Pompous and very popular cheesecake in 6 delicious recipes

This famous dessert has gained so much popularity that it is improvised in many forms.

Do you have your proven cheesecake recipe or do you like to be inspired?

If you have never baked it before, be sure to read how to do it.

It looks simple, but appearances are deceiving.

We will advise you how to make a great cheesecake in both baked and unbaked versions.

Real cheesecake recipe

A real cheesecake consists of cream made from fresh cheese (preferably Philadelphia brand) and sour cream. The body is prepared from graham crackers (you can replace them with whole grain BEBE, for example) and butter.

INGREDIENTS:

On the corpus:

• 150 g of graham crackers
• 5 tablespoons of butter
• 1/4 cup sugar

For the cream:

• 900 g of fresh cream cheese
• 1 cup of sugar
• 240 g of full-fat sour cream
• 1 teaspoon of vanilla extract
• 2 teaspoons of lemon juice
• 3 large eggs

METHOD:

• Take all the ingredients out of the fridge in advance so that they are at room temperature when preparing the cream.
• Mix the biscuits, then add the melted butter and sugar and mix.
• Stuff the body into the bottom of the cake tin (approx. 23 cm in diameter), spread it out and bake for 8 minutes in an oven preheated to 175 °C.
• Beat the cheese together with the sugar, lemon juice and vanilla into a soft cream.
• Then beat in the sour cream and finally the eggs.
• Spread the cream on the body.
• Wrap the bottom of the cake pan in aluminum foil so that water does not get through the joints.
• Now we will finish baking the cheesecake in a water bath.
• Find a baking pan that you can dip the cake pan into.
• Pour water into it and let it bake for another 55 minutes.
• After baking, let it cool in the oven in a water bath.
• Chill in the fridge for 4 hours before serving.

Unbaked cheesecake from Oreo cookies

This time, you can easily make the cheesecake recipe without an oven.

INGREDIENTS:

• 10 – 12 vanilla oreo cookies
• 2 tablespoons of butter
• 100 g of cream cheese
• 3 spoons of powdered sugar
• ¼ teaspoon vanilla extract
• 250 ml whipping cream (well chilled)

METHOD:

• Finely crush 8 biscuits, then mix with 2 tablespoons of melted butter.
• Spread the mixture on the bottom of the cake pan and press down.
• Whip the whipping cream until stiff, separately whip the cheese with sugar and vanilla.
• Then mix the cream with the cheese, add 2 crushed cookies, mix.
• Put the cream on the body, decorate the top with the rest of the cookies and let it cool for at least 5 hours in the fridge.

A video recipe will also help you prepare:

No Bake Oreo Cheesecake

Lemon cheesecake

Popular cheesecake in a refreshing lemon version.

INGREDIENTS:

On the corpus:

• 300 g of vanilla cookies
• 110 g of melted butter
• 35 g of sugar

For the cream:

• 678 g of cream cheese
• 1 cup of sugar
• 3 tablespoons plain flour
• 240 ml sour cream
• 3 tablespoons of lemon juice
• 1 tablespoon of lemon zest
• 4 large eggs

Lemon Icing:

• 6 tablespoons of lemon juice
• 1 tablespoon of lemon zest
• ⅔ cup sugar
• 6 large egg yolks
• 5 tablespoons of butter
• pinch of salt

Ornament:

• 180 ml chilled whipping cream
• 6 spoons of powdered sugar
• ½ teaspoon of vanilla

METHOD:

• Mix the biscuits together with the butter and sugar.
• Line a cake tin (approx. 23 cm large) with the core and press.
• Bake at 160°C for 10 minutes.
• Meanwhile, prepare the cream by mixing the cream cheese with sugar, vanilla, and flour.
• Beat on low speed.
• Then add sour cream, lemon zest and juice.
• Add the eggs one at a time and mix thoroughly.
• Spread the filling on the body, wrap the form in foil from below and prepare a water bath.
• Find a container suitable for the oven and fill it with water so that the mold is submerged about half way.
• Bake at 150°C for 50 minutes.
• Then turn off the oven and let it cook for another 15 minutes.
• Then slightly open the door and leave for another 20 minutes.
• Then take it out of the oven and the bath and let it cool for another 15 minutes.
• The whole process is important so that the cheesecake does not crack due to thermal shock.
• Let it cool for another 6-7 hours in the fridge, ideally overnight.
• The next day you can start decorating it.
• Mix the ingredients for the glaze in a metal bowl and heat over a water bath.
• Stir while heating and let the steam escape occasionally to prevent the frosting from curdling.
• Mix until stiff so that the frosting reaches approximately 70°C.
• Allow to cool for a while, then pour over the cooled cheesecake.
• Finally, whip the cream with sugar and vanilla until thick and decorate the edges of the cheesecake.
• Put back in the fridge to set.

