Cheesecake is a favorite dessert among many. This scrumptious, creamy dessert comes in a seemingly endless number of unique variations, making it easy for just about anyone to find a delicious cheesecake recipe they love. From chocolate cheesecake to classic New York cheesecake, strawberry cheesecake, cherry cheesecake, and so much more, there’s a tasty cheesecake recipe for everyone.
Whether you’ve been struggling to bake the perfect cheesecake at home or simply don’t have time to prepare a homemade cheesecake, why not have amazing gourmet cheesecakes delivered to your door? Choose a box of mouth-watering mini cheesecakes topped with chocolate dipped fruits, or opt for a box of assorted mini cheesecakes and gourmet chocolate brownies. You can even get a box of mouth-watering birthday cheesecakes and brownies to celebrate someone’s special day. You can even opt for party platters filled with our amazing mini cheesecakes and other decadent desserts, like fresh-baked cookies or an assortment of brownies and cookies, to feed a crowd.
For more delicious cheesecake recipes you’ll absolutely love, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite cheesecake recipes.
Lianne Sanders is a Content Editor and Licensed Yoga Instructor at Total Shape.
“Here’s my go-to cheesecake recipe.
For the crust:
- 1 3/4 cups (230g) graham cracker crumbs (from about 15 graham crackers)
- 2 Tbsp sugar
- Pinch salt
- 4 Tbsp plus 1 tsp (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted
For the filling:
- 2 pounds cream cheese (900g), room temperature
- 1 1/3 cup granulated sugar (270g)
- Pinch of salt
- 2 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream (160 ml)
- 2/3 cup heavy whipping cream (160 ml)
Prepare the crust:
1. Process graham crackers, mix with sugar, salt, and butter: Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Preheat oven to 350°F (175°C), with rack in the lower third of the oven.
2. Press the graham cracker crumbs into the bottom of the springform pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
3. Bake the crust: Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.
4. Triple wrap pan in heavy-duty foil: Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy-duty aluminum foil on a flat surface.
Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don’t create any holes in the foil.
Make the Cheesecake:
1. Beat cream cheese, then sugar: Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft, and creamy. Add the sugar and beat for 4 minutes more.
2. Add salt, vanilla, then eggs, then sour cream: Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating on medium-low speed for one minute after each addition. Add the sour cream and beat until incorporated.
3. Add the heavy cream and beat until incorporated. Remember to scrape down the sides of the mixer bowl and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that the paddle attachment has failed to incorporate.
4. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Heat the oven to 325°F (160°C).
5. Pour filling into pan: Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
6. Place in oven: Place the roasting pan with the springform pan in it, in the oven, on the lower rack.
7. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
8. Bake at 325°F (160°C) for 1 1/2 hours.
9. Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
10. Chill 4 hours: Cover the top of the cheesecake with foil, so that it doesn’t actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.”
Walton Holcomb is the Founder of Brew Smartly.
“My absolute favorite cheesecake recipe is an unusual one. It’s called Basque Burnt Cheesecake, and it comes from the Basque region, which is nestled between Spain and France. It was invented there in the ‘90s, which is surprisingly recent I know, but it caught on fast because not only is it delicious, but it’s also easy to make and impressive to serve to guests!
This cheesecake is baked and uses sour cream, so it is similar in some ways to a classic cheesecake. It’s incredibly rich, however, and has no base. Plus, it should only be baked only until the center is just about set.
Cooked in a hotter oven than most cheesecakes, one of the joys of Basque cheesecake (especially when you’re making it at home) is that it’s supposed to be both messy and a bit scorched on top. So really, it’s pretty hard to get wrong!
Basque Burnt Cheesecake can stand alone, or it can be served with a dark caramel sauce or dark fruits.
You will need:
- Unsalted butter (for pan)
- 2 lbs. cream cheese, room temperature
- 1½ cups sugar
- 6 large eggs
- 2 cups heavy cream
- 1 tsp kosher salt
- 1 tsp vanilla extract
- ⅓ cup all-purpose flour
A 10-diameter springform pan.
This recipe can be made in a standing mixer with a flat paddle, or with a wooden spoon and bowl.
