Cheese Cakes Recipes

The contents of this site may cause extreme taste sensations and possible weight gain.

Cheesecake is a Sinfully Delicious Melt In Your Mouth Dessert! Smooth and Rich, cheesecake is the most tasteful and unforgettable way to end a dinner meal. If you are one of those whose knees melt at the sight of a mouthwatering cheesecake, you have come to a right place. Learn the secrets of the trade in making the yummiest and irresistible cheesecake at the comfort of your home. Here you can find a compilation of our cheesecake recipes which are easy and simple to make, even for a beginner!

First a little about cheesecakes…

Cheesecakes can be made of ricotta cheese, havarti, quark or, more usually, cream cheese. Other ingredients such as sugar, eggs, cream and fruit are often mixed in as well. Flavorings such as vanilla or chocolate or even rum may be added, and a fruit topping, like strawberries or bananas, is frequently added. Typically, the cheese filling or topping covers a crust, which may be pastry, cookie, digestive biscuit or graham cracker-crumb. Sometimes the base is a layer of cake.

The word cheesecake is also used to describe the creamy, cheesy flavor of the dessert. In this usage, there are cheesecake yogurts, ice creams, brownies, and cookies. There are also savoury cheesecakes, often flavored with blue cheese and served as hors d’oeuvres or with accompanying salads.

Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta cheese and Germans use quark cheese.

The type of cheese not only affects texture and taste but the ability to incorporate certain types of ingredients. When cheesecake batter is too thin many cheesecakes will not be structurally sound and fall apart at the table. One way to get around this is to use unflavoured gelatin or a little cornstarch beaten with the eggs.

Challenges…

A common difficulty with baking cheesecakes is its tendency to “crack” when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cheesecake in a hot water bath to ensure even heating. Other methods include blending a little cornstarch into the batter to prevent the coagulation of eggs or baking the cheesecake at a lower temperature and slow cooling it in the oven, turned off, with the door ajar. If these methods fail, a common practice is to cover the top of the cheesecake with toppings such as fruit, whipped cream, or cookie crumbs.

Some types of cheesecake are custard pie, rather than a true cake, which leads many novice bakers to cheesecake failure.

A sour cream-style cheesecake uses close to a 1:1 volume ratio of cream cheese to sour cream to make the traditional texture that crumbles like a good roquefort cheese with a distinctive sunken center and a golden-colored top from the Maillard reaction. An extra egg white brushed on the top can achieve the same effect in less time if you desire the cheesecake to be “gooey” when set.

Uncooked fruits that contain live protein eating enzymes such as papaya, pineapple, kiwifruit or mango should be avoided for inclusion in the mixture, as cheesecakes containing them have a tendency not to set. However, when pineapple and mango are crushed and used in moderation, the cheesecake will set.

This site consists of our own collection of all time favorite cheesecakes recipes. We hope to add more cheesecake recipes as we get hold of more recipes. If you want to share your personal favorite, feel free to submit here. You will get to see your recipe featured on this site!