The Best Cheesecake Recipes (89 Recipes) - Free Preview Version

The Best

Cheesecake Recipes

This is free preview edition

2

Table of contents

Frozen honey and macadamia cheesecake 7

Summer berry cheesecake 8

Apple crumble cheesecake 10

Baked caramel cheesecake 11

Baked cheesecake with passionfruit topping 13

Black & white cheesecake 15

Baked lemon cheesecake 17

Baked ricotta cheesecake with balsamic strawberries 19

Berry mascarpone mini cheesecakes 21

Chilled passionfruit cheesecake 22

Kim's cheesecakes 24

Chocolate ripple cheesecake 25

Baked cheesecake with roasted rhubarb 27

Frozen chocolate swirl cheesecake 29

Low-fat cheesecake 31

Ricotta berry cheesecake 32

Step-by-step cheesecake 34

Violet Crumble cheesecake slice 36

Yoghurt cheesecake 38


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Strawberry cheesecake 40

Alice in Wonderland cheesecake 42

Amaretti cheesecakes with morello cherries and strawberries 45

Amaretto cheesecake 47

Baby banana cheesecake 49

Baked banana and caramel cheesecake slice 50

Baked coffee cheesecake with coffee cream 52

Baked dulce de leche cheesecake with toffee shards 53

Baked lemon and coconut meringue cheesecake 55

Baked lemon cheesecake 57

Baked raisin and marsala cheesecake 58

Baked ricotta cheesecake with marsala sultanas 60

Baked ricotta cheesecake with saffron apricots 62

Baked Snickers cheesecake 64

Baked sweet ricotta 65

Baked vanilla cheesecake with vanilla honey 66

Baked walnut crumble cheesecake 98

Baklava cheesecake 69

Banana, lime and pineapple cheesecake 71


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Banoffee cheesecake 73

Banoffee cheesecake 74

Berry cheesecake parfaits 76

Berry passion cheesecake 77

Berry swirl cheesecakes 79

Blackforest cheesecake 81

Blueberry and vanilla cheesecake slice 83

Brownie caramel cheesecake 84

Bruleed orange & fig cheesecake 86

Cappuccino cheesecake 88

Cappuccino cheesecakes 89

Caramel cheesecake 91

Caramel pecan cheesecake 93

Caramel swirl cheesecake 95

Chai latte cheesecake 97

Cheat's kiwifruit and choc cheesecake 99

Cheesecake brownie 100

Cheesecake ice-cream 102

Cheesecake parfaits 103


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Cheesecake with Frangelico cherries 104

Choc ripple cheesecake tart 105

Choc-banana cheesecake 106

Choc-cherry cheesecake 108

Choc-coated cheesecake with coffee cream 109

Chocolate and raspberry baked cheesecake slice 110

Chocolate cheesecake 111

Chocolate cheesecake 113

Chocolate cheesecake brownie slice 115

Chocolate cream cheese cake 117

Chocolate swirl cheesecake 118

Chocolate swirled baked cheesecake 120

Christmas cheesecake 121

Classic baked vanilla cheesecake 123

Coconut and lemon curd cheesecakes 125

Coconut and mango cheesecake 127

Cookies 'n' cream cheesecake 128

Creme brulee cheesecake 129

Double choc-cherry cheesecake 131


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Double chocolate baked cheesecake 132

Double chocolate cheesecake slice 134

Double-decker cheesecake 136

Eggnog cheesecake with rum sauce 138

Eggnog cheesecake with stained-glass praline 140

Frosted cherry chocolate cheesecake 142

Frozen berry & coconut cheesecake 144

Frozen mango and lime cheesecake 146

Frozen mocha cheesecake 147

Frozen tiramisu cheesecakes 149

Goats cheese cheesecake with warm figs 150

Grapefruit jelly cheesecake 152

Heavenly hazelnut cheesecake 154


7

Frozen honey and macadamia cheesecake

Ingredients (serves 8)

250g packet plain sweet biscuits

100g butter, melted

2 x 250g packets cream cheese, softened

2/3 cup honey

300ml tub thickened cream

1/2 cup chopped unsalted macadamia nuts

Method

1. Grease and line a 6cm deep, 20cm (base) springform pan, extending paper

2cm above edge of pan.

