#cheesecake recipe

[nsdkrecipes]

Cranberry Cheesecake Bars with Crumbly Streusel Topping

[brunchbinch]

Mini candy corn cheesecakes (x)

[the-taste-of-home]

Pumpkin Spice Latte Cheesecake

[ladyorlandodream]

Calling all cheesecake lovers (and bakers too)! 🍰✨

I'm on a mission to find the perfect cheesecake recipe for someone who recently tried an unforgettable one but couldn't get the recipe from the cook. Now, they're desperately trying to recreate it at home. I am not a super fan of cheesecakes, but here I am.

Do you have a favourite cheesecake recipe you'd be willing to share? If so, please also let me know where you're writing from (state, country, or region) so I can get a sense of the recipe's origin—even if it's just a family favourite passed down through generations!

Thank you in advance for helping us on this delicious journey! 💛

Your help would mean the world, and I'm excited to see the variety of cheesecakes from all over.

[fortheloveoffoodporn]

Pumpkin Cheesecake Truffles

Prep Time: 30 mins Cook Time: 15 mins

INGREDIENTS

1 tablespoon butter

4 ounces cream cheese, softened at room temperature

½ cup canned pumpkin puree

1 (14-ounce) can sweetened condensed milk

1 ½ teaspoons pumpkin pie spice

½ cup graham cracker crumbs

�� cup white chocolate chips

Orange food coloring (or red and yellow food colorings), as needed, optional

Granulated sugar, as needed, for rolling

Chocolate chips for topping

INSTRUCTIONS

Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat.

Stir constantly until thickened and well combined. Stir in the graham crackers and white chocolate chips until melted and smooth. Add a few drops of food coloring if desired.

Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottoms of the pan when stirred. (If it doubt, cook a bit longer-- it's better to the thicker than too thin.)

Pour over a butter-greased baking sheet. Spread into an even layer and refrigerate until firm, about 2 hours, or overnight.

Rub butter on your hands to prevent sticking and then roll the chilled pumpkin cheesecake dough into small balls.

Pour granulated sugar into a shallow bowl and roll the truffle balls in granulated sugar to coat.

Using a toothpick, make ridges along the sides of the pumpkin truffles. Top with chocolate chips to look like stems. Serve immediately or refrigerate until ready to serve.

[futuzucooking]

No Flour Easy and Fluffy Yogurt Cake

[eatengood]

Loaf Pan Basque Cheesecake

Loaf Pan Basque Cheesecake is a type of burnt basque cheesecake, with its creamy inside and caramelized exterior that sets it apart from the Italian American variety.

[thefooderhub]

SIMPLE AND EASY RECIPE TO MAKE SAFFRON CARDAMOM CHEESECAKE

Saffron Cardamom Cheesecake

Indulge in the luxurious flavors of this Saffron Cardamom Cheesecake, a dessert that combines the richness of cream cheese with the aromatic warmth of saffron and cardamom. Perfect for special occasions or when you want to impress your guests, this recipe brings a unique twist to the traditional cheesecake. Read More

[rainbowpopeworld]

Cranberry Swirl Cheesecake

This is a delicious dessert that I’ve made at least once a year for the last 8+ years. If you like things that are both sweet and a bit tart, this might be for you!

Note: you can buy fresh cranberries when they are in season and then freeze them for months.

Makes 12 average-sized slices. I recommend starting 2 days before you want to eat this cheesecake. The first day is to make the cranberry sauce and let it cool overnight.

Recipe below the cut

Ingredients:

Cranberry Filling:

1 - 12 ounce bag of fresh or frozen cranberries

1/2 cup granulated sugar (If making this as cranberry sauce, use more sugar, to taste)

1 cup orange juice

1 tsp cinnamon (optional, to taste)

1/2 tsp cardamom (optional, to taste)

Tiny pinch of salt

Crust:

2 cups finely ground Gingersnap cookies (or graham crackers or other plain cookie) Use more if you want your crust to go fully up the side

3 tablespoons unsalted butter, melted

Cheesecake Filling:

24 ounces (3 - 8 ounces packages) full fat cream cheese, room temperature (I have used a combination of plain cream cheese and leftover strawberry cream cheese, plus a half cup of sour cream to make up the difference to 24 oz.)

1 cup granulated sugar

1 tablespoon all purpose flour

4 large eggs, room temperature

1 tablespoon heavy whipping cream

1 teaspoon pure vanilla extract

Directions:

Cranberry Filling: In a medium sized saucepan, place sugar and orange juice. Then, over medium-high heat, stir the sugar until dissolved then add the cranberries. Cook the ingredients until boiling.

Reduce the heat to medium low and gently simmer the filling. Add the optional spices. Stir often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 2 cups. This could take about 20 minutes. Remove from heat and let cool completely before using. (I like to make then refrigerate the cranberry filling for a day.)

Crust: Grease, or spray with a non stick vegetable spray, a 9 inch round springform pan.

Preheat oven to 350 degrees F and place the oven rack in the center of the oven.

