11 Cheesecake Recipes That Taste Better Than the Bakery
There is a special kind of silence when a slice of really good cheesecake hits the table. Creamy, tangy and rich, it is the dessert people save room for. These cheesecake recipes cover every style, from dense and classic to light and fluffy, and every slide includes easy steps. Find more sweet ideas in our dessert galleries..
Cheesecake Recipes Start With a Classic Strawberry Topped Cake
Few desserts make people as happy as a tall, creamy cheesecake with a shiny strawberry topping. Of all the cheesecake recipes out there, this classic is the one families request for birthdays, holidays and Sunday suppers. The buttery graham crust, silky filling and sweet berries are a combination that never gets old. Make it a day ahead and let it chill overnight..
You will need: 2 cups graham cracker crumbs, 1/3 cup melted butter, 32 ounces cream cheese, 1 1/4 cups sugar, 4 eggs, 1 cup sour cream, 2 teaspoons vanilla and 2 cups strawberry topping.
How to make it: Press the crumbs and butter into a springform pan and bake at 325°F for 10 minutes. Beat the cream cheese and sugar, add sour cream and vanilla, then the eggs one at a time. Pour in and bake in a water bath for 70 minutes. Cool in the oven, chill overnight and top with strawberries.
Classic New York Cheesecake
New York cheesecake is dense, rich and unapologetically creamy. Extra cream cheese and a touch of sour cream give it that famous tall, smooth texture. A spoonful of cherry topping adds a sweet tart finish. This is the slice that made cheesecake famous, and it still sets the standard for all other cheesecake recipes.
You will need: 2 cups graham crumbs, 1/3 cup butter, 40 ounces cream cheese, 1 1/2 cups sugar, 5 eggs, 1/2 cup sour cream, 1 tablespoon vanilla and cherry topping.
How to make it: Press the crust into a springform pan. Beat the cream cheese and sugar until smooth, add sour cream and vanilla, then the eggs one at a time on low. Bake at 325°F in a water bath for 80 to 90 minutes. Cool slowly and chill overnight before topping.
Burnt Basque Cheesecake
Basque cheesecake comes from San Sebastián in Spain, and it broke all the rules. It has no crust, a deeply caramelized top and a soft, almost custardy center. The cracks and dark color are the whole point. It is surprisingly easy to make, because it is supposed to look rustic.
You will need: 32 ounces cream cheese, 1 1/4 cups sugar, 5 eggs, 1 1/2 cups heavy cream, 1/4 cup flour and a pinch of salt.
How to make it: Line a springform pan with two sheets of parchment so it rises above the rim. Beat the cream cheese and sugar, add eggs one at a time, then cream, flour and salt. Pour in and bake at 425°F for 55 to 60 minutes until dark on top but wobbly in the center. Cool completely.
Raspberry Swirl Cheesecake
Raspberry swirl cheesecake is almost too pretty to cut. Ribbons of bright berry sauce run through the creamy filling, and every slice looks different. The tart raspberries balance the rich cream cheese perfectly. It is a showstopper for Valentine’s Day, birthdays and summer parties.
You will need: 1 graham cracker crust, 24 ounces cream cheese, 1 cup sugar, 3 eggs, 1 teaspoon vanilla, 1 1/2 cups raspberries and 2 tablespoons sugar for the sauce.
How to make it: Simmer the raspberries with 2 tablespoons sugar and strain. Beat the cream cheese, sugar and vanilla, then add eggs. Pour into the crust, drop spoonfuls of raspberry sauce on top and swirl with a knife. Bake at 325°F for 55 minutes and chill overnight.
Cookies and Cream Cheesecake
If you grew up twisting cookies apart and licking the cream, this one is for you. A chocolate cookie crust holds a creamy filling loaded with chunks of sandwich cookies. Every bite tastes like dunking cookies in milk. It is the cheesecake kids ask for at birthday parties.
You will need: 30 chocolate sandwich cookies, 4 tablespoons butter, 24 ounces cream cheese, 3/4 cup sugar, 3 eggs, 1 teaspoon vanilla and 1/2 cup sour cream.
How to make it: Crush 20 cookies with butter and press into a pan. Beat the cream cheese, sugar, vanilla and sour cream, then the eggs. Fold in 10 chopped cookies. Pour over the crust and bake at 325°F for 55 to 60 minutes. Chill overnight and decorate with more cookies.
