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    You are in: Home / Recipes / Baked Breakfast Cheesecake Recipe
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    Baked Breakfast Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    DrGaellon's Note:

    This cheesecake is only lightly sweet, and loaded with breakfast-y ingredients like orange juice and oats. It could, of course, be served for dessert, but why not make it for breakfast? Originally in _River Cottage Every Day_ by Hugh Fearnly-Whittingstall, reposted at Serious Eats by Caroline Russock. http://bit.ly/hl2gHq

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F Generously butter a 9" springform pan.
    2. 2
      Using a wooden spoon, stand mixer with paddle attachment or food processor, beat cheese until soft and smooth. Add melted butter, grain product (oats, semolina or flour), salt, sugar, eggs, orange zest and orange juice. Add raisins, if using (if using a food processor, fold them in by hand).
    3. 3
      Pour mixture into prepared pan. Bake in preheated oven until just barely set and still wobbly in the center, about 25 minutes.
    4. 4
      Serve hot, warm or at room temperature. Serve with fresh fruit, fruit compote, jam, yogurt or sour cream, or any combination thereof. For dessert, dust with confectioner's sugar and serve with whipped cream.

    Ratings & Reviews:

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    Nutritional Facts for Baked Breakfast Cheesecake

    Serving Size: 1 (95 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 218.0
     
    Calories from Fat 133
    61%
    Total Fat 14.8 g
    22%
    Saturated Fat 9.1 g
    45%
    Cholesterol 84.0 mg
    28%
    Sodium 67.2 mg
    2%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 0.1 g
    0%
    Sugars 10.3 g
    41%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    sea salt

    oranges, zest of

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