Cheesecake In A Blender

Cook time: 55 Min Prep time: 10 Min Serves: 8
Ingredients
CRUST INGREDIENTS:
1 1/2 c all-purpose flour
1 tsp baking powder
1/4 c sugar
1 stick butter, melted
1 egg, slightly beaten
CHEESECAKE BODY INGREDIENTS:
16 oz cream cheese, softened
1 Tbsp flour
2 eggs
1 c sugar
1 1/4 c milk
fruit or cinnamon for garnish
Directions
1. Preheat oven to 350. Spray a 10″ springform pan with PAM. Wrap the bottom and up the sides of the outside of the pan with a square of aluminum foil, to protect against any leaks. Make sure your springform pan is properly aligned and that it tightly seals when you snap the ring shut! NOTE: if you want to use a 9″ springform pan to get a thicker piece of cake, you will have to bake the cake at least 10 minutes longer. Watch it closely, and use a cake tester to test for doneness.
2. For crust: Sift together flour, baking powder and sugar. Mix together with butter and 1 slightly beaten egg. Press the mixture along the bottom and slightly up the sides of the prepared pan.
3. For cheesecake: Place the cream cheese, flour, 2 eggs, sugar and milk into a blender and process on high for 3 minutes. No, there is no vanilla in this recipe! Really & truly! Pour into the prepared crust. Bake for 55 – 60 minutes (longer, if you use a 9″ springform pan). Cool and remove from springform. Serve with fruit topping, if desired.
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