Waring Blender Cheesecake Receipe Recipes

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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.

CHEESECAKE IN A BLENDER



Cheesecake in a Blender image

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...

Provided by Terrie Hoelscher

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 13

CRUST INGREDIENTS:
1 1/2 c all-purpose flour
1 tsp baking powder
1/4 c sugar
1 stick butter, melted
1 egg, slightly beaten
CHEESECAKE BODY INGREDIENTS:
16 oz cream cheese, softened
1 Tbsp all-purpose flour
2 eggs
1 c sugar
1 1/4 c milk
fruit or cinnamon for garnish

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.

MOM'S CHEESECAKE



Mom's Cheesecake image

My Mom has been gone for many years but this was her cheesecake recipe. In my opinion, this is the best graham cracker crust I have ever had. And you would never know that the filling is made out of cottage cheese. It definitely tastes more like a cream cheese filling. Everyone looks forward to this cake on Easter. I believe...

Provided by Thea Pappalardo

Categories     Cakes

Time 1h20m

Number Of Ingredients 14

1 c graham cracker crumbs
1/2 c sugar
1/8 tsp salt
1 tsp cinnamon
1/2 c butter, softened
FILLING
1/2 c light cream
2 large eggs
2 c cottage cheese
2 Tbsp fresh squeezed lemon juice
1 tsp vanilla
1/4 tsp salt
3 Tbsp flour
2/3 c sugar

Steps:

  • 1. Mix graham cracker crumbs, sugar, salt and cinnamon. Cut butter into mixture and press into bottom and sides of a 9" pie pan.
  • 2. In blender, add ingredients in order shown. Blend and pour into crust. Bake at 325 for 1 hour or until firm.

OUR BEST CHEESECAKE



Our Best Cheesecake image

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 8

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Heat oven to 350 degrees F.
  • Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Top with pie filling before serving.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g

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

LIGHT LEMONY BERRY CHEESECAKE



Light Lemony Berry Cheesecake image

Provided by Katie Lee Biegel

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray
3/4 cup (60 g) whole-wheat graham cracker crumbs (sometimes I use amaretti cookies as a substitute)
2 cups (480 ml) light cottage cheese
1 (8-ounce/225-g) package light cream cheese
3 large eggs
3/4 cup (150 g) sugar, plus a little more for the berries
1 tablespoon grated lemon zest
1/4 cup (60 ml) fresh lemon juice
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Sliced strawberries, raspberries, and blackberries

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.

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