Dessert for breakfast—without the over-indulgence but all of the good feelings (and flavours)?
Let’s do this.
I’ve been crushing on blueberry cheesecake ever since I was old enough to buy my own whopper-of-a-slice on the regular at the local coffee shop hangout (that’s Mugg & Bean, for my fellow South Africans).
Times have changed, I’ve moved countries, and I’m also not really sure my thighs would love me as much if I carried on with such reckless cheesecake abandon.
Enter the version that doesn’t compromise on creaminess, or taste—in fact, I’d dare to say it does those better—but is healthy enough to EAT FOR BREAKFAST. Like, legitimately. Not as a treat, not for a cheat day, but on a totally normal, weekday morning, and before you know it, SHAZAAM! you’ve-just-eaten-blueberry-cheesecake-for-breakfast-and-things-can-only-go-up-from-here.
So, back to the recipe. As part of an Instagram blogger collaboration, where a bunch of us swop recipes and make each others’, I decided to make Austrian blogger pair Nina and Antonia’s Healthy Skyr Blueberry Cheesecake because hot damn, who wouldn’t?? I’ve been stalking their blog, Two Sisters Living Life, for a long while, and the list of gorgeousness I plan to make from their recipes is lengthy. Blueberry Cheesecake is where I’m starting.
Nina explains the inspiration behind the healthy cheesecake actually began as a mug cake and an experiment with Skyr, an Icelandic, yoghurt-y product high in protein.
Like with most creative trips, the end-result was nowhere near a mug cake. And much as I love those, I’m so glad it didn’t work out.
What Is Skyr?
Pronounced “skeer”, Skyr has been used by Icelanders for the last 1,000 years, and is actually classified as a cheese, although it’s used like a yoghurt. Compared to yoghurt, it’s denser, with a higher protein profile, made by heating skim milk and then adding heirloom cultures. The taste, however, especially when compared to Greek yoghurt, is fairly similar.
If you don’t have Skyr, you can also use Greek yoghurt (which is what I did). The recipe is dead-easy; just a matter of whisking, really, and then straight into the oven.
I’ve made this blueberry cheesecake twice, and eaten it both warm, and chilled. Personally, I prefer it chilled (it’s also easier to handle when cold).
My only addition to the cheesecake is a blueberry sauce*, because I go hard.
Thank you, Nina and Antonia, for this KILLER cheesecake recipe! I had NO idea making cheesecake could be this effortless—or that making a healthy one would be So. Freakin. Incredible. xxPrint
Blueberry cheesecake without the guilt! Gluten-free, and oh-so-creamy, made with Skyr or Greek yoghurt.
- 2 eggs, whites separated
- A pinch sea salt
- 3 tbsp coconut sugar/ maple syrup/ honey
- 300g Skyr yoghurt or Greek yoghurt
- 150g blueberries fresh or thawed
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 tbsp vanilla pudding powder
- 1 tsp orange zest
**For The Blueberry sauce—
- 200g frozen blueberries
- 2 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- 1 tsp cornstarch
- Prepare an iron skillet/ ovenproof pie dish (around 18cm) with parchment paper.
- Preheat oven to 310F/ 160C/ Gas Mark 3.
- In a medium bowl, beat the egg whites with a pinch of salt until stiff peaks form (I use my food processor for this step!), set aside.
- In a separate bowl, whisk together egg yolks, yoghurt of choice, coconut sugar/maple syrup/honey, vanilla extract and orange zest together until smooth, about 2-3 minutes.
- Add the baking powder and vanilla pudding powder to the yoghurt mixture, whisking again for about 30 seconds.
- Carefully fold in the stiff egg whites into the yoghurt mixture.
- Gently mix in the blueberries in two short strokes.
- Pour everything into the prepared skillet/pie dish and bake for about 45 minutes or until the surface of the cake is slightly wobbly. Chill in refrigerator before serving.
- For the blueberry sauce: into a saucepan, add blueberries, maple syrup/honey and vanilla extract, then bring to a simmer over medium heat. Continue to stir and cook for around 5 minutes—the blueberries should be bursting and fragrant. Squish the berries further with the back of a spoon. Turn down heat to low and briskly stir in cornstarch, mixing until sauce becomes thick and shiny. Remove from heat and leave to cool.
- To serve the cheesecake, swizzle with honey or dust with icing (confectioners’) sugar, and dollop with a spoonful of blueberry sauce.