Tip: Try the lime wedges, including the lime cheesecake .

Cheesecake without sugar

Cheesecake recipes are also healthy. This is one of them.

INGREDIENTS:

Corpus:

• ¾ cup oatmeal
• ¾ cup walnuts
• ¼ cup coconut sugar
• ¼ cup butter

Filling:

• 650 g of cottage cheese
• 2 cups plain yogurt (optionally coconut)
• 2 and ½ teaspoons of vanilla extract
• 1 tablespoon of lemon juice
• 1 tablespoon of cornstarch
• ½ maple syrup or honey
• 2 tablespoons of erythritol

METHOD:

• Blend the oatmeal and walnuts until smooth.
• Then add butter and sugar and mix again.
• Spread the dough on the bottom of the mold and press it with the bottom of the glass.
• Prepare the cream by whipping the cottage cheese with yogurt, vanilla, lemon juice, honey, erythritol and starch.
• Pour the cream over the body and smooth.
• Bake at 175°C in a preheated oven with a bowl of water at the bottom.
• Count for about 30 minutes, then turn off the oven and leave in the oven for another 5 minutes.
• Then let it cool for at least another 20 minutes.
• Finally, chill in the fridge for at least 6 hours.

Reverse Baked Cheesecake

And as another, we have an inverted cheesecake, which has a crust on top instead of the normal procedure.

INGREDIENTS:

Corpus:

• 900 g of cream cheese
• 200 g of powdered sugar
• 150 ml of sour cream
• 3 tablespoons plain flour
• 3 eggs
• 2 spoons of vanilla

Salted Caramel:

• 1 cup of sugar
• 6 tablespoons of butter
• 120 ml whipping cream
• 1 teaspoon of salt

Corpus:

• 150 g of butter biscuits
• 75 g of butter
• 30 g of brown sugar
• 50 g of dark chocolate
• 50 g of walnuts

METHOD:

• Beat the cream cheese, vanilla, sugar, sour cream, flour and eggs on low speed (watch out for bubbles).
• Spread the cream into the greased cake pan and tap the pan a few times on the work surface to release excess bubbles.
• Bake at 160°C for 1 hour.
• Before the end of baking, open the oven door a little, and after turning it off, leave it in the oven until it cools down completely.
• After cooling, you can put it in the fridge to harden, preferably overnight.
• Prepare salted caramel in the morning.
• Heat the sugar until dissolved, then add the butter and then the cream.
• Cook until thickened, set aside and season with salt.
• Mix the biscuits with the walnuts and mix with the melted butter and sugar and chocolate pieces.
• Garnish the cream with salted caramel and top with the crumbled corpus mixture.

Strawberry cheesecake

Amazingly fresh strawberry cheesecake recipe.

INGREDIENTS:

METHOD:

• Line a cake tin (ideally 22 cm in diameter) with baking paper.
• Crumble the wafers, mix with butter and press the body nicely into the bottom of the mold.
• Put a spoonful of water in a bowl and sprinkle it with gelatin, let it sit.
• Blend the strawberries in a blender.
• Using a whisk, beat the cheese until creamy, add sugar, strawberry puree, vanilla and beat until smooth.
• Add the whipped cream and beat for another 5 minutes until stiff and fluffy.
• In the meantime, let the gelatin warm up, and then you can add it to the finished mixture.
• Mix everything thoroughly and apply to the body.
• Put in the fridge for 5-6 hours to harden.

How to prepare cheesecake really well?

There are several pitfalls waiting for us in the baking of cheesecake. Those who have already made this dessert may have come across some of them. It’s not something for the faint of heart, as it can only go bad in a hurry. What is so complicated about it? The first point is the wrong process in the preparation of the cream.

Each ingredient should be added separately and whisked really slowly. Feel free to use your hands too, you won’t make so many bubbles in the dough. Before baking, it is also ideal to bang the work surface a few times so that the excess air comes out.

The next point is the dried cream. Almost no one likes that. The correct consistency of the filling in the middle of the cheesecake remains jelly-like after baking (just shake it and you’ll know). So how to prevent drying or overbaking? Bake in a water bath. Wrap the mold in aluminum foil and immerse it in another container with water.

The next mistake is the temperature shocks that the cheesecake will suffer, which will eventually cause it to crack. Be careful with that too, it has to cool really slowly.

Check out other recipes for cheese slices or unbaked desserts .