My love for cheesecake is real. It is one of the only dessert type things that I can’t resist no matter how full I am or what time of day it is. If there’s cheesecake around, it’s going in my belly. It’s for that reason that I don’t very often make it. Cheesecake for breakfast? Not such a healthy habit to have.
Then I did this. I made this healthy strawberry lime skyr cheesecake and it changed my cheesecake loving life forever. This, my friends, is breakfast cheesecake. BREAKFAST CHEESECAKE.
If you follow me on Instagram, you might’ve seen in one of my videos me talking about Skyr. Skyr is technically a soft cheese but is marketed as a thicker, higher protein yogurt than greek yogurt. It’s silky smooth, so thick you you can turn your spoon upside down and it will never fall, it packs 22 grams of protein in just 3/4 cup and, obviously, full of calcium and other goodness. At night I like to eat it with a spoonful of raspberry jam for a high protein dessert that will keep me full until the morning but today (and probably every other day for the rest of life) we’re eating it as cheesecake.
I got the idea from Christina over at Dessert for Two when I saw her beautiful greek yogurt cheesecakes and, although skeptical as a serious cheesecake lover, I decided to try to make one with Skyr, less sugar, add some lime zest & juice and a little sour cream for some key cheesecake flavor. I was so, so happy when I finally got to taste it after the hours of chilling were done. You guys. It literally tastes like a light and fluffy cheesecake. Dreams=made.
Cheers guys! I’m off to try aaaaallll the different flavor combinations I can make with this recipe and I might be doing some Easter baking too 😉 GAH I can’t wait for Spring!
- 14 TBSP plain skyr
- 2 TBSP full fat sour cream
- ¼ C cane sugar
- 1 large egg
- ½ tsp vanilla extract
- zest of ½ a lime
- juice of ½ a lime
- 1 tsp flour
- 3 TBSP strawberry jam
- Preheat oven to 375F
- Put three ½ cup oven safe jars in a pan and fill with water so that it comes up about 1 inch on the jars.
- In a small food processor, combine all ingredients except strawberry jam. Blend/pulse until completely smooth them pour evenly in to the 3 jars.
- Bake on the center rack for 25-30 minutes or until the centers no longer jiggle. Carefully remove the jars (with oven mitts or tongs or a towel) and place them on a wire rack and allow the cheesecakes to cool to room temperature.
- Place in the fridge for at least 4 hours to set. Top each cheesecake with 1 TBSP strawberry jam. Eat chilled.
Adapted from Dessert For Two