Blender Cheesecake Recipes

Steps:

• 1. 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.
• 2. For the crust, sift together flour, baking powder, and sugar.
• 3. Slightly beat the egg.
• 4. Mix together add melted butter and egg to the flour. Stir until combined.
• 5. Press the mixture along the bottom and slightly up the sides of the prepared pan.
• 6. For the cheesecake, place the cream cheese, flour, 2 eggs, sugar, and milk into a blender. Process on high for 3 minutes. No, there is no vanilla in this recipe! Really & truly!
• 7. Pour into the prepared crust.
• 8. Bake for 55 - 60 minutes (longer, if you use a 9" springform pan). Cool and remove from the springform pan.
• 9. Serve with fruit topping, if desired.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
• Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.

Steps:

• For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
• Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
• Serve the cheesecake cold, topped with the strawberry sauce.

Steps:

• Preheat oven to 325 degrees.
• Blend all ingredients together in the blender for seven minutes.
• Pour into spring form pan (with graham cracker crumbs pressed into the bottom for crust optional).
• Bake for one hour or until center is just about set.
• Chill several hours or overnight.

Steps:

• Mix all ingredients in blender in order given starting with cottage cheese and ending with flour, Mix well.
• Grease a 10 inch deep dish pie plate with butter and pour in cheese mix.
• Sprinkle with cinnamon and bake at 325º for 40 minutes.
• Cool and refrigerate.

Steps:

• Preheat oven to 325 degrees.
• Mix all ingredients in blender in order given, starting with cottage cheese and ending with flour.
• Mix well.
• Grease 10 inch deep dish pie plate, I use butter flavored cooking spray.
• Pour in cheese mixture.
• Sprinkle with cinnamon.
• Place pie plate on cooking sheet.
• Bake for 40 minutes.
• Cool and refrigerate.