Lisas Blender Cheesecake Recipes
LIGHT LEMONY BERRY CHEESECAKE
My mom is a very health-conscious cook, sometimes to a fault. (Sorry, Mom.) This cheesecake happens to be one of her healthy dishes that's also a standout in the taste department. I'll bet no one you serve this to would ever know it's not a straight-up full-fat cheesecake.
Provided by Katie Lee Biegel
Categories dessert
Yield Serves 8
Number Of Ingredients 11
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.
7 MINUTE-7 INGREDIENT BLENDER CHEESECAKE
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
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
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
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
CHEESECAKE IN A BLENDER
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!
Provided by Terrie Hoelscher @Blessed1
Categories Cakes
Number Of Ingredients 13
Steps:
- 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.
- For the crust, sift together flour, baking powder, and sugar.
- Slightly beat the egg.
- Mix together add melted butter and egg to the flour. Stir until combined.
- Press the mixture along the bottom and slightly up the sides of the prepared pan.
- 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!
- Pour into the prepared crust.
- Bake for 55 - 60 minutes (longer, if you use a 9" springform pan). Cool and remove from the springform pan.
- Serve with fruit topping, if desired.
LIME KISSED CHEESECAKE
This cheesecake will steal the limelight at a summer party! This cake looks beautiful garnished with a stem of featherleaf fern.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes
Time P1DT2h50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine 1 cup sifted flour, 1/4 cup white sugar, and butter with a pastry blender to make coarse crumbs. With a fork, mix in the lime peel, egg yolk, and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom and sides of a 9-inch springform pan with the crust mixture. Bake in preheated oven until slightly brown, about 6 to 8 minutes. Remove from oven and set aside.
- Increase oven temperature to 450 degrees F (230 degrees C).
- In a large bowl, combine the cream cheese, 1 1/2 cups white sugar, and 1/2 cup flour; beat until smooth. Blend in eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 1 cup lime juice, vanilla extract, and salt. Beat until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 12 minutes. Reduce heat to 300 degrees F (150 degrees C). Bake until center of the cheesecake doesn't wiggle when the pan is gently shaken, about 1 hour. Remove cake from oven and cool on wire rack.
- Release spring on the outside rim after 1 hour of cooling time, but do not remove the sides. Loosening the spring will help to prevent the cake from cracking. If you remove the rim, the cake will not hold its shape. Chill the cake several hours before serving. Cake develops better flavor if chilled overnight.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 46.3 g, Cholesterol 233.1 mg, Fat 43.2 g, Fiber 0.7 g, Protein 12.2 g, SaturatedFat 26.3 g, Sodium 561.1 mg, Sugar 30.1 g
LISA'S BLENDER CHEESECAKE
This pie is very good and very easy. It is not as good as my cheesecake that I make in a springform pan, but it is pretty close!
Provided by Lisa Allen @Queenlalisa
Categories Cakes
Number Of Ingredients 1
Steps:
- 1. Heat oven to 350°F. Grease 9-inch pie plate. 2. Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate. 3. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake. Topping: If desired put your favorite pie filling on top or fresh fruit. I like it plain.
- If you use a 9 inch pie plate it is VERY full. If you have a 10 inch it would be better.
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