oh yes. 
i made cheesecake.
and i promise: it was the EASIEST thing i have ever made, ever. it was ridiculously easy. all you need are a few ingredients, a blender, and a little patience (not for the making part… but you have to wait for it to chill… and it can take a few hours to do so… but it’s SO WORTH THE WAIT.)
i’m ridiculously excited for this, so let’s just get on with it:
–
ohyesplease 5 minute cheesecake
Preheat 325*
put all these things in a blender:
2 (8oz) packages of cream cheese
1 c sugar
1 c milk
1 tbsp cornstarch
4 eggs
1 tsp vanilla extract
Blend for 5 minutes. Whirrrrrrrrrrrrrrrrrrrh.
While it’s blending, make your crust. To make this gluten free (and so delicious), I used Trader Joe’s Gluten Free Ginger Snaps – just throw a few handfuls in a bag and turn them into crumbs by rolling a glass over the bag a few times and smashing the cookies up. You should have about 3/4 cup of cookie crumbs. Mix these in a bowl with 1 tbsp melted butter. Spread and press the crumbs into the bottom of a pie tin or a springform pan.
When the blending is done, poor the mixture into the pan. Bake for 50-60 minutes. Chill in fridge for a few hours, til it’s set. Top with fruit or just eat it as it is right out of the pan…
If you aren’t worried about gluten/wheat intolerance, you can just use graham cracker crumbs as the crust… but I actually prefer the ginger snaps (so much flavor!).
*j
