There’s something universally delightful about cheesecake. With its creamy texture, rich flavour, and an endless variety of toppings and fillings, cheesecake has earned a place in dessert halls of fame across the globe. Whether you're a seasoned baker or a kitchen novice, making a cheesecake from scratch can be both rewarding and deliciously satisfying.
From the classic New York style to creative infusions like matcha and mango, each cheesecake brings its unique twist to the table. Here are six mouth-watering cheesecake recipes that will elevate your dessert game and leave your guests asking for more.
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Classic New York Cheesecake
Classic New York cheesecake (Photo: Getty Images)
The New York cheesecake is the gold standard of cheesecakes. It's dense, creamy, and boasts a rich flavour that's hard to resist. With a buttery graham cracker crust and a smooth, luscious filling, this cheesecake is a timeless dessert that never fails to impress.
Ingredients:
Crust: 150g digestive biscuit crumbs, 50g sugar, 75g melted butterFilling: 900g cream cheese, 250g sugar, 1 tsp vanilla extract, 4 large eggs, 150ml sour cream, 150ml double cream
Instructions:
Preheat oven to 160 degrees Celsius. Mix crust ingredients and press into a springform tin. Beat cream cheese and sugar until smooth. Blend in vanilla, eggs (one at a time), sour cream, and double cream. Pour filling over crust and bake for 1 hour and 15 minutes. Cool and refrigerate overnight.
Rhubarb Cheesecake
This cheesecake pairs the tartness of rhubarb with the creamy sweetness of cheesecake. The tangy rhubarb compote swirled through the rich filling creates a delightful contrast of flavours and textures.
Ingredients:
Crust: 150g digestive biscuit crumbs, 50g sugar, 75g melted butterFilling: 900g cream cheese, 200g sugar, 3 large eggs, 200ml sour cream, 1 tsp vanilla extractRhubarb Compote: 300g rhubarb, 100g sugar, 2 tbsp water
Instructions:
Preheat oven to 160 degrees Celsius. Mix crust ingredients and press into a springform tin. To make compote, cook rhubarb, sugar, and water until rhubarb is tender and mixture thickens. Cool. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla. Pour half the filling over crust. Dollop rhubarb compote, swirl with a knife, then pour remaining filling on top. Bake for 50-60 minutes. Cool and refrigerate.
Lemon Blueberry Cheesecake
A slice of blueberry cheesecake (Photo: Getty Images)
A refreshing twist on the traditional cheesecake, this version incorporates tangy lemon and sweet blueberries. The burst of fruitiness in every bite makes it a perfect dessert for spring and summer gatherings.
Ingredients:
Crust: 150g digestive biscuit crumbs, 50g sugar, 75g melted butterFilling: 675g cream cheese, 200g sugar, 3 large eggs, 2 tsp lemon zest, 2 tbsp lemon juice, 200ml sour creamTopping: 150g blueberries, 50g sugar
Instructions:
Preheat oven to 160 degrees Celsius. Mix crust ingredients and press into a springform tin. Beat cream cheese and sugar until smooth. Add eggs one at a time, then lemon zest, juice, and sour cream. Pour filling over crust. Bake for 50-60 minutes. Cool. Simmer blueberries with sugar until sauce thickens. Cool and spread over cheesecake. Refrigerate.
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Matcha Cheesecake
Infused with the delicate flavour of matcha, this cheesecake is a fusion of traditional Japanese tea and classic dessert. The green tea adds a subtle earthiness and beautiful colour, making this cheesecake both delicious and visually striking.
Ingredients:
Crust: 150g digestive biscuit crumbs, 50g sugar, 75g melted butterFilling: 675g cream cheese, 200g sugar, 3 large eggs, 200ml sour cream, 2 tbsp matcha powder
Instructions:
Preheat oven to 160 degrees Celsius. Mix crust ingredients and press into a springform tin. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and matcha powder. Pour filling over crust and bake for 50-60 minutes. Cool and refrigerate.
Basque Burnt Cheesecake
A perfectly caramelised burnt cheesecake (Photo: Getty Images)
This unique cheesecake is intentionally burnt on top, creating a caramelised exterior that contrasts beautifully with its creamy interior. Originating from the Basque region of Spain, it’s a rustic and flavourful dessert that’s surprisingly easy to make.
Ingredients:
Filling: 675g cream cheese, 200g sugar, 3 large eggs, 300ml double cream, 2 tbsp plain flour, 1 tsp vanilla extract, ¼ tsp salt
Instructions:
Preheat oven to 210 degrees Celsius. Line a springform tin with parchment paper, extending the paper above the rim. Beat cream cheese and sugar until smooth. Add eggs one at a time, then double cream, flour, vanilla, and salt. Pour batter into tin and bake for 50-60 minutes until top is deeply golden and centre is slightly jiggly. Cool and refrigerate.
Mango Cheesecake
Cheesecake topped with mango puree and pieces (Photo: Getty Images)
This tropical cheesecake is infused with the flavour of ripe mangoes. Its smooth, fruity filling sits atop a crisp crust, making it a refreshing and delightful dessert for any occasion.
Ingredients:
Crust: 150g digestive biscuit crumbs, 50g sugar, 75g melted butterFilling: 675g cream cheese, 200g sugar, 3 large eggs, 200ml mango puree, 200ml sour cream
Instructions:
Preheat oven to 160 degrees Celsius. Mix crust ingredients and press into a springform tin. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mango puree and sour cream. Pour filling over crust and bake for 50-60 minutes. Cool and refrigerate.
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