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8 Fabulous Cheese Cake Recipes

There are plenty of Cheese Cake Recipes available and I believe it is because it is so versatile. You can literally take the basic recipe and just add different products to it. If you want berries, you add berries, if you want chocolate you add chocolate to the basic recipe.

You will note that most of the recipe's bases are the same. They all follow the same recipe but remember that you can change your biscuits. You do not have to use a certain biscuit. You can even use Lady Fingers if you like to. It totally depends on how you want the end product. Wonder how an Oreo Cheesecake would taste like?

 

HEALTHY, LOW-FAT CHEESECAKE RECIPE

Ingredients

  • 4 Tbsp Low-fat Cheese Spread
  • 6 Tbsp Apple Juice
  • 115 gr Bran Flakes
  • 280 gr Tofu
  • 200 ml Low-Fat Natural Yogurt
  • 1 Tbsp Powdered Gelatine
  • 350 gr Fruit (Optional) but recommended

Method

  • Crush the bran flakes.
  • Add cheese spread and only two tablespoons of apple juice in a pan and melt on low heat.
  • Add the bran flakes and mix well.
  • Put the mixture into a loose bottom pan and press firmly, creating a base and set to cool.
  • Add tofu and yogurt in mixer and mix until smooth.
  • Pour remaining juice in another bowl, add gelatin and allow to soften and dissolve completely. You can help by warming the liquid slightly over a heated pot with water.
  • Add the above mixture slowly over the tofu mixture, beating continuously.
  • Add the final mixture into the base you made earlier and refrigerate until it sets.
  • Add your favorite fruit once it is chilled.

HOT CHOCOLATE CHEESECAKE RECIPE

Ingredients: The Base

  • 1 Egg Yolk
  • 25 gr Ground Almonds
  • 2 Tbsp Golden Caster Sugar
  • 2 Tbsp Cocoa Powder
  • 150 gr Cake Flour
  • 4 Tbsp butter
  • Preheat pan to 160 degrees Celsius.
  • Place baking pan in loose-bottomed cake pan.
  • Sift the flour and cocoa and mix until completely combined.
  • Stir in sugar and ground almonds. 
  • Add the yolk and water to make a soft dough. Take care not to add too much too fast.
  • Once the dough is nice and soft. Roll out on a floured surface and put in pan.

Filling

  • 2 eggs, separated
  • 75 gr Caster Sugar
  • 350 gr Quality Cream Cheese
  • 4 Tbsp Ground Almonds
  • 150 ml Double Cream
  • 25 gr Sifted Cocoa
  • 1 Tsp Vanilla Essence

Method

  • Mix egg yolks and sugar until it is thick.
  • Whisk in cream cheese, almonds, cream, cocoa and essence until combined.
  • Put the egg whites in another bowl and beat until stiff. 
  • Fold in the egg whites into the cheese mixture.
  • Pour into the base and back for at least an hour or until risen and firm to touch.

Tip: Dust with icing sugar and serve warm.

CHOCOLATE AMARETTO CHEESECAKE RECIPE

Ingredients: The Base

  • 175 gr Biscuits (like Tennis Biscuits)
  • 55 gr Amaretto Biscuits
  • 85 gr Butter
  • Outline loose bottom cake pan with baking sheet and spray with non-stick oil.
  • Crush biscuits.
  • Melt butter in a pan and add crushed biscuits.
  • Remove in add to the cake pan. Press down in the cake pan and chill for a while.

Filling

  • 225 gr Chocolate (broken into pieces)
  • 400 gr Cream Cheese 
  • 115 gr Caster Sugar
  • 4 Eggs
  • 300 ml Double Cream
  • 50 ml Amaretto (you can use liqueur too)

Method

  • Preheat oven to 160 degree Celsius
  • Melt chocolate over simmering water and set aside.
  • Beat cream cheese until fluffy then add sugar and beat until smooth.
  • Add the eggs, one at a time, beating until completely combined.
  • Combine the chocolate, cream, and amaretto.
  • Pour mixture into the base and bake for about 50 minutes or until set.

Topping

  • 1 Tbsp Amaretto
  • 300 ml Sour Cream
  • Crushed Amaretti Biscuits

Method

  • Mix amaretto and sour cream and spread over cool cheesecake. 
  • Sprinkle biscuits on the cake.

UNBAKED CHEESECAKE RECIPE

Ingredients: The Base

  • 175 gr Choc-Chip-Cookies
  • 4 Tbsp Butter

Method

  • Line bottom-less pan with baking paper and spray sides with vegetable oil.
  • Crush cookies with rolling pin.
  • Melt butter and stir in cookies.
  • Press down the mixture into pan.

Filling

  • 225 gr Chocolate (pieces)
  • 225 gr Milk Chocolate (pieces)
  • 55 gr Caster Sugar
  • 350 gr Cream Cheese
  • 425 ml Double cream 
  • 3 Tbsp Irish Cream

Method

  • Melt all the chocolate over simmering water and cool.
  • Beat sugar and cream cheese until smooth.
  • Fold in the cream and then the chocolate mixture.
  • When combined, stir in Irish Cream.
  • Add to the base and refrigerate at least 2 hours.

