Classic Cheesecake

Easy to whip up, this classic cheesecake is a smooth and rich way to end a meal. Though the taste is decadent, using Neufchâtel cheese means this confection has fewer calories than regular cheesecake.

Yields16 Servings
Total Time5 hrs 15 mins

Ingredients

 6 whole graham crackers
 ½ cup walnuts toasted
 1 ⅛ cups granulated sugar divided
 2 tbsp butter melted
 1 tbsp water
 4 eggs
 1 tsp vanilla extract
 229 pkgs.

Instructions

1

Preheat oven to 325°F.

2

Add graham crackers and walnuts to WildSide+ jar. Secure lid and press "Pulse" 16–20 times or until crackers and walnuts are ground to fine crumbs. Remove lid and stir.

3

Add 2 tbsp. (or ⅛ cup) sugar, butter, and water. Secure lid and pulse 3–5 times. Press crust onto bottom of 9-inch springform pan.

4

Add eggs, vanilla, Neufchâtel cheese, and remaining sugar to clean WildSide jar. Secure lid and select "Batter" or blend on Medium Low (speed 3 or 4) for 30 seconds. Pour mixture over crust.

5

Bake for 55 minutes or until center is almost set. Cool; loosen cake from rim of pan.

6

Refrigerate for 4 hours before serving.

Note: For more-even baking and to prevent cracking or sinking, consider baking cheesecake in water bath for 65–75 minutes or until center is almost set.

Ingredients

 6 whole graham crackers
 ½ cup walnuts toasted
 1 ⅛ cups granulated sugar divided
 2 tbsp butter melted
 1 tbsp water
 4 eggs
 1 tsp vanilla extract
 229 pkgs.

Directions

1

Preheat oven to 325°F.

2

Add graham crackers and walnuts to WildSide+ jar. Secure lid and press "Pulse" 16–20 times or until crackers and walnuts are ground to fine crumbs. Remove lid and stir.

3

Add 2 tbsp. (or ⅛ cup) sugar, butter, and water. Secure lid and pulse 3–5 times. Press crust onto bottom of 9-inch springform pan.

4

Add eggs, vanilla, Neufchâtel cheese, and remaining sugar to clean WildSide jar. Secure lid and select "Batter" or blend on Medium Low (speed 3 or 4) for 30 seconds. Pour mixture over crust.

5

Bake for 55 minutes or until center is almost set. Cool; loosen cake from rim of pan.

6

Refrigerate for 4 hours before serving.

Note: For more-even baking and to prevent cracking or sinking, consider baking cheesecake in water bath for 65–75 minutes or until center is almost set.

Classic Cheesecake

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