Preheat the oven to 400/Gas 6. Get out a 10” springform tin and a roll of baking paper. Grease and double line the tin, leaving baking parchment overhanging at least 2” on all sides. Don’t worry about creases; the finished product is supposed to be messy.
Beat the cream cheese and sugar together until light and fluffy.
Add the eggs one at a time, beating each egg in before you add the next. Pour in the sour cream and fully incorporate it before adding the salt and flour a bit at a time.
Pour into the lined tin and cook for 60 minutes. It should be brown on top and still be quite wobbly. It will continue to cook and firm once out of the oven.
Your Basque Burnt Cheesecake will take about 3 hours to cool. When it is cooled, simply unclip the tin and slide the cheesecake off the tin’s base using the baking parchment. It can stay sat on the parchment to serve.”
Mike is the founder of Wilderness Times. After realizing he was spending way too much time in front of a laptop and not enough time in nature, he decided to do something about it. Nowadays you can find him outside, hiking, camping, and having all sorts of outdoor adventures.
“Tough call, but it would have to be these mini cookies and cream cheesecakes. They’re delicious, chock-full of Oreo cookies, and come together in a snap. Plus, their individual miniature form makes them perfect for birthday parties and events.
Cookies & Cream Mini Cheesecakes
For 18 mini cheesecakes, you’ll need the following:
- 25 Oreo cookies
- 450 g full-fat cream cheese (at room temperature)
- 100 g granulated sugar
- 120 ml sour cream
- 1 tsp vanilla extract
- 2 large eggs
Now, here’s what you’ll need to do.
First, preheat your oven to 320°F. Take a muffin pan and grease using butter or cooking spray. Next, line your muffin pan with 18 paper liners.
Place an entire Oreo cookie at the bottom of each cup. This will leave you with 7 Oreos. Chop these up coarsely and set them aside.
In a large bowl, beat the cream cheese with an electric mixer on medium speed for about 2 minutes or until smooth. Add the sugar and continue beating for another 2 minutes. Next, add the sour cream and vanilla and continue beating until smooth. Add in the eggs one at a time and beat until fully combined. Now, add the chopped cookies you set aside earlier and fold in until combined.
Pour your batter into the paper liners. Fill a large baking tray with water and place your muffin tin inside the tray so that the bottom is submerged. This will prevent your cheesecake from sinking and cracking while it bakes, keeping it lovely and fluffy.
Bake for around 20 minutes or until set. Once you take them out of the oven, let them cool completely and then pop them in the fridge for at least 6 hours. I like to make them a day in advance and leave them in the fridge overnight.”
Nicholas Martin is the Founder and Editor-in-Chief of Pest Control Hacks. Nicholas is a professional entomologist and pest control specialist with more than 25 years of experience. In his free time, he enjoys cooking for his family and friends.
“Cooking a cheesecake sounds like a lengthy process, but it’s real easy.
This one is pretty heavy, so if you like something lighter, you may try other recipes with sour cream.
- 24 ounces cream cheese
- 1-1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla
- 1-1/2 cups graham cracker crumbs
- 4 Tbsp melted butter
- 2 Tbsp granulated sugar
- Dash of cinnamon
- Melt butter in a microwave and combine all the crust ingredients in a bowl.
- Make sure all crumbs are moist using your finger.
- Take an 8-inch springform pan and pour all crumbs inside. Compress crumbs using a small glass (or any other similar device) and press some of the crumbs up the sides of your pan.
- Put in the fridge for at least 10 minutes.
- Make sure all your filling is at room temperature. Cream together cheese and sugar until a creamy consistency is reached.
- Do not mix anything in the following stage.
- Add eggs one at a time beating only until barely incorporated.
- Add vanilla.
- Pour filling in the chilled crust and rotate the pan back and forth gently to get out any excess air. You will notice bubbles on top which is ok.
- Bake in a preheated 275-degree oven for 1-1/2 hours.
- Turn the oven off and let it sit for 3 hours.
- Cool for 6-8 hours before serving.”
