Blender Lemon Cheesecake Recipe

Name: Blender Lemon Cheesecake
Yield: 4 servings
Cuisine: American
Ingredients: 1 pkg. (6 oz.) finely crushed zwieback; 1/3 c. butter, melted; 2 c. small curd cottage cheese; 1/4 c. mild honey; 4 eggs, separated; 1/4 tsp. salt; 1 tsp. grated lemon peel; 2 tsp. lemon juice; 1 tsp. vanilla; 1 c. plain yogurt; 1/2 c. sugar

Servings: persons

1 pkg. (6 oz.) finely crushed zwieback
1/3 c. butter, melted
2 c. small curd cottage cheese
1/4 c. mild honey
4 eggs, separated
1/4 tsp. salt
1 tsp. grated lemon peel
2 tsp. lemon juice
1 tsp. vanilla
1 c. plain yogurt
1/2 c. sugar

1
Combine crumbs, brown sugar and butter.
2
Pat into 9-inch cheesecake pan or 9 x 12-inch baking dish.
3
Bake 10 minutes at 350u00b0.
4
Cool.
5
Combine in blender:
6
cottage cheese, honey, yolks, salt, peel and lemon juice, vanilla and yogurt.
7
Beat egg whites to soft peaks; gradually add sugar and beat stiff.
8
Fold in cheese mix until blended.
9
Turn into prepared crumb pan.
10
Bake 1 hour at 250u00b0. Turn off oven; leave in oven 1 hour longer.
11
Cool and chill.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pkg. (6 oz.) finely crushed zwieback, 1/3 c. butter, melted, 2 c. small curd cottage cheese, 1/4 c. mild honey, and more.

Yes, Blender Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blender Lemon Cheesecake

How did you like this recipe?

Frequently Asked Questions