Blender Cheesecake Recipes

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THE BEST CHEESECAKE



The Best Cheesecake image

We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.

Provided by Food Network Kitchen

Categories     dessert

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (see Cook's Note)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
2 cups sugar
1 cup sour cream
2 tablespoons pure vanilla extract
4 large eggs, at room temperature

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
  • Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
  • For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
  • Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

OMA'S COTTAGE CHEESECAKE



Oma's Cottage Cheesecake image

A delicious cheesecake that's so easy to make. Lower in calories, too!

Provided by Sheryl K.

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h10m

Yield 9

Number Of Ingredients 12

¼ cup butter
1 cup graham cracker crumbs
2 tablespoons white sugar
¼ teaspoon ground cinnamon
2 cups cottage cheese
½ cup milk
2 eggs
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
⅔ cup white sugar
¼ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
  • In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
  • Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 29.2 g, Cholesterol 63.5 mg, Fat 9.7 g, Fiber 0.4 g, Protein 9.1 g, SaturatedFat 5.3 g, Sodium 381.1 mg, Sugar 21.5 g

7 MINUTE-7 INGREDIENT BLENDER CHEESECAKE



7 Minute-7 Ingredient Blender Cheesecake image

This is an easy cheesecake recipe that comes out light and delicious. Especially easy if you leave out the optional graham crust!

Provided by Karen..

Categories     Cheesecake

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 cup milk
1 tablespoon cornstarch
4 eggs
1 teaspoon vanilla
prepared graham cracker crumbs (optional)

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.

BLENDER CHEESECAKE



Blender Cheesecake image

This is a very yummy, easy recipe to make. You won't even miss the crust but if you have to have one I suppose you could make one for it. I never eat the crust. LOL! This recipe came from an e-mail newsletter. I get so many I can't remember which one I got it from.

Provided by PamLuvs2Cook

Categories     Cheesecake

Time 50m

Yield 1 serving(s)

Number Of Ingredients 8

16 ounces cottage cheese
8 ounces cream cheese
8 ounces sour cream
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
4 eggs
1/2 cup flour

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.

Nutrition Facts : Calories 3117.6, Fat 171.7, SaturatedFat 101.2, Cholesterol 1274, Sodium 3056.9, Carbohydrate 280.4, Fiber 1.8, Sugar 204.7, Protein 117.3

CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING



Chocolate Cheesecake with a Strawberry Topping image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h10m

Yield 10 servings

Number Of Ingredients 14

Nonstick cooking spray
3/4 cup chocolate graham cracker crumbs (about whole 4 crackers)
2 cups full fat cottage cheese, such as Daisy
One 8-ounce package light cream cheese, softened
3 large eggs
3/4 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
One 10-ounce bag frozen strawberries
1/4 cup sugar
2 teaspoons cornstarch
1 tablespoon water
Pinch kosher salt
1 teaspoon vanilla extract

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.

BLENDER CHEESECAKE RECIPE



Blender Cheesecake Recipe image

Provided by á-23043

Number Of Ingredients 12

For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1/4 cup sugar
For the cake:
3 (8-ounce) packages cream cheese, softened
3 large eggs, room temperature
2 teaspoons vanilla
1 cup sugar
1 Tablespoon grated lemon zest
1 Tablespoon flour
2 Tablespoons sour cream

Steps:

  • 1. Make crust: Preheat oven to 350 degrees. Grease an 8 inch springform pan and line the bottom with a circle of parchment paper. Combine the graham cracker crumbs, melted butter and 1/4 cup sugar in a bowl and mix well. Pat evenly into the bottom and slightly up the sides of the prepared pan. Refrigerate for 20 minutes Bake for 10 minutes, ransomer to a wire rack and let cool completely. 2. Make cake: Turn the oven down to 275. Combine the cream cheese, eggs, vanilla, sugar, lemon zest, flour and sour cream in a blender and blend on medium until smooth. 3. Pour into cooled crust and bake for 1 hour. Raise oven temperature to 350 and bake until the edges of the cake are set but the center is still a little jiggly, about 20 minutes longer. 4. Transfer cake to a wire rack and cool completely in the pan. Wrap cake, still in pan, in plastic so that plastic does not touch surface of cake and refrigerate for at least 3 hours or overnight before releasing from pan, slicing and serving.

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