Darrian Wilkins is the Founder of KitchenFold, a home cook, and a father of 2 boys. Darrian is fascinated with technology and what innovation brands bring to the art of cooking, following everything cooking related from cookware to small kitchen appliances.
“When it comes to cheesecake, I prefer the non-baked variety for the taste, texture, and of course ease of making!
Nigella Lawson’s Cherry Cheesecake is my go-to recipe which my whole family loves and takes a maximum of 30 minutes in preparation and around 3 hours in the fridge to set. Although Nigella clearly states to use a compote for the cherry topping, we do substitute cherry pie filling for the sweetness and because it reminds me very much of my childhood.”
Joe Bowab is the CEO of Lobster Anywhere, which is one of the USA’s most trusted sources of Maine lobster, shipping lobster and fresh seafood gifts coast-to-coast and anywhere in between.
“This is my favorite cheesecake recipe.
For the graham cracker crust:
- graham crackers
For the cheesecake filling:
- cream cheese
- sour cream
- vanilla extract
How to Make a Cheesecake
Step 1: Bring Your Ingredients to Room Temperature
The first thing you will need to do before you make this recipe is to take all your ingredients out a few hours before you plan on making your cheesecake. The way to ensure the cheesecake will bake perfectly is for everything to be at room temperature! I know this can be annoying, but trust me…I want you to succeed!
Step 2: Make Your Graham Cracker Crust
For this classic cheesecake recipe, we are sticking with the standard graham cracker crust. Make sure your graham cracker crumbs are finely ground. You can use a food processor or blender to do this.
Then mix your crumbs with melted butter, granulated sugar, and a little kosher salt.
Step 3: Make Your Cheesecake Filling
Like I said, make sure that all of your ingredients are at room temperature. Not only will this ensure it bakes perfectly, but it will also prevent your cheesecake batter from being lumpy. If you try and mix the filling up with cream cheese that isn’t quite room temperature, you will get lots of lumps. A few lumps are perfectly fine, but too many lumps will change the texture.
Step 4: Bake Your Cheesecake
Baking the cheesecake is where most people start to feel intimidated. There are a lot of stories out there about how hard it is to make a cheesecake, mostly because cheesecake is traditionally baked in a water bath.”
Trond Nyland is the Founder and CEO of Cordless Drill Guide.
“My favorite regular cheesecake is a step up from chocolate cheesecake. I just can’t seem to steer away from chocolate!
This one is a Salted Caramel Chocolate Cheesecake Cake.
The salted caramel really compliments the chocolate and boosts this to a very exquisite, rich cheesecake. The time and effort are well worth it, trust me.”
Phillip Ash is the Founder of Pro Paint Corner.
“After a trip to the UK a few years ago I came across this cheesecake in a pub that I just had to recreate, again and again. Baileys Cheesecake, delicious!
I wanted a recipe that would be closest to the source as possible so I went to BBC.co.uk, then realized they have a U.S. version of their site with the measurements already converted. You can read it here.”
Krystle has been blogging about sweet and savory recipes since 2011. She started Baking Beauty as a college student in a town of fewer than 1,000 people. Because of this, all recipes are made without fancy equipment or hard-to-find ingredients. She now resides outside Pittsburgh with her dog Bandit.
“I’d love to tell you about my favorite cheesecake. I love sneaking bites of cookie dough when baking, and snacking on cookie dough ice cream late at night. My cookie dough cheesecake is studded with real edible cookie dough pieces. Then it is topped off with rich chocolate ganache, and even more cookie dough. You can check it out here.”
Julie Loven owns The Effortless Girl. She shares simple and low-cost DIY ideas online and in lifestyle television segments in Charlotte, NC.
“My favorite cheesecake recipe is Decadent Chocolate Cheesecake.
- 1 package Oreo cookies
- 5 Tbsp melted butter
- 4 8oz packages cream cheese
- 1 ¼ cup sugar
- ½ tsp salt
- 4 eggs
- 12 oz (1 package) melted semi-sweet chocolate chips
- 1 Tbsp Self-Rising Flour
Preheat oven to 325 degrees. Use a 9-inch springform pan and tightly wrap the bottom in aluminum foil.
