Cheesecake Recipes : 12 Ultimate Cheesecakes

Cheesecakes
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Classic Cheesecake

 

Serves 8
Ingredients:
1 (9 inches) prepared graham cracker crust
16oz (450g) cream cheese
2 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon lemon zest, grated
Method:
1. Preheat oven to 350 °F (175 °C).
2. Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest.
3. Bake for 30 minutes and allow to cool afterward before refrigerating for 8 hours.

 

Classic New York Cheesecake

 

Serves 12
Ingredients:
15 graham crackers, crushed
2 tablespoons butter, melted
32oz (900g) cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Method:
1. Preheat oven to 350 °F (175 °C).
2. Mix graham crackers crumbs and butter. Press to the bottom of a lightly greased 9-inch pan.
3. Blend cream cheese with sugar until you achieve a smooth texture. Add milk and mix it with eggs one at a time.
4. Pour in sour cream, vanilla, and flour into the mixture and blend until smooth. Pour filling into the mixture and bake for 1 hour.
5. Turn off the oven, open the door and leave the cheesecake inside to cool for 3-4 hours to prevent it from cracking. Let it cool in the fridge afterward before serving.

 

Chocolate Cheesecake

 

Serves 12
Ingredients:
6oz (170g) cream cheese, softened
14oz (395g) condensed milk
1 egg
1 teaspoon vanilla extract
1 cup of chocolate chips
1 teaspoon flour
1 chocolate cookie pie crust
Method:
1. Preheat oven to 350 °F (175 °C).
2. Mix cream cheese, condensed milk, egg, and vanilla extract until smooth.
3. Coat chocolate chips with flour and pour into the mixture.
4. Pour filling into pie crust and bake for 35 minutes.
5. Refrigerate before serving.

 

No-Bake Chocolate Cheesecake

 

Serves 10
Ingredients:
8oz (225g) semi-sweet chocolate baking squares, melted and cooled
16oz (450g) cream cheese, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
6oz (170g) chocolate crumb crusts
Sweetened whipped cream
Method:
1. Combine cream cheese, brown sugar, granulated sugar, milk, and vanilla.
2. Pour in melted chocolate and continue beating.
3. Scoop into crust and chill inside the fridge.
4. Garnish with whipped cream.

 

Gluten-Free Diet Cheesecake

 

Serves 12
Ingredients:
16oz (450g) low-fat cream cheese
3 eggs
1 cup Splenda
1 teaspoon vanilla
2 cups sour cream
1/4 cup Splenda
1 teaspoon vanilla
Method:
1. Preheat oven to 350 °F (175 °C).
2. Combine low-fat cream cheese, eggs, 1 cup Splenda and vanilla. Pour mixture into a lightly greased 9-inch pan.
3. Bake for 35 minutes.
4. Remove from oven and allow to cool.
5. Mix low-fat sour cream, 1/4 cup Splenda and vanilla. Pour over cheesecake and bake for 10 more minutes.
6. Refrigerate.

 

Layered Zesty Blackberry Cheesecake

 

Serves 8
Ingredients:
3 tablespoons butter, softened
1 cup sour cream
1 cup graham cracker crumbs
1/4 cup all-purpose flour
32oz (900g) cream cheese
1 tablespoon vanilla extract
1 1/2 cups sugar
1 1/2 pints blackberries
3/4 cup milk Zest and juice of 1 lemon
4 eggs
Method:
1. Preheat oven to 350 °F (175 °C).
2. Combine graham cracker crumbs with 2 tablespoon butter.
3. Press mixture to the bottom of a greased 9-inch pan.
4. Whisk to combine cream cheese and sugar until smooth.
5. Blend in the milk and add eggs one at a time while mixing.
6. Add sour cream, flour, and vanilla until smooth and divide the mixture evenly into two bowls.
7. Purée blackberries, lemon zest and juice and pour into one bowl of the mixture along with a half-pint of blackberries and stir well.
8. Pour blackberry filling into crust and bake for 10 minutes.
9. Remove pan from the oven and pour the rest of the filling over the top.
10. Return the pan to bake for an hour until topping is set and chill in the fridge until ready to serve.

 

White Chocolate Raspberry Cheesecake

 

Serves 12
Ingredients:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
10oz (280g) raspberries, frozen
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
24oz (680g) cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Method:
1. Preheat oven at 325 °F (165 °C).
2. Blend cookie crumbs, 3 tablespoons sugar and melted butter. Press to the bottom of a 9-inch pan.
3. Mix raspberries, 2 tablespoons sugar, cornstarch, and water. Boil them in a saucepan and use a strainer to remove seeds afterward.
4. Melt white chocolate in a pan of simmering water.
5. Blend cream cheese with half cup sugar. Beat the eggs and pour them in one at a time. Pour in vanilla and melted white chocolate.
6. Pour half of the filling over the crust and add 3 tablespoons of raspberry sauce on it. Pour the second half and do the raspberry sauce again on top.
7. Bake for an hour. Open the door and leave the cheesecake inside to cool and chill in the fridge for 8 hours before serving.

