Comments on: Food Storage Blender Cheesecake- Powdered Milk Food Storage Recipes http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes Take advantage of my FREE food storage recipes, handouts, videos, classes, product reviews-and MORE! Wed, 08 Feb 2012 19:22:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Amber http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes#comment-6858 Amber Sat, 30 Jan 2010 01:47:39 +0000 http://everydayfoodstorage.net/?p=44#comment-6858 I wanted to say that I made this with some changes and it was still really great. I used 3/4c. sugar (you know, becase then I can fool myself into believeing it's THAT much better for me ;)) and 1 1/4c. powdered milk. I also used the 1/3 less fat cream cheese/neufchatel. I know that was a no-no, but since mine was crustless anyway, I figured I'd still enjoy it even if it didn't set up as well. But it set up perfectly. It set up better than those boxed "no-bake" cheesecakes ever do and was totally sliceable even without the crust! I wouldn't attempt it with one I was taking somewhere, but for lower fat and calorie dessert for just me and the kids, I'd take the chance :). Thanks for sharing! I saw you make this on TV and you were stunning! I wanted to say that I made this with some changes and it was still really great. I used 3/4c. sugar (you know, becase then I can fool myself into believeing it's THAT much better for me ;) ) and 1 1/4c. powdered milk. I also used the 1/3 less fat cream cheese/neufchatel. I know that was a no-no, but since mine was crustless anyway, I figured I'd still enjoy it even if it didn't set up as well. But it set up perfectly. It set up better than those boxed “no-bake” cheesecakes ever do and was totally sliceable even without the crust! I wouldn't attempt it with one I was taking somewhere, but for lower fat and calorie dessert for just me and the kids, I'd take the chance :) . Thanks for sharing! I saw you make this on TV and you were stunning!

]]> By: Amber http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes#comment-6273 Amber Fri, 29 Jan 2010 18:47:39 +0000 http://everydayfoodstorage.net/?p=44#comment-6273 I wanted to say that I made this with some changes and it was still really great. I used 3/4c. sugar (you know, becase then I can fool myself into believeing it's THAT much better for me ;)) and 1 1/4c. powdered milk. I also used the 1/3 less fat cream cheese/neufchatel. I know that was a no-no, but since mine was crustless anyway, I figured I'd still enjoy it even if it didn't set up as well. But it set up perfectly. It set up better than those boxed "no-bake" cheesecakes ever do and was totally sliceable even without the crust! I wouldn't attempt it with one I was taking somewhere, but for lower fat and calorie dessert for just me and the kids, I'd take the chance :). Thanks for sharing! I saw you make this on TV and you were stunning! I wanted to say that I made this with some changes and it was still really great. I used 3/4c. sugar (you know, becase then I can fool myself into believeing it's THAT much better for me ;) ) and 1 1/4c. powdered milk. I also used the 1/3 less fat cream cheese/neufchatel. I know that was a no-no, but since mine was crustless anyway, I figured I'd still enjoy it even if it didn't set up as well. But it set up perfectly. It set up better than those boxed “no-bake” cheesecakes ever do and was totally sliceable even without the crust! I wouldn't attempt it with one I was taking somewhere, but for lower fat and calorie dessert for just me and the kids, I'd take the chance :) . Thanks for sharing! I saw you make this on TV and you were stunning!

]]> By: Crystal-Everyday Food Storage http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes#comment-5398 Crystal-Everyday Food Storage Wed, 15 Jul 2009 19:44:24 +0000 http://everydayfoodstorage.net/?p=44#comment-5398 Mia, The lemon juice is actually very vital in making the cheesecake. It takes three things to make something gel 1) a form of gelatin 2) sugar and 3) acid (which in this recipe is the lemon juice). Try it again with the lemon juice in the recipe and see if it doesn't work better for you. Also, make sure that you don't use a low-fat or fat free cream cheese as that will keep it from setting as well. Mia,

The lemon juice is actually very vital in making the cheesecake. It takes three things to make something gel 1) a form of gelatin 2) sugar and 3) acid (which in this recipe is the lemon juice). Try it again with the lemon juice in the recipe and see if it doesn’t work better for you. Also, make sure that you don’t use a low-fat or fat free cream cheese as that will keep it from setting as well.

]]> By: Crystal-Everyday Food Storage http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes#comment-7819 Crystal-Everyday Food Storage Wed, 15 Jul 2009 19:44:00 +0000 http://everydayfoodstorage.net/?p=44#comment-7819 Mia, The lemon juice is actually very vital in making the cheesecake. It takes three things to make something gel 1) a form of gelatin 2) sugar and 3) acid (which in this recipe is the lemon juice). Try it again with the lemon juice in the recipe and see if it doesn't work better for you. Also, make sure that you don't use a low-fat or fat free cream cheese as that will keep it from setting as well. Mia,

The lemon juice is actually very vital in making the cheesecake. It takes three things to make something gel 1) a form of gelatin 2) sugar and 3) acid (which in this recipe is the lemon juice). Try it again with the lemon juice in the recipe and see if it doesn’t work better for you. Also, make sure that you don’t use a low-fat or fat free cream cheese as that will keep it from setting as well.