Place cookies in a food processor until finely ground. If you do not have a food processor, put cookies into a gallon-size plastic bag and crush the cookies with a meat mallet until finely ground. Add melted butter to ground cookies and mix until lightly blended. Put this mixture in a springform pan and press crumbs firmly and evenly into the bottom. Use the back side of a spoon to help smooth the cookies down to form a more uniform crust. Place pan into the oven and bake for 8-10 minutes. Remove crust and let cool.
Using an electric mixer or food processor, mix cream cheese, sugar, and salt and blend until smooth. Then add eggs and blend lightly. Then add sour cream. Last, add melted chocolate and flour and blend filling until smooth – but don’t over blend.
Pour filling onto prepared crust. Put the wrapped pan into a large roasting pan. Pour water into the roasting pan until the water reaches just under ½ the height of the pan (1 inch or so). Then put the roasting pan in the oven. Bake for 45-50 minutes or until the top is fully set. Turn the oven off. Leave the cheesecake in the oven to cool for at least 1-1.5 hours and do not open the door.
Once cheesecake is cooled, chill in the refrigerator for 4 hours prior to serving.
For added decoration, you may sprinkle chocolate shavings or chocolate chips on top of cheesecake prior to serving.”
Phil Watson is the founder of Barbecue Grill Review. Phil is passionate about everything related to outdoor cooking, BBQs, and grills, and making new recipes.
“Here is my favorite cheesecake recipe:
- 1 ¾ cups Honey Maid Graham Cracker Crumbs
- 3 (8 ounce) packages Philadelphia Cream Cheese, softened
- 2 tsp vanilla
- 3 eggs
- 1 ¼ cups sugar, divided
- 1 cup Breakstone’s or Knudsen Sour Cream
- 1 (21 ounce) can cherry pie filling
- ⅓ cup melted butter
Mix graham crumbs, butter, and 1/4 cup sugar; press onto bottom of 9-inch springform pan then beat cream cheese and remaining sugar in a large bowl with mixer until blended. Then add after mixing sour cream and vanilla. Add eggs, 1 at a time, beating at low speed after each addition just until blended. Pour over crust. Oven temperature should be 350 degrees F. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run a knife around the rim of the pan to loosen the cake; cool before removing the rim. Refrigerate cheesecake for 4 hours. Then top with your favorite filling before serving.”
Tracy Anderson is a blogger on Top Reveal, a site dedicated to helping consumers make smart decisions. She loves tasting recipes, reviewing gadgets, and finding ways to improve our quality of life.
“Creamy-Chocolatey Cheesecake is one of my favorite cheesecake recipes that I love to cook. This creamy and chocolatey cheesecake has a rich and smooth texture, and you won’t be able to resist having another slice of it.
The ingredients you need:
- 1 cup crushed Oreo crumbs
- 3 Tbsp melted butter
- 3 Tbsp confectioners’ sugar
- 3/4 cup granulated sugar
- 2 cups chocolate chips
- 16oz soft cream cheese
- 1 tsp vanilla extract
- 2 whole eggs
- 2 Tbsp all-purpose flour
- Whipped cream and chocolate shavings for garnishing
Steps to follow:
- Lightly grease a springform pan and preheat the oven to 350°F.
- Take a small/medium-sized bowl and mix oreo crumbs and confectioner’s sugar with the melted butter.
- Pat the mix into the bottom of the springform pan and bake the crust for 10 min.
- Melt the chocolate chips in a bowl.
- Take a large bowl and sugar and flour with cream cheese until it becomes smooth.
- Add eggs and beat until eggs mix well.
- Add vanilla extract and melted chocolate and blend the filling with a blender.
- Pour the filling over the crust and bake it for 40-45 minutes at 350°F.
- Check the edge of the cake and make sure that it got puffed.
- Now turn off the oven and let the cake cook by itself in the oven for around 30 minutes.
Cooling and serving:
- Take out the cake from the oven and let it cool for 10 minutes.
- Run a knife around the edge of the cake and let the pan loosen. Don’t remove the sides yet.
