1 1/4 cups (5 oz./155 g.) walnut halves
1/4 cup (2 oz./60 g.) sugar
5 Tbs. (2 1/2 oz./75 g.) unsalted butter, or as needed, melted
1 cup (8 oz./250 g.) fresh whole-milk ricotta cheese
1 cup (8 oz./250 g.) sugar
4 large eggs, separated, at room temperature
2/3 cup (5 fl. oz./160 ml.) heavy cream
Finely grated zest of 2 lemons, plus 1/4 cup (2 fl. oz./65 ml.) fresh lemon juice
1 tsp. pure vanilla extract
1/8 tsp. salt
Confectioners’ sugar for dusting (optional)
Philadelphia Double Chocolate Cheesecake1/4cup butter or margarine, melted
4pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened…
1cup sugar
2Tbsp. flour
1tsp. vanilla
1pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, melted, cooled
4 eggs
1/2cup blueberries
Layered Pumpkin Cheesecake
Ingredients
1 box(es) (7.05 oz) ginger lemon creme sandwich cookies (we used Carr’s)
2 tablespoon(s) melted light butter (Land O’Lakes)
2 tub(s) (1 lb 8.3 oz each) refrigerated cheesecake filling (Kraft Philadelphia)
1 can(s) (16 oz) pumpkin purée (not pumpkin pie mix)
1 1/2 teaspoon(s) pumpkin pie spice
Garnish: toasted pecan halves, caramel sauce
Directions
1.You’ll need an 8 x 3-in. springform pan coated with nonstick spray. Place cookies in a food processor; pulse until finely chopped. Add melted butter; process until crumbs begin to stick together. Press over bottom of prepared pan.
2.Stir 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.
3.Stir remaining tub of cheesecake filling, pumpkin purée and pumpkin pie spice in same large bowl until blended and smooth. Evenly spread over plain cheesecake in pan. Cover and refrigerate at least 4 hours or until set.
4.To serve: Remove pan sides and place pecans around top edge of cake. Put caramel sauce into a small ziptop bag, snip a small tip off one corner and pipe sauce on top.Plan Ahead: Make cheesecake 2 days ahead, then top with pecans and caramel sauce just before serving.
Blueberry Key Lime Cheesecake
Ingredients
10 shortbread cookies (we used Keebler Sandies Simply Shortbread)
3 cup(s) blueberries
1 tablespoon(s) unsalted butter, softened
3 (8 oz each) bricks cream cheese, softened
1 1/4 cup(s) sugar
1/2 cup(s) sour cream, at room temperature
3 large eggs, at room temperature
1 tablespoon(s) grated lime zest
1/3 cup(s) fresh lime juice
1 teaspoon(s) vanilla extract
1 drop(s) liquid green food color (optional)
1 1/2 teaspoon(s) cornstarch
3 tablespoon(s) water
1 tablespoon(s) lime juice
Directions
1.Heat oven to 325°F. Spray an 8 x 3-in. springform pan with nonstick spray.
2.Process cookies in food processor to make fine crumbs. Add butter; pulse to blend. Press onto bottom of prepared pan. Bake 10 minutes or until set. Cool on wire rack.
3.In large bowl, combine cream cheese, sugar and sour cream. Beat with an electric mixer on medium speed 2 minutes until smooth, scraping down sides of bowl and beater once or twice. Beat in eggs, 1 at a time, until blended. Beat in remaining ingredients just until smooth and creamy; pour over crust.
4.Bake 60 minutes or until cake is almost set and center still jiggles slightly when touched. Remove to a rack; cut around outside edge of cake to loosen from sides. Cool on rack 3 hours (cake will sink as it cools). Cover and refrigerate up to several days.
5.In small saucepan, mix sugar, cornstarch and water until blended. Add 1 cup blueberries; mash berries well with a potato masher. Cook over medium-high heat until mixture comes to a full boil. Boil 1 minute, stirring constantly, until slightly thickened. Stir in lime juice and another 1/2 cup blueberries. Spread on top of cheesecake; top cheesecake with remaining 1 1/2 cups blueberries. Refrigerate until serving.
White-Chocolate Cheesecake
Ingredients
Crust
7 whole(s) graham crackers (2 squares each)
2 tablespoon(s) stick butter, cut up
Filling
3 (8 ounces) bricks 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup(s) sugar
1 tablespoon(s) cornstarch
3 large eggs, at room temperature
3/4 cup(s) reduced-fat sour cream
6 (each 1 ounce) squares white baking chocolate, melted as package directs
2 tablespoon(s) fresh lemon juice
2 teaspoon(s) vanilla extract
Chocolate Glaze
1/4 cup(s) heavy cream
1/2 cup(s) (about 3 ounces) semisweet chocolate chips
Directions
1.Heat oven to 350°F. Coat an 8-inch springform pan with nonstick spray.
