The Best Cheesecake Recipes - Book 3

Sweet with Slightly Tangy Goodness

 
 

BY
Brian White

Copyright 2021 Brian White

 
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 Table of Contents
Introduction
Chapter 1: What is a Cheesecake?
History of Cheesecakes
Chapter 2: The Basics of making cheesecakes
Tools of a Cheesecake Baker
Recipe Conversion Factors
Solutions for Cracked Cheesecake
Chapter 3: Recipes
Recipe 1: Coconut Cheesecake Bars
Recipe 2: Coconut Cheesecake Bars
Recipe 3: Company Cheesecake
Recipe 4: Contest-winning Tropical Cheesecake
Recipe 5: Cookie and Cream Mini Cheesecake
Recipe 6: Cookie Cheesecake
Recipe 7: Cookies and Cream Cheesecake
Recipe 8: Cranberry Almond Cheesecake Bars
Recipe 9: Cranberry Cheesecake
Recipe 10: Creamsicle Cheesecake
Recipe 11: Creamy Cheesecake
Recipe 12: Crème Fraiche Cheesecake
Recipe 13: Crustless New York Cheesecake
Recipe 14: Dark Cherry Cheesecake
Recipe 15: Deep Dish Cheesecake Coffee Cheesecake
Recipe 16: Double Chocolate Almond Cheesecake
Recipe 17: Double-layer Pumpkin Cheesecake
Recipe 18: Dressed-up Cheesecake
Recipe 19: Dulce De Leche Cheesecake
Recipe 20: Duo Cheesecake
Recipe 21: English Passion Fruit & White Chocolate Cheesecake
Recipe 22: Favorite Ladyfinger Cheesecake
Recipe 23: Festive New York-style Cheesecake
Recipe 24: Fluffy Cheesecake Dessert
Recipe 25: Frangelico Cheesecake
Recipe 26: French Normandy Cheesecake
Recipe 27: Frozen Cheesecake Bites
Recipe 28: Fruit Cheesecake Pie
Recipe 29: Fruity Pebble Cheesecake
Recipe 30: Fudge Truffle Cheesecake
Recipe 31: Funfetti Chocolate Cheesecake
Recipe 32: Ginger Eggnog Cheesecake
Recipe 33: Ginger Lemon Cheesecake Bars
Recipe 34: Gingersnap Cheesecake
Recipe 35: Gingersnap Pumpkin Cheesecake
Recipe 36: Glazed Cheesecake with Fruit
Recipe 37: Grasshopper Cheesecake
Recipe 38: Greek Yogurt Cheesecake Squares
 Recipe 39: Greek, Yogurt Cheesecake
Recipe 40: Greek-Style Cheesecake
Recipe 41: Green Tea Cheesecake
Recipe 42: Green Tea Mousse Cheesecake
Recipe 43: Hawaiian Cheesecake
Recipe 44: Hazelnut Chocolate Cheesecake
Recipe 45: Heavenly Cheesecake
Recipe 46: Honey Fig Ricotta Cheesecake
Recipe 47: Icebox Cookie Cheesecake
Recipe 48: Irish Cream Cheesecake
Recipe 49: Isolde's German Cheesecake
Recipe 50: Italian Cream Cheese and Ricotta Cheesecake
Conclusion
Afterthoughts
 
 Introduction

Cheesecake is a very versatile dessert that comes in many different flavors,

so I have included baked and no-bake cheesecake recipes and also some
hybrid cheesecake recipes that you will have on hand when needed. If you
crave cheesecake for breakfast, a nice glass of cheesecake parfait will be the
best thing to make to satisfy your cravings. But what about some nice
cheesecake brownies or blondies? Sounds like a delicious baking challenge,
right? I love the creaminess from the cream cheese mixture and the
fudginess from the brownies, how they interact with each other in every
bite.
One interesting thing about cheesecake is that it's not a cake but a baked
cheese custard with a crust. But whatever you call it, nobody can resist its
delicate flavor and texture. It's so popular in America that there is even a
National Cheesecake Day on the 4th of June.
Even though it sounds like an easy dessert to make, and in fact, it's super
easy, there are some things that you need to be careful with while making
this delicious, decadent and delicate dessert.
First and foremost, the original cheesecake is the baked one, and it's as
crunchy and sweet as it sounds. A graham cracker crust, sweetened with
granulated sugar and mixed with melted butter, is always pressed into the
bottom and sides of an 8–9 inch springform pan so the filling will stay in
the graham cracker shell. It's important to bake the crust, but be careful not
to overbake it. Otherwise, it might taste a little bitter, and that's not what
you want.
Secondly, make sure you mix the cream cheese filling ingredients well and
make a smooth and creamy filling without lumps. That will contribute to
your maximum enjoyment while eating this delicate dessert.
One of the most important things is not to overbake or underbake the
cheesecake. It's more dangerous to underbake it because if you cut a slice of
underbaked cheesecake, it will spill all over the table, and that's not what
you want. If you do overbake the cheesecake, the best way to cover it is
with whipped cream, but chocolate glaze will also do the work here if
chocolate goes well with the other ingredients. Whipped cream is always
the best idea, because let's be honest—who doesn't love whipped cream
with anything sweet?
To make sure that the cheesecake will be set while it's baking, add
cornstarch or flour to the cream cheese filling. Here a little goes a long way,
so don't use more than ¼–½ cup of flour in your filling. And finally, if you
find your cheesecake gets too brown on the top and still jiggles when you
shake the springform pan, cover the top with aluminum foil or lower the
temperature and go for long and slow baking.
Giving a final touch to your cheesecake is what will make it look prettier
than when just served plain. Here you can use whipped cream, caramel
sauce, chocolate glaze, fresh fruit, or just sprinkled something on to give a
nice final touch. To be honest, some cheesecakes are better when they are
served without any fancy extra ingredients on top.
 Chapter 1: What is a Cheesecake?
Cheesecake is more than just the simple juxtaposition of cream cheese,
eggs, and sugar. Cheesecake is an experience in silky smoothness, with a
gentle hint of vanilla.
 History of Cheesecakes
Cheesecake, the richest, most decadent dessert that everyone has come to
love, has its origins in the early pages of history. The cheesecake may have
been one of civilization's earliest desserts.
The earliest cheesecakes were made with cream or clabbered milk,
combined with honey and spices, and baked on a bed of bay leaves.
The ancient Greeks used them as wedding cakes, with the bride bringing
roasted cheesecakes covered with honey for all the guests.
By the time the Romans conquered Greece, the techniques and recipes
became more refined. As the custom spread from Rome to Russia,
cheesecakes became an Easter tradition of the Orthodox Church. Over time,
the cheesecake conquered Western Europe. Saffron and lemon cheesecakes
became a favorite in Europe in the mid-1700s.
In the early 1800s, Americans began to sample and experiment with
cheesecake. In the 1870s, American dairy farmers turned to the task of
duplicating the French Neufchatel cheese and instead came up with a richer,
creamier cheese, perfect for use in cheesecake. That wonderful discovery is
now known as Cream Cheese. The cheesecake revolution had begun.
Americans eat more cheesecake than any other group of people. The
prototypical cheesecake made by Lindy's restaurant in New York City is
seen by some as the primary cause of this phenomenon.
Chapter 2: The Basics of making
cheesecakes
 Tools of a Cheesecake Baker
The cheesecake recipes contained in this book vary in difficulty, as well as
the tools that are called for. Below is a list of the tools you should consider
adding to your kitchen to make cheesecakes.
Springform pans - usually available in sizes ranging from 7 to 12
inches, if you can afford only one, 9 inches is the most useful
size
Electric Mixer, or a hand mixer
Double Boiler - for melting chocolate, and other things
Wax Paper
Bakers Parchment Paper
Nonstick Vegetable Oil Spray
Food Processor or Blender - for turning crust materials into
crumbs
Wire Rack - for cooling cakes hot from the oven
Grater - for grating chocolate for garnishes
Microwave - occasionally handy to warm ingredients
Oven thermometer - to calibrate your oven

Most of these tools are available in a well-stocked grocery store,

department store, or a kitchen specialty store, or as a last resort, from a
restaurant supply house.
 Recipe Conversion Factors
There are various specific size pans to put in mind. Typically, it’s the nine
(9) inch springform pan, unless otherwise specified.
If you don't mind a slightly thinner cake, you can just use the same recipe
and cut down on the cooking time a bit. If you want the same thickness of
the cake, then the volume of batter you'll need will have to be corrected for
the different areas of the pans:
12-inch pan - approximately 113 square inches
11-inch pan - approximately 95 square inches
10-inch pan - approximately 78 square inches
9-inch pan - approximately 63 square inches
8-inch pan - approximately 50 square inches
7-inch pan - approximately 38 square inches

To a precision satisfactory for most recipes, a 10-inch pan requires one and
a half times as much batter as an 8-inch pan, and one and a quarter-time as
much as a 9-inch pan.
So, you can adjust your recipes accordingly. The only problem with
adjusting cheesecake recipes is that you sometimes wind up needing a
quarter of an egg. First, remember that it's not that critical to get the
conversion precisely right, and secondly, decide whether you want to round
the eggs up to the nearest whole egg or down to the nearest whole egg
based on the effects of eggs on the batter.
In general, egg whites both lighten a cheesecake and toughen the texture;
egg yolks make the cake firmer but don't lighten. The yolks also lend a
"rich" taste to the cake. So, if you need part of an egg, you can separate it
and use whichever half you prefer, or you can use one less egg for a softer,
heavier cake or one more egg for a firmer, lighter cake.
 Solutions for Cracked Cheesecake
The number one problem facing cheesecake bakers is the heartbreak of
cracking cheesecake. While the cracking doesn't affect the taste of the
cheesecake, it does tend to detract from the finished appearance.
Typically, cheesecakes crack for one of two reasons:
1. Too much beating before baking (which causes the entrapment
of air in the mixture); the air is released during the bake cycle,
and like a souffle, the cheesecake collapses and cracks; or
2. Insufficient post-bake, a cool-down time before removal from
the oven. Again, like a souffle, the cheesecake is a delicate
creation and is easily cracked if removed from the oven while
the batter/cake is still warm.

