Cheesecake in a Blender
By
Terrie Hoelscher
@Blessed1
12
Blue Ribbon Recipe
Classic, simple, sweet... a delicious cheesecake! Preparing it in a blender makes this is an easy dessert to make. It doesn't have your traditional graham cracker crust, but it was a unanimous hit in the Test Kitchen. With the perfect balance of tanginess and sweetness, the wonderful flavors of the cheesecake are allowed to shine. It has a dense center with a custardy texture. We loved it!
Note: If you want to prevent cracking, this can be prepared in a water bath. Boil about 2 cups of water. Place your aluminum-foil-lined pan into a roasting pan. Carefully pour the boiled water around the pan until it's 2 inches deep.
The Test Kitchen
Ingredients
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CRUST INGREDIENTS:
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1 1/2 call-purpose flour
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1 tspbaking powder
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1/4 csugar
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1 stickbutter, melted
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1egg, slightly beaten
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CHEESECAKE BODY INGREDIENTS:
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16 ozcream cheese, softened
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1 Tbspall-purpose flour
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2eggs
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1 csugar
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1 1/4 cmilk
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·fruit or cinnamon for garnish
How to Make Cheesecake in a Blender
- Preheat 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.