2.Break graham crackers into food processor. Add butter and pulse until fine crumbs form. Or crush crackers to fine crumbs in a plastic food bag with a rolling pin. Melt the butter, add to bag, and knead until blended. Transfer to springform pan and pat firmly over bottom.
3.Beat cream cheese, sugar, and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs, 1 at a time, just until blended. Beat in sour cream, white chocolate, lemon juice, and vanilla until well blended. Pour over crust.
4.Bake 15 minutes. Reduce oven temperature to 250°F and bake 1 1/4 hours longer or until center still jiggles slightly when shaken. Turn off oven (leave door closed); let cake cool in oven 1 hour. Cool in pan on a wire rack.
5.Carefully run a thin knife around edge of pan to release cake.
6.Heat heavy cream in a small saucepan until steaming. Remove from heat; add chocolate chips and stir until melted and smooth. Remove from heat; let cool slightly.
7.Remove pan sides; place cheesecake on serving plate. Spread glaze on top, creating pattern with back of a spoon. Place in a cake keeper or cover with a pot and refrigerate at least 4 hours or up to 3 days.
8.About 1 hour before serving: Remove cake to room temperature. Add rose just before serving.
Tips & Techniques
The cheesecake can be made through Step 7 up to 3 days ahead. Proceed with Step 8 up to 1 hour before serving.
Mocha Marble Swirl Cheesecake
Ingredients
1 (24 oz) container fat-free cottage cheese
3/4 cup(s) cake flour (not self-rising)
2 tablespoon(s) sugar
1/2 teaspoon(s) grated lemon zest
2 1/2 tablespoon(s) cold light butter, cut into bits
1 tablespoon(s) fat-free egg substitute
2 (8 oz each) bricks 1⁄3-less-fat cream cheese (Neufchâtel), softened
3⁄4 cup(s) sugar
2 tablespoon(s) sugar
1/4 cup(s) cake flour (not self-rising)
1/2 cup(s) fat-free sour cream, at room temperature
2 teaspoon(s) vanilla extract
1 teaspoon(s) grated lemon zest
3/4 cup(s) fat-free egg substitute, at room temperature
1 1/2 tablespoon(s) unsweetened cocoa powder, preferably Dutch process
2 teaspoon(s) instant espresso powder
Directions
1.Place cottage cheese in a fine-mesh sieve set over a bowl; let stand 1 hour at room temperature to drain out excess liquid. Discard liquid.
2.Heat oven to 400°F. You’ll need an 8-in. springform pan coated with nonstick spray; tightly cover outside of springform pan with double thickness of foil. You’ll also need a large baking pan.
3.Pulse flour, sugar and zest in food processor to combine. Add butter; pulse until mixture resembles coarse crumbs. Spoon egg substitute over crumbs; pulse until dough starts to clump. With floured hands, gather dough into a ball; press into even layer over bottom of springform pan. Bake 8 minutes or until set. Cool on wire rack. Reduce oven temperature to 350°F.
4.Clean food processor; process cottage cheese until smooth. In a large bowl, beat cream cheese, 3⁄4 cup sugar and the flour with an electric mixer on medium-high speed until light and fluffy. Beat in cottage cheese, sour cream, vanilla and lemon zest. With mixer on low, beat in egg substitute just until blended. Remove 1⁄2 cup filling to a small bowl; pour remaining filling over crust.
5.In a small cup, mix remaining 2 Tbsp sugar, the cocoa, espresso powder and 2 Tbsp hot water until blended and smooth; whisk into the reserved 1⁄2 cup filling. Spoon into a small ziptop bag, cut off a tip and pipe small puddles of the chocolate filling into white batter. Drag a skewer or knife through filling in spiral motions to create marbled effect.
6.Place cheesecake pan in larger baking pan and place on oven rack. Carefully pour enough hot water into larger pan to reach 1 in. up sides of springform pan. Bake 55 minutes or until cake jiggles slightly in the center.
7.Remove cake to a wire rack; carefully remove foil from pan. Using a thin-bladed knife, gently cut around top edge of cake where it meets pan. Place in refrigerator, uncovered; let chill at least 8 hours or overnight.
8.To serve, run a sharp knife around edge of pan to loosen cake; remove sides of pan. Let cheesecake stand at room temperature 1 hour before serving.
