Are you ready to dive into the delicious world of cheesecakes? Well, buckle up because we've got you covered! Today, we're sharing five tantalizing cheesecake recipes that will make your taste buds sing. But before we dive into the recipes, let's debunk the myth that cheesecakes are complicated to make. Trust me, they're easier than you think.
Bottom
Layer Tips
Classic
Base Swaps
Crushed
digestive biscuits with melted butter are the traditional choice, but why not
switch things up by using cream crackers for a unique twist?
Oreo
Surprise
Don't
underestimate the power of the humble Oreo biscuit! Remove the cream and
reserve it for the top layer, then crush the cookies to create a flavorful base
that'll leave you craving more.
Budget-Friendly
Option
No
need to break the bank on expensive biscuits—there are plenty of affordable
alternatives that work just as well.
Crush
It Right
Whether
you opt for a food processor or a good old rolling pin, make sure to crush
those biscuits finely for the perfect base texture.
Sweetness
Factor
While
a sprinkle of sugar on the top layer is optional, the natural sweetness of the
cheese layer often does the trick.
Chill
or Bake
Set
the top layer in the fridge for a firm finish or give it a gentle bake in the
oven for that extra touch of perfection.
Top
Layer Ideas
Fruitful
Flavors
Let
your creativity soar by adding various fruitswhether freshly squeezed or
store-bought, the choice is yours to create a flavor explosion.
Texture
Tricks
Worried
about your top layer crumbling or cracking? A touch of colorless jelly powder,
soaked gelatin, or agar-agar will work wonders. Just be sure not to overdo it,
or you might end up with a less-than-desirable texture.
And now, without further ado, let's unveil the star of the show -the recipes.
No Bake Cheesecake: a creamy delight atop a buttery crumble base, adorned with optional cherries for a touch of sweetness. Simply irresistible.
Ingredients:
For the crumble (bottom layer)
160g cream
crackers, crushed to a fine consistency
70g melted
butter (adjust quantity according to preference)
For the cheese
top
layer:
200g cream
cheese, softened
1 cup condensed
milk
2-4 tbsp lemon
juice (adjust according to taste)
Optional:
Sliced red and
green cherries
Method:
For the bottom layer
Combine the
crushed cream crackers and melted butter until evenly mixed.
Press the
mixture into a greased springform pan, ensuring it is firmly flattened.
Place the pan
in the fridge to set for approximately one hour.
For the top layer
In a mixing
bowl, whip or whisk together the cream cheese, condensed milk, and lemon juice
until a smooth mixture is achieved.
Retrieve the
crumble from the fridge and spread the cheese mixture evenly over the top.
Use a fork to
create a simple pattern on the surface of the cheese mixture.
Gently press the optional cherries onto the cheesecake.
Allow the cheesecake to set overnight in the fridge before serving.
Ingredients
For the bottom layer
180g digestive biscuits, crushed
90g melted butter (adjust quantity according to preference)
For the top/cheese layer
250g cream cheese
1 tin condensed milk (400g)
1/3 cup fresh orange juice
1 tsp orange zest
Method
For the bottom layer
Combine crushed biscuits with melted butter until
evenly mixed.
Press and compact the mixture into a greased pan to
form the bottom layer.
Place the pan in the fridge to set while preparing
the top/cheese layer.
For the top/cheese layer
In a mixing bowl, cream the cream cheese until soft
and smooth.
Gradually pour in the orange juice, condensed milk,
and orange zest.
Continue to cream until a smooth consistency is
achieved.
Gently tilt and spread the cream cheese mixture
over the prepared bottom layer in the pan.
Bake at 170°C for approximately 30 minutes until
the cheese layer is soft and slightly jiggly/wobbly in the center.
Allow the cheesecake to cool down to room
temperature, then ideally chill it in the refrigerator for 24 hours to enhance
flavors and firmness.
Once chilled, slice and serve, optionally
garnishing with fresh orange slices for added presentation.
Mango Cheesecake - ripe mangoes shine in this creamy delight, offering a tropical twist on the classic cheesecake and leaving you yearning for another slice.
Ingredients
For the bottom
layer/crust
250g cream
crackers - crushed
100g salted
butter
For the top
creamy layer
1 (about 500g)
ripe mango - remove skin and seed. Process/blend for a thick puree
250g mascarpone
cheese
150g cream
cheese
1/2 cup
granulated sugar
Method
For the bottom
layer/crust
Crumble crushed
cream crackers and butter together.
Press crumble
into a greased springform pan.
Leave it to set
in the fridge for about an hour.
For the top
layer
Whisk both
types of cheese with sugar over low speed until smooth.
Add in mango
puree and continue to whisk for a smooth consistency.
Pour over the bottom layer.
Bake on
preheated oven at 180C for about 1 hour or until the top layer is fully set and
does not jiggle.
Cool down the cake and chill in the fridge.
Ingredients
Crust/bottom layer
150g cream crackers or digestive biscuits
75g softened salted butter
Cheese topping
200g mascarpone cheese
150g cream cheese
1/2 cup caster sugar
1/3 cup yogurt
3 eggs
10 pandan/screwpine leaves (processed/blended with
1/4 cup water to extract juice)
Method
Crust/bottom layer
Crush cream crackers or digestive biscuits until
smooth, then mix with softened butter until crumbly.
Press the mixture into a greased springboard pan to
form the crust.
Allow it to set in the fridge while preparing the
cheese topping.
In a mixing bowl, combine mascarpone cheese, cream cheese, yogurt, and caster sugar. Beat with a mixer on low speed until smooth.
Gradually add the pandan juice and eggs one by one, continuing to beat until well incorporated.
Pour the cheese mixture over the prepared crust in the pan.
Bake in a preheated oven at 170°C for approximately 1 hour or until the top of the cake is browned and set.
Once baked, allow the cheesecake to cool before slicing and serving.
Ingredients
For the bottom chocolate layer
180g digestive biscuits, crushed
90g softened butter
3 tbsp cocoa powder
For the top cheese layer
250g cream cheese
1 tin (about 380g) condensed milk
1/3 cup lemon juice
1 egg
1 egg white
Method
For the bottom chocolate layer
Combine the crushed digestive biscuits, softened
butter, and cocoa powder in a bowl, mixing until crumbly.
Press and compact the mixture into a greased baking
tray to form the bottom layer.
Place the tray in the fridge to set while preparing
the top cheese layer.
For the top cheese layer
In a separate bowl, add the cream cheese and whisk
until smooth.
Gradually add the condensed milk, lemon juice, egg,
and egg white, whisking gently until a smooth consistency is achieved.
Pour the cheese mixture over the prepared bottom
chocolate layer, spreading it evenly.
Bake in a preheated oven at 165°C for approximately
40 minutes or until the cheese layer is set but still slightly wobbly.
Remove from the oven and allow the cheesecake to
cool down to room temperature.
Once cooled, place the cheesecake in the fridge for
at least 1 day to chill and set.
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