creamy cheesecake recipe

This baked white chocolate cheesecake is incredibly creamy and rich, with a delicious subtle white chocolate flavour that will win over even white chocolate sceptics. It’s super easy to make – it’s a no water bath cheesecake that still comes out of the oven with a perfectly smooth top, no cracking in sight. Guaranteed to blow you away with its luxurious texture and decadent flavour.

Super Creamy White Chocolate Cheesecake (Gluten Free Option)

225 g (2 ¼ cups) finely crushed digestive biscuits

75 g (⅔ stick) unsalted butter, melted

g (½ cup) caster/superfine sugar

g (2 tbsp) cornflour (UK)/cornstarch (US)

vanilla bean paste

UK medium/US large eggs, room temperature

white chocolate shavings or fresh fruit (like raspberries

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) springform pan with baking/greaseproof paper (make sure that you line both the bottom and the sides of the pan).

Mix together the crushed digestive biscuits and melted butter, until you get a mixture resembling wet sand. Transfer the mixture into the lined springform pan and, using the flat bottom of a glass or measuring cup, compress them into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.Tip: Depending on the type and brand of cookies/biscuits you use, you might need slightly less or slightly more butter than listed in this recipe. Add the butter slowly, mixing well after each addition, until you reach the consistency of wet sand. You want a mixture that somewhat sticks together or holds its shape when pressed together, but it shouldn&#039;t feel/look greasy or oily.

Bake at 350ºF (180ºC) for 10 minutes, then remove from the oven and allow to cool until warm.

For cheesecake crust:

Reduce the oven temperature to 285ºF (140ºC).Tip: If your springform pan isn&#039;t 100% leak-proof, I recommend that you also get a baking sheet ready to place the cheesecake on it before it goes into the oven. This will catch any small leaks of butter from the cheesecake base, and prevent any smoking or burning at the bottom of your oven.

In a large bowl using a balloon whisk, mix the cream cheese and yoghurt together until smooth. Tip: Make sure to MIX rather than whisk or aerate – you don&#039;t want to incorporate too much air into the mixture. If you don&#039;t want to do this by hand, use a stand mixer fitted with the paddle attachment on the lowest speed setting. (I don&#039;t recommend using a hand mixer.)

Mix the sugar and cornflour/cornstarch together, and add them to the cream cheese mixture. Mix well until combined and smooth.Tip: Mixing the cornflour/cornstarch with the sugar before adding them ensures that the cornflour/cornstarch doesn&#039;t clump together in the cheesecake filling.

Add the vanilla bean paste and mix well until evenly incorporated.

Add the eggs, one at a time, mixing well after each addition, until smooth.

Add the melted white chocolate and mix well until combined and smooth.

Transfer the white chocolate cheesecake filling into the slightly cooled cheesecake crust and smooth out the top.

Bake at 285ºF (140ºC) for about 1 hour 10 minutes, or until the edges are fully set and slightly puffed up, and the middle is still wobbly when you gently shake the baking pan.Tip: This baking time range is merely a guideline – you should always judge the doneness of a cheesecake based on its physical indicators (the wobbliness of the centre, how set the edges are, etc.) rather than on the baking time, especially as each oven behaves slightly differently. You should start checking your cheesecake about 10 minutes before the recommended baking time.

Turn off the oven and allow the cheesecake to cool to room temperature in the turned-off oven with the oven door ajar.

Once cooled to room temperature, transfer the cheesecake into the fridge for at least 4 hours (or preferably overnight) before removing it from the baking pan. Keep it in the fridge until you&#039;re ready to assemble/decorate.

For white chocolate cheesecake filling:

Once the cheesecake is fully chilled, remove it out of the springform pan and onto a serving plate. You can serve it as is, or decorate it with white chocolate shavings or fresh fruit (fresh raspberries or strawberries work particularly well).

Once decorated, slice and serve.Tip: For extra neat and clean slices, cut the cheesecake with a warm/hot knife. Choose a sharp knife and dip it into very hot water. Wipe it dry, then slice the cheesecake while the knife is still hot/warm. In between slices, dip the knife again in hot water, wipe it off and repeat.

Assembling the white chocolate cheesecake:

The white chocolate cheesecake keeps well in a closed container or tightly wrapped in cling film in the fridge for 4-5 days.

Storage:

Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.

No-Bake Peanut Butter Cheesecake Recipe

(9.5 oz) biscuits/graham crackers

(7 tablespoons) melted butter

(525 grams) cream cheese

(187 grams) powdered sugar

(250 grams) peanut butter

vanilla extract

(120 ml) heavy cream

(160 ml) heavy cream

(4.4 oz) dark chocolate

https://www.youtube.com/watch?v=mOVUc8A2YIk

It doesn’t get more decadent or more chocolatey than this incredibly delicious triple chocolate cheesecake. It’s perfectly creamy and wonderfully rich, with an intense chocolate flavour. Finished with a glossy chocolate ganache glaze and a sprinkling of chocolate shavings, it’s bound to impress both with its beautiful appearance and gorgeous flavour. Plus, it’s super easy to make – no water bath needed!

Triple Chocolate Cheesecake (Gluten-Free Option)

g (⅓ cup) Dutch processed cocoa powder

g (2 ½ tbsp) caster/superfine or granulated sugar

90 g (¾ stick + ½ tbsp) unsalted butter, melted

200 g (1 cup) caster/superfine sugar

225 g (8 oz) dark chocolate (60-70% cocoa solids), melted and cooled until warm

g (3.5 oz) dark chocolate (60-70% cocoa solids), chopped

150 g (⅔ cup) double/heavy cream

chocolate shavings (for decoration)

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) springform pan with baking/greaseproof paper.

