Blender Cheesecake

By á-23043

From Newsday

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup (1 stick) melted butter
• 1/4 cup sugar
• For the cake:
• 3 (8-ounce) packages cream cheese, softened
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• 1 cup sugar
• 1 Tablespoon grated lemon zest
• 1 Tablespoon flour
• 2 Tablespoons sour cream

Preparation

Step 1

1. Make crust:
Preheat oven to 350 degrees.
Grease an 8 inch springform pan and line the bottom with a circle of parchment paper.
Combine the graham cracker crumbs, melted butter and 1/4 cup sugar in a bowl and mix well.
Pat evenly into the bottom and slightly up the sides of the prepared pan.
Refrigerate for 20 minutes
Bake for 10 minutes, ransomer to a wire rack and let cool completely.
2. Make cake: Turn the oven down to 275.
Combine the cream cheese, eggs, vanilla, sugar, lemon zest, flour and sour cream in a blender and blend on medium until smooth.
3. Pour into cooled crust and bake for 1 hour.
Raise oven temperature to 350 and bake until the edges of the cake are set but the center is still a little jiggly, about 20 minutes longer.
4. Transfer cake to a wire rack and cool completely in the pan.
Wrap cake, still in pan, in plastic so that plastic does not touch surface of cake and refrigerate for at least 3 hours or overnight before releasing from pan, slicing and serving.