Baked berry cheesecake toast
23 min · 19 g protein · 289 cals / serving
The custard-toast trick with a cheesecake filling: thick slices of sprouted-grain bread pressed into a well, filled with cottage cheese whipped smooth with egg, lemon and vanilla, topped with raspberries and blueberries and baked until the filling is just set and wobbly and the crust is crisp. A dusting of sugar and a big bowl of strawberries on the side. Warm, creamy and jammy.
Ingredients
Cheesecake custard
- 1/3 cup + 2 tbsp cottage cheese (1%), low-fat
- 1 large egg
- 1 tbsp liquid egg white
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
- a few drops, to taste stevia
- 2 thick slices sprouted grain bread
- 1/2 cup raspberries
- 1/4 cup blueberries
To serve
- 1/2 tsp powdered sugar, for dusting
- 2/3 cup raspberries
- 2 1/4 cups strawberries, halved
Steps
- Heat the oven to 350°F (or an air fryer to 340°F). Blend the cottage cheese, egg, egg white, lemon zest, vanilla and sweetener until completely smooth and pourable.
- Lay the bread on a parchment-lined tray. With the back of a spoon, press a deep well into the middle of each slice, leaving a raised 1 cm border all the way round so the filling cannot run off.
- Spoon the cheesecake custard into the wells, filling them to just below the rim (it puffs as it bakes), and dot the raspberries and blueberries over the top, pressing them in lightly.
- Bake 14–16 minutes (air fryer 9–11), until the filling is puffed and set with only a slight wobble in the very middle (160°F) and the crust is golden. Let it rest 2 minutes so the custard firms, dust with powdered sugar and serve with the extra berries.
Good to know
The filling ran off the bread.
Press the well deeper and keep the border intact; a thick, sturdy slice of sprouted-grain or country bread works far better than soft sandwich bread, and filling only to just below the rim leaves room for the puff.
Make it lemon cheesecake instead?
Add the zest of a whole lemon to the custard and skip the berries on top; serve with a spoon of blueberry compote instead.
Why blend it?
A smooth custard bakes up creamy like cheesecake. Unblended, the curds stay separate and let out water as they heat, which makes the bread soggy.
Per
- Calories
- 80
- Protein
- (28%)
- 5 g
- Fat
- (12%)
- 1 g
- Carbohydrates
- (60%)
- 12 g
- of which sugar
- 4 g
- Fiber
- 3 g
- Sodium
- 133 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 577 kcal goes into the pot and 770 g of ingredients comes out as about 726 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.