Can You Use A Blender Instead Of A Mixer For Cheesecake?

Cakes are one of the sorts for after pastries, and as technology keeps improving, there have been lots of research going on about how to reduce the time used in making a cake. If you’re such a fan of cheesecake like I am, you might want to ask

Can you use a blender instead of a mixer for cheesecake? The answer to this question is YES, you can, but you shouldn’t. The reason is quite simple; we all agree that cheese has to be properly mixed using a hand mixer

However, when you involve a blender; to probably save you stress and time in the mixing process, you will only end up with a very soft cheesecake than you anticipated.

The only remedy to prevent this is to simply use a hand mixer no matter how long it takes you to mix properly — cheesecakes are usually worth the wait!

Not just using a hand mixer, but ensure you follow the proper recipe guide required to get the best result.

What Can I Use If I Don’t Have A Hand Mixer?

Contents

You can simply use your regular spoon, or better still, you could decide to use an electric hand mixer since it can be regulated to your choice and also save you time and stress.

How To Make Cheesecake

Ingredients/materials needed to make a delicious Cheesecake:

Cream cheese (2-pounds)
Eggs (3 big eggs, the biggest you can find)
Cream (sour), ½ cup
Extracts of vanilla (1 teaspoon)
Sugar (1 cup)
Cream cheese (2-pounds)
Egg yolk (1 large)
Butter (5 tablespoons)
Lemon juice (2 teaspoons) not a compulsory ingredient
Salt (1/8 teaspoon)
Cornstarch (1 tablespoon)
12 Graham cracker rectangles (6 ounces)
Spatula
Hand mixer (manual or electric)
Blender
Measuring spoon and cups
Roasting pan

Step 1- Ensure the ingredients are at room temperature

The most important step in this recipe is to ensure all the available ingredients are at room temperature. If you happen to refrigerate the ingredients, remove them from the freezer to ensure they defrost to the normal temperature of your kitchen (room temperature).

Step 2- Heat the oven in preparation and soften the cream cheese

Once the ingredients are set, position the rack in the middle of the oven then proceed to heat for up to 350 degrees Fahrenheit. Get a small part of your butter, then smear it over the bottom and sides of a springform pan – you can choose to use a 9 or 10-inch size.

Step 3- Use a foil to wrap the pan

You may want to use two large foil sets and conveniently place them on your workstation to cross each other. Set your pan in the middle of the crossed foils and fold up the foil around the edges of the pan. The reason for the foil is to provide adequate protection from water entering the pan, especially during the step involving a water bath.

Step 4- Prepare the graham cracker crust

There are many ways to go about making cheesecakes, but I’m gonna stick to using the convenient graham cracker crust. To begin with, ensure the graham cracker crust is finely grounded.

You can use a blender to achieve this result in the best way possible. Once this is achieved, mix the crust with the butter – you can melt the butter in the microwave to hasten the process.

Resist the urge to use a blender to mix. When you are done mixing, you will be left with a wet sand-like mixture that should holdup together when you form a fist clump. Move this mixture to your pan and apply the use of a wine glass or something similar to evenly press it to the bottom.

Step 5- Bake the butter and crust mixture

Put your butter and crust mixture in the oven and be careful not to tear the foil, only remove from the oven when the fragrant of the crust is appealing or beginning to turn brown at the edges – a timeframe of about 10 minutes will be enough. Once your crust is ready, allow it to cool on any cooling rack as you proceed to prepare the necessary fillings.

Step 6- Combine the cream cheese, cornstarch, sugar, and salt and mix thoroughly

While your crust mixture is cooling, mix your cream cheese, sugar, cornstarch, and salt in any deep bowl of your choice using a handheld mixer, or if you want, use an electric handheld mixer and set it to medium-low speed – only stop when you have a creamy mixture – there shouldn’t be any lumps of thick frosting or cream cheese.

Using a spatula, scrape the sides of the bowl to get all the ingredients in one place and to also get a proper mix.

Step 7- Pour in the lemon juice, vanilla, and sour cream in the creamy mixture

After achieving your creamy mixture, add your lemon juice, vanilla, and sour cream then continue the mixing process using your handheld mixer (electric or manual) until you achieve a creamy result. Repeat the scraping procedure using your spatula.

Step 8- Break the eggs and mix individually

Using your handheld mixer, use the low-speed setting and individually mix the eggs – not at once, but one after the other. Your mixture might have a loose outlook, but the more you continue with the process, the finer the look gets as the eggs are gradually mixed together with the entire mixture.

Step 9- Use your hand to stir the mixture

Repeat the scraping procedure to ensure you have all the ingredients in one place, stir the entire mixture with your bare hands, and trying using your fingers to scrape the bottom of the bowl to dispel any solid residue being formed.

Continue stirring with your hand until you achieve a thick and creamy mixture. Don’t be bothered about some stubborn cream cheese you might find floating around in your mixture, they won’t affect the outcome of your cake and would melt once you put it in the oven.