2. Process biscuits until finely chopped. Add butter. Process until combined.

Press biscuit mixture over base of prepared pan. Freeze for 10 minutes.

3. Using an electric mixer, beat cream cheese and 1/2 cup honey until smooth.

Add cream. Beat for 2 minutes or until mixture is thick. Stir in macadamias. Spread

mixture into prepared pan. Drizzle remaining honey over top of cheesecake. Using a

flat-bladed knife, swirl honey through cheesecake mixture to create a marbled effect.

Cover cheesecake. Freeze overnight or until firm.

4. Remove cheesecake from freezer. Stand at room temperature for 5 to 10

minutes. Serve.


8

Summer berry cheesecake

Preparation Time

30 minutes

Cooking Time

60 minutes


200g plain sweet biscuits, coarsely broken

150g buttersnap biscuits, coarsely broken

150g melted butter

150g frozen raspberries, defrosted

180g white cooking chocolate, chopped

500g cream cheese, softened

1 cup (215g) caster sugar

3 eggs

250g ctn mascarpone

300g ctn sour cream

2-3 drops pink liquid food colouring

Strawberries, raspberries, blueberries and cherries, to decorate

Icing sugar mixture, to dust

Method

1. Line the base and side of a round 20cm (base measurement) springform pan

with baking paper.

2. Process the combined biscuit in a food processor until the mixture resembles

fine breadcrumbs. Add butter and process until well combined. Place in the prepared

pan and use a straight-sided glass to spread and press the biscuit mixture over the base

and side. Place in the fridge for 30 minutes to chill.


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3. Meanwhile, process the frozen raspberries in a food processor until smooth.

Strain through a fine sieve into a jug, using the back of a spoon to press as much pulp

through as possible.

4. Place the chocolate in a heatproof bowl over a saucepan half-filled with

simmering water. Stir with a metal spoon until melted and smooth.

5. Preheat oven to 160°C. Process the cream cheese and sugar in a food

processor until smooth. Add the eggs, 1 at a time, processing well between each

addition. Add the mascarpone and sour cream and process until combined. Add the

melted chocolate and process until just combined.

6. Pour evenly among two medium bowls. Add the raspberry pulp to 1 portion

and stir to combine. Add the pink food colouring and stir to combine.

7. Pour half the cream cheese mixture into the prepared base. Pour half the

raspberry mixture over the top. Continue layering with the remaining cream cheese

mixture and raspberry mixture. Use a skewer to gently swirl to create a marbled

pattern.

8. Place on an oven tray. Bake for 1 hour or until just set. Turn off oven and

leave, with door ajar, for 2 hours to cool. Transfer to fridge to cool.

9. Transfer the cheesecake to a serving plate. Top with mixed berries and dust

with icing sugar.


10

Apple crumble cheesecake

A delicious combination of apple crumble and cheesecake which is ideal for those

special occasions.

Makes

24 pieces

Ingredients

400g can pie apple slices, chopped

1 quantity Kim's cheesecake (see related recipe)

1 teaspoon ground cinnamon

1 cup rolled oats

1/4 cup plain flour

1/4 cup brown sugar

50g butter, chilled, chopped

Method

1. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper,

allowing a 3cm overhang. Drain pie apple on paper towel.

2. Follow steps 1 and 2 of Kim's cheesecake (see related recipe), folding apple

and sifted cinnamon through mixture after eggs. Pour into prepared pan.

3. Place oats, flour and sugar in a bowl. Rub in butter until combined. Sprinkle

over filling.

4. Follow step 3, cooking for 30 to 40 minutes or until just set.

Notes

Serve with whipped cream, thawed frozen berries, or chocolate curls. Dust

cheesecake with icing sugar mixture, drinking chocolate or cocoa powder. We used a

non-stick springform pans. If using regular pans, line the base with baking paper.


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Baked caramel cheesecake

This luscious creamy dessert will leave your guests begging for more.

