, etc.
Method:
1. The night before you want to make this, whisk together the cream cheese and sour cream until smooth. Add the remaining ingredients (except toppings) and whisk until smooth. Pour into a small, microwave-safe bowl.
2. Microwave (uncovered) on high power for 1 1/2 minutes, or until the edges are cooked and middle slightly wobbly. Transfer, loosely-covered, to the refrigerator.
3. The next morning, top as desired and enjoy! 🙂
