Cheesecake In A Blender
Blue Ribbon Recipe
Classic, simple, sweet... delicious! What an easy way to prepare a no-fail dessert. The crust is very different from your traditional graham cracker, but I have to say that it was a unanimous hit among the Kitchen Crew. The wonderful flavors of the cheesecake are allowed to shine through in this recipe and, honestly, I couldn't ask for much more! The Test Kitchen
- 1 1/2 c
- all-purpose flour
- 1 tsp
- baking powder
- 1/4 c
- 1 stick
- butter, melted
- egg, slightly beaten
- 16 oz
- cream cheese, softened
- 1 Tbsp
- 1 c
- 1 1/4 c
- fruit or cinnamon for garnish
CHEESECAKE BODY INGREDIENTS:
How to Make Cheesecake In A Blender
- 1Preheat oven to 350. Spray a 10" springform pan with PAM. Wrap the bottom and up the sides of the outside of the pan with a square of aluminum foil, to protect against any leaks. Make sure your springform pan is properly aligned and that it tightly seals when you snap the ring shut!
NOTE: if you want to use a 9" springform pan to get a thicker piece of cake, you will have to bake the cake at least 10 minutes longer. Watch it closely, and use a cake tester to test for doneness.
- 2For crust: Sift together flour, baking powder and sugar. Mix together with butter and 1 slightly beaten egg. Press the mixture along the bottom and slightly up the sides of the prepared pan.
- 3For cheesecake: Place the cream cheese, flour, 2 eggs, sugar and milk into a blender and process on high for 3 minutes. No, there is no vanilla in this recipe! Really & truly!
Pour into the prepared crust. Bake for 55 - 60 minutes (longer, if you use a 9" springform pan). Cool and remove from springform. Serve with fruit topping, if desired.