STRAWBERRY CHEESECAKE RECIPE

Ingredients: The Base

  • 55 gr Butter
  • 200 gr Crushed Biscuits
  • 85 gr Chopped Walnuts

Method

  • Line the loose-bottom cake pan and spray with vegetable oil.
  • Crush the biscuits and walnuts.
  • Melt the butter and add the crushed products and combine.
  • Pour into the pan and press down to form the base.

Filling

  • 450 gr Mascarpone Cheese
  • 2 Eggs, Beaten
  • 3 Tbsp Caster Sugar
  • 250 gr White Chocolate, pieces
  • 300 gr Strawberries in Quarters.

Method

  • Preheat oven to 150 degrees Celsius.
  • Beat cheese until smooth.
  • Beat in the eggs and sugar.
  • Melt chocolate until smooth. Allow cooling for a while.
  • Stir cheese mixture and chocolate mixture until smooth.
  • Add strawberries and mix gently.
  • Pour onto the base and smooth.
  • Bake until firm. When done, leave to cool.
  • Decorate top with Mascarpone Cheese, Strawberries and shavings of Chocolate.

BERRY CHEESECAKE RECIPE

Ingredients: The Base

  • 85 gr Butter
  • 175 gr Biscuits
  • 70 gr desiccated coconut

Method

  • Line loose-bottom pan with baking paper and spray vegetable oil on the sides.
  • Crush the biscuits.
  • Combine the biscuits and coconut.
  • Melt butter and add biscuits and coconut mixture.
  • Pour in pan and press down.

Filling

  • 1.5 Tsp Powdered Gelatin
  • 150 ml Cold Water
  • 125 ml Evaporated Milk
  • 1 Egg
  • 6 Tbsp Soft Light Brown Sugar
  • 450 gr Soft Cream Cheese
  • 350 gr Mixed Berries
  • 2 Tbsp Honey

Method

  • Sprinkle gelatin over the cold water and leave until spongy.
  • Place gelatin over hot water and stir until dissolved. Set aside to cool down.
  • Beat the milk, egg, sugar and cream cheese until smooth. 
  • Add 55 gr berries. (Leave some for decoration)
  • Add gelatin mixture slowly while stirring.
  • Spoon mixture onto base and chill for 2 hours.
  • When chilled add more berries on the top and drizzle some honey.

LIME CHEESECAKE RECIPE

Ingredients: The Base

  • 2 Tbsp Butter
  • 25 gr Plain Chocolate
  • 175 gr Crushed Biscuits

Method

  • Line the loose-bottom pan and spray with vegetable oil.
  • Melt the butter and chocolate.
  • Combine with crushed biscuits and press down in a pan.

Filling

  • Grated rind of 1 Lime
  • 75 gr Sieved Cottage Cheese
  • 75 gr Low-Fat Cream Cheese
  • 1 Fresh Mint (chopped finely)
  • 1 Tsp Gelatin
  • 1 Tbsp Lime Juice
  • 1 Egg Yolk
  • 3 Tbsp Caster Sugar
  • Mint
  • Kiwi
  • Whipped Cream

Method

  • Put lime and cheeses into a bowl and beat until smooth before adding the mint.
  • Dissolve the gelatin in the lime juice over a saucepan with simmering water.
  • Beat egg yolk and sugar together until creamy and fold into the cheese mixture.
  • Add the gelatin slowly.
  • Pour into base and chill for an hour or two.
  • Decorate with Whipped Cream, fresh Kiwi, and Mint.

CLASSIC CHEESECAKE RECIPE

Ingredients

  • 85 gr Butter
  • 20 gr Biscuits

Method

  • Preheat the oven to 190 degrees Celcius
  • Line your loose-bottom pan with baking paper and spray vegetable oil around the sides.
  • Melt the butter and add biscuits. Mix until combined.
  • Press down in the cake pan to form a base.

Filling

  • 400 gr Cream Cheese
  • 2 Large Eggs
  • 140 gr Caster Sugar
  • 1.5 Tsp Vanilla Essence
  • 450 ml Soured Cream

Method

  • Add the cream cheese, eggs, 100 gr of the sugar and .5 teaspoon of vanilla in a mixer and mix until smooth.
  • Pour over the biscuit base and smooth the top.
  • Bake for 20 minutes until set. Remove and leave aside.
  • Mix the soured cream, remaining sugar and vanilla essence in a bowl and mix together.
  • Spoon over the baked cheesecake and return to the oven for 10 minutes.
  • Leave to chill overnight.

Topping

  • 55 gr Caster Sugar
  • 250 gr Fresh Blueberries
  • 1 Tsp Arrowroot

Method

  • Put sugar and 2 tbsp sugar in saucepan and heat until dissolved.
  • Add blueberries, cover and cook for a few minutes until soft.
  • Remove from heat.
  • Put the arrowroot and 2 tablespoons of water in bowl and blend.
  • Add the blueberries and stir until smooth.
  • Return to low heat and cook until it thickens and turns translucent.  Allow cooling.
  • Spoon mixture onto cheesecake and return to fridge until ready to serve.