One Step Cheesecake
A quick and creamy cheesecake with rich cream cheese flavor, complemented by vanilla and sour cream, perfect for a simple dessert that suits any occasion.
Ingredients
Instructions
- Heat oven to 350°F.
- Grease a 9-inch round pie plate.
- Put milk, vanilla, eggs, sugar, and biscuit mix into a blender.
- Cover and blend on high for 15 seconds.
- Add softened cream cheese cut into 1/2-inch squares. Cover and blend on high for 2 minutes.
- Pour the batter into the prepared pie plate.
- Bake for 40 to 45 minutes until the center is firm.
- Cool the cheesecake.
- Spread your favorite fruit topping or cheesecake topping over the cooled cheesecake.
Tips & Substitutions
For a smoother texture, ensure the cream cheese is at room temperature before blending. If you don't have biscuit mix, you can substitute with equal parts flour and baking powder. To enhance the flavor, consider adding a tablespoon of lemon juice or zest. Mixing in a touch of sour cream can also elevate the creaminess, making it reminiscent of classic American recipes.
Serving Suggestions
This cheesecake is delightful on its own but can be elevated with fresh fruit toppings like berries or a drizzle of chocolate sauce. It pairs beautifully with Clara's Oatmeal Fudge Cookies for a delightful dessert platter. Serve with whipped cream or a side of coffee for a perfect ending to any meal.
Storage & Reheating
To store leftovers, cover the cheesecake with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to one week. For longer storage, freeze individual slices wrapped tightly in plastic wrap, then aluminum foil, for up to three months. Thaw overnight in the fridge before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of One Step Cheesecake contains roughly 472 calories, with 8g protein, 47g carbohydrates, and 21g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used in this recipe, but it may slightly alter the texture and richness of the cheesecake. For a lighter version, you can also substitute part of the sour cream with Greek yogurt, which will maintain creaminess while reducing fat.
What can I use instead of sour cream?
If you don't have sour cream on hand, Greek yogurt is an excellent substitute and will provide a similar tangy flavor. You can also use crème fraîche or buttermilk as alternatives, though they may change the taste slightly.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is firm but still slightly jiggles when you gently shake the pie plate. It will continue to set as it cools. Overbaking can result in a dry texture, so keep an eye on it during the last minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).