Preparation Time

30 minutes

Cooking Time

70 minutes


Melted butter, to grease

1 x 250g pkt butternut snap biscuits

125g butter, melted

3 x 250g pkts cream cheese, at room temperature

1 x 300ml ctn sour cream

100g (1/2 cup) caster sugar

3 eggs

1 x 380g Nestle Caramel Top 'n' Fill

Method

1. Brush a 24cm (base measurement) springform pan with melted butter to

lightly grease. Place the biscuits in the bowl of a food processor and process until

finely crushed. Add the butter and process until combined. Transfer to the prepared

pan and press firmly over the base and side. Cover with plastic wrap and place in the

fridge for 30 minutes to chill.

2. Preheat oven to 160°C. Place the cream cheese, sour cream and sugar in the

bowl of a food processor and process until smooth. Add the eggs and process until

well combined.

3. Pour half of the cream cheese mixture into the biscuit base. Top with caramel.

Pour over remaining cream cheese mixture. Bake for 1 hour and 10 minutes or until


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set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or

until cooled. Place in the fridge for 4 hours or overnight to chill. Cut into wedges and

serve.


13

Baked cheesecake with passionfruit topping

A smooth creamy cheesecake is essential when entertaining cafe style, and this is

a classic baked number.

Preparation Time

40 - 70 minutes

Cooking Time

85 minutes


1 x 250g pkt plain sweet biscuits (such as Arnottâ€™s Nice)

125g unsalted butter, melted


155g (3/4) cup caster sugar

2 tsp finely grated lemon rind

2 tbs fresh lemon juice

2 tbs plain flour

5 eggs

125ml (1/2 cup) pouring cream

1 tbs cornflour

80ml (1/3 cup) water

1 x 170g can Woolworths Select Passionfruit Pulp

55g (1/4 cup) caster sugar, extra

Method

1. Release the base from a 20cm (base measurement) springform pan and invert.

Line with non-stick baking paper, allowing sides to overhang. Secure the base back

into the pan.


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2. Place biscuits in the bowl of a food processor. Process until finely crushed.

Add butter. Process until well combined. Transfer to pan. Use the back of a spoon to

spread and press firmly over the base and side of pan. Cover with plastic wrap. Place

in the fridge for 30 minutes to chill.

3. Preheat oven to 160°C. Use an electric beater to beat cream cheese, sugar and

lemon rind in a large bowl until smooth. Add the lemon juice and flour. Beat until well

combined. Add eggs, 1 at a time, beating well after each addition. Add the cream and

beat until well combined.

4. Pour the cream cheese mixture into the biscuit base. Place on a baking tray.

Bake in oven for 1 hour 10 mins or until the cheesecake is just set in the centre. Turn

the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours

or until cooled completely (this prevents the cake from cracking). Place in fridge

overnight to set.

5. Combine the cornflour and water in a small bowl. Transfer to a saucepan.

Add the passionfruit and extra sugar. Place over medium heat and cook, stirring, for 2-

3 minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over

cheesecake. Place in fridge until set.

Notes

Cook's tip: Don't worry if the cheesecake is slightly wobbly in the centre when

you turn off the oven - it becomes firmer as it cools.


15

Black & white cheesecake

Cheesecake is a diner classic, and this one is a hot favourite at San Francisco’s

famous Fog City Diner. Begin this recipe a day ahead.


100g dark chocolate, chopped

200g sour cream or creme fraiche (see Notes)

600g cream cheese, softened

1/2 tsp vanilla extract

200g caster sugar

2 tbs plain flour

1 tbs grated orange or lemon zest

3 large eggs

Biscuit base

300g digestive biscuits, finely crushed


1 tbs cocoa powder, plus extra to dust

Method

1. Grease a 23cm springform cake pan. For the base, process biscuit, butter,

cocoa powder and a pinch of salt in a food processor until you have moist crumbs. Tip

into the cake pan and press firmly over the base and 5cm up the sides. Refrigerate

while making the filling.

2. Preheat the oven to 180C.

3. Heat chocolate and half the sour cream in a bowl set over a saucepan of

barely simmering water, stirring until smooth.

4. Using an electric mixer, beat the softened cream cheese, vanilla extract, caster

sugar and remaining sour cream until smooth. Beat in the plain flour and orange or


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lemon zest, then beat in the eggs one at a time. Pour two-thirds of the cream cheese

mixture into the crust.

5. Whisk the melted chocolate cream into the remaining cream cheese mixture

until smooth. Using a soup ladle, pour the chocolate filling over the vanilla filling until

you reach the top of the crust.

