I was thinking about how to make cheesecake easily and found the way using a blender!You will be surprised that it tastes like a normal cheesecake recipe and it's so delicious.You can also use a food processor or blender instead of a hand mixer. When you add heavy cream and cream cheese, make sure to pulse well and make a smooth batter consistency.If you are concerned that the cheesecake might burn, once the cake starts to brown, cover with aluminium foil. Recipe by YUZUMAMAN

I came up with a simple cheesecake recipe of my own because I love cheesecake.It's best to let the baked cheesecake sit for a day, as the flavors will settle and meld.It's even better after two days.I recommend using salted crackers for the crust.Match the type of cracker with the sweetness of the cake, and it will give a great flavor. In my case, I use Ritz crackers. Recipe by muguet.

I like both no-bake and baked cheesecake so I put together two ways in one cake.It is easy because you can make this just by mixing the ingredients but it takes a long time. Cooling the baked cheesecake takes a long time especially in summer. I use air conditioner or ice. If you want to create a richer taste use heavy cream instead of yogurt. Recipe by Orenjiringu

I love the flavors of Hokkaido half-cooked cream cheese omelets and Zao Rich Cheesecakes. I have tried many times to recreate the flavor and realized that it's best to use high quality ingredients for ultimate results.Besides being careful about whipping the egg whites, all you have to do is mix everything together, so it's easy to make. If you whip the egg white too much, it will swell too much while baking and the surface will crack. Recipe by Masashippo

I just couldn't find the right combination to make a good cheesecake and tried over and over again.This is delicious, so use high quality ingredients! Since it's such an easy recipe, the flavor depends on the quality of ingredients!Go ahead and splurge on ingredients to make this for Father's Day.Since all you have to do is gradually mix together the ingredients, anybody can easily make this without failing.But, since the cream cheese makes up about half of the ingredients, the quality of the flavor is important. Recipe by Masashippo

This is an orthodox cheesecake recipe that I've been making for a long time.If you don't have any allergies, feel free to add in 1 egg yolk for an even more authentic taste. The egg yolk should be added after the sugar if you decide to use it.You can add the heavy cream without whipping it first, but the texture of the cheesecake will differ slightly. Recipe by Yuuyuu0221

I made this since I wanted to eat a creamy cheesecake.The baking time of about 45 minutes in Step 11 is just for your reference. You can check on its baking process by tilting the cheesecake a bit, and if the inside is only halfway baked, the batter will move.Also, if you want to add some toppings, please do so at Step 11. You'll be able to enjoy a different flavor of cheesecake. Recipe by Satome

The surface of a soufflé cheesecake often cracks when you bake them. The cake will be fluffy if you make the cake with a stiff meringue, but the cracking becomes worse... The surface cracks even if you adjust the oven temperature precisely if you just let up for one second. I wanted to somehow easily give the cake a nice surface without cracking and spent a lot of time thinking about the right method. Then I remembered the process of spreading butter and sugar on the baking paper when making soufflé cheesecakes eaten hot. I tried method and succeeded making the cake perfectly without any cracks! I was able to create a soufflé cheesecake, which I am proud of, which I can bring with me anywhere as a gift.The problem when making soufflé cheesecake using lots of cream cheese is the cracks on the surface of the cake. This is because the surface of the cake is already baked, but the meringue in the batter tries to rise, so the surface of the cake cracks like a volcano. Spreading butter and powdered sugar on the paper lined inside the cake mold will allow the cake to rise evenly, and this will prevent most cracking on the surface. This is a trick you apply to the cake mold, so you could try using it for any other cheese cake recipes.I wrote up on these cracks in my journal online. Try checking it out if you come across any problems. Recipe by Kototama

I posted the strawberry version of my no-bake cheesecake recipe, but I also wanted to show my photo of the plain version.Bring the yogurt and heavy cream to room temperature. A difference in temperature of the ingredients at Step 9 will cause lumps to form. If you want to use granulated sugar instead of caster or superfine sugar, use 70 g. I edited the recipe so that the gelatin in Step 10 is dissolved by microwaving with heavy cream. Recipe by Rearea cheese

This is a recipe I've been making for over 10 years.※ If you're using a cake pan with a removable bottom, make sure to cover with aluminum foil to prevent the water from seeping in.※ If the cake seems to burn too much, continue baking with aluminum foil on top.※ You can also boil down the apricot jam (for glazing) in a small saucepan. Recipe by sami

I used to use a blender to make cheesecake. However, when I changed to using a hand mixer, the amount of batter was too much. I wanted to be able to make cheesecake with a hand mixer that had the same flavor.You can use a blender to mix. Put all the ingredients into the blender for 2 minutes. The batter may overflow, so it's better to pour only 70% full. Recipe by jun jun

I love rich cheesecakes, but heavy cream has so many calories.So instead of heavy cream, I used yogurt and it was a huge success. I was able to bake a smooth, moist, soft cheesecake.If you use jam that's not so sweet, increase the sugar by 10 g.There's only a little bit of flour, but sifting it will prevent lumps.By replacing 150 ml of heavy cream with 150 ml of yogurt, you'll reduce the calorie count by 500 kcal. Recipe by Komomomomo