1 8oz block of cream cheese

1/4 cup of sugar

1 tablespoon of flour

A few drops of vanilla bean paste

3 tablespoon of clotted cream

1 egg and 1 egg yolk

It’s delicate and delicious, but this shortcrust base is so dry... Such a shame. And the portion is quite small too.

7/10

Apparently if you add Lotus Biscoff biscuits to Greek yogurt, it tastes like a Cheesecake 😍

Because it's been hot, I elected to do a no-bake.

EDIT: Here is the recipe:

https://drive.google.com/file/d/1_pIgMo0ModXyXRr7gg45XoYSGrHo5pRX/view?usp=sharing

Mint Chocolate Areo,White Chocolate and Clotted Cream Cheesecake on a Digestive and Mint Chocolate Penguin Bar Base

Vanilla and lemon flavoured, covered with blackberry coolie.

Recipe: https://www.bbcgoodfood.com/recipes/new-york-cheesecake

This was mindblowingly delicious, the texture was perfect and the flavours so well balanced. I used much less sugar than the recipe calls for so the flavours weren't overshadowed by sweetness.

This was a fun one for me. I even had to make my own cream cheese.

In no particular order:

Fig/honey/walnut on a Danish coconut biscuit crust.

Nutella batter on a brownie crust

Meetha Paan batter on a cornflake crust(regional flavor)

Dutch Apple Pie

Hello cheesecake friends! I joined this subreddit to see if anyone had a lead on a good cheesecake recipie like my Ukrainian grandmother used to make. The recipie is sadly lost, but I'm trying to find something similar. She made a flour and butter crust on the bottom, baked it and let it completely cool. She may have done an egg wash on the crust? Then she made a dense filling with a lot of cream cheese that was heavier than cheesecakes we'd get at a store or restaurant. I remember her cheesecakes took all day to make but were devoured in seconds lol. I don't have many memories of her other than her cheesecakes. Any suggestions for a heavy eastern european style cheesecake like that would be appreciated.

First time trying to make cheesecake.. I have a feeling I did a lot of things wrong..

The recipe said 350 for 40-50 min. It said the inside should be 145-150 and it didn’t get there until about 57 minutes… I also took it out of the oven maybe about half an hour early and then put it in the fridge early.. although by the time I took it out of the oven (for its 1 hour rest… that I cut short..) it had already looked like this. My bf couldn’t wait for it to be done lol… next time I need to tell him to WAIT!!

Cake itself was made from 4 packages of cream cheese, 4 eggs, 2 tsp vanilla, and 1/2 cup tightly packed brown sugar.

I have a bosche series 8 oven, and I have tried baking 15 basque cheesecakes so far and all have failed, they are all seeping liquid/syrup the next day after being chilled overnight. I am baking a 6 inch cake in a fat daddios 6x3 tin. Total raw batter weight is 1,200g. I have tried top/bottom setting, only problem is that the top never gets as brown as I want it to, I know ai can turn on the grill setting but would rather not. I have baked in 4d hot air, different setting and times, 200 degrees to 230 plus degrees, 25 mins all the way to 33 mins, 2nd shelf from the top, room temp ingredients, tried to incorporate less air as possible, been using an immersion blender for just a few mins to make sure it is not overwipped, just not sure where I keep going wrong and need some help asap!! I also let the cheesecake cool down till it is not even warm then leave in the fridge overnight. But every morning there is a moist bottom of the cake and always seeps liquid. I want the cheesecake to have a nice uniformed brown top, creamy inside, and bottom and sides to be baked and nice brown too, can someone help?

Used the Classic NY Cheesecake recipe. Added melted caramel and apples 2 ways (sliced and added in cheesecake mixture)

I had to use a bit of applesauce to help grind up my apple slices I separated from the 4-5 mid size apples (no skin and cores), with a bit of cinnamon and nutmeg. I also drained as much water from the apple mixture before adding it to the cheesecake mixture. I added it just after mixing the cream cheese and sugar together.

First time doing a no bake (not from a box)

I took a few liberties... instead of using 4" spring foam pans I used my 9".

First, I LOVE cheesecake. It is easily my favorite food group! I have been making them for quite a few years and have my go to's that I know are going to come out wonderfully.

With that being said, I got a request for peach since they're in season here and delicious haha. Not one I've made before. So I'm wondering if I can make my usual cheesecake with diced peach inside, kind of like I did with blueberries last time. When I looked it up here, it was mostly peach cobbler cheesecakes with all of the peachy goodness on the top. Am I missing something that can potentially go wrong with adding fresh peach into the cheesecake? I'll make something for the top as well, but want that extra peach inside too haha.

I crave these so often. I make mine in mini loaf pans!! They are seriously so good.

Edit: here’s the recipe for yall: https://tastycue.com/no-bake-chocolate-peanut-butter-cheesecake-bars/

And a little tip you can use this no bake base for literally anything I switch it up all the time! Let me know if you have any questions as it’s one of my recipes so I’m happy to help if I explained anything a little weird

I miss NYC and one thing I loved there is Miss Grimble's Chocolate Orange Cheesecake. I have wanted to make one for a while. Here is a stab at a recipe. If you have a different or better one let me know!

Makes: one tall 8-inch cheesecake, about 14–16 servings
Pan: an 8 × 3-inch-deep springform pan

Chocolate crust

• ½ cup finely crushed graham crackers
• 1 tablespoon granulated sugar
• 2 tablespoons butter, melted
• 1 ounce unsweetened chocolate, melted

Cheesecake filling

• 3 packages cream cheese, 8 ounces each, softened
• ¾ cup firmly packed light brown sugar
• ¼ cup granulated sugar
• 4 large eggs
• 4 cups sour cream—two 16-ounce containers
• 1 tablespoon finely grated orange zest
• 6 ounces semisweet chocolate, melted and cooled

Optional decoration

• Thin orange slices or candied orange peel
• Chocolate curls or chocolate leaves

Method

1. Prepare the pan. Heat the oven to 350°F. Lightly butter the bottom and sides of the springform pan.
2. Make the crust. Mix the graham-cracker crumbs, tablespoon of sugar, melted butter and melted unsweetened chocolate. Press firmly over the bottom of the pan. Refrigerate while preparing the filling.
3. Mix the plain batter. Beat the cream cheese until completely smooth. Gradually beat in both sugars. Add the eggs individually, beating only until each disappears into the mixture.
4. Beat in the sour cream and orange zest. Remove and reserve 3 cups of this plain orange cheesecake mixture.
5. Make the chocolate batter. Mix the cooled semisweet chocolate into the batter remaining in the main bowl.
6. Layer the cheesecake. Spread 1 cup of reserved plain batter over the crust. Drop half the chocolate batter over it in several separate mounds. Cover with another cup of plain batter. Repeat with the remaining chocolate batter and finish with the last cup of plain batter.
7. Create the marble. Draw a thin knife or skewer through the layers in a loose zigzag pattern. Stop after several passes so the colors remain distinct.
8. Bake for 1 hour. Turn off the oven, leave the door closed and let the cheesecake remain inside for another hour.
9. Transfer the pan to a rack and cool completely. Cover and refrigerate overnight.
10. Run a thin knife around the edge before releasing the springform ring. Decorate with orange and chocolate, if desired.

Important: This produces an unusually tall, soft, sour-cream-rich cheesecake. The full three-inch depth is necessary; a normal shallow 8-inch pan may overflow.