LAURA LEE ALICE
COOKS
®
If you're a fan of cheesecake and want a simple recipe, this one is for you!
It contains only six ingredients (plus the topping) and comes together in your
your blender. And it is so creamy and delicious!
This recipe has a delicious sour cream topping, but you can skip that in lieu
of fresh fruit like strawberries or blueberries.
This is one of my favorite toppings to use
on plain desserts. Simply spread sliced
almonds on a parchment covered baking
sheet (or on top of the cheesecake);
sprinkle with a dusting of powdered sugar,
then broil just until the sugar starts to melt
and is slightly browned.
Broiling takes only seconds.
Tips & Options:
• You can use a 9 × 13-inch dish for this recipe; then cut into squares.
• You can use prepared mini muffin pans and get at least 2 dozen
tiny cheesecakes. Fill about two-thirds full. Watch carefully in
oven so they don't get too done.
• You could also use a prepared regular-size muffin pan; should get
about 12 little cheesecakes.
• You could use a cake, pie, or tart pan with a removable bottom. It
makes such a beautiful presentation, especially when topped with
the toasted, sugared almonds or sour cream topping. I like to put
it on a cake stand. I used a regular pie pan for some of the
pictures.
• BUT, my favorite way is to line a cake pan with parchment paper,
using another cake pan to press it onto place. Pour in the filling;
bake; cool; then gently lift out and pull down the edges of the paper and
serve.
Why I like this recipe:
• No crust is necessary.
• Everything goes into a blender.
• This recipe is so easy to make with simple ingredients.
About the Ingredients:
• Milk: Whole milk is the only option.
• Eggs: Use large or extra-large.
• Sugar: Simple white granulated sugar is all you need.
• Baking mix: You can use one like Bisquick or try our recipe here.
• Cream cheese: The low-fat doesn't work well in this recipe.
• Vanilla: Use a really good vanilla or almond extract.
Favorite Things
from
the Kitchen
Ingredients
• 1 scant cup of milk
• 2 eggs
• 1 cup sugar
• ½ cup baking mix (see our recipe) or something like Bisquick
• 2 pkgs (8 oz ea.) cream cheese, cut into small cubes, softened
• 2 tsp good vanilla
Heat oven to 350°F.
Grease a large pie plate or brush with our pan release.
Instructions
1. Place milk, eggs, sugar and baking mix into blender; cover and blend on
high for about 15 seconds. Add remaining ingredients; cover and blend
on high for about 2 minutes, scraping the inside of the container twice.
2. Pour into prepared pie plate; bake for 40 to 45 minutes until almost set;
do not overbake. Let cool; spread with topping. Refrigerate until needed.
Sour Cream Topping (optional)
Mix 1 cup sour cream, 2 Tbsp sugar and 2 tsp vanilla until smooth.
Gently spread on cooled cheesecake.