Baked Toffee Cheesecake
Ingredients
For the base:
200g digestive biscuits, crushed
2tbsp cocoa
55g (2oz) buttery spread, melted
For the filling:
400g single cream cheese
200ml tub half fat crème fraîche
85g caster sugar
1 tbsp cornflour
3 eggs
1½ tsp vanilla extract
397g can Carnation Caramel
Method
How to make Baked Toffee Cheesecake
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in clingfilm.
Mix the crushed biscuits in a bowl with the cocoa and buttery spread thoroughly then lightly press into the base of the tin. Chill for 10 minutes.
whisk the cream cheese, crème fraîche, sugar, cornflour, eggs and vanilla (use an electric hand
whisk or blender if you have one). Pour the filling over the biscuit base.
Sit the cheesecake in a roasting tin. Beat the caramel in a small bowl and then gently swirl into the creamy filling.
Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 45 minutes. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight. Remove from the tin and serve.
The secret to the sticky but creamy texture of this cheesecake is in the gentle heating in the bain marie (or water bath). Cooling the cheesecake slowly in the oven helps to prevent the top cracking.
Try serving this with blueberry compote and more half fat crème fraîche.
Mascarpone Cheesecake with Almond Crust
Ingredients
For the crust:
75g flaked almonds, lightly toasted
65g digestive biscuit crumbs
3 tbsp sugar
15g unsalted butter, melted
For the filling:
2 (225g) packages cream cheese, room temperature
2 (225g) containers mascarpone cheese, room temperature
250g granulated sugar
2 tsp fresh lemon juice
1 tsp vanilla essence
4 large eggs, room temperature
For the topping:
120g chocolate-hazelnut spread (recommended: Nutella)
60ml double cream
Use imperial measurements
Method
How to make Mascarpone Cheesecake with Almond Crust
For the crust:
1. Preheat oven to 180°C/ gas mark 4.
2. Tightly wrap the outside of a 22cm diameter springform pan with 7cm-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, biscuit crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 160°C/ gas mark 3.
For the filling:
1. Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, one at a time, beating just until blended after each addition.
2. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping:
1. Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend , about 1 minute.
2. To serve, cut the cake into wedges. Drizzle the chocolate sauce over the wedges.
New York Style Cheesecake
Ingredients
180g digestive biscuit crumbs
2 tbsp sugar
100g unsalted butter, melted, plus extra for greasing the pan
For the cheesecake:
4 250g packs of cream cheese, room temperature
220g, plus 2 tbsp sugar
2 tbsp cornflour
2 tbsp vanilla extract
2 tsp finely grated lemon zest
3 large whole eggs
1 large egg yolk
200g sour cream (full fat)
2 tsp lemon juice
Method
How to make New York Style Cheesecake
1. Preheat the oven to 170°C.
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
3. For the cheesecake, increase the oven temperature to 200°C. Beat the cream cheese until light and fluffy. Add 220g sugar a little at a time, and scraping the sides and bottom of the bowl often. Beat in the cornstarch, vanilla and lemon zest. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk. Still on low speed, beat in 3/4 cup of sour cream. Scrape this over the cooled crust.
4. Bake the cheesecake for 10 minutes at 200°C and then reduce the oven temperature to 105°C and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
5. Stir the remaining sour cream with the remaining 2 tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving.
Perfect No-Cook Cheesecake
Ingredients
For the base:
400g digestive biscuits
200g butter
For the filling:
500g cream cheese
770g (2 cans) condensed milk
250ml fresh cream, whipped
Grated rind and juice of 4 limes
How to make Perfect No-Cook Cheesecake
1. Melt the butter in a saucepan then remove from heat.
2. Place the biscuits in a food processor and blitz until fine crumbs.
3. Add the crumbs to the melted butter and stir to combine.
4. Tip into a greased and lined 28cm tin and press down firmly with the back a spoon.
5. For the filling: put the cream cheese in a bowl and whisk until soft and creamy, this will prevent lumps from forming and make it easier to combine with the other ingredients.
6. Add the condensed milk and whisk again until well combined and smooth.
7. Stir through the lime juice and rind, reserving some of the rind to decorate.
8. Whip the cream to soft peak then fold through the cream cheese and condensed milk mixture.
9. Pour over the base and smooth over with the back of a spoon.
10. Place in the fridge and leave to set for at least 12 hours or preferably overnight.
11. When set remove from the tin and transfer to a serving plate or cake stand and sprinkle over the remaining zest just before serving.
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