a Cook's Cooking: Banana Blender Cheesecake

A scrumptious, not-so-heavy banana cheesecake with strawberry glaze all with a blender?
It's crazy simple and crazy good and crazy quick!

First, you will require: a blender, of course, and a greased pie pan.

Second, two or three bananas. The more ripe the bananas, the stronger and better the taste. These bananas pictured aren't exactly ideal -- you want to wait a bit longer for them to brown some.

Next, two or three eggs.

A cup of cottage cheese.

A cup of plain Greek yogurt.

A cup (more or less depending on your preferred sweet tooth) of sugar.

Half a lemon squeezed or 1/4 cup lemon juice.

Finally, have vanilla extract and honey on hand.

This is the only tricky part of the entire recipe. For amateur hands like my own, separating the egg white from yolk proved interesting and a little difficult. You'll need to ensure you get all the egg white into the blender! Gently roll the yolk from egg shell to egg shell and allow the white to drop.

Next, add the cup of yogurt and cup of cottage cheese. Peel and add bananas.

Add cup of sugar and lemon juice.

Add 2 teaspoons of vanilla extract and 4 tablespoons of honey.

Here is your work in progress! It smells luscious and sweet.

Blend patiently, for the mixture is very thick and will need a few stirs of the spoon to smooth all the banana chunks.

Pour the cheesecake mixture into a mixing bowl.

Add 3/4 cup flour and stir well.

Finally, pour into your pie pan and pop it into the oven, preheated to 375F.

Bake for 35 minutes. Do the toothpick test.

The kitchen will be perfumed with a delightful banana aroma!

Let the cheesecake cool, then refrigerate for at least an hour (but overnight is best). The flavor really intensifies the longer it sets.

Meanwhile, we need to prepare a glaze to further enhance our blender cheesecake! Frozen strawberries are perfect for a strawberry glaze! It's important to let them thaw completely first.