 

Walnut Crust Cheesecake

 

Serves 12
Ingredients: Crust:
1 cup graham cracker crumbs
1/4 cup walnuts, finely chopped
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted
Filling:
24oz (680g) cream cheese
1 cup white sugar
1 cup sour cream
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs
Method: Crust:
1. Preheat oven to 350 °F (175 °C).
2. Mix graham cracker crumbs, walnuts, brown sugar, cinnamon, nutmeg, and melted butter. Press to the bottom of a lightly greased 9-inch pan.
3. Bake for 10 minutes and allow to cool.
Filling:
1. Beat cream cheese and sugar until smooth.
2. Add sour cream, heavy cream and while still stirring.
3. Add flour and vanilla.
4. Add eggs one at a time.
5. Bake for an hour and chill in the fridge overnight before serving.

 

Savoiardi Cheesecake

 

Serves 12
Ingredients:
9oz (255g) ladyfingers
19oz (540g) cream cheese, softened
1 teaspoon vanilla extract
1 cup white sugar
1 pint (470ml) heavy whipping cream
21oz (595g) cherry pie filling
Method:
1. Arrange ladyfingers on the bottom of a 9-inch pan.
2. Whip cream until smooth.
3. Mix cream cheese, sugar and vanilla until smooth. Pour in the whipped cream.
4. Scoop 1/2 of cream cheese mixture into the pan.
5. Layer with ladyfingers and pour remaining cream cheese mixture over the top.
6. Finish with ladyfingers, topped off with the fruit pie filling. Refrigerate.

 

Zesty Citrus Cheesecake

 

Serves 8
Ingredients:
1 egg yolk
1 tablespoon lemon juice
1 teaspoon lemon zest, grated
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter
1 egg white
24oz (680g) cream cheese
1 2/3 cups white sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon orange zest, grated
2 teaspoons lime zest, grated
1 1/2 teaspoons lemon zest, grated
1/2 teaspoon vanilla extract
3 eggs
1 cup sour cream
2/3 cup orange marmalade
2 teaspoons fresh lemon juice
Method: Crust:
1. Preheat oven to 450 °F (230 °C).
2. Beat egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla.
3. Mix flour and 1/3 cup sugar with a food processor. Pour in butter and continue blending. Beat yolk mixture and blend until clumps form.
4. Press crust to the bottom of a lightly greased 9-inch pan. Chill for 10 minutes.
5. Brush crust lightly with egg white. Bake for 15 minutes.
6. Allow cooling on a rack while preparing the filling.
Filling:
1. Reduce oven temperature to 350 °F (175 °C).
2. Mix cream cheese and 1 2/3 cups sugar. Add cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Pour in eggs one at a time, then stir in sour cream.
3. Pour mixture into crust.
4. Bake for an hour. Turn off the oven, open the door and leave the cheesecake inside to cool then refrigerate overnight.
5. Boil marmalade and 2 teaspoons lemon juice until slightly reduced for a couple of minutes in a saucepan.
6. Spread glaze on cheesecake. Allow cooling for a few minutes.

 

Tangy Cherry Jell-O Cheesecake

 

Serves 8
Ingredients:
2 1/2 cups graham cracker crumbs
1/2 cup butter, melted
6oz (170g) lemon-flavored Jell-O
1 cup boiling water
8oz (225g) cream cheese
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons lemon juice
12oz (340g) evaporated milk
21oz (595g) cherry pie filling
Method:
1. Blend graham cracker crumbs and melted butter. Press 2 cups of the mixture into the bottom of a 9-inch pan. Set aside the remaining for garnish.
2. Dissolve lemon Jell-O in boiling water. Set aside.
3. Combine cream cheese, sugar, and vanilla. Add Jell-O mixture and lemon juice.
4. Whip evaporated milk in a separate bowl. Pour milk into the cream cheese mixture and pour into pan.
5. Allow cooling for a few hours. Add cherry pie filling and garnish with remaining crumb mixture.

 

Layered Creamy Orange Cheesecake

 

Serves 10
Ingredients:
16oz (450g) cheese, softened
1/2 cup white sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food coloring
1 drop red food coloring Graham cracker crust
Method:
1. Preheat oven to 350 °F (175 °C).
2. Mix cream cheese and sugar until light and fluffy. Beat in eggs and mix well. Add sour cream and vanilla extract into cream cheese mixture until smooth.
3. Pour a cup of cream cheese mixture into a small bowl and stir in orange extract, yellow food coloring, and red food coloring.
4. Pour plain colored mixture into graham cracker crust. Drop orange batter over the top of the plain batter.
5. Bake for 30 to 35 minutes.
6. Turn off the oven, open the door and leave the cheesecake inside to cool and refrigerate.

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