Protein-rich cheesecake with blueberries (for breakfast) from Jelmer de Boer

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Sports fan and foodie Jelmer de Boer ( his food diary on Culy was a huge success) loves cake, likes to eat proteins (it’s still an athlete, huh) and has a preference for breakfast like an emperor. The result: this recipe for a cheesecake that you can eat for breakfast.


For 8 point pie:

  • 900 grams Optimel Greek Style Cherry (or another type of cottage cheese)
  • 200 grams of light cream cheese (e.g. from Linessa)
  • 100 grams of Medjoul dates
  • 60 grams Whey protein powder (e.g. from Joylent)
  • 250 grams blueberries (from the freezer)
  • 32 grams of butter
  • 12 slices of gelatin (20 grams)
  • 200 grams of Frisian rye bread

And further needed:

  • food processor
  • Blender
  • Springform ø 24 cm

If you throw those three ingredients into the mix, you get the recipe for a protein-rich and fiber-rich cheesecake that you can eat for breakfast. In short: a bowl of cottage cheese with grains in a pie slice. He devised the cake together with his sports coach Paul Bosma .

Jelmer : “We are both quite tired of all dairy = the devil and bread = death posts and that’s why we make a bottom of rye bread and dates and a filling of low-fat cottage cheese (with sweeteners = not scary) and blueberry topping.”

Nutritional values

At Culy we are not really into the exact nutritional values ​​and other figures in the recipes (that’s why we don’t mention calories, for example), except for ‘200 grams of butter’.

But we make a one-time exception especially for Jelmer and for all  sporty  Culy’s: one slice of this cake contains 235 kcal, 5 grams of fat, 22 grams of carbohydrates, 5 grams of fiber and 19 grams of protein. Use it to your advantage.

Making cheesecake for breakfast

Grind the rye bread in a food processor. Cut the dates into small pieces and add them to the rye bread. Add the butter (melted) and mix well.

Line a springform pan with baking paper and spread the mixture out. Put the bottom in the fridge. Meanwhile, soak 12 gelatin sheets in cold water. Mix the cottage cheese, cream cheese and protein powder with a stick blender.

Place the blueberries in a food processor and grind them fine. Heat the blueberries briefly in a pan and remove the mixture from the heat as soon as it boils. Squeeze out the gelatine leaves and add it to the blueberry mixture. Add the blueberry mixture to the cottage cheese mixture and stir well.

Pour the quark mixture on the bottom and let it set in the fridge for at least three hours. Serve and don’t eat everything right away.

And no, you don’t have to eat this every day. But in theory it could!

A little less healthy, but so tasty: this cheesecake with honey and yogurt from Ottolenghi

Source: Culy by
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