"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Blender Cheesecake Recipe

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This recipe for Blender Cheesecake, by , is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Nelson
Added: Wednesday, March 4, 2009


1 box Graham Cracker Crust

2 8 oz. packages Phildelphia Cream Cheese
2 eggs
1 cup sugar
3 tbsp. flour
2 tsp. vanilla

1 large sour cream
1 tsp. vanilla
1/2 cup sugar
Flavoring:1 tbsp. lemon juice and 2 tsp. lemon zest but you can substitute with something else

1. Preheat the oven to 350 degrees
2. Make the crust according to directions on the box using a 10 inch glass pie pan
3. Put the pie pan with the crust in the refrigerator while making the filing
4. Put the ingredients for the filling in a blender and mix approximately 5 minutes until completely smooth (or put in a bowl and use an electric hand mixer)
5. Pour the filling into the graham cracker crust and bake in the oven for 20 minutes
6. Let the cheesecake cool for approximately 30 to 45 minutes before adding the topping
7. Blend the ingredients for the topping and pour it on top of the cheesecake and bake in the oven for another 15 minutes
8. Let the cheesecake cool for 1 hour or until completely cooled and then put in the freezer overnight
9. Pull the cheesecake from the freezer about an hour or so before serving

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a very creamy cheesecake as opposed to the New York cheesecakes due to the shorter baking time. Everyone raves about this cheesecake.




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