Here are several solutions I've tried that singly or in concert have reduced
the number of cracked cheesecakes I've produced.
1. Avoid over-mixing the batter. If you think you've overdone it,
allow the mixture to stand in the refrigerator for a half-hour,
remove it from the refrigerator, and allow it to stand for an
additional half-hour before placing it into the preheated oven.
2. Leave the cheesecake in the oven with the door closed, and the
heat turned off for an hour after you have finished baking.
Simply turn off the heat at the end of the baking time — Do not
open the door.
3. If that isn't sufficient, try baking the cheesecake in a water bath.
4. At the end of the cool-down period, run a knife around the inner
edge of the springform pan to loosen the cheesecake from the
pan, then allow the cheesecake to completely cool at room
 temperature. Refrigerate for at least six hours before removing
the springform sides.
5. If all else fails, and your cheesecake does crack, spread a can of
cherries or blueberries over the top, to hide the cracks. (Hey,
even the best of us cracks up from time to time!)
Chapter 3: Recipes
 Recipe 1: Coconut Cheesecake Bars

The coconut in these cheesecake bars gives this dessert a unique flavor and
texture that I love.
Serving Size: 12
Cooking Time: 10 minutes
Ingredients:
Crust:
5 ounces melted butter, unsalted
6 ½ ounces package GOYA Chocolate Maria Cookies
4 ounces sugar

Cheesecake:
16 ounces softened cream cheese
 15 ounces cold cream of coconut, stirred
1/8 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
24 ounces sweetened coconut, shredded

Directions:
Heat oven to 350 degrees Fahrenheit.
Line a cake pan (9”x13”) with a large piece of aluminum foil so that some
of the foil hangs over the edge.
Coat the lined pan with butter and set it aside.
Place cookies and sugar in a blender and pulse until the mixture turns into
crumbs, then add the butter and pulse for 30 seconds.
Spread crumbs along the bottom of the baking pan and press down to form
an even crust.
Bake for 15 minutes, removed from heat, and set aside until it reaches room
temperature.
Beat cream cheese, coconut cream, and salt with an electric mixer on
medium-high for 4 minutes.
Change the speed of the mixer to low and beat the eggs into the mixture one
at a time until well combined, while also adding vanilla.
Transfer cream cheese mix to the baking pan and top with coconut.
Bake for 45 minutes or until edges are puffy but the cake is not quite set.
Remove from heat and let cool to room temperature, then chill for 4 hours
Lift the cheesecake from the pan using the tin foil and cut into squares.
 Recipe 2: Coconut Cheesecake Bars

This cheesecake contains all of the delicious goodness of a traditional

cinnamon roll that nobody will be able to resist.
Serving Size: 8
Cooking Time: 5 hours
Ingredients:
2/3 cup of white sugar
¼ cup of butter, soft
1 egg
2 cups of all-purpose flour
½ cup of whole milk
1 tablespoon of pure vanilla
2 teaspoons of baking powder
½ teaspoons of salt
 2, 8 ounces packs of cream cheese, soft
1 cup of white sugar
1 tablespoon of pure vanilla
2 tablespoons of all-purpose flour
3 eggs
1/3 cup of butter, melted
1 cup of light brown sugar
3 tablespoons of powdered cinnamon
3 ounces of cream cheese, soft
¼ cup + 4 tablespoons of butter, soft
1 ½ cups of powdered sugar
½ teaspoon of pure vanilla
Dash of salt

Directions:
Prepare the batter. In a bowl, add in the butter and white sugar. Beat with an
electric mixer until fluffy on consistency. Add in the egg, whole milk, and
pure vanilla. Beat again for 1 minute. Add in the all-purpose flour, baking
powder, and dash of salt. Beat well to mix.
Pour half of the batter into the springform pan.
Prepare the cheesecake layer. In a bowl, add in the cream cheese and white
sugar. Beat with an electric mixer until smooth on consistency. Add in the
eggs, pure vanilla, and all-purpose flour. Beat well until fluffy. Pour into the
springform pan.
Prepare the cinnamon layer. In a bowl, add in the melted butter, powdered
cinnamon, and light brown sugar. Stir well to mix. Drop over the
cheesecake layer.
Pour the remaining batter over the top. Swirl around with a knife.
Place into the oven to bake for 50 to 55 minutes. Remove and set aside to
chill for 20 minutes. Cover and place into the fridge to chill for 4 hours.
Prepare the frosting. In a bowl, add in the cream cheese, butter, powdered
sugar, pure vanilla, and a dash of salt. Beat with an electric mixer until
fluffy on consistency. Drizzle over the top of the cheesecake.
Slice and serve.
 Recipe 3: Company Cheesecake

A very great recipe.

Serving Size: 12
Cooking Time: 1 hour 10 minutes
Ingredients:
3/4 cup all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon grated lemon pare
6 tablespoons cold butter (no substitutes)
1 egg yolk
1/2 teaspoon vanilla extract
1/4 cup sugar
5 (8 ounces) packages of cream cheese
1 3/4 cups sugar
 3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
2 egg yolks
1/4 cup whipping cream

Directions:
Take a bowl, and blend the flour, sugar, pecans, and lemon pare, slice in
butter till the point crumbly. Blend egg yolk and vanilla; blend into flour
mixture. Push onto the base of a greased ten-inch springform pan. Bake at
four hundred degrees F for ten-eleven minutes or till the point edges are
slightly browned. Place over a wire rack to cool.
Fill a 13inch x 9inch x 2inch baking dish with eight cups water; place on
lowest oven rack. Reduce flame to three twenty-five degrees F.
In a blending bowl, consume cream cheese till the point is smooth. Steadily
consume sugar. put in the flour, vanilla, and salt. Blend eggs and egg yolks;
put into cream cheese mixture just till the point they blend. Consume in
cream just till the point they blend. Put over crust.
Bake on the middle rack at three twenty-five degrees F for seventy minutes
or till the point center is nearly set (top of cheesecake will crack). Place
over a wire rack to cool for ten minutes. Cautiously run a knife around the
edge of the pan to loosen. Cool one hour longer. Refrigerate overnight. Take
off the sides of the pan.
 Recipe 4: Contest-winning Tropical
Cheesecake

I don't prepare numerous sweet things; however, I like to assemble this

cheesecake for parties.
Serving Size: 10-12
Cooking Time: 1 hour 10 minutes
Ingredients:
1 cup sweetened shredded coconut
1/4 cup chopped almonds
2 tablespoons butter, melted

FILLING:
1 cup sugar
 2 packages (8 ounces each) cream cheese, softened
3 tablespoons cornstarch
3 large eggs
3 tablespoons lemon juice
2 tablespoons vanilla extract
1/4 teaspoon almond extract
1 cup sour cream

TOPPING:
1/3 cup apricot preserves
1/2 cup pineapple tidbits
2 to 4 kiwifruits, peeled, sliced, and halved
1/4 to 3/4 cup sweetened shredded coconut, toasted

Directions:
Mix the almonds and coconut in a small bowl; mix in the butter. Pat onto
the bottom of a 9-inch greased springform pan. Bake for 10 minutes at
350°. Cool on a wire rack.
Mix sugar and cream cheese in a bowl until smooth. Put in the cornstarch
and mix well. Put in the eggs; beat to mix at low speed. Put in lemon juice
and extract and sour cream; beat until mixed. Pour into the crust.
Bake for 45 to 50 minutes at 350°, until the middle is almost set. Cool for 1
hour on a wire rack. Refrigerate overnight. Discard the pan sides.
Melt the preserves in a small saucepan, mixing to break up any bits of
apricot. Arrange kiwi and pineapple on top of the cheesecake. Brush the
preserves on the fruit and the sides of the cheesecake. Pat the coconut on
the cheesecake's sides. Chill until serving.
 
 
 Recipe 5: Cookie and Cream Mini
Cheesecake

My cousin loves cookies and cream so I like giving this to him.

Serving Size: 12
Cooking Time: 18-20 minutes
Ingredients:
Crust
¾ cup chocolate Graham cookie crumbs
2 tablespoons brown sugar, packed
2 tablespoons butter

Filling
2 (8 ounces) cream cheese packages
 ½ cup white sugar
2 eggs
1 teaspoon vanilla
6 Oreo cookies

Garnish
Mini Oreo cookies (optional)

Directions:
Prepare the oven to 350°F and place the oven rack in the middle position.
Place muffin paper cups in the holes of a large muffin pan. Set aside.
In a mixing bowl, add the chocolate graham crumbs, brown sugar, and
butter. Mix until well combined.
Divide the crumb mixture between the 12 cakes. Press to settle the crumbs
at the bottom of each muffin paper cup. Chop the Oreo cookies with a sharp
knife. Set aside.
Beat the cream cheese, sugar, eggs, and vanilla on high speed until creamy
and fluffy, about 2-3 minutes.
Add the chopped Oreo cookies to the cream cheese batter and stir well.
Spoon the cream cheese mixture evenly between the 12 muffin holes. Even
out the top with a spatula.
Place the muffin tin in the oven, and bake for 18 to 20 minutes, until the
edges of the mini cheesecakes are set and lightly golden.
Remove from oven to wire rack to cool down.
Garnish with mini-Oreo cookies, if desired.
 
