This dish contains the following allergens: Milk/Dairy, Wheat, Eggs
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Step-by-step instruction without your screen going to sleep
905g
cream cheese, at room temperature
213g
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
480g
heavy cream
38g
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
32 ounces
cream cheese, at room temperature
1 cup
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
2 cups
heavy cream
1/3 cup
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
Utensils
Stand Mixer
8-inch Cake Pan
Parchment Paper
Step 1
Install the Accessory Framein the bottom level of the unit, then place the Pizza Stone on top. Cover the bottom and sides of a Ninja Multipurpose pan or an 8-inch roundcake pan with parchment paper. Be sure the parchment paper extends past the edges of the pan; this will help remove the cheesecake from the pan.
Step 2
Turn dial to select BAKE,settemperature to 400°F, and set time to1 hour. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
Step 3
In a stand mixer fitted with the paddle attachment, mix cream cheese,brown sugar, and salt on high until sugar is dissolved and mixture is light and fluffy, about 10 minutes.If necessary, scrape the sides down throughout mixing.
Step 4
Switch the paddle attachment for the whisk attachment and reduce speed to medium. Add eggs one by one, scraping down the sides after each egg is added. Slowly pour in heavy cream and whisk on high for 30 secondsuntil fully combined. Remove the bowl from the mixer and siftin the flour and baking powder, then gently combine with a rubber spatula.Transfer the mixture into the prepared cake pan.
Step 5
Whenunit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the cake pan on the stone. Close door and bake until the cheesecake looks burnt but jiggly in the center, about 50 to 60 minutes.
Step 6
When cooking is complete, open door and remove pan from oven. Let cheesecake cool completely, then refrigerate for at least 1 hour.Using the excess parchment paper, lift the cake out of the pan. Serve as is or garnish with desired toppings.
Install the Accessory Framein the bottom level of the unit, then place the Pizza Stone on top. Cover the bottom and sides of a Ninja Multipurpose pan or an 8-inch roundcake pan with parchment paper. Be sure the parchment paper extends past the edges of the pan; this will help remove the cheesecake from the pan.
905g
cream cheese, at room temperature
213g
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
480g
heavy cream
38g
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
32 ounces
cream cheese, at room temperature
1 cup
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
2 cups
heavy cream
1/3 cup
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
Step 2 of 6
Turn dial to select BAKE,settemperature to 400°F, and set time to1 hour. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
905g
cream cheese, at room temperature
213g
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
480g
heavy cream
38g
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
32 ounces
cream cheese, at room temperature
1 cup
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
2 cups
heavy cream
1/3 cup
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
Step 3 of 6
In a stand mixer fitted with the paddle attachment, mix cream cheese,brown sugar, and salt on high until sugar is dissolved and mixture is light and fluffy, about 10 minutes.If necessary, scrape the sides down throughout mixing.
905g
cream cheese, at room temperature
213g
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
480g
heavy cream
38g
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
32 ounces
cream cheese, at room temperature
1 cup
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
2 cups
heavy cream
1/3 cup
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
Step 4 of 6
Switch the paddle attachment for the whisk attachment and reduce speed to medium. Add eggs one by one, scraping down the sides after each egg is added. Slowly pour in heavy cream and whisk on high for 30 secondsuntil fully combined. Remove the bowl from the mixer and siftin the flour and baking powder, then gently combine with a rubber spatula.Transfer the mixture into the prepared cake pan.
905g
cream cheese, at room temperature
213g
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
480g
heavy cream
38g
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
32 ounces
cream cheese, at room temperature
1 cup
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
2 cups
heavy cream
1/3 cup
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
Step 5 of 6
Whenunit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the cake pan on the stone. Close door and bake until the cheesecake looks burnt but jiggly in the center, about 50 to 60 minutes.
905g
cream cheese, at room temperature
213g
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
480g
heavy cream
38g
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
32 ounces
cream cheese, at room temperature
1 cup
packed light brown sugar
½ teaspoon
kosher salt
1 tablespoon
vanilla extract
3
large eggs
2 cups
heavy cream
1/3 cup
cake flour
1/2 teaspoon
baking powder
Toppings (optional)
Fresh fruit
Chocolate sauce
Whipped cream
Step 6 of 6
When cooking is complete, open door and remove pan from oven. Let cheesecake cool completely, then refrigerate for at least 1 hour.Using the excess parchment paper, lift the cake out of the pan. Serve as is or garnish with desired toppings.
