10 Most Delicious Cheesecake Recipes ...

This one’s mine and no… this is not a case of love-your-own recipe. You can easily make this cheesecake recipe and people will think that you’ve spent the whole day slaving inside the kitchen. I’m a purist at heart, which explains the super basic recipe. Stripped to its barest, the most divine cheesecake can be made with just eggs, sugar and cream cheese. Enjoy!

img.allw.mn

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup sugar
• 2 (8-oz.) bars cream cheese
• 1 can condensed milk
• 3 eggs
• 2 tsps. Lemon juice or in my case, calamansi juice

Directions:

• Preheat oven to 150ºC
• Combine crumbs, butter and sugar
• Press firmly to make bed on a 9-inch springform pan
• Refrigerate for 10 minutes
• Bake for 10 minutes then set aside
• With a mixer, beat cream cheese with electric beater until fluffy
• Gradually add in condensed milk while beating until smooth
• Add eggs and lemon juice
• Mix well making sure to scrape out the bottom.
• Pour into pan.
• Bake for about 50 to 55 minutes – until perimeter is set but the center part is still slightly jiggly.
• Cool for 1 hour then chill for 4 hours to allow the flavors to develop.

This recipe will keep in the fridge for two weeks, though I doubt it would last long. Yummy recipe shared by: Bevs

When I saw this recipe… OMG! Be still my heart! Fudge + Truffle + Cheesecake? You gotta be kidding me!? I must be in dessert heaven! And it’s really easy to make. For something that sounds so good, the recipe is quite easy. This is a perfect giveaway for Christmas - no chocolate lover can ever resist this!
Ingredients:

• 1 1/2 cups vanilla wafer crumbs
• 1/2 cup confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup butter, softened
• 2 cups semi-sweet chocolate chips
• 3 (8 ounce) packages cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 2 teaspoons vanilla extract

** Directions:**

• Preheat oven to 300 degrees F (150 degrees C)
• In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand
• Press ingredients into a 9 inch springform pan
• In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth
• In a large bowl, beat cream cheese until fluffy with an electric mixer
• Gradually beat in condensed milk until smooth
• Mix in melted chocolate, eggs, and vanilla
• Beat with electric mixer on low speed until the ingredients are thoroughly blended
• Pour the filling into the prepared crust
• Bake at 300 degrees F (150 degrees C) for 55 minutes.

The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven. Yummy recipe found at: allrecipes.com

This blog article where I found this recipe has over 5 different cheesecake recipes, but I zeroed in on this one because of the no-bake clause.I could do this with my niece this weekend and she can do this on her own whenever she feels like it. The author suggested adding peppermint and candy sprinkles to make the flavors really exceptional.
Ingredients:

• 1 prepared 9-inch (6 oz.) chocolate crumb crust
• 4 bars (8-oz. box) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, melted and cooled
• 2 pkgs. (8 oz. each) cream cheese, softened
• 3/4 cup (packed) brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Sweetened whipped cream (optional)

** Directions:**

• Beat cream cheese, brown sugar, granulated sugar, milk and vanilla extract in small mixer bowl on high speed for 2 minutes
• Add melted chocolate
• Beat on medium speed for 2 minutes
• Spoon into crust
• Refrigerate for 1 1/2 hours or until firm
• Top with whipped cream

Yummy recipe found at: allwomenstalk.com

I love Toblerone, but with cheesecake? Absolutely! I was a little bit disappointed when I saw that this recipe only needed 100g of Toblerone? Just 100g? Oh well. Maybe it’s enough. And there’s still the chocolate shaving, I guess I can go all out with my topping. I can’t wait to try this one out!
Ingredients:

• 1 cup chocolate biscuit crumbs
• 2 tablespoons butter, melted
• 500g cream cheese, softened
• 2 tablespoons gelatin
• 1/3 cup boiling water
• 3/4 cup caster sugar
• 100g Toblerone, melted
• 1/2 cup cream
• Extra cream to garnish
• Chocolate shavings to garnish

Directions:

• Combine the chocolate biscuit crumbs with the melted butter
• Press biscuit mixture into the bottom of a 22cm/ 9in springform cheesecake pan
• Refrigerate cheesecake base while you prepare the cheesecake filling
• Beat (with an electric mixer, if possible) the cream cheese until it is soft and free from lumps
• In a separate small bowl, dissolve the gelatin in boiling water
• Allow to cool slightly
• Add dissolved gelatin to cream cheese
• Mix well
• Add caster sugar, Toblerone and the half cup of cream to the cheese mixture
• Continue mixing (with electric mixer, if possible) until all ingredients are well combined and smooth
• Pour the cream cheese mixture into the chilled chocolate biscuit base
• Refrigerate for at least 4 hours to allow cheesecake to set (but refrigerating overnight is best)
• Serve each slice with a dollop of cream and a few chocolate shavings.