 
 Recipe 6: Cookie Cheesecake

A crunchy chewy treat you’ll like.

Serving Size: 16
Cooking Time: 2 minutes
Ingredients:
Cookie dough:
2 teaspoons vanilla extract
2 teaspoons coconut flour
½ cup chocolate chips, unsweetened
8 tablespoons softened butter
2 cups almond flour
2 ounces cream cheese, softened
 ½ cup sweetener

Cheesecake:
¼ cup sour cream
2 tablespoons gelatin
8 ounces softened cream cheese
1 cup cottage cheese
½ cup sweetener
½ teaspoon vanilla extract

Ganache:
4 ounces heavy cream
6 tablespoons sweetener
4 ounces chocolate, unsweetened

Directions:
Mix the cookie dough ingredients until well combined. Fold in the
chocolate chips and stir well. Press the dough on the bottom of a baking
pan.
In a blender, add all the cheesecake ingredients, except for gelatin, and mix
until smooth.
Gently fold in the gelatin and whisk. Pour the cheesecake mixture over the
bottom of the cookies.
In a small saucepan over low heat, add the heavy cream and bring to a boil.
Add the chocolate until melt and include the sweetener. Stir vigorously to
obtain a smooth ganache.
Pour the ganache over the cheesecake and refrigerate for a few hours.
Serve and enjoy!
 
 
 Recipe 7: Cookies and Cream Cheesecake

If you love the flavor of cookies and cream cookies, then this is the perfect
cheesecake for you to prepare. Every bite is total bliss.
Serving Size: 12-14
Cooking Time: 7 hours 20 minutes
Ingredients:
Crust:
20 Oreo cookies
5 tablespoons of butter, melted

Cheesecake:
24 ounces of cream cheese, soft
Whipped cream, for topping
 1 cup of white sugar
1 cup of sour cream
18 Oreo cookies, crumbled
1 tablespoon of pure vanilla
3 eggs

Directions:
Prepare the crust. In a food processor, add in the Oreo cookies and melted
butter. Pulse on the highest setting until crumbly on consistency. Press into
the springform pan.
Place into the oven to bake for 8 to 10 minutes. Remove and set aside to
cool.
Prepare the filling. In a bowl, add in the cream cheese. Beat with an electric
mixer until smooth on consistency. Add in the white sugar, sour cream, pure
vanilla, and eggs. Continue to beat until creamy. Add in the 13 of the
crumbled Oreos. Fold gently to incorporate.
Pour into the crust. Transfer the springform pan into a roasting pan. Fill the
roasting pan with 1 inch of water.
Place into the oven to bake for 1 hour or until the center is set. Turn off the
oven and allow the cheesecake to rest for 1 hour. Remove and set aside to
cool for 1 hour. Cover and place into the fridge to chill for 4 hours.
Remove the cake from the springform pan. Sprinkle the remaining Oreos
over the top of the cake.
Serve with a topping of whipped cream.
 Recipe 8: Cranberry Almond Cheesecake
Bars

I find the different textures of the cranberry almond coating and creamy
filling to complement each other and create absolute perfection on a plate.
Serving Size: 16
Cooking Time: 20 minutes
Ingredients:
cooking spray
14 ounces crushed graham crackers
4 ounces melted butter
1-ounce white sugar
6 ounces fresh cranberries
 2 ounces water
6 ounces white sugar, divided
16 ounces softened cream cheese
2 eggs, room temperature
2 ½ ounces milk, room temperature
½ ounce lemon juice
1 1/2 teaspoons almond extract
2 ½ ounces almonds, sliced

Directions:
Using an electric mixer, mix graham crackers, butter, and 1 ounce of sugar
in a large bowl.
Create a crust by spreading the graham crackers along the bottom of the pan
and pressing down to even it out.
Bake for 10 minutes, remove from heat and let the crust cool to room
temperature.
Mix cranberries, 2 ounces of sugar, and water in a pan on medium-high and
bring mixture to a boil.
Cook for 7 minutes or until the cranberries have opened. Remove from heat
and cool for 14 minutes.
Transfer cranberry mixture to a food processor and puree until smooth. If
you think the sauce is too thick then you can add water.
Mix the rest of the sugar and cream cheese in a bowl with an electric mixer
for 5 minutes or until smooth.
Slowly beat 1 egg at a time into the cream cheese mixture until combined
Mix in lemon juice, milk, and almond extract on medium-low until
combined.
Spread the cream cheese over the crust and add cranberry sauce in small
spoonfuls. Use a skewer to create designs in the raspberries.
Top with almonds and bake for 33 minutes or until set Let the cheesecake
cool, then chill it in the refrigerator overnight. Cut in bars before serving.
 Recipe 9: Cranberry Cheesecake

A treat you can share with everyone

Serving Size: 12
Cooking Time: 10 minutes
Ingredients:
the mousse:
1 cup heavy whipped cheese
½ cup sweetener
1 ½ cups cranberries, fresh
8 ounces cream cheese

the crust:
1 teaspoon cinnamon
 1 cup almond flour, finely grated
2 tablespoons butter

Directions:
Crust: Mix the butter, almond flour, and cinnamon forming a dough.
Press it into a pie plate.
Mousse: Process the cranberries until smooth with a blender.
Whip the heavy cream until it forms peaks.
In a small mixing bowl add the cranberries, cream cheese, and sweetener.
Stir until well combined.
Fold the whipped cream into the cranberries mix.
Spread over the cheesecake crust.
Refrigerate for 1-2 hours.
Serve and enjoy!
 Recipe 10: Creamsicle Cheesecake

A fabulous cheesecake.
Serving Size: 10
Cooking Time: 9 hours 50 minutes
Ingredients:
2 (8 ounces) packages cream cheese, softened
1/2 cup white sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food coloring
 1 drop red food coloring
1 (9 inches) prepared graham cracker crust

Directions:
Use an electric mixer to beat sugar and cream cheese till fluffy and light in
a big bowl. Add eggs; beat well. Beat vanilla extract and sour cream into
the cream cheese mixture till batter gets smooth.
Put 1 cup cream cheese mixture into a small bowl; mix in red food coloring,
yellow food coloring, and orange extract till the batter is orange and
smooth.
Put uncolored batter in prepped graham cracker crust then drop orange
batter by spoonfuls on top of uncolored batter. To make a marbled effect,
run the knife through the orange batter.
In a preheated oven, bake for 30-35 minutes till the center is slightly loose
and edges are firm; cool for 1 hour at room temperature. Use plastic wrap to
cover cheesecake; chill for 8 hours – overnight in the fridge.
 Recipe 11: Creamy Cheesecake

A very creamy cheesecake that will melt in your mouth.

Serving Size: 12
Cooking Time: 25 minutes
Ingredients:
1 (9 inches) prepared graham cracker crust
16 ounces cream cheese
2 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest

Directions:
Slightly beat the softened cream cheese. Add lemon zest, vanilla, sugar, and
egg; beat till fluffy and light. Put mixture into the crust.
Bake it at 175°C/350°F for 25 minutes till firm; cool cheesecake. If desired,
top with blueberry or cherry pie filling; refrigerate before serving for 8
hours minimum.
 Recipe 12: Crème Fraiche Cheesecake

This fancy dish will surely fit your palate.

Serving Size: 10
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
1 ½ cups vanilla cookies, crushed
1 teaspoon vanilla extract
1/3 cup butter, melted

Filling:
1 cup cream cheese
1 pinch salt
1 tablespoon cornstarch
 1 teaspoon vanilla extract
2 cups crème Fraiche
3 eggs

Directions:
Crust: combine the ingredients in a container until well combined. Move to
a 9-inch round cake pan and press it thoroughly on the bottom of the pan.
Filling: Combine all the ingredients in a container until creamy.
Bake the mixture for 50 minutes.
 
 
 Recipe 13: Crustless New York Cheesecake

Try this cheesecake that has no crust – what a twist!

Serving Size: 12 to 16
Cooking Time: 1 hour 10 minutes
Ingredients:
3 cups (24 ounces) ricotta cheese
2 cups (16 ounces) sour cream
1-1/2 cups sugar
1/2 cup butter, softened
3 tablespoons all-purpose flour
3 tablespoons cornstarch
Assorted fresh fruit
2 packs softened cream cheese (8 ounces each)
 4 eggs, lightly beaten
2 tablespoons lemon juice
1 teaspoon vanilla extract

Directions:
Beat the first 7 ingredients till smooth in a big bowl. Add eggs and beat on
low speed till just combined. Mix in vanilla and lemon juice. Transfer the
mixture to 9-in. greased springform pan; put the pan onto a baking sheet.
Bake it at 325° till the top is dry to touch (middle 5-in. cheesecake won’t be
set) and edges are lightly browned for 70-75 minutes. Cool for 10 minutes
on the wire rack. Run a knife around the pan’s edge carefully to loosen;
cool for 1 more hour.
Refrigerate overnight; use fruit to garnish. Refrigerate leftovers.
 
 
 Recipe 14: Dark Cherry Cheesecake

Dark chocolate and dark cherry perfection.

