6. Baileys Cheesecake with White Chocolate Topping

If you love Bailey’s Irish Cream then no doubt that you’ll also love this cheesecake. This creamy, fluffy and chocolaty cheesecake is a surefire winner! Also, it’s for 14 mini cheesecakes; perfect for cocktail parties the coming holidays!

Ingredients:

Crust…

• ¾ sleeve chocolate graham crackers
• ¼ cup sugar
• ½ stick melted butter

Topping…

• 16 oz cream cheese
• 2 eggs
• ½ cup sugar
• ½ cup ricotta
• ¼ cup Baileys
• ½ cup all purpose flour
• Shaved chocolate or chocolate powder to decorate 

Directions:

1. Preheat the oven to 325 degrees F
2. Crush the crackers in a food processor and combine them with the butter and sugar
3. Line a muffin pan with 14 small muffin liners and place the crust in the bottom of each one
4. Press firmly into place and set aside
5. Cream together the eggs, cream cheese, ricotta, sugar and Baileys
6. Add the flour and mix well
7. Fill each muffin liner ¾ of the way up
8. Bake for 25 minutes or until the cheesecakes are set
9. Let them cool and sprinkle shaved chocolate or chocolate powder over them to decorate
10. Store in the refrigerator

Yummy recipe found at: cheesecakerecipes.ws

7. Cappuccino Cheesecake

“Cappuccino, please.” At most times, this means Italian coffee. But you can have cappuccino inside a cheesecake. This cheesecake recipe is bursting with coffee, chocolate, cream and cheese. With bittersweet chocolate curls, dusted with cocoa – it’s like caffeine heaven but much much sweeter.

Ingredients:

• 8 whole graham crackers, crushed
• 5 tablespoons melted unsalted butter
• 1 1/2 cups sugar
• 1/2 cup whipping cream
• 4 teaspoons instant espresso powder or instant coffee powder
• 1 1/2 teaspoons vanilla extract
• 4 (8 ounce) packages cream cheese, room temperature
• 4 large eggs
• 2 tablespoons all-purpose flour
• 1 cup semi-sweet chocolate chips
• chocolate, shaved into curls (optional)

Directions:

1. Preheat oven to 350°F
2. Mix crackers, butter and 1/4 cup sugar in medium bowl
3. Press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides
4. Bake crust 10 minutes
5. Cool
6. Maintain oven temperature
7. Combine cream, espresso powder or coffee and vanilla in small bowl
8. Set aside
9. Using electric mixer, beat cream cheese in large bowl until smooth
10. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time
11. Beat in flour
12. Stir espresso mixture until power dissolves, beat into cream cheese mixture
13. Stir in chocolate chips
14. Pour batter over crust
15. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes
16. Cool on rack for 30 minutes; chill, uncovered for 6 hours
17. Cut around cake to loosen
18. Release pan sides
19. Top with chocolate curls, if desired

Yummy recipe found at: recipezaar.com

8. Strawberry Summer Cheesecake

I am not a fan of strawberries. But I have to admit, strawberry together with cheesecake makes perfect sense! This strawberry cheesecake by Nigel Brown looks totally inviting… and absolutely sinful! I love it!

Ingredients:

• 6 Digestive Biscuits or 12 Ginger Nuts
• 100g melted Unsalted Butter

Filling…

• 250g Full Fat Cream Cheese
• 250g Extra Thick Double Cream
• 1 tbsp Elderflower Cordial
• Icing Sugar (for additional sweetness if required)
• 1 Punnet (approx 250g) Strawberries

Directions:

1. Using olive oil, lightly oil one 8″ flan ring
2. Melt the butter to a liquid, add to the crushed biscuits and mix until completely coated
3. Place the flan ring on your serving tray. Place the biscuit base in the flan ring and using the back of a spoon flatten and smooth the complete base to the edges of the ring
4. Combine the cream cheese, double cream and elderflower cordial together
5. Wash and hull the strawberries removing a slice from the bottom of the strawberry
6. Slice the strawberries to the required thickness and place neatly on the inside edge of the flan ring. If possible, raise the strawberries to the top of the ring
7. Pour in the filling mixture and using a palette knife spread and flatten the mixture to the top of the ring
8. If time allows, refrigerate for 2 hours
9. Just before serving, remove the ring, garnish with additional strawberries
10. Sprinkle with icing sugar and serve with vanilla ice cream and/or your chosen coulees

Yummy recipe found at: dinnerpartysecrets.wordpress.com

9. The Ultimate Cheesecake

This one is by Tyler Florence – remember him from Food 911? He’s cute and his cheesecake looks just as adorable… and yummy. This may not be for the novice baker – but someone who has baking experience will find this recipe extremely delicious.

