Waring Blender Cheesecake Receipe Recipes

NO-BAKE CHEESECAKE

Steps:

• Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
• Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

CHEESECAKE IN A BLENDER

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.

CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING

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.

7 MINUTE-7 INGREDIENT BLENDER CHEESECAKE

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.

WARING BLENDER CHEESECAKE RECEIPE

Steps:

• 1. Into container put eggs,sugar vanilla & sour cream Cover ,blend 15 secs button8-liquefy
• 2. motor running take off cover & gradually add cheese / Add melted butter
• 3. Pour mixture into prepared cake pan & bake 35 mins 325 F until set in center- filling will be soft but will firm up as it cools Chill before serving

LIGHT LEMONY BERRY CHEESECAKE

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.

QUICK AND EASY CHEESECAKE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Combine cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch in a blender; blend until smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until edges are puffed and surface of cheesecake pie is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 60 to 65 minutes. Remove from the oven and sprinkle with cinnamon. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• Top cooled cheesecake with strawberries. Cover and refrigerate until chilled, about 4 hours.

BLENDER CHEESECAKE

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.