Serving Size: 12
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup butter, melted
1 ½ cups Oreo cookies

Filling:
¼ cup heavy cream
¾ cup white sugar
1 pinch salt
 1 tablespoon cornstarch
1 tablespoon dark rum
2 cups dark cherries, pitted
2 tablespoons cocoa powder
3 eggs
4 cups cream cheese
4 ounces dark chocolate, melted

Directions:
Crust: Place both cookies in a food processor and pulse until ground.
Put in the melted butter and mix thoroughly then move to a 9-inch round
cake pan and press it thoroughly on the bottom of the pan.
Top with the pitted cherries.
Filling: Combine the cream cheese and chocolate in a container.
Put in the remaining ingredients and mix thoroughly.
Spoon the filling over the cherries and preheat your oven and bake the
cheesecake at 330F for about fifty minutes or until set in the center.
Let the cheesecake cool in the pan and serve, sliced.
 Recipe 15: Deep Dish Cheesecake Coffee
Cheesecake

For coffee lovers and those who want to try something new.
Serving Size: 12
Cooking Time: 30 minutes
Ingredients:
3 cups buttermilk baking mix
1/4 cup white sugar
1/4 cup butter, melted
1/2 cup milk
1/2 cup white sugar
1/2 teaspoon vanilla extract
 2 eggs
1 (8 ounces) package cream cheese, softened
1/4 cup strawberry, apricot, or raspberry preserves

Directions:
To prepare crust, mix milk, liquified butter, a quarter cup of sugar, and
baking mix in a medium-size bowl. Mix to form a dough, then transfer the
dough to clean counter dusted with some baking mix. Knead for 30 times.
Press dough to the bottom and up sides of the ungreased round cake pan, 9-
inch in size. Whip cream cheese, eggs, vanilla, and a leftover half cup of
sugar in the same bowl. Put on top of the dough in the pan.
Bake in the prepped oven till filling is set and edges turn golden, about a
half-hour. Cool coffee cake for 10 minutes, then smear fruit preserves on
top.
 Recipe 16: Double Chocolate Almond
Cheesecake

Simple to prepare cheesecake; but it’s surely won’t last a day!

Serving Size: 12-16
Cooking Time: 1 hour and 15 minutes
Ingredients:
CRUST:
1/4 teaspoon ground cinnamon
1 package (9 ounces) chocolate wafer cookies, crushed (about 2
cups)
1/4 cup butter, melted
1/4 cup sugar
FILLING:
1 cup sugar
2 packages (8 ounces each) cream cheese, softened
1/2 teaspoon almond extract
8 ounces semisweet chocolate, melted and cooled
1 cup sour cream
2 large eggs, lightly beaten

TOPPING:
1/4 teaspoon baking cocoa
1 cup sour cream
1/2 teaspoon almond extract
2 tablespoons sugar

Directions:
Mix in a small bowl the crust ingredients; set aside 2 tablespoons for
decorate. Push remaining crumbs equally onto the bottom and 2 inches up
the sides of a 9-inch springform pan. Let chill.
To make the filling, whisk in a large bowl the sugar and cream cheese until
turns smooth. Mix in the extract, chocolate, and sour cream. Put in eggs;
whisk on low speed just until mixed. Place into crust. Put the pan on a
baking sheet.
Put in the oven and bake for 40 minutes at 350°F (filling will not be set).
Remove from oven and allow to stand for 5 minutes.
In the meantime, mix topping ingredients. Cautiously spread overfilling.
Dust with set aside crumbs. Bake for 10 more minutes. Place on a wire rack
and cool for 10 minutes.
Use a knife and gently run around the edge of the pan to loosen; let cool for
1 more hour. Place in the refrigerator for overnight
Decorate with sliced, toasted almonds if want.
 Recipe 17: Double-layer Pumpkin
Cheesecake

A creamy combination of pumpkin and cheesecake pie.

Serving Size: 10
Cooking Time: 1 hour and 20 minutes
Ingredients:
3/4 cup chopped pecans, toasted
1 tablespoon sugar
1/8 teaspoon salt
1-1/2 cups crushed gingersnap cookies
1/4 cup butter, melted
CHEESECAKE LAYER:
1/3 cup sugar
1 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
1 large egg, lightly beaten

PUMPKIN LAYER:
1/8 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup sugar
1-1/3 cups canned pumpkin
2 large eggs, lightly beaten
Toasted chopped pecans, optional
2/3 cup heavy whipping cream

Directions:
preheat the oven to 350 degrees F.
In a preheated 9-inch cast-iron skillet, melt 2 tbsp. of the butter. Pour out ½
cup of the melted butter and set aside. (Do not wash the skillet.)
In a bowl, blend the pumpkin, sugar, salt, and spices.
In a small bowl, mix the cream cheese, sugar, egg, and vanilla.
In a large bowl, mix the pumpkin mixture with the cream cheese mixture.
Fold in the reserved ½ cup of the melted butter.
Pour batter into prepared skillet. Top with the chopped pecans.
In a separate bowl, mix the crushed gingersnap cookie crumbs with the
remaining melted butter.
Sprinkle the crumbs over the top of the pumpkin layer.
In a separate bowl, mix the cream, sugar, and salt.
Carefully pour the cream mixture into the skillet.
In a separate bowl, mix the eggs, pumpkin, and spices together.
Carefully pour the egg mixture over the cheesecake mixture and crumbs.
Place the skillet in a roasting pan and fill the roasting pan with hot water
1/2-inch deep.
Bake at 350 degrees F for 1 hour and 20 minutes.
Cool cheesecake completely in the water bath.
Slice into wedges and serve.
Note: Syrup is optional. Place 1/3 cup sugar, 1 tbsp water, and 1 tbsp lemon
juice in a blender.
 
 
 Recipe 18: Dressed-up Cheesecake

Make some twists to your plain cheesecake by adding some simple

ingredients. Before serving, garnish it with some swirls of chocolate syrup
so that it looks like it was prepared by a real master baker.
Serving Size: 6-8
Cooking Time: 5 minutes
Ingredients:
1/2 cup milk chocolate toffee bits
1/4 cup caramel ice cream topping
1 frozen New York-style cheesecake (30 ounce), thawed
Chocolate syrup

Directions:
Mix caramel toppings and toffee bits in a small bowl; put on cheesecake
and spread.
Put some chocolate syrup on the dessert plate before serving, together with
a slice of your new-look cheesecake.
 Recipe 19: Dulce De Leche Cheesecake

Add more creaminess with dulce de leche.

Serving Size: 12
Cooking Time: 15 minutes
Ingredients:
1/2 cup sugar
1 cup of cereal flakes
1 cup dulce de leche
3 eggs
3 pkg. (8 ounces each) Cream Cheese
1/2 cup Whipped Topping
1/2 cup of Sour Cream
Directions:
In a big bowl, mix 1/4 cup sugar and cream cheese using a mixer until
blended. Mix in thoroughly sour cream and dulce de leche. One at a time,
add in eggs, combine at low speed after each addition until blended. Turn
the mixture into a 9” greased with the cooking spray springform pan.
Bake until the middle is mostly set, or for 50-55 minutes. To loosen the
cake, run a knife around the rim of the pan. Cool before removing the rim.
Chill cheesecake in the fridge for 4 hours.
At the same time, in a moderate-size saucepan, cook leftover sugar on
medium heat for 4 minutes, or until melted and has a golden brown color.
Take out of the heat. Stir in cereal and place on baking sheet by spreading
into a thin layer. Let it cool.
Before serving, put on top of the cheesecake the cereal mixture and cool
whip.
 
 
 Recipe 20: Duo Cheesecake

Cool mono-aesthetic that lives up to its appearance. The dark layer and
white layer clashes just right.
Serving Size: 11
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
1 teaspoon vanilla extract
½ cup butter, melted
2 cups graham crackers, crushed

White layer:
1 teaspoon vanilla extract
1 ½ cups cream cheese
 ¼ cup sour cream
¼ cup white sugar
1 tablespoon cornstarch
2 eggs

Dark layer:
¼ cup light brown sugar
1 teaspoon vanilla extract
2 cups cream cheese
2 eggs
2 ounces dark chocolate, melted and chilled

Directions:
Crust: combine the ingredients in a container. Move the mixture to a 9-inch
round cake pan and press it thoroughly.
For the white layer, combine all the ingredients in a container until creamy.
Pour the mixture over the crust.
For the dark layer, combine the cream cheese with the melted chocolate. Put
in the remaining ingredients then pour the mixture over the white one.
Swirl it around using a fork, preheat your oven and bake at 330F for about
fifty minutes or until the center looks set.
 
 Recipe 21: English Passion Fruit & White
Chocolate Cheesecake

This is an English cheesecake recipe that will leave you feeling very
satisfied!
Serving Size: 9
Cooking Time: 1 hour 15 minutes
Ingredients:
½ cup passion fruit pulp
½ cup single cream
4 tablespoons butter, melted
6 passion fruit, pulp removed
3 egg whites
 1 cup Mascarpone cheese
3 egg yolks
4 tablespoons icing sugar, for dusting
4 tablespoons caster sugar
4 ounces white chopped chocolate
1 cup soft cream cheese
3 ½ ounces of crushed digestive biscuits
1 tablespoon butter, melted

Directions:
Heat your oven to 300° Fahrenheit and rub 1 tablespoon of dissolved butter
around a 9-inch spring-form pan.
Blend 4 tablespoons of butter with cookie crumbs.
Once crumbs are smooth, compress into the spring-form pan, and place in
the fridge to set.
Dissolve the chocolate in a mixing bowl that is placed over a pan of hot
water, stir until smooth then set aside.
In a large bowl, beat the cheeses until they are smooth, then add in your egg
yolks and sugar.
Mix in the passion fruit pulp with the chocolate.
Use another bowl, whisk the egg whites until it forms peaks.
Mix in one-third of the white mix to the chocolate mix, mix well.
Mix in the remaining whites until there are no streaks in your mix.
Add the mix to your spring-form pan and sit on a baking tray.
Cook for 75 minutes, or until the cake becomes solid in the middle.
Turn off your oven and open the door, leave the cake in the oven for 3
hours.
Once the cake is cooled, place it in the fridge, and allow it to chill for 2
hours.
When you are ready to serve your cheesecake, remove it from the pan onto
a serving platter, leaving it at room temperature for 30 minutes.
Dust with sugar and serve it with the pulp of the 6 passion fruits and
enjoy! 
 
