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Best Artisanal Cheesecake
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If you're a fan of cheesecake and want a simple recipe, this one
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is for you. It contains only six ingredients (plus the topping) and
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comes together in your blender. And it is so creamy and delicious!
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This recipe has a delicious sour cream topping, but you can skip
that in lieu of fresh fruit like strawberries or blueberries.
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This is one of my favorite toppings
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to use on some of my plain desserts.
Simply spread sliced almonds on a
parchment covered baking sheet;
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sprinkle with a dusting of powdered
sugar, then broil just until the sugar starts
to melt and slightly browned. This step
takes only seconds.
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You have so many options with this recipe...
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• You can use a 9 × 13-inch dish for this recipe; then cut into squares.
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• You can use a prepared mini muffin pan and get at least 2 dozen
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tiny cheesecakes. Fill about two-thirds full. Watch carefully in
oven so they don't get too done.
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• 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.
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Why I like this recipe...
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• It makes it's own crust.
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• Everything goes into a blender.
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• This recipe is so easy to make with simple ingredients.
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About the Ingredients:
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• 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 or recipe here.
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• Cream cheese-The low-fat doesn't work well in this recipe.
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• Vanilla-Use a really good vanilla or almond extract.
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KEYWORDS
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artisanal cheesecake, simple cheesecake
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Best Artisanal Cheesecake
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Ingredients
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• 1 scant cup of milk
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• 2 eggs
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• 1 cup sugar
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• ½ cup baking mix (see our recipe) or something like Bisquick
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• 2 pkgs (8 oz ea) cream cheese, cut into small cubes, softened
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• 2 tsp good vanilla
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Heat oven to 350°F.
Grease a large pie plate* or brush with our pan release.
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Instructions
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1. Place milk, eggs, sugar and baking mix into blender;
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cover and blend on high for about 15 seconds. Add
remaining ingredients; cover and blend on high for about 2
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minutes, scraping the inside of the container twice.
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2. Pour into prepared pie plate; bake for 40 to 45 minutes until
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almost set; do not overbake. Let cool; spread with topping.
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Refrigerate until needed,
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Sour Cream Topping (optional)
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Mix 1 cup sour cream, 2 Tbsp sugar and 2 tsp vanilla until
smooth. Gently spread on cooled cheesecake.
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*A round cake or quiche pan with a removable bottom works great
for this. I would line it with buttered parchment. See the other
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options on the web page.
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