Five Irresistible Cheesecake Recipes You Need to Try

Cheesecake is one of the most beloved and tastiest cakes in the world. It is a rich and creamy dessert made from cheese, most often on a base of crushed cookies or sponge cake. Although classic cheesecake is the most famous, there are countless variations – from fruity and chocolatey to those with nuts. Each version brings a unique dose of sweet satisfaction, and below we bring you five different recipes among which everyone can find something to their taste. Bon appétit!

Classic Creamy Cheesecake

Classic Creamy Cheesecake

FREEPIK

INGREDIENTS:

• 2 cups (240 g) cookie crumbs
• 1/3 cup (67 g) light or brown sugar
• 1/2 cup (8 tbsp; 113 g) unsalted butter, melted

For the cheese cream:

• 1 and 1/4 cups (300 ml) cream or whipping cream
• 680 g full-fat cream cheese, softened at room temperature
• 1/2 cup (100 g) granulated sugar
• 2 tbsp powdered sugar
• 60 g sour cream
• 2 tsp lemon juice
• 1 tsp pure vanilla extract

PREPARATION: Mix the crust ingredients and pour into a pan. Press as firmly as possible so the cake doesn‘t fall apart when cutting. Freeze for 10–20 minutes while you prepare the filling. Using a hand mixer or stand mixer with a whisk attachment, whip the cold cream into stiff peaks on medium to high speed, about 4–5 minutes. Set aside.

Using a hand mixer or a mixer with a whisk, beat together the cream cheese and granulated sugar on medium speed until the mixture is perfectly smooth and creamy. Add the powdered sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium to high speed until the mixture is smooth and combined. Make sure there are no large lumps.

With the mixer on low speed, fold the whipped cream into the cheesecake filling until combined. Remove the crust from the freezer and spread the filling into the pan. Smooth the top of the cake with a spatula. Cover tightly with plastic or aluminum foil and refrigerate for at least 6–8 hours, up to 2 days.

Quick Strawberry Cheesecake

Strawberry Cheesecake

PEXELS

INGREDIENTS:

• 200 g ground biscuits (e.g. Petit Beurre or Plazma)
• 100 g melted butter
• 300 g cream cheese
• 200 ml sweet cream
• 3 tbsp powdered sugar (or to taste)
• 1 vanilla sugar or a few drops of vanilla extract
• 300 g fresh strawberries
• 1 tbsp lemon juice

PREPARATION: Mix the ground biscuits with melted butter and press the mixture into the bottom of a pan or serving glasses. Refrigerate while preparing the cream. Mix the cream cheese, powdered sugar, and vanilla sugar until smooth. Add the sweet cream and mix until you get a firm, fluffy cream.

Wash and slice the strawberries. You can blend some with lemon juice into a sauce, and leave some fresh for decoration. Place a layer of cream on the biscuit base, then top with fresh or blended strawberries. Optionally, decorate with mint leaves. Chill for about ten minutes or serve immediately.

Cheesecake with Forest Fruits

Cheesecake with Forest Fruits

FREEPIK

INGREDIENTS:

• 220 g ground petit beurre biscuits
• 150 g butter
• 2 tbsp honey
• 500 g cream cheese spread
• 3 dl whipping cream
• 160 g powdered sugar
• juice of half a lemon
• 2 packets of gelatin
• 450 g forest fruits
• 4 tbsp sugar
• 2 packets vanilla sugar
• 1 dl water

PREPARATION:

Cheesecake base: Melt the butter and mix with the biscuits and honey. Press into a pan and smooth out so it looks like a sponge base.

Cream cheese filling: Beat the cream cheese spread and powdered sugar well. Add the whipped cream, lemon juice, and one dissolved packet of gelatin. Place the cream on the biscuit base and smooth nicely. Place in the fridge to set, preferably 2–3 hours.

Forest fruit topping: Place the forest fruits, sugar, vanilla sugar, and water on low heat so it boils for a few minutes for the fruit to release its juice. Remove from the stove and carefully stir in one packet of gelatin. Leave to cool at room temperature for about half an hour. Once cooled, carefully spread the topping over the cream cheese layer. After the topping is added, chill the cake.

Cheesecake with Lavender and Blueberries by Luka Klimczak

Cheesecake with Lavender and Blueberries

MARKO TODOROV CROPIX

INGREDIENTS:

Base:

• 170 g butter
• 350 g petit biscuits or other biscuits with added butter

Mascarpone cream:

• 6 eggs
• 180 g sugar
• 670 g mascarpone
• 60 g lemon juice
• a little vanilla flavor
• 3 g dried lavender flowers
• 50 g wild blueberries

Cream layer:

• 900 g cream
• 150 g sugar

PREPARATION: Melt the butter. Finely crush the biscuits and mix everything together, then place in a 26 cm pan. Mascarpone cheese layer: Put the lavender and blueberries in a small pot with a little water (the blueberries are mostly frozen so they will release their juice) and reduce while stirring constantly. Then blend well in a blender.

Place the mascarpone, eggs, sugar, lemon juice, vanilla flavor, and strained lavender with blueberries in a bowl and mix briefly with a mixer, just enough to combine. Pour the mixture over the biscuits and bake at 170°C for 35 minutes. Mix the cream and sugar and evenly spread over the baked cheesecake, starting from the edges towards the center. Return to the oven, close, and leave in the warm oven for 10 minutes. Remove and leave in the fridge for at least 7 to 8 hours.

Vegan Cheesecake

Vegan Cheesecake

PRESS

INGREDIENTS:

Crust:

• 2 tbsp coconut oil
• 6 tbsp agave or maple syrup
• 80 g ground almonds or almond flour
• 80 g plain wheat flour
• A pinch of salt, a little plant milk (as needed)

For the filling:

• 150 g raw cashews soaked overnight in cold water or 15 minutes in hot water
• 300 g silken tofu
• 14 tbsp agave or maple syrup
• 8 tbsp lemon juice
• 3 tsp cornstarch
• 1 tsp vanilla sugar or bourbon vanilla powder

PREPARATION: Preheat the oven to 180 degrees. Place the coconut oil in a large bowl and melt over a pot of boiling water or in the microwave. Add the maple or agave syrup, ground almonds, flour, and salt, and mix well. If it looks too dry, add a little plant milk. Transfer the dough to a round baking pan with a removable bottom (the recipe uses an 18 cm pan). Line the bottom and sides of the pan with baking paper to make it easier to remove the cake afterwards. Press the dough all the way to the edges with your fingers, then use the bottom of a glass (make sure to use a glass with a flat bottom) to press the dough until the surface is completely even. Bake in the oven for 10 minutes.

You will bake the cake again so be careful not to overbake at this stage. Preheat the oven to 180 degrees. Drain the soaked cashews. Place the cashews, silken tofu, maple or agave syrup, lemon juice, cornstarch, and vanilla sugar or vanilla powder in a blender or food processor. Blend until the mixture is completely smooth. You may need to scrape down the sides of the blender and stir a few times to get the mixture smooth. Pour the filling over the baked crust and smooth the surface. Gently tap the baking pan on the kitchen counter a few times to release air bubbles from the surface. Bake in the oven for one hour, until the surface turns golden brown. The cake will be soft when you take it out, but it will firm up as it cools. Place the cake in the refrigerator for at least 2 hours. The cake must be completely cooled before you remove it from the pan and cut it.