 Recipe 22: Favorite Ladyfinger Cheesecake

This cake requires no baking. The filling is made with cherry or raspberry
as you like. It will be a big hit on your Valentine's Day.
Serving Size: 12
Cooking Time: 30 minutes
Ingredients:
1 can (21 ounces) raspberry pie filling
2 packages (11.1 ounces each) no-bake cheesecake mix
2/3 cup butter, melted
1/4 cup sugar
3 cups cold 2% milk
1 package (3 ounces) ladyfingers (25 cookies)
 1 (12 ounces) carton thawed whipped topping
1 package (8 ounces) cream cheese

Directions:
Mix sugar, butter, and the crust mix contents from both packages in a big
bow. Add to an ungreased 10-inch springform pan and press onto the
bottom. Arrange around the edge of the pan with ladyfingers.
Whisk 1/2 cup milk and cream cheese together in a big bowl until smooth.
Slowly whisk in the leftover milk. Add the filling mix contents from both of
the packages, whisk until smooth. Beat for 3 minutes on medium. Fold in
whipped topping.
Add to the crust. Cover and chill for a minimum of 60 minutes. Put the pie
filling on top. Before serving, remove the pan sides.
 Recipe 23: Festive New York-style
Cheesecake

This Festive cheesecake is sure to brighten up the jolly cheer.

Serving Size: 12
Cooking Time: 1 hour and 5 minutes
Ingredients:
1/3 cup sugar
1/2 cup chopped walnuts
1-1/4 cups crushed chocolate wafers
1/2 cup butter, melted

FILLING:
 1/3 cup sugar
3 tablespoons sour cream
2 packages (8 ounces each) cream cheese, softened
2 large eggs, lightly beaten
1 teaspoon lemon juice
1/2 cup evaporated milk

TOPPING:
1 teaspoon vanilla extract
5 tablespoons sugar
2 cups (16 ounces) sour cream
Assorted candies and chocolate syrup

Directions:
Mix sugar, walnuts, and wafer crumbs in a small bowl; mix in the butter.
Press halfway up the sides and onto the bottom of an ungreased 10-inch
springform pan. Freeze for about 15 minutes.
Mix sugar, sour cream, and cream cheese in a big bowl until smooth. Put in
the eggs; beat just until mixed at low speed. Mix lemon juice and milk; put
into the cream cheese blend just until mixed.
Spread into the crust. Put the pan on a baking sheet. Bake for around 35 to
40 minutes at 350°, until the middle is nearly set.
Mix vanilla, sugar, and sour cream; distribute evenly on cheesecake
carefully. Bake for 10 more minutes. Cool for 10 minutes on a wire rack.
Then run a knife around the edge of the pan for loosening; cook for another
1 hour. Refrigerate overnight. Decorate using candies then drizzle the
chocolate syrup over top. Refrigerate the remainder.
 Recipe 24: Fluffy Cheesecake Dessert

A yummy summer recipe.

Serving Size: 12-16
Cooking Time: 20 minutes
Ingredients:
4 cups miniature marshmallows
1/3 cup orange juice
2 packages (8 ounces each) cream cheese, softened
1 (12 ounces) carton thawed whipped topping,
2-1/2 cups crushed vanilla wafers (about 75 wafers)
1/2 cup butter, melted

Directions:
Mix orange juice and marshmallows, microwave without a cover, for 1
minute on high in a big microwave-safe bowl; mix till smooth.
Beat cream cheese in a big bowl. Add marshmallow mixture; beat till just
smooth. Fold in the whipped topping.
Mix butter and wafer crumbs; put 3/4 cup aside for topping. Press leftover
crumbs into 13x9-in. ungreased pan.
Scoop the cream cheese filling over the crust; top with reserved crumbs.
Cover; refrigerate till set for 1 hour. Keep refrigerated.
 Recipe 25: Frangelico Cheesecake

Great for adults who want to unwind and relax, the Frangelico liqueur
brings you this feeling. So try this and you can also share it with others or
enjoy your time alone.
Serving Size: 10
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup butter, melted
1 ½ cups graham crackers, crushed

Filling:
¼ cup Frangelico liqueur
 ½ cup white sugar
1 pinch salt
1 tablespoon cornstarch
1 teaspoon vanilla extract
3 cups cream cheese
3 eggs

Topping:
2 cups strawberries, sliced

Directions:
Crust: combine the ingredients in a container. Move the mixture to a 9-inch
round cake pan and press it thoroughly on the bottom of the pan.
Filling: Combine the ingredients in a container until creamy and airy.
Spoon the filling over the crust, preheat your oven and bake at 330F for
about forty-five minutes or when the center of the cheesecake looks set if
you shake the pan.
When done, remove from the oven and let cool down. Top the cheesecake
with fresh strawberries.
 
 Recipe 26: French Normandy Cheesecake

A sweet treat that you are sure to savor every mouthful of!
Serving Size: 12
Cooking Time: 40 minutes
Ingredients:
For the crust:
1 teaspoon of vanilla extract
1/3 cup of sugar
1 cup of all-purpose flour
6 tablespoons of butter

For the filling:

fresh raspberries for topping if desired
 8 ounces brie cheese or Camembert, room temperature
2 eggs
2, 8 ounces packs of light cream cheese, softened
1 teaspoon vanilla extract
½ cup sugar

Directions:
First, begin with heating your oven to 350° Fahrenheit.
For your crust, first, add the sugar and butter in a mixing bowl, then beat
well, and add in vanilla.
Stir in your flour till it becomes crumbly.
Add your mix to a 9-inch spring-form pan and compress it down over the
base and about an inch up the edges.
With a fork make holes over the base, then cook for about 15 minutes, or
until it has set and is brown. Remove from oven and allow it to cool.
Prepare your filling, by adding the sugar with the butter in a bowl and beat
together.
When the mix is smooth add the eggs, one at a time.
Remove any rind that might be on the cheese and cut it into small pieces.
Place the rind into the cheese mixture and add the vanilla.
Pour mixture over the spring-form base.
Cook for 25 minutes.
Once it is set in the middle, take it out of the stove, and allow it to cool.
Chill in the fridge for 2 hours.
Remove the spring-form and serve.
Top with fresh raspberries if you desire and enjoy! 
 
 Recipe 27: Frozen Cheesecake Bites

One bite of this will satisfy your cravings, but you’ll want more.
Serving Size: 5-1/2 dozen
Cooking Time: 1 hour and 40 minutes
Ingredients:
3 packages (8 ounces each) softened cream cheese,
1-1/4 cups sugar, divided
1-1/2 tablespoons vanilla extract
1/2 teaspoon salt
4 eggs, lightly beaten
9 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
 1/2 cup graham cracker crumbs
1/2 cup milk chocolate English toffee bits

Directions:
In a 9-inch springform pan, line the base with parchment paper. Spray the
paper and sides with cooking spray and set aside. Mix cream cheese,
vanilla, 1 cup sugar, and salt in a big bowl until smooth. Beat in eggs on
low speed until just blended, and transfer into the pan.
Put the pan in a baking sheet and bake for 40-45 minutes at 325 degrees or
until the middle is nearly set. Let cool for 10 minutes on a wire rack.
Loosen edges carefully with a knife and let cool for another 1 hour. Chill,
covered, in the freezer overnight.
Take out from the freezer and let sit until it can be handled easily for 30
minutes. Melt chocolate and cream over low heat in a saucepan. Stir until
mixed thoroughly. Take off heat and pour into a big bowl. Cover and chill
until it has a spreading texture, occasionally stir.
Mix cracker crumbs and left sugar in a bowl. Use a melon baller to scoop 1-
in. balls from cheesecake and put them on baking sheets lined with
parchment paper. Put 1 heaping teaspoon of chocolate mixture on each ball.
Divide balls and sprinkle half with crumb mixture and the other half with
toffee bits. Chill in the freezer until firm, 2 hours.
 Recipe 28: Fruit Cheesecake Pie

Different combinations of fruit make this treat pretty and tasty.

Serving Size: 10
Cooking Time: 30 minutes
Ingredients:
Fruit Layer
3 cups fresh fruit (cherries, rhubarb, pineapple, etc.)
1 tablespoon water
1 cup sugar
2 tablespoons cornstarch
1 teaspoon flavored gelatin, for color

Cheesecake Topping
2, 3 ounces packages of cream cheese softened
 2 eggs
1 tablespoon lemon juice
6 tablespoons sugar
1 cup sour cream or non-dairy substitute

Pie crust
1/2 cup butter
3/4 cup sugar
3/4 cup water
6 tablespoons butter, cut into small pieces
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions:
Soak dried fruit in water and keep covered in the refrigerator overnight to
rehydrate the fruit.
In a large bowl, cream sugar and butter; stir in water. Add remaining
ingredients by hand and mix until smooth and well blended.
Bake for 40 to 45 minutes in a prepared pie shell.
Meanwhile, in a saucepan, combine 1 1/2 cups sugar, cornstarch, and water
and stir until well blended. Add the fruit and simmer until the fruit is plump
and tender and the mixture thickens.
When pie filling is cooked and cooled, pour over the crust and let stand
until the cheesecake layer is cool.
In a bowl, beat the cream cheese until smooth.
Add the eggs, one at a time, beating well after each addition.
Add lemon juice and beat until well blended.
Add sugar and beat until fluffy.
Beat in the sour cream until smooth.
Pour the filling over the fruit layer, then refrigerate.
Meanwhile, in a bowl, combine the remaining 1 1/2 cups of sugar, flour,
salt, and baking powder.
Cut the remaining butter into small pieces and thoroughly blend it into the
flour mixture with a fork or pastry blender.
Stir in the remaining 1 cup sour cream.
Spread the first layer onto the pie and refrigerate until firm.
Spread the remaining filling on the second layer and refrigerate until firm.
When the cheesecake has chilled, top with the second layer of the pie.
Refrigerate overnight before serving.   
 
