Guilt Free Single Serving Baked Cheesecake

Here is the recipe for my breakfast this morning. Yes it looks extremely daunting but I promise you that you will be able to do this in your sleep, its insanely simple, just quite a few (simple) steps. Today I went for one of my favourite flavours of Blueberry and Lemon but I'm sure you could do any flavour you wanted and it would work out just fine. If you ever decided to try out this recipe please tag me or send me a picture on Instagram @fragiletofit

So now onto the recipe:

The Base:

- 1/2c Old Fashioned Oats (1/4c made into Oat Flour)
- Sugar/Stevia to taste
- 1 Egg White
- 1-2Tspn Water - enough to bind the mixture
- Vanilla Essence to taste


- Preheat oven to 150C
- In a bowl add the Oats, Oat Flour and Sugar/Sweetener.
- In a small bowl mix together the Vanilla and Water
- Add in the Egg White and start to mix together - there wont be enough moisture to make the mix wet enough
- Slowly add in the water and vanilla mixing as you go until everything has become wet - should be the consistency of wet sand
- Press mix into a non stick spring form mini cake tin
- Bake until hardened like a regular cookie - 10 to 12 minutes
- Take out of the oven and allow to cool while you make the filling

The Filling:

- 150g Vanilla Yoghurt
- Sugar/Stevia to taste
- Vanilla Essence
- 1 Egg White
- 1/2 of a Lemon - Zest and Juice
- heaped 1/2 tspn Corn Flour
- 150g Frozen Blueberries (fresh should work too) - divided

- In a bowl combine the Yoghurt, Sweetener, and Vanilla
- Add in the Egg White and briskly mix the egg white in - will look like its curdling but keep mixing and it will start to go back to how it should normally look
- Add in the Lemon Zest
- Add in the Lemon Juice tasting as you go - could also do this step before the egg white if your afraid of raw egg
- Mix in the Corn Flour
- Add in a handful of the Frozen Blueberries and mix through - I leave about 1/3 back to make into a syrup when I serve it
- Bake in a 150C oven until there is a slight wobble in the centre - the time will vary depending on the dish you use but mine took around 40 minutes
- When it comes out of the oven allow to cool completely to room temperature
- Place Glad wrap/cling film on the top making sure it completely touches the top of the cheesecake
- Refrigerate overnight

To make the Blueberry "Syrup" take the remaining Blueberries you didn't put into the cheesecake and put them in a bowl in the microwave for about 40 seconds or until they start to release liquid and it starts turning syrupy and shiny.