- Let the cake cool completely and garnish it with whipped cream and chocolate shaving.
- Refrigerate the cake until it is ready to serve.
- Now unmold the cake, cut the slices, and serve it on a plate.”
Brian Casey is the Founder and Owner of Knifegeeky.
“I love the Spanish-style basque cheesecake. It is light and fluffy because of the addition of flour, has no crust, and instead is baked to a dark, crackled brown which adds a caramelized, burnt sugar taste that is well balanced and satisfying. To make this you need a springform pan, which can be purchased at any kitchenware store for a decent price. My recipe below is adapted from many recipes I’ve tried over the years, so here’s what works for me:
- 2lbs softened cream cheese
- 1 cup sugar
- 6 eggs
- 2 cups heavy whipping cream
- pinch of kosher salt
- 1 tsp vanilla extract (I like vanilla bean paste)
- 1/3 cup all purpose flour
- In a stand mixer with the paddle attachment, mix cream cheese and sugar until there are no lumps and grains of sugar have dissolved.
- Add eggs one at a time to the mixture, allowing to mix for 10 seconds or so in between each egg. Scrape down the sides of the bowl and add cream, salt, and vanilla. Mix until smooth.
- With mixer OFF, sift the flour evenly into the batter. Mix only until all the flour is well incorporated and the mixture is smooth.
- Give your springform pan a spritz of cooking spray and line with parchment – remember, there is no crust, so parchment will act as a crust to keep the cake together until cooled. Pour batter into greased and lined springform pan.
- Bake at 400F for 60-65 minutes. The middle will still be quite jiggly, but the real sign it is done is that you have a deeply browned, caramelized top.
- Allow cake to cool in the fridge for three hours, preferably overnight before removing it from the pan and parchment. Serve chilled or at room temp with some fresh fruit and coffee.”
Viana Boenzli is a food and craft blogger along with her husband, Erich.
“Here are two of my favorite cheesecake recipes.
The creamy sweet deliciousness of cheesecake pairs perfectly with the sweet/tart of lemon and raspberries for a match made in heaven. You’re gonna want to make extra.
I also have a chocolate cheesecake recipe, with a twist:
Has there ever been a more perfect combination than chocolate and mint? No, there’s not. Smooth rich chocolate combined with refreshing mint is just delectable…oh, and then I decided to throw in some Oreos too for the crust.”
Amanda Scarlati is the Owner and Creator of Saporito Kitchen.
“My favorite cheesecake recipe is Tiramisu Cheesecake Brownies.
These amazing Tiramisu Cheesecake Brownies are layered with rich chocolate brownie, coffee-dipped ladyfingers, and a thick layer of cheesecake.
Coffee dipping mixture:
- 1 cup strongly brewed coffee or espresso
- ¼ cup dark rum
- ½ cup melted butter (cooled)
- 1 Tbsp coffee dipping mixture
- 2 large eggs
- 1 cup white granulated sugar
- ⅓ cup cocoa powder
- ½ cup all purpose flour
- ¼ tsp baking powder
- ¼ tsp kosher salt
- 8 oz mascarpone cheese (room temperature)
- 8 oz cream cheese (room temperature)
- ½ cup white granulated sugar
- 2 large eggs
- 2 Tbsp coffee dipping mixture
- 8 ladyfinger cookies
- ¼ cup mini chocolate chips
Preheat oven to 325° and line an 8×8 square baking pan with parchment paper and grease generously with butter or baking spray.
Coffee dipping mixture:
In a shallow dish, combine coffee and rum together and set aside.
In a medium-sized bowl, combine melted butter, 1 tablespoon of the coffee dipping mixture, and both eggs. Whisk to combine. Next, add sugar, cocoa powder, flour, baking powder, and salt. Whisk until all of the ingredients are just combined. Pour brownie batter into a prepared baking dish and set aside.
In another medium-sized bowl, combine mascarpone cheese and cream cheese. Using a hand mixer, beat cheeses on high for 2 minutes until well combined. Add in sugar, eggs, and 2 tablespoons of the coffee dipping mixture and beat on medium-high for another 2 minutes. Scrape the sides of the bowl and continue to mix for 1 more minute, making sure all ingredients are thoroughly mixed together. Set aside.
