Rich, smooth, creamy and delicious! There is something about cheesecake that has to make it the best loved dessert of all time. The classic cheesecake is a plain cheesecake served with a fruit topping and is very easy to make, even for a novice. Just follow the directions carefully and pay attention to details. Your cheesecake will turn out fantastic on your first try.

Before you scroll down to get to the recipes, perhaps you would like to read a few tips about making cheesecakes.


Cheesecake Recipe Tips:
  • Always have all of your ingredients at room temperature before starting. They will mix more easily and the finished cheesecake will turn out with a smoother texture
  • Combine the eggs and cream cheese or ricotta thoroughly before adding any liquid ingredients. Lumps are next to impossible to get out once the thin liquid ingredients are added.
  • Using the paddle attachment of an electric mixer works best to mix the ingredients. Regular whipping beaters add too much air to the mixture creating a less creamy texture, and may also contribute to cracks in the finished cheesecake. If you must use regular whipping beaters, set the mixer to low for a minimal amount of air in your cake.
  • If using beaten egg whites or whipped cream, gently and slowly fold in with a rubber spatula so as to not deflate these ingredients
  • Cream cheese; always use regular cream cheese unless stated in the recipe
  • Cheesecakes are generally made with crusts, however, there are recipes made without crusts. Most crusted cheesecakes are made with cookie crumbs mixed with melted butter. Many recipes call for a graham crumb crust, but you can substitute almost any cookie, even cream filled sandwich cookies. Just process them in a food processor or in a plastic bag and crush with a rolling pin. A nut based crust is also good
  • Even if you follow all the directions carefully, you may still develop cracks on top of the finished cheesecake. These cracks are caused by steam escaping. Too much steam escaping too fast causes these cracks. Extreme temperature changes will also crack the top of the cake. That is why cheesecake recipes call for a relatively low baking temperature. Sometimes there just isn't anything to do but accept them as part of the charm of real homemade cheesecakes


Cheesecake Recipes
Visit our Desserts page for more squares and bars

Apple & Cheese Torte
Almond Crunch Pumpkin Cheesecake

Apple Celebration Cheesecake
Apple Streusel Cheesecake

Belgian Truffle Cheesecake
Black Forest Cheesecake
Caramel Praline Cheesecake
Cappuccino Cheesecake
Cherry Cheesecake
Chocolate Almond Cheesecake
Chocolate Cheesecake
Chocolate Marble Cheesecake
Chocolate Marble Cheesecake #2
Chocolate Turtle Cheesecake
Double Chocolate Cheesecake
Easiest-Ever Cheesecake
Low Fat Tropical Cheesecake
Neapolitan Cheesecake
New York Style Cheesecake
No Bake Mini Almond Peach Cheesecakes
Oreo Cheesecake
Peanut Butter and Chocolate Cheesecake
Philly 3-Step Cheesecake
Raspberry Swirl Cheesecake
Rhubarb Cheesecake
White Chocolate-Cranberry Cheesecake

Cheesecake Crusts
Try one of these crusts for something different

Cheesecake Toasted Almond Crust

1 1/2-cup toasted almonds
1/2-cup sugar
2-tbsp unsalted butter, melted
1/2-tsp almond extract

In a food processor, blend the almonds and sugar to a coarse meal
Add the butter and almond extract and process until fully blended
Press the mixture into the bottom of a 9-inch springform pan
Chill for 30 minutes before adding filling

Cheesecake Peanut Crust

1 1/2-cup ground toasted unsalted peanuts
3/8-cup firmly packed brown sugar
1 1/2-tbsp unsweetened cocoa powder
4 1/2-tbsp butter, melted

Combine peanuts, brown sugar, cocoa, and butter in a small bowl
Press into a 10" springform pan, covering the bottom and 1" up the sides

Cheesecake Oats Crust

1/4-cup melted margarine
1 1/4-cups Quaker oats
1/4-cup packed brown sugar
2-tbsp all-purpose flour

Melt margarine
Add oats, brown sugar and flour.
Mix well & press into 9" spring-form.
Bake at 350* for 15min

Flour Crust

1-cup flour
1/3-cup granulated sugar
1/2-cup softened butter

Heat oven to 350*F
Cream butter & sugar well
Blend in flour
Press into 9'' greased springform
Bake 12-15 min

Chocolate Crumb Crust

1 1/2-cups fine chocolate wafer or chocolate graham cracker crumbs
2-tbsp apricot jam, melted

Preheat the oven to 350*F
Spray a 9-inch springform pan with no-stick spray; set aside
In a medium bowl, stir together the crumbs and melted jam until well combined
Press the crumbs in the bottom and about 2 inches up the sides of the pan
Bake at 350*F for 8 minutes


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Cheesecake Recipes