The Best Cheesecake Recipes

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Table of contents
Frozen honey and macadamia cheesecake Summer berry cheesecake Apple crumble cheesecake Baked caramel cheesecake Baked cheesecake with passionfruit topping Black & white cheesecake Baked lemon cheesecake Baked ricotta cheesecake with balsamic strawberries Berry mascarpone mini cheesecakes Chilled passionfruit cheesecake Kim's cheesecakes Chocolate ripple cheesecake Baked cheesecake with roasted rhubarb Frozen chocolate swirl cheesecake Low-fat cheesecake Ricotta berry cheesecake Step-by-step cheesecake Violet Crumble cheesecake slice Yoghurt cheesecake 7 8 10 11 13 15 17 19 21 22 24 25 27 29 31 32 34 36 38

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Strawberry cheesecake Alice in Wonderland cheesecake Amaretti cheesecakes with morello cherries and strawberries Amaretto cheesecake Baby banana cheesecake Baked banana and caramel cheesecake slice Baked coffee cheesecake with coffee cream Baked dulce de leche cheesecake with toffee shards Baked lemon and coconut meringue cheesecake Baked lemon cheesecake Baked raisin and marsala cheesecake Baked ricotta cheesecake with marsala sultanas Baked ricotta cheesecake with saffron apricots Baked Snickers cheesecake Baked sweet ricotta Baked vanilla cheesecake with vanilla honey Baked walnut crumble cheesecake Baklava cheesecake Banana, lime and pineapple cheesecake

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Banoffee cheesecake Banoffee cheesecake Berry cheesecake parfaits Berry passion cheesecake Berry swirl cheesecakes Blackforest cheesecake Blueberry and vanilla cheesecake slice Brownie caramel cheesecake Bruleed orange & fig cheesecake Cappuccino cheesecake Cappuccino cheesecakes Caramel cheesecake Caramel pecan cheesecake Caramel swirl cheesecake Chai latte cheesecake Cheat's kiwifruit and choc cheesecake Cheesecake brownie Cheesecake ice-cream Cheesecake parfaits

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Cheesecake with Frangelico cherries Choc ripple cheesecake tart Choc-banana cheesecake Choc-cherry cheesecake Choc-coated cheesecake with coffee cream Chocolate and raspberry baked cheesecake slice Chocolate cheesecake Chocolate cheesecake Chocolate cheesecake brownie slice Chocolate cream cheese cake Chocolate swirl cheesecake Chocolate swirled baked cheesecake Christmas cheesecake Classic baked vanilla cheesecake Coconut and lemon curd cheesecakes Coconut and mango cheesecake Cookies 'n' cream cheesecake Creme brulee cheesecake Double choc-cherry cheesecake

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Double chocolate baked cheesecake Double chocolate cheesecake slice Double-decker cheesecake Eggnog cheesecake with rum sauce Eggnog cheesecake with stained-glass praline Frosted cherry chocolate cheesecake Frozen berry & coconut cheesecake Frozen mango and lime cheesecake Frozen mocha cheesecake Frozen tiramisu cheesecakes Goats cheese cheesecake with warm figs Grapefruit jelly cheesecake Heavenly hazelnut cheesecake

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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.

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Summer berry cheesecake

Preparation Time 30 minutes Cooking Time 60 minutes Ingredients (serves 12) 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 160C. 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.

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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 Ingredients (serves 8) 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 160C. 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.

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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 Ingredients (serves 10) 1 x 250g pkt plain sweet biscuits (such as Arnotts Nice) 125g unsalted butter, melted 2 x 250g pkts cream cheese, at room temperature 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 160C. 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 23 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.

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Black & white cheesecake

Cheesecake is a diner classic, and this one is a hot favourite at San Franciscos famous Fog City Diner. Begin this recipe a day ahead. Ingredients (serves 8) 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 125g unsalted butter, melted 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 Ingredients (serves 14) 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 100g (1/2 cup) caster sugar 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 180C. 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 160C. 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. Ingredients (serves 6) 200g digestive biscuits 75g unsalted butter, melted 125g caster sugar, plus extra 2 tbs 650g ricotta 1 tbs cornflour 1 tsp vanilla extract 4 eggs, separated 150ml sour cream Balsamic strawberries 55g (1/4 cup) caster sugar 2 tsp balsamic vinegar 1 tsp arrowroot 250g strawberries, halved Method 1. Preheat the oven to 160C. 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.

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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 Kims 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.

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Chilled passionfruit cheesecake

Gelatine is the secret to making this easy and tangy no-cook fruit-filled cheesecake. Preparation Time 30 - 300 minutes Ingredients (serves 12) 1 x 250g pkt Arnott's Butternut Snap Cookies 100g butter, melted 2 tbs hot water 1 tbs gelatine powder 9 passionfruit, halved 2 x 250g pkts cream cheese, at room temperature 250ml (1 cup) thickened cream 155g (3/4 cup) caster sugar 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

Ingredients (serves 10) 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 160C/140C 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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