]]> By: Mia http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes#comment-5353 Mia Sun, 12 Jul 2009 19:14:26 +0000 http://everydayfoodstorage.net/?p=44#comment-5353 I don't know what i did wrong but it didn't set at all for me! Actually. I've just realised I forgot the lemon juice but I would imagine that would have made it even runnier. It was still tasty though. I don’t know what i did wrong but it didn’t set at all for me! Actually. I’ve just realised I forgot the lemon juice but I would imagine that would have made it even runnier. It was still tasty though.

]]> By: Mia http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes#comment-7818 Mia Sun, 12 Jul 2009 19:14:00 +0000 http://everydayfoodstorage.net/?p=44#comment-7818 I don't know what i did wrong but it didn't set at all for me! Actually. I've just realised I forgot the lemon juice but I would imagine that would have made it even runnier. It was still tasty though. I don’t know what i did wrong but it didn’t set at all for me! Actually. I’ve just realised I forgot the lemon juice but I would imagine that would have made it even runnier. It was still tasty though.

]]> By: Cathy http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes#comment-4842 Cathy Fri, 15 May 2009 13:03:28 +0000 http://everydayfoodstorage.net/?p=44#comment-4842 Per my comment above...do a little bit less than 2 cups water or a bit more powdered milk otherwise it comes out a little to thin - trial and error and you will find out what works best for you Per my comment above…do a little bit less than 2 cups water or a bit more powdered milk otherwise it comes out a little to thin – trial and error and you will find out what works best for you

]]> By: Cathy http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes#comment-7817 Cathy Fri, 15 May 2009 13:03:00 +0000 http://everydayfoodstorage.net/?p=44#comment-7817 Per my comment above...do a little bit less than 2 cups water or a bit more powdered milk otherwise it comes out a little to thin - trial and error and you will find out what works best for you Per my comment above…do a little bit less than 2 cups water or a bit more powdered milk otherwise it comes out a little to thin – trial and error and you will find out what works best for you

]]> By: Cathy http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes#comment-4805 Cathy Tue, 12 May 2009 22:35:16 +0000 http://everydayfoodstorage.net/?p=44#comment-4805 I went a step further and made the cottage cheese from powdered milk as well....delicious.....1 cup powdered milk to 2 cups warm water. Mix and then add 2 Tbs of philadelphia cream cheese. Mix. Place in a thermos flask overnight. Next day - place a piece of Kitchen roll into a colander - pour in the thick gloop - another paper towel over the top. Place colander into a bowl and let sit in the fridge until drained.....perfect cottage cheese (you can do this with yogurt as well and get a yogurt cottage cheese - works well in the cheesecake as well) I went a step further and made the cottage cheese from powdered milk as well….delicious…..1 cup powdered milk to 2 cups warm water. Mix and then add 2 Tbs of
philadelphia cream cheese. Mix. Place in a thermos flask overnight. Next day – place a piece of Kitchen roll into a colander – pour in the thick gloop – another paper towel over the top. Place colander into a bowl and let sit in the fridge until drained…..perfect cottage cheese (you can do this with yogurt as well and get a yogurt cottage cheese – works well in the cheesecake as well)

]]> By: Cathy http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes#comment-7816 Cathy Tue, 12 May 2009 22:35:00 +0000 http://everydayfoodstorage.net/?p=44#comment-7816 I went a step further and made the cottage cheese from powdered milk as well....delicious.....1 cup powdered milk to 2 cups warm water. Mix and then add 2 Tbs of philadelphia cream cheese. Mix. Place in a thermos flask overnight. Next day - place a piece of Kitchen roll into a colander - pour in the thick gloop - another paper towel over the top. Place colander into a bowl and let sit in the fridge until drained.....perfect cottage cheese (you can do this with yogurt as well and get a yogurt cottage cheese - works well in the cheesecake as well) I went a step further and made the cottage cheese from powdered milk as well….delicious…..1 cup powdered milk to 2 cups warm water. Mix and then add 2 Tbs of
philadelphia cream cheese. Mix. Place in a thermos flask overnight. Next day – place a piece of Kitchen roll into a colander – pour in the thick gloop – another paper towel over the top. Place colander into a bowl and let sit in the fridge until drained…..perfect cottage cheese (you can do this with yogurt as well and get a yogurt cottage cheese – works well in the cheesecake as well)

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