Yummy recipe found at: cheesecake-recipe.net

Cheesecake factory have been in business for over 50 years now, so I think it’s only right to include them in the list. And while we’re being copycats, might as well find a recipe with lower carbs. I know, cheesecake lovers should never skimp on the fat – this is for the health conscious who wants their cake light, and eat it too. By the way, this recipe is from my friend Jackie who I absolutely adore for sharing this recipe!

Ingredients:

Crust...

• 1/4 cup Chopped pecans
• 1/4 cup Chopped almonds
• 1/4 cup Chopped walnuts
• 3/4 cup almond flour
• 2 Tbsp butter, melted

Filling...

• 1 1/2 lbs cream cheese, room temp
• 1 1/3 cups Liquid Splenda
• 3 eggs, room temp
• 2 tsp vanilla
• 2 tsp lemon juice
• 16 oz. sour cream

Directions:

• Preheat oven at 325ºF
• Combine pecans, almonds and walnuts with butter and press to make bed in a 9- inch springform pan, try to line 1 ½ inches on all sides
• Set aside
• For the filling: beat the cream cheese until fluffy
• Add the sugar substitute and egg little at a time to make it light and cream
• Add vanilla, lemon juice and sour cream last
• Pour filling into the pan
• Bake for 1 hr and 15 mins on middle rack at 325ºF. If you want a cheesecake with a less brown top, put on the next rack down
• When done, leave in oven for over an hour to avoid cracking
• Let it cool and refrigerate for 24 hrs.

Yummy recipe shared by: Jackie

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:

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

Yummy recipe found at: cheesecakerecipes.ws

"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:**

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

Yummy recipe found at: recipezaar.com

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:

• Using olive oil, lightly oil one 8″ flan ring
• Melt the butter to a liquid, add to the crushed biscuits and mix until completely coated
• 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
• Combine the cream cheese, double cream and elderflower cordial together
• Wash and hull the strawberries removing a slice from the bottom of the strawberry
• 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
• Pour in the filling mixture and using a palette knife spread and flatten the mixture to the top of the ring
• If time allows, refrigerate for 2 hours
• Just before serving, remove the ring, garnish with additional strawberries
• Sprinkle with icing sugar and serve with vanilla ice cream and/or your chosen coulees

**** Yummy recipe found at: dinnerpartysecrets.wordpress.com

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:

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

Directions for the Filling...

• In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps
• Add the eggs, 1 at a time, and continue to beat slowly until combined
• Gradually add sugar and beat until creamy, for 1 to 2 minutes
• Add sour cream, lemon zest, and vanilla
• Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten
• Pour the filling into the crust-lined pan and smooth the top with a spatula
• Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it
• Place the cake pan in a large roasting pan
• 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
• Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook
• Let cool in pan for 30 minutes
• Chill in the refrigerator, loosely covered, for at least 4 hours
• Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim
• Unmold and transfer to a cake plate
• Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface
• 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...

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

Yummy recipe found at: foodnetwork.com

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:**

• Heat oven to 350°F
• Coat a 13x9-inch baking pan with no-stick spray
• Mix together graham cracker crumbs and margarine with a fork until evenly moistened
• Press evenly into bottom of prepared pan
• Beat cream cheese until smooth using and electric mixer
• Gradually beat in sweetened condensed milk
• Add eggs, lemon juice, vanilla and flour
• Mix well
• Pour over graham cracker crust
• Stir jam until smooth
• Drop by small spoonfuls over surface of filling
• With a knife, swirl jam gently through filling to create marble effect
• Bake 25-30 minutes or until center is set
• Cool to room temperature
• 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