Saturday June 12th was my Mom's birthday. What an awesome day! I decided to cook mom and the family a delicious meal to celebrate. I made 2 roasts, baked potatoes, peaches & cream corn, tossed salad and gravy for dinner, and a cheesecake with the choice of blueberries, caramel sauce, or chocolate sauce for dessert. The cheesecake was actually a birthday cake for both Mom and Colin's birthdays which are only 3 days apart!
The roast was really easy. I marinated it for a couple days with some olive oil, garlic, and montreal steak spice, and then put it into the oven on 325 degrees until the internal temperature was between 160-170 degrees F.
I used my Magic Bullet Blender to make the cheesecake. Here is the recipe!!
Magic Bullet Blender Cheesecake
2 package cream cheese
4 eggs
1/4 cup sugar
2 tsp. vanilla
1 graham cracker crust (store-bought)
1. Before you get started preheat the oven to 350 degrees.
2. Add half the ingredients (except crust) to the Tall Cup and mix until smooth.
3. Pour the ingredients into the graham cracker crust.
4. Add the second half of the ingredients (except crust) to the Tall Cup and mix until smooth.
5. Pour the remaining ingredients into the graham cracker crust and stir to even out.
6. Bake at 350 degrees for 20-25 minutes (until set).
Serving Suggestion
Fruit toppings are always a scrumptious way to top a cheesecake. To make Strawberry Cheesecake, or Blueberry Cheesecake, fill the Short Cup up 3/4 of the way with your fresh strawberries or blueberries, add 1-2 tablespoons of sugar, and blend until you achieve a chunky syrup consistency. Pour that over the top of the cooled cheesecake (at least an hour in the refrigerator), then add a layer of sliced strawberries, or whole blueberries, to the top. Chill for a few hours, then serve.
That's it for tonight everyone. I'm off to bed. Until next time, have a yummy tummy!! =)
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