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Cheesecake in a Blender
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Cheesecake in a Blender Photo #20

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Thumbnail For Cheesecake In A Blender Ready To Be Sliced.

Thumbnail For A Slice Of Cheesecake In A Blender With Fresh Strawberries.

Thumbnail For Blender Cheesecake Baking In The Oven.

Thumbnail For Cheesecake Batter Poured Into The Springform Pan.

Thumbnail For Cheesecake Ingredients Processing In A Blender.

Thumbnail For Flour Mixture Pressed Into The Springform Pan.

Thumbnail For Melted Butter And Egg Combined With The Flour.

Thumbnail For Beaten Egg In A Small Bowl.

Thumbnail For Sifting Flour, Baking Powder, And Sugar Into A Bowl.

Thumbnail For A Springform Pan Sprayed With Non-stick Spray And Lined With Aluminum Foil.

Thumbnail For A Few Mini Peanut Butter Cups On Top (and Drizzled With Caramel Sauce)and A Few Dropped Into It Before Baking . Light Cream Cheese And Skim Milk.

Thumbnail For I'm From New York ... And I Like Dense, Heavy, New York-style Cheesecake! This Recipe Satisfies That Requirement For Me, As Well As Being Simple To Put Together. Its Creamy Texture And Not-too-sweet Crust Are Just The Right Combination!

Thumbnail For Here It Is Terri!!! Yumminess As You Can See My Goofy Daughter, Bryly Pretending To Take A Bite! Lol

Thumbnail For I Think I Should Have Let It Bake A Couple More Minutes...but It Set Up And Is Very Creamy This Way :)

I'm From New York ... And I Like Dense, Heavy, New York-style Cheesecake! This Recipe Satisfies That Requirement For Me, As Well As Being Simple To Put Together. Its Creamy Texture And Not-too-sweet Crust Are Just The Right Combination!

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Terrie Hoelscher @Blessed1

I'm from New York ... and I like dense, heavy, New York-style cheesecake! This recipe satisfies that requirement for me, as well as being simple to put together. Its creamy texture and not-too-sweet crust are just the right combination!

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18 Comments

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Terrie Hoelscher - over a year ago

Thank you, Angela. Glad you enjoyed it, in spite of what you thought was a dry crust. I really like this crust; not too sweet, and I don't care for graham cracker crust on cheesecake, as it overpowers the flavors of the cake itself. So, this shortbread-type crust is perfect for me. Apparently, the kitchen crew liked it!
So now that you've played around w/ different size of the pan, adding time, etc., you'll have it perfect next time! And it's easy enough and inexpensive enough (which most cheesecakes AREN'T!), that you can experiment w/ it a few times to get it just as you like it. Enjoy!

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angela howard - over a year ago

I made this and it was delish. However, I could not do without my pure vanilla in it! The crust was good, but I think it kind of got overcooked. I baked it in a 9 inch springform pan so I cooked for an additional 10 minutes. That was too long. The crust was too hard as a result.

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Terrie Hoelscher - over a year ago

Enjoy, Linda ... if you DO eat the whole thing yourself, enjoy every bite of it! :o)

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Linda Mott - over a year ago

OH MY I do have to try this, I live alone so can devour it all myself OR wait until I have something to go to and make it for that. BUT definetly will make it.

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Terrie Hoelscher - over a year ago

That makes me very happy, Kota, that u made it, enjoyed it so much, and made it again! Try some different kinds of cookie crusts...oreo, or pecan sandies, or gingersnaps. As u say, the possibilities are endless!

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kota pedersen - over a year ago

Mmmmmmm..... I love it! Made my first one three days ago. Second one is in the oven now. I am with you on the unadulterated cheese cake, but I did have a couple pieces with lightly sweetened raspberries. Oh my first crust too, I know that's bad, but the possibilities are endless now thank you so much. Ps my BFF lives in WV that's what made me try it in the first place. :)

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Terrie Hoelscher - over a year ago

I'm not sure what might have gone wrong ... and not sure what you mean by "an egg custard". I know what an egg custard is, but not sure if that means the cake was runny or not firm? Maybe your oven isn't reaching proper temp? or you didn't bake it long enough? It's hard to say, since I didn't watch you cook it, or know your oven as you do, or see the ingreds as you used them, etc.
I'm so sorry it didn't turn out for you. I can only say that many others have been successful with it, and it really does turn out well. I'm sorry, MJ ... and I do realize there are a lot of comments on this recipe and hard to get thru them. Maybe if you try it again, and make sure you calibrate your oven beforehand, or be really, really careful about the measurement of the ingredients, it might turn out differently for you. I"m sure you were careful the first time; just saying that it might not hurt to try again and be OVERLY precise. Again, I apologize for your disappointment.

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mj walker - over a year ago

I made the cheescake today and wwas kinda disappointed. I followed the recipe to the letter and it was more like an egg custard than a cheesecake. what might I have done wrong? has anyone else had this problem. I tried to read thru the comments but there are so many.

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Terrie Hoelscher - over a year ago

Thank you for all your lovely comments in the recipe's thread, Freda. So glad you like this cheesecake. I think it's a keeper, too! :o)

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Freda Smith - over a year ago

Terrie mine didn't last long enough for a photo !! Daughter is ready for another one.

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Terrie Hoelscher - over a year ago

Thank you, Angela. :o)

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angela howard - over a year ago

I am from Missouri but I just love the New York Style too. The only kind other than that I have ever made is the praline cheesecake that has pecans in the crust and a brownsugar glaze on top. (great for hiding cracks) I can't wait to try this one.
Even when going to the Cheesecake Factory, I prefer the NY style best!

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