Breakfast Cheesecake

“Momma,” my daughter, Polly, calls up the staircase, “Can Sue and I eat the cheesecake in the fridge for breakfast?”

I pause as I rinse my face with cool water. Hmm. I wonder: what kind of nutrition does cheesecake give seven- and nine-year-olds with a full day of school ahead?

“Mom?” she calls, a little louder.

“Wait. I’m thinking,” I reply squeezing moisturizer onto my palm, then gently apply the cream as I consider Polly’s question. Eggs are good protein; cream cheese is decent; cheesecake is low in sugar. I think that combination could sustain a whole morning of schoolwork. I walk to the top of the curved wooden staircase in our century-old farmhouse.

“Okay, go ahead,” I say, smiling at the wide, dark eyes that look hopefully up at me. I know she and Sue will be thrilled, though I still feel a bit doubtful.

“Yippee! We can have it, Sue!” Polly shouts happily.

Breakfast is a delight that morning and cheesecake is the main reason. Then, our morning routines complete, we walk down the hill, get into my car, and drive to town, where my daughters hop out to wait with neighbor children for the school bus. When they step up into the bus, I hold up my left hand in the universal sign-language sign for I love you. They grin and return the sign. I begin my twenty-mile drive to work.

Cheesecake for breakfast, I ponder, intrigued. Everyone loves cheesecake, after all; the real problem is fat and I don’t want my girls starting their day with just a lot of fat. Can I create a cheesecake food that would be nutritionally sound for breakfast? I wonder. The late-winter, quiet, Catskill mountain miles pass nearly unnoticed as I continue thinking. I can cut down the fat and still keep good protein but I need to add some healthy carbohydrates.

Hmm, what about granola? I make my own granola each week and quickly tick off the ingredients: old-fashioned oats, sesame seeds, sunflower seeds, slivered almonds, and wheat germ, mixed lightly with a little honey and oil, then baked until golden.
Yes! My heart excitedly beats a little faster. I could sprinkle granola on top of the cheesecake mixture and bake it. Or I could make the granola into a crust and bake the cheesecake in it. This idea is starting to come together! I know I’m not quite there though and think of the food pyramid. Of course! It needs fruit… cheesecake with strawberries, blueberries, peaches, and, well, any fruit, when you think about it. Nothing’s in season now, but there are those dozens of Georgia peaches quarts on the sagging wooden shelves in the basement.IMG_20150729_084022377_HDR

Soon we try out an experimental recipe. My daughters watch and help with great interest. I swirl ingredients in the blender then pour the cheesecake batter into four oiled brown earthenware bowls. We arrange peach slices on top and liberally sprinkle granola over each.

Finally, taste time arrives. We love it! The following weekend we change things a little by patting granola into the bottom of the bowl, pouring batter over it, and placing peaches on top. We love that variation, too, and decide it really doesn’t matter if the granola and fruit are on top or bottom. The girls are delighted to eat cheesecake for breakfast and I’m happy because we’re eating a healthy breakfast.

A few months later our daily newspaper advertises their annual cooking contest. Shy though I am, I nevertheless send in my entry and am thrilled when Breakfast Cheesecake is selected a finalist.

On bake-off day Polly comes with me while Susan goes to her basketball game. As Polly unpacks supplies, three of the four bowls I pre-prepared so they can be tasted chilled, fall onto the pavement and shatter. Polly looks up at me with eyes flooded by tears.

“It’s okay, Polly. You are more precious than any bowl of Breakfast Cheesecake,” I say, hugging her. She smiles, wiping away tears with her forefinger knuckle, as I tell her the one remaining bowl will surely be enough.

At day’s end Breakfast Cheesecake places third of twelve places, with a lovely set of Noritake china for eight as my prize. Today, more than three decades later, its value has skyrocketed yet, in my heart, the true gift of the day is the nurturing moment that followed broken earthenware between my daughter and me.

Breakfast Cheesecake – updated 2015IMG_20150729_132333885

Ingredients: 1 pint plain 0% fat Greek yogurt
2 eggs
1/3-1/2 cup sugar
½ cup milk
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
4 – ½ cup fruit for each bowl
4 – ¼ cup granola for each bowl

o Preheat oven to 350 degrees.
o Place all ingredients except fruit and granola in blender. Swirl briefly to mix.
o Lightly oil 4 ovenproof cereal bowls or an 8×8-inch baking dish. Pour cheesecake mixture into bowls, then sprinkle ¼ cup granola over peaches.
o Bake for 25-30 minutes until set and golden. Serve with 1/2 cup of fruit.
o Serves 4.

(This story was published in the Kitchen Table Stories anthology, edited by M. Jane Ross and published by the Story Circle Network on their tenth anniversary in 2007. The original recipe used cottage cheese; here I’ve substituted Greek yogurt and like it even better.)

About Mary Jo Doig

Mary Jo Doig was the first in her family to attend college and graduated from the State University at Oneonta in New York’s Catskill Mountains with a degree in Secondary English Education/Educational Psychology. There she fell in love with rural life, remained, and eventually transitioned from city girl to country woman when she married a dairy farmer and raised their three children on their small family farm. A life-long lover of reading and writing, Mary Jo has for nearly twenty years been a member of the Story Circle Network. There she has been an editor, a women’s writing circle facilitator, a book reviewer, and life-writing enthusiast, working extensively with women writing their life-stories while writing her own memoir. Presently, she is a three-time Program Chair for SCNs national Stories from the Heart conference and a board member. She also facilitates Older Women’s Legacy workshops and a women’s life-writing circle in her area communities. Her stories have appeared in Kitchen Table Stories anthology, Story Circle Annual Anthologies, and most recently her story “I Can’t Breathe” was published in the Anthology, Inside and Out: Women’s Truths, Women’s Stories. Her work also appears in varied blogs and periodicals, on her blog Musings from a Patchwork Quilt Life (, Facebook, and Twitter. Her son and two daughters grown, Mary Jo presently treasures her country life in Virginia’s Central Shenandoah Valley. She loves cooking (and eating!) healthy food, reading, writing, quilting, hiking, and spending quality time with her rescue cats, Button and Xena, and beagle, Addie, who each dream of being only children. Her first book, Patchwork: A Memoir of Love and Loss, will be published in October, 2018 by She Writes Press.
This entry was posted in Childhood, Family, Gifts, In the Kitchen, Simplicity. Bookmark the permalink.

2 Responses to Breakfast Cheesecake

  1. flossiehanna says:

    in college left over pizza was breakfast as we were too poor to toss it. we had meat protein, crust, grain, cheese diary and tomatoes vegetables. Any how that is how we justified it.

    Liked by 1 person

    • Mary Jo Doig says:

      Somehow we all survived college despite the terrible food choices we ate, usually out of necessity, didn’t we? But what you ate was really pretty nutritionally sound, according to the four food groups we thought back then was the right way to eat…. Today I still love left-over pizza for breakfast; how about you?


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