 Recipe 29: Fruity Pebble Cheesecake

This is one delicious cheesecake that will easily satisfy everyone’s inner
child. It is packed full of that fruity and sweet flavor of Fruity Pebbles that
we all grew up with.
Serving Size: 12
Cooking Time: 3 hours 30 minutes
Ingredients:
10 ounces of marshmallows
3 tablespoons of butter
6 cups of Fruity Pebbles, evenly divided
16 ounces of cream cheese, soft
2 tablespoons of lemon juice
2 cups of heavy whipping cream
 1 teaspoon of pure vanilla
1/3 cup of white sugar

Directions:
In a bowl, add in the marshmallows and butter. Stir well to mix. Place into
the microwave to cook for 2 minutes. Add in half of the Fruity Pebbles. Stir
well to mix. Press into the bottom of a springform pan. Place into the fridge
to chill for 20 minutes.
In a bowl, add in the cream cheese and lemon juice. Beat with an electric
mixer until smooth on consistency. Add in the heavy whipping cream, pure
vanilla, and white sugar. Continue to beat until peaks form. Pour over the
crust.
Cover and place into the fridge to chill for 3 hours.
Remove from the springform pan.
Sprinkle the remaining Fruity Pebbles over the top.
Slice and serve.
 
 
 Recipe 30: Fudge Truffle Cheesecake

Rich and delicious.

Serving Size: 8
Cooking Time: 1 hour 20 minutes
Ingredients:
Chocolate Crumb Crust:
1 1/2 cups vanilla wafer crumbs
6 tablespoons powdered sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted

Filling:
3 (8 ounces) packages cream cheese, softened
 1 (14 ounces) can Sweetened Condensed Milk
2 cups semi-sweet chocolate chips, melted*
4 large eggs
2 tablespoons vanilla extract

Directions:
Heat an oven to 300°F. In a medium bowl, mix butter, cocoa, powdered
sugar, and wafer crumbs; firmly press 1/2-in. up the side and on the bottom
of the 9-in. ungreased springform pan.
Beat the cream cheese till fluffy in a big bowl; beat in the sweetened
condensed milk slowly till smooth. Add leftover ingredients; stir well. Put
into prepped pan.
Bake till center is set for 1 hour 5 minutes; cool then chill. As desired,
garnish.
 
 
 Recipe 31: Funfetti Chocolate Cheesecake

Turn up the fun of the party, your birthday celebrant will be delighted!
Serving Size: 10
Cooking Time: 1 hour 30 minutes
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted

Filling:
½ cup colorful sprinkles
½ cup sour cream
½ cup white sugar
 1 pinch salt
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 eggs
20 ounces cream cheese
6 ounces dark chocolate, melted

Directions:
Crust: Combine both cookies and butter in a container until well combined.
Move the mixture to a 9-inch round cake pan and press it thoroughly on the
bottom of the pan.
Filling: Combine the cream cheese, sour cream, chocolate, and vanilla in a
container. Put your remaining ingredients and mix thoroughly.
Fold in the sprinkles then pour the filling over the crust.
Pre-heat the oven and bake at 330F for about fifty minutes or until set in the
center.
Let cool in the pan and serve, sliced.
 Recipe 32: Ginger Eggnog Cheesecake

A very good holiday treat to serve to the family.

Serving Size: 12
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
1 ½ cups gingersnaps, crushed
1/3 cup butter, melted

Filling:
¼ cup light brown sugar
½ cup eggnog
1 pinch nutmeg
 1 tablespoon cornstarch
1 teaspoon vanilla extract
3 cups cream cheese
3 eggs

Topping:
2 cups heavy cream, whipped

Directions:
Crust: Combine both gingersnaps and butter in a container. Move the
mixture to a 9-inch round cake batter and press it thoroughly on the bottom
of the pan.
Filling: Combine all the ingredients in a container until creamy.
Pour the mixture over the crust, preheat your oven and bake at 330F for
about fifty minutes or until set in the center.
Let cool in the pan before you serve.
 
 
 Recipe 33: Ginger Lemon Cheesecake Bars

The ginger and lemon mix creates a unique and delicious cheesecake that is
bliss to eat.
Serving Size: 18
Cooking Time: 25 minutes
Ingredients:
Crust:
16 ounces crushed gingersnaps
2 ½ ounces brown sugar
2 ounces melted butter
½ ounce ground ginger

Cheesecake:
 16 ounces softened cream cheese
2 eggs
4 ounces white sugar
2 ounces lemon juice
1/3 ounce lemon extract

Directions:
Mix brown sugar, butter, gingersnaps, ginger, and butter in a large bowl.
Press the gingersnap mixture along the bottom of a baking dish (9”x13”) to
create a crust.
Bake for 8 minutes, then remove from heat and cool.
Blend the rest of the ingredients in a food processor until smooth and spread
evenly over the cookie crust.
Bake for 30 minutes or until firm.
Remove from heat and let the cheesecake cool to room temperature, then
chill for 1 ½ hour before serving.
 Recipe 34: Gingersnap Cheesecake

Crust made by gingersnaps is very delicious, you should try it.

Serving Size: 14
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
16 gingersnaps
½ cup butter

Filling:
½ cup sour cream
1 cup light brown sugar
1 teaspoon ground ginger
 1 teaspoon vanilla extract
2 eggs
28 ounces cream cheese

Directions:
Crust: Mix both gingersnaps and butter and pulse until thoroughly
combined.
Filling: Combine all the ingredients in a container. Pour the mixture over
the crust and preheat your oven and bake the cheesecake at 330F for around
forty minutes.
When finished, allow the cheesecake to cool in the pan then serve, sliced.
 
 
Recipe 35: Gingersnap Pumpkin Cheesecake

A perfect dish to end the Thanksgiving celebration.

Serving Size: 12
Cooking Time: 1 hour and 20 minutes
Ingredients:
7 tablespoons gingersnap cookie crumbs
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
Sugar substitute equivalent of 2/3 cup sugar
2/3 cup sugar
1 cup (8 ounces) reduced-fat sour cream
1 cup canned pumpkin
1 tablespoon cornstarch
 2 tablespoons ground cinnamon
2 tablespoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
2 egg whites, lightly beaten
12 tablespoons fat-free whipped topping

Directions:
Using cooking spray, coat a 9-in. springform pan; sprinkle crumbs onto the
bottom; put aside. Whisk cream cheeses until smooth in a large bowl. Add
sugar and sugar substitute; whisk until smooth. Add nutmeg, salt, vanilla,
cinnamon, cornstarch, pumpkin, and sour cream; whisk until blended. Add
whites and eggs; whisk on low speed until just combined. Place on prepared
pan and add a double thickness of heavy-duty foil (about 18 in. square). Use
foil to wrap securely around the pan. Transfer to a larger baking pan.
Pour hot water about 1 inch into the larger pan. Bake at 325° until the
center is almost set or for 50-60 minutes. Take the pan out of the water bath.
Rest for 10 minutes on a wire rack.
Run a knife at the edge carefully to loosen; cool for 1 more hour. Take the
foil out of the pan. Keep in the fridge for 1 night.
Remove sides of the pan. Dollop each slice with a tablespoon of whipped
topping. Keep the leftovers in the fridge.
 Recipe 36: Glazed Cheesecake with Fruit

Yogurt cheese essential ingredient to this recipe.

Serving Size: 16
Cooking Time: 13 hours 30 minutes
Ingredients:
Crust
½ cup graham cracker crumbs
½ cup Grape-Nuts cereal
2 tablespoons canola oil

Filling
2 cups nonfat cottage cheese, pressed to yield 1 cup
 2 cups yogurt cheese, made from 6 cups nonfat plain yogurt (see
Tip)
1, 8 ounces package reduced-fat cream cheese, softened
1¼ cups sugar
2 large eggs
2 large egg whites
1 tablespoon cornstarch
1 tablespoon vanilla extract
2 tablespoons freshly grated lemon zest
1 teaspoon lemon juice

Topping
2 cups yogurt cheese, made from 6 cups nonfat plain yogurt (see
Tip)
⅓ cup sugar
2 tablespoons vanilla extract
Fruit & glaze
4 navel oranges
¼ cup apricot preserves
2 tablespoons orange liqueur, such as Grand Marnier
4 kiwi fruits, peeled and sliced
1-pint strawberries, hulled