6. Place in the oven and bake for 40 minutes, until the centre is just firm and the

top is lightly golden – it will split slightly. Cool, then refrigerate overnight before

serving. Dust with cocoa powder, use a hot knife to slice the cheesecake and serve.


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Baked lemon cheesecake

Luscious lemon syrup gives a lovely zesty flavour to every slice of this

cheesecake.

Preparation Time

45 - 55 minutes

Cooking Time

85 minutes


115g (3/4 cup) plain flour

40g chilled butter, chopped

2 tbs caster sugar

1 egg yolk

1 tbs water

2 tbs apricot jam

Whipped cream, to serve

Filling

500g cream cheese, at room temperature


1 1/2 tbs cornflour

1 tsp finely grated lemon rind

3 eggs

60ml (1/4 cup) fresh lemon juice

185ml (3/4 cup) thickened cream

Lemon syrup

1 lemon

215g (1 cup) caster sugar

250ml (1 cup) water


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Method

1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place

the flour, butter and sugar in the bowl of a food processor and process until the mixture

resembles fine breadcrumbs. Add the egg yolk and water and process until dough just

starts to come together.

2. Turn the dough onto a lightly floured surface and knead until smooth. Roll

out the dough between 2 sheets of baking paper to a 24cm-diameter disc. Place on the

lined tray. Use a fork to prick pastry all over. Place in the fridge for 10 minutes to rest.

Bake in oven for 12 minutes or until golden. Set aside to cool.

3. Reduce oven temperature to 160°C. Line the base and side of a 23cm (base

measurement) springform pan with non-stick baking paper. Place the pastry disc in the

base of the pan. Trim edges of the pastry to fit. Spread with the jam.

4. To make the filling, use an electric beater to beat the cream cheese, sugar,

cornflour and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time,

beating well after each addition until well combined. Add lemon juice and beat to

combine. Transfer to a bowl. Use a clean electric beater to beat the cream in a bowl

until soft peaks form. Fold into the cream cheese mixture. Pour over the pastry base.

Bake in oven for 1 hour 10 minutes. Turn oven off. Leave the cheesecake in oven, with

door ajar, until cooled completely.

5. Meanwhile, to make the lemon syrup, use a zester to remove the rind from the

lemon. (Alternatively, use a vegetable peeler to peel the rind from lemon. Use a small

sharp knife to remove white pith from rind. Cut rind into very thin strips.) Place the

rind in a saucepan and cover with water. Bring to the boil over high heat. Drain.

Repeat 3 more times. Transfer to a bowl. Add the sugar and water to the pan. Stir over

low heat until the sugar dissolves. Bring to a simmer and cook, without stirring, for 20

minutes or until the syrup thickens. Stir in the lemon rind. Set aside to cool

completely.

6. Cut the cheesecake into wedges. Top with whipped cream and drizzle over

the lemon syrup to serve.

Notes

To cut the cheesecake, dip a sharp knife into a heatproof jug of boiling water,

then dry quickly with a tea towel. Repeat between slices.


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Baked ricotta cheesecake with balsamic strawberries

Beautiful balsamic strawberries are perfect with the creamy baked cheesecake.


200g digestive biscuits


125g caster sugar, plus extra 2 tbs

650g ricotta

1 tbs cornflour

1 tsp vanilla extract

4 eggs, separated

150ml sour cream

Balsamic strawberries


2 tsp balsamic vinegar

1 tsp arrowroot

250g strawberries, halved

Method

1. Preheat the oven to 160°C.

2. Grease and line the base of a 23cm springform pan.

3. Crush the biscuits in a food processor, then add the butter and the extra 2

tablespoons of caster sugar and mix to combine. Press into prepared pan.

4. Beat together the ricotta, 125g of the caster sugar, the cornflour, vanilla, egg

yolks and sour cream.

5. In a separate clean bowl, beat the eggwhites until stiff peaks form, then fold

into the ricotta mixture.


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6. Pour over the base and bake for 50-60 minutes until golden.

7. Meanwhile, to make the balsamic strawberries, place the caster sugar, vinegar

and 60ml (1/4 cup) water in a saucepan over low heat, stirring to dissolve the sugar.