One at a time, briefly dip each ladyfinger into the coffee dipping mixture and place in a single layer on top of the brownie batter. Break ladyfingers in half if needed to fit evenly into the pan.
Next, pour finished cheesecake batter on top of the dipped ladyfinger cookies and smooth out with a spatula. Sprinkle the top of the cheesecake with the mini chocolate chips.
Bake brownies in the pre-heated oven for 45 minutes or until cheesecake is cooked through and the top is lightly browned. The cheesecake should be cooked through when it is no longer shiny on top and it has a light brown color to it.
Remove brownies from the oven and cool for 30 minutes on the stovetop. Move to the refrigerator and let chill for a minimum of 4 hours or overnight for best results.”
Deborah Niemann moved to the country with her husband and three children in 2002 to start growing their food organically. What started as a desire to make her own goat cheese ultimately turned into a full-blown business teaching others to raise goats, as well as make cheese and goat milk soap.
“My favorite cheesecake recipe is Pumpkin Chévre Cheesecake. Having a hard time deciding whether you want pumpkin pie or cheesecake for dessert? You can have both in the same dessert by making this yummy, all-natural, lower-fat version of cheesecake that we make with goat cheese, more correctly known as chévre.
There are three reasons that cheesecake is not so good for you — the high-fat cream cheese that is the central ingredient, plus lots of sugar, and the large servings. We take care of the first problem by using goat cheese, and we solve the second problem by using a small amount of sugar. Use a deep-dish pie pan rather than a spring-form pan, which makes a cheesecake that is twice as tall, so you can use half as many ingredients, and you’ll have a shorter finished product, which means you can cut a piece of cheesecake that has half as many calories as its taller counterpart.”
Stephen Light is the Co-Owner and Chief Marketing Officer at Nolah Mattress.
“My favorite cheesecake recipe is about an ube cheesecake.
Making an ube cheesecake is simple — add ube halaya (westerns call it ube jam) to your cheesecake mixture. The right proportion should be 1:4. You can buy ube jam in Filipino grocery stores or create one yourself.
For the base, it’s a regular graham crust with added coconut flakes. I recommend toasting your coconut flames before putting in the mixture to add a nutty and smoky flavor to your crust. The proportion of the coconut flakes to the graham-butter crust mixture is 1:8.
Coconut and ube go well together. It’s a staple combination in many Filipino desserts.”
Gina Harper runs Harper’s Nurseries, a site that’s all about urban gardening.
“No-bake Matcha Green Tea Cheesecake is my favorite. Packed with antioxidants, Matcha green tea lends a unique flavor to desserts. This simple no-bake recipe is both delicious and easy to prepare. Word also has it Matcha helps boost metabolism and lose weight. This pretty emerald-colored cheesecake is definitely my favorite.
Prep time: 30 minutes
Additional time: 8 hours
Yields: 1 9-inch cheesecake
- 1 (4.8oz) packet graham crackers
- 3 Tbsp unsalted melted butter
- 2 Tbsp white sugar
- 2 Tbsp Matcha green tea powder
- 2 Tbsp unflavored gelatin
- 2 cups whipping cream
- 2 eggs
- 2 (4oz) tubs of cream cheese at room temperature
- 1/2 cup warm water
- 1/2 cup cold water
- 1/2 cup of white sugar
- 1/4 cup of honey
- 1 tsp vanilla extract.
Crush the graham crackers and mix the crumbs with 2 tablespoons of sugar in a large bowl. Slowly add the melted butter and mix until even. Press into a 9-inch springform tin lined with wax paper and put aside.
Mix the Matcha powder in 1/2 cup of warm water and then sprinkle the gelatin powder over the cup of cold water.
Beat the cream cheese, vanilla, honey and 1/2 cup of sugar in a clean bowl then beat the eggs in one at a time until blended. Whip the cream into stiff peaks and then set aside. Place the gelatin/water mixture in the microwave for 45 seconds until melted. Beat the Matcha liquid and gelatin into the cream cheese mixture, then gently fold in the whipped cream until smooth. Pour the mixture into the springform tin and refrigerate for a minimum of 8 hours until set.