Directions:
To prepare crust: Preheat an oven to 350 °F. With cooking spray, spray a
springform pan, 9- or 10-inch in size. In a small bowl, mix oil, cereal, and
crumbs. Press into prepped pan bottom and put aside.
To prepare to fill: in a food processor, put pressed cottage cheese, and blend
till smooth. Put in lemon juice, lemon zest, vanilla, cornstarch, egg whites,
eggs, sugar, cream cheese, and yogurt cheese; blend till smooth. Top the
crust with a scoop of the mixture.
On a baking sheet, place the pan and bake till just firm, for a 10-inch cake,
40 to 45 minutes, or a 9-inch cake, 50 to 55 minutes. Take out of the oven
and let it cool for 15 minutes. Maintain oven temperature at 350 °.
To prepare to top: In a small bowl, mix vanilla, sugar, and yogurt cheese.
Scoop on top of baked cheesecake, beginning at the middle and extending
to within half-inch of the edge. Put cheesecake back in the oven and bake
for an additional 5 minutes. Let cool on a rack. Place on the cover and chill
for a minimum of 12 hours or to a maximum of 3 days.
To glaze the cheesecake: peel and take off white pith from oranges with a
sharp knife and throw away. Slice segments away from the surrounding
membranes and set them aside.
In a small saucepan, melt apricot preserves on low heat. Take off the heat
and mix in orange liqueur. Brush the chilled cheesecake with approximately
1/2 of apricot preserves using a pastry brush.
On the surface, place strawberries, orange segments, and kiwi fruit in a
decorative manner. Brush with the rest of the apricot preserves.
 Recipe 37: Grasshopper Cheesecake

The iconic combination of cheesecake and mint-chocolate drink makes it

delightful!
Serving Size: 12
Cooking Time: 3 hours
Ingredients:
Heavy whipping cream 2 cups
Green crème de menthe 1/3 cup
Cream cheese (softened) 1 cup
Chilled water ½ cup
Envelope unflavored gelatin 1
Sugar (divided) 1 heaping cup
Butter (melted) ¼ cup
 Chocolate wafers (finely crushed) 1 2/3 cups

Directions:
Take a small-sized bowl, gather 1 tablespoon of sugar, cookie crumbs, and
butter. Press half of the mixed crumbs onto the bottom of the greased
springform pan (9 inches). Refrigerate until the mixture cools down.
Take a small-sized saucepan, sprinkle some gelatin over chilled water and
wait for 1 minute.
Heat it over low heat and stir until the gelatin dissolves. Let it cool down.
Take a large-sized bowl, beat sugar and cream cheese until it turns fluffy.
Beat it into the mixture of gelatin gradually. Stir into it the crème de
menthe.
Reserve ½ cup of whipped cream. Fold the remaining whipped cream into
the mixture of cream cheese.
Pour half the filling onto the crust. Top it using the crumb mixture that is
remaining and save 2 tablespoons. Pour the filling that is remaining into the
pan.
Garnish using the whipped cream that is reserved. Sprinkle the saved
crumbs and cool them down until completely set. Remove the sides of the
pan before you slice.
 
 
 Recipe 38: Greek Yogurt Cheesecake
Squares

Want something more budget-friendly? You would want to try these

cheesecake squares with Greek yogurt instead of cream cheese. You won't
feel a difference but light and fluffy flavor.
Serving Size: 16
Cooking Time: 25-30 minutes
Ingredients:
Crust
1 cup graham crackers crumbs
2 tablespoons sugar
½ cup butter
Pinch of salt
Filling
1 pound cream cheese
1 cup icing sugar
1 teaspoon vanilla extract
2 cups Greek yogurt
1 cup heavy cream, chilled
Fresh strawberries for garnishing

Directions:
In a large mixing bowl, combine the following: graham cracker crumbs
with the sugar, salt, and melted butter.
Transfer the mixture to a brownie pan and press down to make it even.
In another bowl, mix the cream cheese with the icing sugar, vanilla, and
Greek yogurt.
In another bowl, mix the heavy cream with 1 tablespoon of icing sugar until
very stiff peaks form.
Mix the cream cheese and Greek yogurt mixture with the whipped heavy
cream and spread on top of the graham crackers.
Refrigerate for 4 hours.
Slice and serve with strawberries on top.
 Recipe 39: Greek, Yogurt Cheesecake

Your family will enjoy this yummy Greek treat!

Serving Size: 10
Cooking Time: 1 hour
Ingredients:
Kosher salt to taste
8 ounces reduced-fat cream cheese
2 tablespoons unsalted butter, melted
¼ cup all-purpose flour
1, 17 ounces plain Greek yogurt
1 teaspoon lemon zest, finely grated
2 cups wild frozen blueberries
2 cups cinnamon sugar pita chips, crushed
 3 large eggs
1 teaspoon unflavored gelatin
¾ cup sugar
¾ cup of unsweetened pineapple juice
cooking spray
1 teaspoon vanilla

Directions:
Heat your stove to 325° Fahrenheit and place the rack in the middle of the
stove.
Grease a 9-inch spring-form pan, using cooking spray, place tin foil around
the base and edges, now sit it onto a baking tray.
Use a blender to pulse the chips into crumbs, then mix in the butter.
Compress the mix into the spring-form pan, over the base, and up the sides,
halfway.
Cook in your stove for 4-5 minutes or just dry them out a little.
Mix the eggs, vanilla, yogurt, ½ teaspoon salt, zest, sugar, and flour, then
place into a blender and combine until smooth.
Once it is smooth, add to the spring-form pan and cook for 50 minutes on a
stove.
When ready, place the cake onto a cooling rack, once cool, place it in the
fridge for 3 hours.
Add the pineapple and berries to the pan, heat until it begins to boil, then
give it 5 minutes to cook before turning off the heat.
Blend the gelatin with 1 tablespoon of water and leave to the side.
After about 4-6 minutes, add it to the fruit mix.
Place into a bowl and allow it to chill for 3 hours.
When the cake is done, take it from the spring-form pan and spread the
topping over it.
Slice, serve, and enjoy!   
 
 
 Recipe 40: Greek-Style Cheesecake

A quick and easy recipe

Serving Size: 1
Cooking Time: 10 minutes
Ingredients:
1 cup digestive biscuits
¼ cup melted butter
1 teaspoon vanilla essence
2 cups cream cheese
3 cups thick Greek yogurt
¼ cup icing sugar
2 tablespoons honey
1 cup double cream
½–1 cup jam of your choice
Directions:
To make the base, grease a loose-bottomed tin and blend the biscuits in a
food processor. Transfer the biscuit crumbs to a bowl and add the melted
butter. Mix well. Pack them tightly into the tin to make an even layer.
Refrigerate while you prepare the filling.
Mix the Greek yogurt, cream cheese, icing sugar, vanilla, and honey in a
bowl. Beat. Add the double cream and keep beating.
Pour this mixture onto the biscuit crust. Top with the jam.
Refrigerate for several hours for the best taste, but you can also serve
immediately.
 
 
 Recipe 41: Green Tea Cheesecake

Green tea is a unique flavor for cheesecake that is not too sweet and creates
a lovely tinge in the color of the cheese. If I want to get creative, I will add
a little bit of green food coloring to the filling to emphasize the included
Ingredients.
Serving Size: 6
Cooking Time: 20 minutes
Ingredients:
9 ounces graham cracker crumbs, finely crushed
1 ¾ ounces melted unsalted butter
7 ounces softened cream cheese
3 ounces white sugar
 1 teaspoon white sugar
7 ounces mascarpone cheese
2 ounces green tea powder, divided
8 ounces heavy whipping cream
½ ounce unflavored gelatin
1 ½ ounces warm water
1 teaspoon confectioners' sugar
3 sliced strawberries

Directions:
Mix crumbs and butter in a bowl and create a crust with the mixture by
pressing it down in the bottom of a 7” springform pan. Chill for 20 minutes.
In a large bowl, beat 3 ounces + 1 teaspoon of sugar and all of the cream
cheese together until you see peaks forming.
Add the mascarpone cheese and beat until well combined.
Stir in 1 ½ ounce of green tea powder into the cream cheese.
Chill a metal bowl for 20 minutes, then add cream to the bowl and beat
until you see peaks forming.
Fold the whipped cream into the cream cheese.
In another bowl, dissolve gelatin in water.
Transfer the cream cheese to the gelatin in the bowl and stir until well
combined.
Spread the filling over the crust and chill for 4 hours.
Sprinkle with the rest of the green tea powder and sugar. Decorate with
strawberry slices before serving.
 
 
 Recipe 42: Green Tea Mousse Cheesecake

Another amazing recipe you can try.

Serving Size: 12
Cooking Time: 10 minutes
Ingredients:
1 (4.8 ounces) package graham crackers, crushed
2 tablespoons white sugar
3 tablespoons unsalted butter, melted
2 tablespoons green tea powder (matcha)
1/2 cup warm water
2 tablespoons unflavored gelatin
1/2 cup cold water
2 cups whipping cream
2 (8 ounces) packages cream cheese, room temp
 1/2 cup white sugar
1 teaspoon vanilla extract
1/4 cup honey
2 eggs

Directions:
In a mixing bowl, mix 2 tablespoon sugar and graham cracker crumbs; stir
in melted butter until moistened evenly. Press the mixture in a 9-in
springform pan lined with waxed paper; set it aside.
Mix tea powder into warm water; set aside. Scatter gelatin on top of cold
water; set it aside.
Beat the cream until it forms into stiff peaks, put aside. In a clean mixing
bowl, mix honey, cream cheese, vanilla, and a half cup of sugar. Stir in one
egg at a time until well combined. Microwave the gelatin mixture for 45
secs, or until it melts. Mix the tea and gelatin into the cream cheese
mixture; mix in whipped cream until the mixture is smooth. Move to the
springform pan. Chill for 7 hours to overnight. Unmold then serve.
 
 
 Recipe 43: Hawaiian Cheesecake

This delicious Hawaiian cheesecake is hassle-free.