Ingredients:

Crust…

• 2 cups finely ground graham crackers (about 30 squares)
• 1/2 teaspoon ground cinnamon
• 1 stick unsalted butter, melted

Filling…

• 1 pound cream cheese, 2 (8-ounce) blocks, softened
• 3 eggs
• 1 cup sugar
• 1 pint sour cream
• 1 lemon, zested
• 1 dash vanilla extract

Warm Lemon Blueberry Topping…

• 1 pint blueberries
• 1 lemon, zested and juiced
• 2 tablespoons sugar

Directions:

1. Preheat the oven to 325 degrees F
2. In a mixing bowl, combine the ingredients with a fork until evenly moistened
3. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray
4. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass
5. Press the crumbs down into the base and 1-inch up the sides
6. Refrigerate for 5 minutes

Directions for the Filling…

1. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps
2. Add the eggs, 1 at a time, and continue to beat slowly until combined
3. Gradually add sugar and beat until creamy, for 1 to 2 minutes
4. Add sour cream, lemon zest, and vanilla
5. Periodically scrape down the sides of the bowl and the beaters.  The batter should be well-mixed but not overbeaten
6. Pour the filling into the crust-lined pan and smooth the top with a spatula
7. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it
8. Place the cake pan in a large roasting pan
9. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake
10. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook
11. Let cool in pan for 30 minutes
12. Chill in the refrigerator, loosely covered, for at least 4 hours
13. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim
14. Unmold and transfer to a cake plate
15. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface
16. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water, wipe dry after each cut

Directions for the Topping…

1. In a small saucepan add all the ingredients
2. Simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly
3. Leave to cool before spreading on cheesecake

Yummy recipe found at: foodnetwork.com

10. Berry Cheesecake Bars

Cheesecake #9 a little bit too complicated for you? This may be more of your style. Found this recipe in Rachel Ray’s website – everyone knows she loves cooking the easy way. I think this is perfect for baking for or with your kids. This recipe calls for specific brands, but I’m sure it’s ok to change it up a bit and use your favorite brand instead.

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 1 cup graham cracker crumbs
• 2 tablespoons light margarine, softened
• 2 8-ounce packages reduced fat cream cheese, softened
• 1 14-ounce can Eagle® Brand Fat Free Sweetened Condensed Milk
• 2 large eggs
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons Pillsbury BEST® All Purpose Flour
• 1 cup Smucker’s® Seedless Blackberry Sugar Free Jam OR Smucker’s® Strawberry Seedless Sugar Free Jam

Directions:

1. Heat oven to 350°F
2. Coat a 13×9-inch baking pan with no-stick spray
3. Mix together graham cracker crumbs and margarine with a fork until evenly moistened
4. Press evenly into bottom of prepared pan
5. Beat cream cheese until smooth using and electric mixer
6. Gradually beat in sweetened condensed milk
7. Add eggs, lemon juice, vanilla and flour
8. Mix well
9. Pour over graham cracker crust
10. Stir jam until smooth
11. Drop by small spoonfuls over surface of filling
12. With a knife, swirl jam gently through filling to create marble effect
13. Bake 25-30 minutes or until center is set
14. Cool to room temperature
15. Chill

Yummy recipe found at: rachaelray.com

I am totally biased when it comes to dessert – so my list may focus more on chocolate flavored cheesecake than others. But I would love to try and make other variations of cheesecakes.

So if you have yummy cheesecake recipes you’d like to share, feel free to post here! Or if you’ve tried these recipes and have some tips to make it yummier, please don’t hesitate to share… I would love to hear your opinions. Happy baking!

Ultimate Dessert Guide – 50 Best Chocolate Desserts

Mood: Hungry and craving for cheesecakes… sigh…

Photo Credit: engrishmajor, cherry79, eddie_hales, cheukiecfu, dotsara, Vita Arina, rachaelray.com, VROG in Bristol