Breakfast Cheesecake with Granola Crust
Description
This recipe is a healthy version of breakfast cheesecake with a granola crust made with oats, flaxseed meal, and honey and Greek yogurt in the filling.
Ingredients
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butter for greasing
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2 cups rolled oats
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1 1/2 cups shredded sweetened coconut
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1 cup finely chopped almonds
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1/4 cup flaxseed meal
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1 teaspoon ground ginger
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1/4 teaspoon salt
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1/3 cup honey
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1 large egg, beaten
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1 large lemon, zested and juiced
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1 teaspoon vanilla extract
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1 (8 ounce) package Neufchatel cheese, softened
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2 cups whole-milk Greek yogurt
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3 tablespoons honey, or more to taste
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1 teaspoon vanilla extract
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1/2 teaspoon lemon zest
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1 teaspoon freshly squeezed lemon juice
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2
Toss oats, coconut, almonds, flaxseed meal, ground ginger, and salt together in a bowl to combine.
3
Whisk ⅓ cup honey, egg, grated zest of 1 lemon, juice of 1 lemon, and 1 teaspoon vanilla extract together in a small bowl until thoroughly combined; stir into oat mixture using a wooden spoon, or your hands, until well combined. Firmly press mixture into the bottom and up sides of the springform pan until crust is approximately ⅓-inch-thick on all sides.
4
Bake in the preheated oven until edges are golden brown and bottom of crust is set, about 25 minutes. Remove from oven; cool completely in the pan, about 1 hour. Run a knife around the sides of the springform pan; gently remove crust from the pan.
5
Whip Neufchatel cheese in a bowl with an electric mixer on medium-high speed until completely smooth. Add Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon lemon zest, and 1 teaspoon lemon juice; beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness, adding more honey if desired.
6
Pour filling into cooled crust; refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.