Serving Size: 12
Cooking Time: 8 hours and 50 minutes
Ingredients:
3 tablespoons finely flaked coconut
1 (8 ounces) container frozen whipped topping
1/4 cup milk
2 (8 ounces) packages cream cheese
1 (15 ounces) can crushed pineapple
1/4 cup crushed pecans
2 eggs
 1 (14 ounces) can sweetened condensed milk
1 pinch salt
1 (9 inches) graham cracker crust
2 tablespoons vanilla extract
1 tablespoon crushed pecans
1 cup finely flaked coconut

Directions:
Mix eggs, salt, cream cheese, milk, sweetened condensed milk, 1 cup of
coconut, 1/4 cup pecans, sweetener, and vanilla extract in a bowl and beat
until smooth then pour into the prepped crust.
Place in the preheated oven and bake for around 35 to 40 minutes until the
filling is set and the edges are considerably brown.
Keep it in the fridge for a minimum of 8 hours or overnight.
Top the cheesecake with crushed pineapple spread equally over the top.
Place whipped topping over the pineapples then finish off by dusting 1
tablespoon pecans and 3 tablespoons coconut over the top.
 Recipe 44: Hazelnut Chocolate Cheesecake

Another classic favorite and with cheesecake, it's irresistible.

Serving Size: 12
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
¼ cup butter, melted
1 cup graham crackers
1 cup ground hazelnuts

Filling:
¾ cup white sugar
1 tablespoon cornstarch
 1 teaspoon vanilla extract
2 tablespoons hazelnut liqueur
3 cups cream cheese
3 eggs
3 ounces dark chocolate, melted

Directions:
Crust: combine the hazelnuts, crackers, and butter in a container. Move the
mixture to a 9-inch round cake pan and press it thoroughly on the bottom of
the pan.
Filling: Combine the cream cheese and the melted chocolate in a container.
Stir in the remaining ingredients. Pour the mixture over the crust then
preheat your oven and bake the cheesecake at 330F for about fifty minutes
or until set in the center.
Let the cheesecake cool down before you serve it.
 
 
 Recipe 45: Heavenly Cheesecake

A heavenly cheesecake now can be made in just 15 minutes. Can you

believe that fact?
Serving Size: 16
Cooking Time: 1 hour
Ingredients:
1/2 cup graham cracker crumbs
4 pkg. (8 ounces each) PHILADELPHIA Neufchatel Cheese
softened
1 cup sugar
1/4 teaspoon almond extract
2 whole eggs
 3 egg whites

Directions:
Spread cooking spray on the bottom of a 9” springform pan. Dredge in
graham crumbs.
Use the mixer to beat sugar, Neufchatel, and extract in a big bowl until
blended. Gently add egg whites and whole eggs, combining at low speed
after each addition until well blended. Turn into prepared pan.
Bake from 55-60 minutes, or until it’s almost set in the middle. Loosen the
cake by running a knife around the rim of the pan. Cool before removing
the rim. Chill cheesecake in the fridge for 4 hours.
 
 
 Recipe 46: Honey Fig Ricotta Cheesecake

A wonderful cheesecake to taste. This treat will overflow your mouth with
honey and satisfy it with ricotta.
Serving Size: 10
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup butter, melted
1 ½ cups graham crackers, crushed

Filling:
¼ cup honey
¼ cup white sugar
1 ½ pounds ricotta cheese
 1 tablespoon cornstarch
1 teaspoon vanilla extract
4 eggs

Topping:
¼ cup honey
1 pound fresh figs, quartered

Directions:
Crust: combine the crackers with melted butter in a container then transfer
the mixture to a 9-inch round cake pan coated with baking paper. Press it
thoroughly on the bottom of the pan.
Filling: Combine the cheese, eggs, vanilla, honey, sugar, and cornstarch in a
container.
Pour the mixture over the crust and preheat your oven and bake at 350F for
about forty-five minutes or until set in the center.
When finished, let cool then top with fresh figs.
Sprinkle with honey just before you serve.
 
 Recipe 47: Icebox Cookie Cheesecake

People who love cookies will surely come back for more when you serve
this enticing treat.
Serving Size: 16
Cooking Time: 30 minutes
Ingredients:
1-1/4 cups chocolate wafer crumbs
1 package (14.3 ounces) Oreo cookies, quartered
4 tablespoons butter
1/2 teaspoon vanilla extract
2 cups heavy whipping cream
4 ounces semisweet chocolate
3 packages (8 ounces each) cream cheese, softened
 1 cup sugar

Directions:
Mix butter and crumbs; push down into the bottom of a 9 or 10-inch
springform pan; then freeze. Beat 1-1/2 cups whipping cream until it forms
stiff peaks; put in the refrigerator.
Whip cream cheese in a large bowl until smooth. Slowly add sugar; mix
thoroughly. Then fold sliced cookies into filling along with chilled whipped
cream. Spread the filling evenly into the crust, spreading towards the edges,
and smoothen the top. Put in the refrigerator for 4 hours or overnight,
covered. Then freeze for 1 hour before serving.
In the meantime, put chocolate in a saucepan to melt on low heat, whisking
constantly. Separate from heat; slightly cool. Mix in remaining whipping
cream and vanilla. Run a knife around the edge of the pan to loosen the
cheesecake; take it out from the pan.
Place chocolate and spread to glaze over cheesecake. Put additional Oreo
cookies and whipped cream on top if wished, then serve.
 
 Recipe 48: Irish Cream Cheesecake

A treat I’ve tasted when I traveled.

Serving Size: 12
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted

Filling:
24 ounces cream cheese
2 tablespoons cocoa powder
¼ cup Irish cream liqueur
 1 pinch salt
3 eggs
½ cup sour cream
2/3 cup white sugar

Directions:
Crust: combine the ingredients in a container until well combined. Move to
a 9-inch round cake pan and press it thoroughly on the bottom of the pan.
Filling: Combine all the ingredients in a container. Pour the filling over the
crust and preheat your oven and bake the cheesecake at 350F for about fifty
minutes or until the center looks set if you shake the pan lightly.
Let the cheesecake cool in the pan and serve, sliced.
 
 
 Recipe 49: Isolde's German Cheesecake

You can use strained cottage cheese, 2 parts ricotta, and 1 part sour cream,
mascarpone, yogurt cheese, or fromage frais if you can’t get quark.
Serving Size: 12
Cooking Time: 1 hour 15 minutes
Ingredients:
3/8 cup butter
1/2 cup white sugar
1 egg
1 teaspoon baking powder
1 1/3 cups all-purpose flour
18 ounces quark
 3 tablespoons oil
3/4 cup white sugar
1 individual packet of vanilla sugar
1 (3 ounces) package non-instant vanilla pudding mix
2 egg yolks
1 egg
2 1/8 cups milk
2 tablespoons fresh lemon juice

Directions:
Mix sugar and butter till smooth in a medium bowl; mix in 1 egg. Mix in
flour and baking powder. Knead it into a dough; press up the sides and on
the bottom of the prepped pan.
Mix pudding mix, vanilla sugar, 3/4 cup white sugar, oil, and quark till
smooth in a big bowl; blend in lemon juice, milk, egg, and egg yolks. Put
mixture into prepped pan.
In a preheated oven, bake for 1 hour till filling doesn’t move when you
shake the pan.
Recipe 50: Italian Cream Cheese and Ricotta
Cheesecake

Try this and you will love it!

Serving Size: 8
Cooking Time: 6 hours 15 minutes
Ingredients:
1 (16 ounces) container ricotta cheese
2 (8 ounces) packages cream cheese, softened
1/2 cup butter, melted and cooled
3 tablespoons flour
3 tablespoons cornstarch
1 teaspoon vanilla extract
 1 tablespoon lemon juice
4 eggs
1 1/2 cups white sugar
1-pint sour cream

Directions:
Start preheating the oven to 350°F. Grease a 9-in. springform pan lightly.
In a mixing bowl, mix ricotta cheese and cream cheese until well combined.
Stir in butter, flour, cornstarch, vanilla, lemon juice, eggs, and sugar. Lastly,
put in sour cream then stir. Transfer mixture to prepared springform pan.
Bake for 60 mins in the prepared oven; turn off the oven, leaving in the
oven for 60 more mins. Let it cool completely in the fridge before enjoying
it.
 Conclusion
Well, there you have it! Delicious cheesecake recipes for you to try out at
home! Make sure you give each cheesecake flavor a try and don’t forget to
share them with your friends and family!
This cookbook is written to meet all your desires for cheesecake and
demands, so you do not have to find the recipes of different flavors you
crave from other places. Make these desserts for your family and friends
either at a gathering or if you just want to enlighten their mood. The best
part about these cheesecake recipes is that they do not include any of the
ingredients that are difficult to be found. It is all easy.
You can try any of these recipes whenever you want, or even you can learn
any of the cheesecake recipes by following the instructions from this
cheesecake recipes cookbook, as we have tried our best to provide you with
all the help you need. We hope we assisted you in all the way you wanted.
We look forward to you trying these recipes and making your folks
delighted.
May God bless you with perfect health.
Thank You.
 Afterthoughts

I’ve been writing recipe books for some time now, and do you know what’s
the best feeling about it? Well, it’s the chance to put my ideas down so that
everyone can try them out, and not just me. It’s always more fun when
others have a chance to enjoy the recipes I enjoy.
However, I still try to make things simpler so that everyone can have a go at
them. No matter the experience levels. In fact, I had feedbacks from top
chefs and people who never stopped inside a kitchen. They loved the
simplicity of the recipes and yet how delicious they have turned out.
That’s why please do leave honest feedback. It will help everyone in
deciding which book they need and it will help me become even better at
my work. Also, share your favorite recipes from this book and maybe I’ll
create a book collection of my reader’s favorite recipes.
 
Thanks
Brian White