Fluffy Japanese Cotton Cheesecake
Japanese cotton cheesecake is so light and jiggly it seems to float. Whipped egg whites are folded into a gentle cream cheese batter, then baked slowly in a water bath. It is less sweet than American versions and melts on your tongue like a cloud. It is pure joy to watch it wobble when you set it down.
You will need: 8 ounces cream cheese, 1/4 cup butter, 1/2 cup milk, 6 eggs separated, 1/2 cup sugar, 1/3 cup cake flour and 2 tablespoons cornstarch.
How to make it: Melt the cream cheese, butter and milk together and cool. Whisk in the yolks, flour and cornstarch. Beat the whites with sugar to soft peaks and gently fold in. Pour into a lined round pan and bake in a water bath at 320°F for 70 minutes.
Blueberry Topped Cheesecake
Blueberry cheesecake is summer in every slice. A creamy vanilla filling is crowned with a thick layer of jammy blueberries that spill over the edges. Fresh or frozen berries work, so you can make it any time of year. It is one of the cheesecake recipes that always looks homemade in the best possible way.
You will need: 1 graham cracker crust, 24 ounces cream cheese, 1 cup sugar, 3 eggs, 1 teaspoon vanilla, 2 cups blueberries, 1/4 cup sugar and 1 tablespoon cornstarch.
How to make it: Beat the cream cheese, sugar and vanilla, then add the eggs. Pour into the crust and bake at 325°F for 55 minutes. Chill overnight. Simmer blueberries with sugar and cornstarch until thick, cool and spoon over the top before serving.
Strawberry Cream Cheesecake
This strawberry cream cheesecake is light, fresh and as pretty as a picture. Halved strawberries line the edges and peek out from the creamy filling, and a pink glaze on top makes it shine. It is a perfect dessert for Mother’s Day, bridal showers and spring celebrations. It takes some time, but it is mostly hands off.
You will need: 1 graham cracker crust, 16 ounces cream cheese, 3/4 cup sugar, 1 cup heavy cream, 1 teaspoon vanilla, 2 cups fresh strawberries and strawberry glaze.
How to make it: Line the sides of a springform pan with halved strawberries. Beat cream cheese, sugar and vanilla. Whip the cream separately and fold it in. Spoon into the pan and chill for six hours. Spread strawberry glaze on top and garnish with whole berries.
Chocolate Ganache Cheesecake
Smooth vanilla cheesecake topped with swirls of silky chocolate ganache is a chocolate lover’s dream. The cool, tangy filling and rich ganache balance each other in every bite. Pipe the ganache in waves for a bakery look. It is a perfect make ahead dessert for dinner parties.
You will need: 1 graham cracker crust, 24 ounces cream cheese, 1 cup sugar, 3 eggs, 1 teaspoon vanilla, 6 ounces dark chocolate and 2/3 cup heavy cream.
How to make it: Beat cream cheese, sugar and vanilla, add the eggs and pour into the crust. Bake at 325°F for 55 minutes and chill overnight. Heat the cream, pour over chopped chocolate and stir until glossy. Cool until thick and pipe or spread over the cheesecake.
Bright Lemon Cheesecake
Lemon cheesecake is refreshing, zesty and lighter on the tongue than richer flavors. Fresh lemon juice and zest cut through the creaminess and make each bite feel like sunshine. A spoonful of lemon curd on top makes it extra special. It is the slice people choose when they want something sweet but not too heavy.
You will need: 1 graham cracker crust, 24 ounces cream cheese, 1 cup sugar, 3 eggs, zest of 2 lemons, 1/4 cup lemon juice and 1/2 cup lemon curd.
How to make it: Beat the cream cheese and sugar, then add lemon zest and juice. Mix in the eggs one at a time. Pour into the crust and bake at 325°F for 50 to 55 minutes. Cool, chill overnight and spread lemon curd over the top before slicing.
Easy Mini Cheesecakes
Mini cheesecakes are the easiest way to master cheesecake recipes. They bake in a muffin tin in 20 minutes, need no water bath and come out perfect every time. Top each one with jam, fruit or chocolate so everyone gets their favorite. They are perfect for parties because no slicing is needed.
You will need: 12 vanilla wafers, 16 ounces cream cheese, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla and jam or pie filling for topping.
How to make it: Line a muffin tin and place a vanilla wafer in each cup. Beat the cream cheese, sugar and vanilla, then add the eggs. Fill each cup almost to the top. Bake at 325°F for 18 to 20 minutes, cool and chill for two hours. Top with jam before serving.