8. Combine the arrowroot with 2 tablespoons cold water until smooth, then add

to the pan and cook for 1-2 minutes until the sauce is syrupy. Remove from heat and

toss in the strawberries.

9. Remove the cake from the oven and set aside to cool; the cake will sink

slightly.

10. Once ready to serve, drizzle with the balsamic strawberries.


21

Berry mascarpone mini cheesecakes

Jazz up a basic cheesecake with mascarpone and berries.

Makes

12

Ingredients

1/2 quantity Kim's cheesecake base (see related recipe)

1 quantity Kim's cheesecake filling (see related recipe)

250g mascarpone cheese

2 cups frozen raspberries

Method

1. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Follow step 1

of Kimâ€™s cheesecake (see related recipe), dividing mixture between paper cases

and pressing down with the back of a spoon.

2. Follow step 2, adding mascarpone with cream cheese. Spoon mixture into

prepared cases. Top with raspberries. Cook for 25 to 30 minutes or until just set. Cool

in oven with door ajar. Cover and refrigerate for 2 hours or until cold.

Notes

Serve with whipped cream, thawed frozen berries, or chocolate curls. Dust

cheesecake with icing sugar mixture, drinking chocolate or cocoa powder. We used a

non-stick springform pans. If using regular pans, line the base with baking paper.


22

Chilled passionfruit cheesecake

Gelatine is the secret to making this easy and tangy no-cook fruit-filled

cheesecake.

Preparation Time

30 - 300 minutes


1 x 250g pkt Arnott's Butternut Snap Cookies

100g butter, melted

2 tbs hot water

1 tbs gelatine powder

9 passionfruit, halved


250ml (1 cup) thickened cream


Method

1. Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper.

2. Place the biscuits in the bowl of a food processor and process until finely

crushed. Add the butter and process until well combined. Use a large spoon to spread

and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap

and place in the fridge for 30 minutes to chill.

3. Meanwhile, place the water in a heatproof bowl. Sprinkle with the gelatine.

Place the bowl in a saucepan. Add enough boiling water to the pan to come halfway up

the side of the bowl. Stir until the gelatine dissolves. Set aside to cool slightly.


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4. Place the passionfruit pulp in a fine sieve over a bowl. Use the back of a

spoon to press the juice from the pulp into the bowl (you'll need 1/3 cup of passionfruit

juice in step 5). Reserve the pulp and seeds.

5. Use an electric beater to beat the cream cheese, cream and sugar in a bowl

until smooth. Beat in the passionfruit juice. Beat in the gelatine mixture. Pour into the

prepared pan. Spoon the reserved pulp over the cheesecake mixture. Use a flat-bladed

knife to swirl the pulp through the mixture. Tap the pan on the benchtop a few times to

settle the mixture. Place in the fridge for 4 hours or overnight to set. Cut into squares

to serve.

Notes

To give your cheesecake a swirled effect, spoon passionfruit over the mixture,

then use a flat-bladed knife to swirl it through the mixture. Storage tip: Keep in an

airtight container in the fridge for up to five days.


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Kim's cheesecake


250g Arnott's Nice biscuits, halved

125g butter, melted

1/2 cup lemon butter (omit if making related recipes)

Filling

2 x 250g packets cream cheese, chopped, softened

2/3 cup caster sugar

3 eggs

Method

1. Preheat oven to 160°C/140°C fan-forced. Grease a 20cm (base) springform

pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process

until combined. Press mixture over base and side of prepared pan. Refrigerate.

2. Meanwhile, make filling Using an electric mixer, beat cream cheese and sugar

until smooth. Add eggs, 1 at a time, beating until combined. Pour mixture into

prepared pan. Place pan on a baking tray.

3. Bake for 50 minutes to 1 hour or until just set (cheesecake will wobble

slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar.

Refrigerate overnight. Spread with lemon butter (unless making related recipes).

Serve.

Notes

Tips: For a more intense lemon flavour, add 2 teaspoons finely grated lemon

rind to the filling with the sugar in step 2. Serve with whipped cream, thawed frozen

berries, or chocolate curls. Dust cheesecake with icing sugar mixture, drinking


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chocolate or cocoa powder. We used a non-stick springform pans. If using regular

pans, line the base with baking paper.

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