Everybody loves cheesecake. Are we right?! Whether it’s the classic New York cheesecake or the Oreo cookie variation with chocolate cookie bottom – we’re all down for it.
So without further ado, let’s get down into cheesy business with these easy recipes!
1. New York Cheesecake
An all-time favorite that you can never go wrong with.
- 6 eggs
- 8 tablespoons unsalted butter
- 1 1/2 cups sugar
- 2 cups sour cream
- 113-226g cream cheese
- 2 tablespoons corn starch
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
- Preheat oven to 300°F.
- Generously butter the inside of a 10-inch springform pan.
- Cut two large pieces of foil and lay them on your work surface in a cross.
- Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan.
- The foil gives you extra protection against water getting into the pan during the water bath step.
- In a large mixer-bowl or bowl, beat the cream cheese and butter until it is smooth and there are no lumps.
- Add the sour cream,sugar,cornstarch,lemon juice, lemon zest and vanilla to the bowl and beat on medium-low speed until combined and creamy.
- Scrape down the beater and sides of the bowl with a spatula.
- Next add the eggs, one at a time, beating slowly until everything is combined.
- Pour into the prepared springform pan and place in a roasting pan large enough to prevent the sides from touching.
- Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake.
- Fill the pan to reach halfway up the sides of the springform pan.
- Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a toothpick inserted in the center emerges clean.
- Turn off the oven and crack the door open. Let the cheesecake cool slowly for two to three hours.
- Do not try to remove the cheesecake from the pan until it has set up in the refrigerator overnight or at least 6 hours.
- This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don’t rush it.
- Unmold the cake and top the cheesecake just before serving.
- You can either serve the cake right from the bottom of the springform pan or garnish with blackberry sauce or whatever topping you desire.
Full recipe: Sugar Apron
2. Cheesecake bites
Covered in chocolate? Why not?
- 1 1/2 cups cookie crumbs
- 5 tablespoons unsalted butter
- 453g cream cheese
- 3/4 cups granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons cornstarch
- 2 eggs
- 1 teaspoon vanilla extract
- 226g dark chocolate
- 2 tablespoons virgin coconut oil
Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside.
Prepare the crust. In a medium-size bowl, place the cookie crumbs and the melted butter, and mix until all of the crumbs are moistened. Place the cookie crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Set the pan aside.
Prepare the filling. In a medium-sized bowl, place the cream cheese and beat with a hand mixer (or the paddle attachment in a stand mixer) until light and fluffy. Add the sugar, salt, cornstarch, eggs and vanilla, beating to combine well after each addition. The mixture should be smooth and pourable. Pour the filling on top of the prepared crust. Place the pan in the center of the oven and bake until just set (about 30 minutes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth. Remove from the oven and allow to cool in the pan for about 20 minutes before covering the pan with plastic wrap and placing in the freezer until very firm (about 2 hours).
Slice into bites. Remove the cheesecake from the freezer, uncover and remove from the pan using the overhung parchment paper. Using a sharp knife, slice into 64 1-inch squares, cleaning the knife frequently to ensure clean edges.
- Make the coating and dip the bites. Place the chopped chocolate and coconut oil in a large, deep bowl with high sides. Melt over a double boiler or in the microwave, stirring occasionally, in 30-second increments at 60% power. Allow the chocolate to sit at room temperature until it begins to thicken a bit. Holding each bite by the crust with your fingertips, dip it into the chocolate coating at least halfway up the sides. Place, crust side down, on a piece of parchment paper. Allow the bites to sit until the chocolate is set. Store any leftovers in a sealed container in the refrigerator.
Full recipe: Gluten Free on a Shoestring
3. No-bake Oreo cheesecake
Our favorite combination.
- 35 Oreo cookies
- 5 tablespoons melted unsalted butter
- 226g cream cheese
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 226g whipped cream
- Beat cream cheese, sugar, and vanilla with a hand mixer in a large bowl.
- Chop 8 of the Oreos into coarse pieces. Add to mixing bowl and mix in with the mixer until combined. This will break up some of the chunks into smaller pieces. Fold in the Cool Whip.
- Spread filling into prepared pie crust. Chill at least 2 hours before serving.
- Before serving, crush the remaining 2 Oreos. Top with more whipped topping and the crushed Oreos.
- Store covered in refrigerator for up to 3 days.
Full recipe: Crazy For Crust
4. Chocolate cheesecake
The richer the chocolate, the better.
- 150g digestive biscuits
- 45g melted butter
- 110g caster sugar
- 120ml whipped cream
- 150g melted dark chocolate
- 2 tablespoon cocoa powder
- 200g cream cheese
1. Mix the biscuits with the butter and 1 tablespoon of the sugar. Press into a 18cm springform cake tin and refrigerate.
2. Whip the cream until soft peaks form. Add the cooled melted chocolate, then the cocoa powder mix. Blend well and set aside.
3. Beat the cream cheese and remaining sugar together. Fold into the cream chocolate mixture and mix thoroughly to ensure all of the ingredients are fully incorporated.
4. Spread the mixture on top of the crushed biscuits. Refrigerate for at least an hour to set, then serve.
Full recipe: Good Food
5. No-bake peanut butter cheesecake
With Reese’s cups too!
- 1 1/2 cups Oreo cookie crumbs
- 1/3 cups melted unsalted butter
- 1 1/2 cups whipped cream
- 567g cream cheese
- 1 1/4 cups peanut butter
- 1 1/4 cups powdered sugar
- 1 1/2 cups chocolate chips
- 1 bag Reese cups
Lightly spray a 9 inch spring-form pan with cooking spray.
In a medium bowl stir together the Oreo crumbs and melted butter. Then press the mixture into the bottom of the prepared spring-form pan.
In a large bowl beat the whipping cream until stiff peaks form.
In a separate large bowl beat together the cream cheese, peanut butter and powdered sugar until no lumps remain. Then beat in the whipped cream.
Spoon the mixture over the crust and smooth the top. Cover and chill in the fridge to allow the cheesecake to set for at least 2 hours.
When ready to serve, melt the chocolate chips in the microwave in short 30 second bursts stirring between each.
Remove the cake from the fridge. Trace around the outside of the cake with a sharp knife, then unclamp the spring-form pan. Cut into pieces and top each with melted chocolate & peanut butter cups.
Full recipe: Just So Tasty
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written by Esther Chung