Impossible Cheesecake

This cheesecake skips the fussy crust entirely. Everything goes into a blender, gets poured into a greased pie plate, and the Bisquick settles to the bottom during baking to form its own thin base.

Two full packages of cream cheese blended with milk, eggs, sugar, vanilla, and baking mix create a batter that’s impossibly smooth. Two minutes on high in the blender does what no amount of hand mixing can: a completely lump-free cheesecake filling with zero effort. The sour cream topping goes on after baking, adding a cool, tangy layer that balances the sweetness.

The center should be set but still have a slight jiggle when you pull it from the oven. It firms up as it cools. Overbaking gives you a dry, cracked top.

Pro Tips

• Soften the cream cheese fully before blending. Cold cream cheese leaves lumps even in a powerful blender.
• Cube the cream cheese before adding it. Smaller pieces blend smoother and faster.
• Let the cheesecake cool completely before adding the sour cream topping. Hot cheesecake melts the topping into a runny mess.
• Chill for at least 2 hours before slicing. Cold cheesecake cuts cleanly; warm cheesecake smears.

Variations

• Top with canned cherry or blueberry pie filling for a classic finish.
• Add a tablespoon of lemon juice to the batter for a tangier, brighter cheesecake.
• Swap the sour cream topping for fresh whipped cream and sliced strawberries.