Blender Cheesecake
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Blender cheesecake

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If you are not the best at baking desserts and you are looking for one that is easy to make, this is the one for you. See tons of easy dessert recipes, simple desserts, classic cheesecake recipes, plain cheesecake recipes, and gluten free dessert recipes. Go to kellyscleankitchen.com for full recipe and details.
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This recipe is a hit at every family gathering - just have to keep my own family away until it's time to eat!
This delightful recipe combines the flavors of a classic cinnamon roll and creamy cheesecake into one tasty treat. With the help of a blender, it's incredibly easy to whip up this indulgent dessert. The cinnamon roll crust offers a sweet, buttery base, while the smooth and creamy cheesecake filling is perfectly spiced with cinnamon. Topped with a drizzle of icing, this Blender Cinnamon Roll Cheesecake is a delightful twist on traditional cheesecake that is sure to impress your friends and fam... Cinnamon Roll Crust, Cinnamon Roll Cheesecake, Dairy Free Cream, Classic Cheesecake, Vanilla Wafers, Chocolate Cinnamon, Cinnamon Swirl, Decadent Treats, Indulgent Desserts
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This thanksgiving you can bring cheesecake to dinner! No mixer needed! Once you follow this simple recipe you’ll have the best dessert at the table! Here I made lemon flavor but you can literally make any flavor you like: coconut, sweet potato, pumpkin, Oreo etc. I know I said 6 ingredients but with the pie crust it’s 7😝  Ingredients   • Graham cracker pie crust  • 1 lb cream cheese  • 2 eggs  • 1/2 cup brown sugar  • 2 tbs all purpose flour  • 1/2 cup buttermilk   • 1/2 tsp lemon essence or extract  You can substitute the buttermilk for sour cream! This gives it a nice flavor. Also you don’t need to add any essence or extract if you want a plain cheesecake. And finally you can add a fruit topping if you want to be fancy (like cherries).  Instructions  • Pre- heat oven to 325 degrees
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If you just start baking, I will always recommend to try basque cheesecake as one of the first things. Not only it's delicious, but the recipe is mostly simple!  This is the recipe I made when I owned a cafe back in 2020, and it was one of the best sellers. I upgraded it a little bit with matcha powder + my secret ingredient, keep on watching and you will see it  55.9K  • Recipe:  430g cream cheese  3 eggs  202  120g caster sugar  1tsp vanilla  15g matcha, ceremonial grade  17.1K  20g all purpose flour  270g heavy cream  15g Parmigiano Reggiano (trust me)
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This creamy high-protein cheesecake is made with 8 ounces of cottage cheese, a quarter cup of nonfat plain Greek yogurt, 2 tablespoons of maple syrup, 1 large egg, and a few drops of food-grade lemon essential oil. Simply blend all the ingredients together, except for the raspberries and toppings, until smooth. Divide the batter evenly between two ramekins and bake at 350°F for about 15 minutes, or until the centers are just set. Let them cool in the fridge before serving. Finish with a dollop of Greek yogurt, fresh raspberries, and a drizzle of maple syrup for a delicious, healthy treat. Enjoy this guilt-free dessert anytime!
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lemon cheesecake!!  cheesecake factory who??? but honestly so yourself a favor and make this one at home. it’s bright and fresh and soo creamy and smooth.  the full recipe is on my website, linked in my bio!  #lemoncheesecake #summerbaking #summerdesserts #lemondessert #cheesecake
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High Protein Pumpkin Cheesecake 🎃🍰 Rich in protein, low in carbs, and all the fall flavors you crave! 🍂😋 What You Need: 🍰 6 oz cottage cheese 🎃 3 tbsp pumpkin purée 🥚 1 egg 🍯 2-3 tbsp powdered sweetener 🍂 1 tsp pumpkin pie spice 🍨 Dash of vanilla How to Make Them: 1️⃣ Combine cottage cheese, pumpkin purée, egg, sweetener, spice, and vanilla in a blender until you get a silky-smooth mixture. 2️⃣ Divide the mixture into two greased, mug-sized ramekins. 3️⃣ Pop them in the oven at 350°F for ab...
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Ingredients:  -430g cream cheese -3 eggs -120g caster sugar 1tsp vanilla 15g matcha, ceremonial grade 20g all purpose flour 270g heavy cream 15g Parmigiano Reggiano (trust me) 1. Blend everything together in a blender, you can also use spatula, just make sure to mix everything until smooth. 2. Pour in a prepared cake pan. Tab and use chopstick to remove any air bubbles. 3. Bake at 240c for 30-35 min. It should come out a bit jiggling as shown. Let it cool completely before serving.
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