This simple and delicious cheesecake can be frozen and stored in an airtight container, but it never tends to last long in my household.”
John Stevenson is a Marketing Specialist at My GRE Exam Preparation.
“My favorite cheesecake recipe is a no-bake one since it’s easier to prepare.
- 1/2 cup butter, melted
- 1 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp kosher salt
- 2 cups cold heavy whipping cream
- 3 (8- ounce) packages cream cheese, room temperature
- 1 cup powdered sugar
- 2 tsp vanilla extract
- Lightly coat a 9- inch springform pan with nonstick spray. Set aside. In a large bowl evenly combine the butter, graham cracker crumbs, sugar, and salt.
- Press the mixture firmly into the bottom and up the sides of the prepared pan. Place in the freezer while you prepare the filling.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form. Remove the whipped cream from the mixing bowl and set aside.
- In the same mixing bowl, replace the whisk attachment with the paddle attachment. Mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed.
- Remove the bowl from the mixer and, using a rubber spatula, fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely.
- Spread the cheesecake filling into the chilled crust and smooth with an off-set spatula. Cover and chill for 4 hours or overnight.
With her wry smirk and sharp wit, Monti Carlo is a combustible mix of food knowledge and comic relief. The Puerto Rican Chef is a Food Network and Cooking Channel personality, and the Co-Founder of Everything Food Inc. Desserts are her favorite food group.
“My favorite is the Salted Dulce De Leche Cheesecake Recipe. It’s a dreamy cheesecake with caramelized dulce de leche worked into the batter, a crispy brown butter crust, and topped with a blanket of salted Dulce De Leche. What’s not to love? Find the recipe here.”
Robin Brown is the Founder and CEO of Vivipins.
“Personally, I absolutely adore the classic New York cheesecake! I was finally able to inherit my mother’s incredibly easy and absolutely scrumptious NY cheesecake recipe after a lot of persuasion, so I thought this one definitely needs to be shared. The best part? Absolutely no water bath.
To begin with, start by making the thick graham cracker crust that climbs high on the sides. Take 170g of graham cracker crumbs and mix in 3 Tbsp of white sugar. Now melt 7 Tbsp of butter and add it to the cracker mix. With your cracker mix ready, line your pan with the mix, creating a thick crust, and let it rest for an hour or so.
Now onto the cheesecake batter. Put in around 910g of softened cream cheese, 200g of sugar, and 160g of sour cream in a stand mixer and let the mixture beat till smooth and creamy. Add in a pinch of salt and a tsp of vanilla extract for flavor. Continue whisking by adding in four large eggs in total, one at a time, so you don’t overbeat the eggs in the mixture.
You’re almost done! Put your cheesecake in the preheated oven at 160 C for about 75 minutes. Once the edges have puffed up and browned, you know your dense and rich cheesecake is ready to be served.”
Lauren is a mom and blogger with a passion for helping others and always has a cup of coffee in hand. Sharing recipes to help the home cook become a home chef, along with fun family travel, fun crafts, and more! MidgetMomma is One Short Momma who is never short on the good stuff! It is a site dedicated to helping families, with tips on how to save money, finding deals, reviewing products to help with smart shopping purchases, crafts, recipes, and so much more!
“My favorite cheesecake recipe is the Turtle cheesecake. It’s a homemade cheesecake in a chocolate crust with chocolate and caramel drizzle on top with pecans.”
Rex Chatterjee is the Creative Director of a Hamptons-based lifestyle company called Dune Road Lifestyle. They have a broad scope of coverage centered on the Hamptons lifestyle and including areas such as personal products, fitness, fashion, music, and more.
“Baking has been a fun quarantine project for me, and Ina Garten’s raspberry cheesecake recipe quickly became a personal favorite. The very first bite exploded with flavor, the tanginess of the raspberries and lemon zest playing off nicely against the graham cracker crust. Of course, Ina is a fellow Hamptons denizen, and that’s at least partly why I’m such a fan of her work.”
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