Step 10- Pour the finely mixed ingredients (batter) on the already cooled crust

Be sure the pan carrying the crust is cool enough to be touched by hand, then proceed to pour the mixed ingredients all over the crust and ensure the mixture is spread evenly – do a thorough job.

Step 11- Form your water bath

Once step 10 is completed, move the pan containing the cooled crust covered with the cream to a big baking dish or a roasting pan. Get a few cups of water, pour it into the roasting pan and ensure it doesn’t touch the cake. The water should stop below the edge of the foil.

Step 12- Put the pan containing water into the oven to bake the cake

After adding the water, move it to the oven and bake for about an hour. Depending on the pan being used, a 9-inch pan should take at most an hour to get ready, while a 10-inch pan should take about 55-minutes.

You know your cheesecake is ready when about 3-inches of the cake look a bit puffed, leaving the inner sections jiggling like a Jell-O would happen when you shake the pan. If you notice some speckles of golden color then you are good to go, however, if you sight any cracks then hasten up to the next step below.

Step 13- Allow the cheesecake to cool in the oven

Turn off the oven and allow the cheesecake to cool within, but endeavor to slightly leave the oven door ajar. This process should go on for at least an hour.

Step 14- Use a knife to complete the cooling process

After the hour elapses, bring out the cake from the oven and remove it from the water bath it was immersed in.

Remove the foil used to cover the pan and transfer the pan to a cooling rack, then, use a very thin blade knife and run it around the cake’s edge to ensure the side of the freshly baked cake isn’t sticking to the side of the pan as this is known to be a contributing factor in causing cracks. Allow the cake to completely cool.

Step 15- Put the cheesecake inside a refrigerator

I know you might be in a haste to have a slice of your cheesecake, but your taste buds will have to wait while you refrigerate the cake for at least 4-hours, or at most, 3-days.

If you really want your cheesecake to attain the perfect texture required for cheesecakes, then don’t miss this step.

Once the refrigerating time elapses, remove the cheesecake from your refrigerator for about 30-minutes before proceeding to serve. Base on your preference, you may choose to top the cheesecake and unmold the cake before you serve, and you may also choose to serve right from the bottom of the pan.

FAQ- Can You Use A Blender Instead Of A Mixer For Cheesecake?

Cheesecake Baking Tip: (Things you shouldn’t worry about when baking your cheesecake)

There is a good chance you might not be faced with the same outcome as outlined in this article, nonetheless, don’t panic, especially if you are faced with the following as listed below like:

1. Some cracks here and there

Cracks are almost bound to happen in the production of cheesecakes most notably when the cake cools rapidly or is allowed to bake for too long.

These cracks can easily be covered by a toping without you having to worry about the appearance, so don’t get so beat up about it.

2. Some traces of undiluted cream cheese when mixing the ingredients

Just as I mentioned in one of the steps above, you are likely to see some undiluted cream cheese floating about. This can be caused when you did not allow your ingredients to cool to the normal room temperature or when the cream cheese being used simply refuses to mix with your batter.

While you should avoid large lumps as much as you can – that’s why you mix anyway – the tiny bits of cream cheese floating around will not affect the outcome of the cake – once again, you need not to worry.

3. Pan size

Some persons get themselves unnecessarily worked up because they intend to bake a 9-inch cake and only have a 10-inch pan in their possession – simply do with what you have.

Trying to change the pan you have in the process of baking will definitely affect the overall outcome of the cake such as the height and the cooking time.

4. Water accidentally entered the pan

This is usually the case when you put in too much water in the roasting pan. If you happen to notice that water entered the pan from the bath you prepared – don’t fret. Although the outer part of the crust might look soaked, the refrigerating process will get things back to normal.

Finally, save me a slice or two and send it to my address when you are through.

Other FAQs-

Can I Use A Hand Blender Instead Of A Hand Mixer?

First things first, hand blenders and hand mixers are two very different appliances. While the hand mixer can mix ingredients adequately, the other specializes in turning items into tiny bits and particles.

For casual baking, a hand mixer would be more than ideal, however, serious baking would do well with a hand blender.

Can I Use Blender Instead Of A Mixer?

This solely depends on the recipe of the item or food being prepared. Blenders will do a very good job in mixing the ingredients to uniformity, however, like in the case of cheesecakes, it could adversely affect the outcome.

Can I Use A Hand Blender Instead Of A Whisk?

This depends on the nature of the task. I don’t think anyone would want to beat a single egg in a blender because you want to get the job quickly done. The bigger the task, the simpler the approach you should take. ( Can You Whip Egg White In A Blender?)

How Do You Beat Eggs Without A Mixer?

You can do this by simply using a whisk, break the eggs into a bowl, then slowly use a whisk to get every part of the spilled egg in a uniform mix. It might take time, but the result is always worth the wait.