Bed And Breakfast Cheesecake Food

BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Press 1 package's worth of crescent rolls, still connected, onto the bottom of a greased 9x12-inch baking dish.
• Combine cream cheese, egg yolk, sugar, lemon juice, and vanilla extract in a bowl; beat with an electric mixer until fluffy. Spread mixture on top of the crescent roll "crust" in the baking dish.
• Cover cream cheese filling with the second package of crescent roll dough and brush with egg white.
• Bake in the preheated oven until puffed up and golden, 25 to 35 minutes. Remove from oven and allow to cool.

BED AND BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Melt butter in a 8x2-inch round springform pan in the preheated oven. Let cool 10 minutes.
• Combine graham cracker crumbs and sugar in a bowl; mix well. Pat mixture into the bottom of the springform pan with butter.
• Bake crust in the preheated oven until golden and set, about 10 minutes. Remove from the oven and let cool.
• While crust is cooling, beat eggs using an electric mixer in a bowl for 3 minutes. Add 1 cup sugar and beat for 2 minutes more. Mix in cream cheese and cottage cheese slowly, adding one package of cream cheese at a time. Pour in 1 teaspoon vanilla extract; beat for 10 minutes. Pour filling into the cooled crust.
• Bake in the preheated oven until firmly set, about 1 hour.
• While cake is baking, mix together sour cream, 1/2 cup sugar, and 1/2 teaspoon vanilla extract for frosting. Set aside and allow to reach room temperature.
• Remove cheesecake from the oven. Spread frosting carefully onto the top of the warm cheesecake.
• Return cheesecake to the oven and bake until topping is golden and set, 10 to 12 minutes more.
• Turn off the oven and allow cake to cool to near-room temperature in the oven, as this is key in preventing cracks or dips in cake top, about 30 minutes. Remove from the oven and chill in the refrigerator until ready to serve.

BREAKFAST CHEESECAKE

Steps:

• Press one can of crescent rolls in bottom of a greased 9 x 13 casserole dish.
• Mix cream cheese, sugar, egg yolk and vanilla until smooth.
• Spread over crescent rolls.
• Roll out another can of crescent rolls and place on top of cream cheese.
• Beat egg white and brush on top.
• Combine topping ingredients and sprinkle on top.
• Bake at 350 degrees for 30 minutes.

SWEET BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out 1 1/2 packages of crescent roll dough into a rectangle and place into a 11x13-inch baking pan. Press together to form a crust.
• Combine cream cheese, 1 1/2 cups sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Spread mixture over crescent rolls.
• Roll out remaining 1 1/2 packages of crescent roll dough and place on top of the cream cheese mixture.
• Cream together butter, remaining 1 1/2 cups sugar, and cinnamon in a bowl. Spread over the second crescent roll layer.
• Bake in the preheated oven until puffed up and golden, 30 to 35 minutes.

BAKED BREAKFAST CHEESECAKE

Steps:

• Preheat oven to 325°F Generously butter a 9" springform pan.
• 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).
• Pour mixture into prepared pan. Bake in preheated oven until just barely set and still wobbly in the center, about 25 minutes.
• 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.

SAVORY BREAKFAST MINI CHEESECAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
• Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
• Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
• Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.

BREAKFAST CHEESECAKE (SOUTH BEACH DIET, PHASE 1)

Steps:

• Preheat oven to 325°F.
• Blend the cottage cheese for about a minute until perfectly smooth and free of lumps.
• Add yogurt and blend another minute.
• Add remaining ingredients and blend just to mix.
• Correct seasoning.
• Spray a 9 inch square pan with cooking spray.
• Pour the batter into the pan.
• Bake about 40 minutes or til set (insert a needle or small sharp knife that comes out clean).
• Let remain in turned off oven, with the oven door closed, until oven cools completely.
• Remove from oven; let cool on a rack.
• Chill for at least 12 hours.

NATE'S HEALTHY BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Pulse graham cracker crumbs, oats, water, soy flour, and cream cheese together in a food processor or blender on high until smooth. Press crust mixture into greased pie pan.
• Mix cream cheese, cottage cheese, milk, and liquid egg substitute in a blender until completely smooth. Pour into a large mixing bowl. Add sweetener, yogurt, soy flour, and vanilla extract and mix well. Pour filling into crust.
• Bake in the preheated oven until top begins to brown, about 1 hour. Let cool completely, 3 to 4 hours. Refrigerate until serving.

CHEESECAKE FOR BREAKFAST

Steps:

• Take top off of yogurt.
• squeeze or spoon honey on top of Yogurt cup.
• Swirl honey into yogurt with a spoon.
• enjoy!