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A Recipe for Tastiness: Blender Cheesecake

We used to make the recipe to follow for my father to take to work during special occasions. It came from a contribution by a Mr. William Boyer to the Dutch cookbook, Eet Smakelijk–which apparently means “to eat well and with taste”–passed down through my mother’s side of the family in Michigan. This blender cheesecake is a creamy, rich dessert. In fact, it was such a hit with my father’s co-workers that they began requesting we make at least two of them each time they planned office festivities, eager to indulge in what had become a traditional, periodic treat.

I hope you have a similarly delicious experience with this recipe as well:


-Crumb Crust

– 2 (8 oz. each) packages of cream cheese, softened and cut into pieces

-2 eggs

-1/2 cup sugar

-2 tsp. vanilla

-2 tbs. butter, melted

-1 1/2 cups sour cream


  1. Preheat oven to 325 degrees Fahrenheit
  2. Line a 9” cake pan with crumb crust.
  3. Put eggs, sugar, vanilla, and sour cream into blender; blend 15 seconds.
  4. Gradually add cream cheese, then butter.
  5. Pour into cake pan.
  6. Bake 35 minutes or until set in center. Filling will be soft but firm up as the cake cools. Chill thoroughly before serving.

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