Delicious Cheesecake Recipes

Everyone loves a good cheesecake. A cheesecake can be one of the most delicious desserts on a menu. Luckily for cheesecake lovers there are many variations to choose from. From country to country cheesecake recipes can differ enormously. Making a cheesecake may seem daunting if you haven't made one before, but it's quite simple really. A cheesecake is one of the easiest cakes to make and definitely one of the most delicious!

In addition to the various types of cheesecake filling that can be found, I have also given a choice of three cheesecake bases. Whichever one you use is purely based on personal preference and the amount of time you have to spend in the kitchen preparing them.

Sponge base:

This is the easiest of bases as it just requires shop bought 1 cm thick sponge fingers.

Crumb base:

100g digestive biscuits (graham crackers)

50g melted butter

1 level tablespoon caster sugar

1/2 level teaspoon cinnamon

• either put the biscuits in a blender or place them in a plastic bag and crush with a rolling pin
• add the sugar and cinnamon
• melt the butter in a pan
• add the crumbs to the butter and stir until evenly moist

This should be enough to cover the bottom of a 20 - 23cm round tin.

Pastry base:

100g self raising flour OR 100g plain flour and 1 level teaspoon baking powder

65g butter

40g icing sugar

1 egg yolk

drop of vanilla essence

• stir the icing sugar into the butter
• add the egg yolk, vanilla essence and flour mix together
• once the pastry dough is formed chill for 10 minutes
• roll out to your desired size

Should be enough for a 20 - 23cm baking tin.

Using the pastry base. Serves 8. 

For the filling:

200g medium fat soft cheese

25g ground almonds

grated rind and juice of 1/2 lemon

1/2 teaspoon vanilla essence

15g butter

50g caster sugar

2 tablespoons currants

2 eggs seperated

• minus the eggs whites, mix or blend all of the filling ingredients together
• whisk the egg whites until stiff and glossy
• fold the eggs whites into the filling mix
• spoon the filling onto the pastry base and level with a knife
• beat the egg yolks together and brush over the surface of the cheesecake
• sprinkle with a little sugar
• bake at 180C / 350F for 40 minutes

Any of the base recipes work well with this cheesecake. Serves 10.

Filling:

480g medium fat soft cheese

1/2 teaspoon vanilla essence

juice and rind of 1 lemon

50g melted butter

2 eggs seperated

50g caster sugar

2 level tablespoons cornflour

125ml sour cream 

• minus the egg whites, put all the ingredients into a bowl in the order listed above
• mix until smooth and thick
• whisk the egg whites until they are stiff and glossy
• add 2 teaspoons caster sugar and whisk again
• fold the egg whites into the filling mix
• smooth onto your base of choice

For a sponge or crumb base:

• bake at 180C / 350F for 30 minutes

For a pastry base:

• bake at 180C / 350F for 40 minutes

The velvet cheesecake is cooked when the 2.5cm edge is firm to the touch. 

The sponge base is ideal for this cheesecake. Serves 6.

Ideally made in a 18cm tin. If a larger cheesecake is required double the recipe and use a 25cm tin. 

Filling:

200g medium fat soft cheese

1 egg

50g regular sugar

100g dark chocolate

75ml sour OR whipping cream

1/2 teaspoon vanilla essence

1 tablespoon of either rum, brandy or tia maria liquer

pinch of salt

• whisk the egg and sugar until creamy
• melt the chocolate in a bowl over a pan of hot water
• mix the chocolate, cheese, vanilla, salt, alcohol and cream into the egg and sugar
• mix until smooth
• spread onto the sponge base
• bake at 180C / 350F for 40 minutes
• Chill before serving