In a medium sized bowl combine the cookie crumbs and melted butter. Press the crumbs evenly over the bottom and about 1.5 inches up the sides of the springform pan.

Cook in the oven for about 10 minutes at 350 degrees F. Take out the crust and set aside to let cool. Set your oven to 500 degrees F (yes, 500. It's not a typo).

For Filling: In the bowl of your electric mixer (can use a hand mixer) place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the cream and vanilla extract (and in my case, sour cream) and beat until incorporated.

Take one-half to 3/4 cup of the cranberry filling and mix into the cheesecake filling.

Pour cheesecake filling into partially cooled crust. Spoon the rest of the cranberry filling over the cheesecake batter and swirl gently with a knife.

(Note: You might have leftover cranberry filling which can be served with the baked cheesecake.)

Place the cheesecake pan on a larger baking pan (to catch any drips) and place in the oven.

Bake for 10 - 12 minutes at 500 degrees F but keep an eye out for the top browning too quickly (in which case lower the temperature early). Then lower the oven temperature to 200 degrees F. Keep the oven door open for about 30 seconds to let it cool down. Continue to bake for another 50 to 60 minutes or until the outside is firm and the center of the cheesecake looks like Jello, wet and wobbly when wiggled. Prop the oven door open a couple of inches and let the cheesecake cool inside the oven for an hour. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake.

Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated at least eight hours or overnight.

Recipe modified from these:

http://www.joyofbaking.com/CranberrySwirlCheesecake.html

http://smittenkitchen.com/blog/2010/04/new-york-cheesecake/

Google doc link with same info as this post:

[kitchenmagic3foodforthasoul]

Cheesecake recipe

Cheesecake, a delectable dessert, blends creamy cheese with a buttery crust, creating a harmonious balance of flavors and textures. Originating in ancient Greece, it has evolved into countless variations, from New York-style to Japanese fluffy. Each bite offers rich indulgence, making cheesecake a timeless treat cherished by dessert lovers worldwide. Cheesecake ingredients for the crust: you…

[oraclekleo]

Would you share a good cheesecake recipe with us? Thanks 🌸

Hello!

This is a really tough question, to be honest. 😂

I mean, cheesecakes are in general pretty versatile and they can be accustomed to anybody's taste.

The other reason why it's hard for me to answer is the fact that I don't really follow any recipe 100%. I usually take inspiration from a recipe and then swap an ingredient or two, change the measurements (usually using less sugar) and so on. I also don't really measure precicely, I just guess the right amount by eye. 😂 I'm trully more of an alchemyst than a baker, one day I will attempt a red velvet cake and end up with the eternal youth elixir or something. 🤣

However, I have found a recipe for Cherry Cheesecake which resembles the one I did the most. You can check out in the link. I don't remember with which recipe I learned it but I also sometimes add melted white chocolate into the cheese filling instead of sugar. And when I want it to be more vanilla and at the same time more compact without adding eggs, I mix vanilla pudding powder into the cheese filling (it's basically vanilla flavour starch, therefore it will make the cake more firm, yet jiggly... it would work with other flavours of the pudding as well).

I also really loved Caramel Cheesecake, for those who prefer fruit-free ones. The recipe in the link is the most similar to the one I did again. I didn't have to use caramels and evaporated milk, though, because we have something like a ready to spread caramel topping, which is mostly a condensed milk with caramel flavour. I don't know if it's available in other countries.

It's really perfect for cheesecakes or any desserts. Only a bit too sweet for my taste so I usually add no sugar into the cheese filling to compensate. 😂

So yeah! Two recipes, you can pick. The first one can be done with any kind of fruit, to be frank. 😊

I hope this satisfies your tastes. 😉

[nsdkrecipes]

Red Velvet Strawberry Cheesecake 🍓

[passionateaboutbaking]

Ombre Blueberry Cheesecake ... fresh & exciting

Ombre Blueberry Cheesecake … no bake, fresh, exciting and deep flavours in this no bake cheesecake are sublime. Every spoon offers deep berry notes and then the hint of vanilla bean, dessert just like we love them! The one bowl eggless chocolate sponge at the bottom and the ganache on top really bring it all together deliciously! Colours and natural flavours in quick, simple desserts is what I…

[safeteens]

Keto NY Cheesecake

This delicious cheesecake is similar to the traditional New York cheesecake, but has a keto twist with an almond meal crust.

[gertlouw]

A revolutionary new approach

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I want to share an exciting update with all of you regarding why I’ve been relatively quiet these past few months. The reason for my temporary absence has been a singular focus on the development of something truly extraordinary – the PLUS+ system. As we approach the much-anticipated launch date of October 1, 2023, I’m thrilled to provide some insights into what makes PLUS+ not only revolutionary…

[emilyphanster]

Chocolate Chip Cookie Dough Cheesecake You'll adore this next recipe if you enjoy eating chocolate chip cookie dough straight from the bowl or mixing it with ice cream. Small pieces make a big difference! The effort will be worthwhile!