Blender Cheesecake

Cheesecake is not difficult to make.  And it impresses the hell out of your guests.  It does require one special piece of equipment, a spring-form pan.  Otherwise, you're never getting the thing out.

Many cooks are afraid of the dreaded cracks in the top of the cake once it cools.  It happens if the cake is cooled too quickly, and is why you should leave it in the oven once the oven is turned off for at least half an hour.  Still, sometimes cracks appear even before the cake has finished baking.  That's why sour cream icing was invented.  No one will ever know.

This is something you can, and should, do ahead.  It's great to get the dessert out of the way the day before you need it.  But don't ice it until shortly before your guests arrive, or the icing may dry out.

One cheesecake will serve at least 12 people.  If that is way more than you need, I have made this version easy to cut in half or thirds.  One half will make a shorter 8" or 9" cake.  One third of the recipe will fill a 6" spring-form.

Crumb Crust
1-1/2 C graham cracker crumbs (measured after pulverizing in a ziplock with a rolling pin)
1/2 C butter, melted (3 Tb for the 1/3 version)
6 Tb sugar

1.  Combine all ingredients into a crumbly paste.

2.  Press into a thin layer in a 9" or 10" spring-form pan.  The bottom and the lower rim of the spring-form must be completely coated so nothing leaks out, then see how far up the sides you can get.

Cake Batter
3 8-oz packages of cream cheese (the brick, not whipped.  "lite" is ok.)
6 eggs
3 6-oz containers (2-1/4 cups) of plain nonfat yogurt
1-1/2 C sugar
2 Tb cornstarch
2 tsp vanilla extract

1.  Preheat oven to 350º.  Place spring-form pan with crust on a rimmed baking sheet.  Just in case anything leaks.

A happy blender

2.  Place all ingredients in a large blender.  I recommend putting in the cream cheese last.  Depending on the strength of your blender, you may want to incorporate the bricks one at a time.

3.  Pulse until all ingredients are combined, then let 'er rip.  Whip batter for one minute on medium.

4.  Pour into prepared spring-form pan.  Bake for one hour, or until center is no longer liquid.  It can still have a little shake to it, but should spring back when touched lightly.

5.  Shut off oven with cake inside.  Leave in oven with door shut for half an hour.  Open oven door a crack and let the cake cool to room temperature.  This may take another hour.

6.  Carefully slide a spatula around the edges before popping spring-form.  Remove the rim, loosen crust from bottom of pan, then slide the cake onto a serving platter.  Chill until ready to serve.

Sour Cream Icing
1-1/2 C sour cream (fat-free is ok)
1/4 C sugar

1.  Whip together sugar and sour cream until well mixed.  Shortly before serving, spread over top surface of cheesecake only, until all cracks, dents, and bumps are evened out.

Difficulty rating  :)