Mix together the crushed digestive biscuits, Dutch processed cocoa powder, sugar and melted butter, until you get a mixture resembling wet sand. Transfer the mixture into the lined springform pan and, using the flat bottom of a glass or measuring cup, compress them into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.Tip: Depending on the type and brand of cookies/biscuits you use, you might need slightly less or slightly more butter than listed in this recipe. Add the butter slowly, mixing well after each addition, until you reach the consistency of wet sand. You want a mixture that somewhat sticks together or holds its shape when pressed together, but it shouldn&#039;t feel/look greasy or oily.

For chocolate cheesecake crust:

Reduce the oven temperature to 285ºF (140ºC).Tip: If your springform pan isn&#039;t 100% leak-proof, I recommend you also get a baking sheet ready to place the cheesecake on it before it goes into the oven. This will catch any small leaks of butter from the cheesecake base, and prevent any smoking or burning at the bottom of your oven.

Add the melted chocolate and mix well until combined and smooth.Tip: I recommend that you add the melted chocolate to the cheesecake filling while it’s still quite warm rather than cooled completely to room temperature. The reason for this is that if you add room temperature chocolate to the cheesecake filling, it tends to thicken up, so it’s trickier to smooth out into an even layer after you’ve transferred it into the cheesecake crust.

Transfer the chocolate cheesecake filling into the slightly cooled cheesecake crust and smooth out the top.

Bake at 285ºF (140ºC) for about 55-60 minutes, or until the edges are fully set and the middle is still wobbly when you gently shake the baking pan.Tip: This baking time range is merely a guideline – you should always judge the doneness of a cheesecake based on its physical indicators (the wobbliness of the centre, how set the edges are, etc.) rather than on the baking time, especially as each oven behaves slightly differently. You should start checking your cheesecake about 10 minutes before the recommended baking time.

Once cooled to room temperature, transfer the cheesecake into the fridge for at least 4 hours (or preferably overnight) before removing it from the baking pan onto a serving plate. Keep it in the fridge until ready to assemble/decorate.

For chocolate cheesecake filling:

Place the chopped dark chocolate into a heat-proof bowl.

In a saucepan, bring the double/heavy cream just to the boil, then pour it over the chocolate. Allow to stand for 2-3 minutes, then stir together until smooth and glossy.

Pour the warm chocolate ganache into the middle of the chilled cheesecake, then use a small offset spatula to spread it out into an even layer on top of the cheesecake and to guide it to gently drip down the sides. Tip: Make sure you&#039;re pouring the warm ganache onto a chilled cheesecake (straight from the fridge). The cold temperature of the cheesecake will ensure that the ganache sets relatively quickly. This means that instead of dripping straight down the sides all the way to the serving plate like a waterfall, the ganache will instead form pretty little drips that will make it look extra elegant and fancy.

Allow the ganache to set first at room temperature for about 30 minutes and then in the fridge for a further 30 minutes. Tip: Allowing the ganache to set first at room temperature ensures that it keeps its beautiful glossiness, without any chocolate bloom or condensation forming on top.

Once the ganache is set, decorate with chocolate shavings before slicing and serving.Tip: For extra neat and clean slices, cut the cheesecake with a warm/hot knife. Choose a sharp knife and dip it into very hot water. Wipe it dry, then slice the cheesecake while the knife is still hot/warm. In between slices, dip the knife again in hot water, wipe it off and repeat.

For chocolate ganache &amp; assembly:

The triple chocolate cheesecake keeps well in a closed container or tightly wrapped in cling film in the fridge for 4-5 days.

If you&#39;re looking for a super creamy cheesecake recipe that is easy to make (with no water bath required), then this recipe is it! It&#39;s rich, creamy, slightly tart and has the most irresistible biscuit base. I&#39;d go so far as to say it&#39;s the BEST cheesecake recipe I&#39;ve tried!

Easy Cheesecake Recipe

biscuits

unsalted butter (melted)

tbsp white granulated sugar

cream cheese (32 oz in the US. Needs to be room temperature.)

tbsp flour (plain, all purpose)

white granulated sugar

sour cream (room temperature)

vanilla extract/essence

lemon juice (optional, but recommended)

salt

eggs (room temperature)

Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don&#39;t have a fan function) and lighty grease a 9 inch springform cake tin. I use my homemade cake release, but a little butter or oil will do the trick.

Place the biscuits into a food processer, and blend until they resemble fine crumbs. They shouldn&#39;t be powdery though, so check them every now and then to make sure you aren&#39;t over processing them.

Place the biscuit crumbs into a bowl and add in the melted butter and sugar. Mix with a spoon until well combined (towards the end I like to just use my hands to make sure everything is mixed well).

Pour the crumbs into the springform pan, and using your hands or the bottom of a cup, firmly press the crumbs up the sides of the cake pan and evenly on the bottom (see note 2 for extra tips on how I like to do this).

Bake the crust for 8 minutes. Once done set aside to cool.

Cheesecake Crust

Reduce the oven temperature to 140°C (285°F) with the fan on (see note 3 if you don&#39;t have a fan function).

In a large bowl add in the room temperature cream cheese, and using a hand or stand mixer on a low-medium speed, mix just until it&#39;s smooth (see note 5 about overmixing). If using a stand mixer then use the paddle attachment.

Next add in the all purpose flour, and mix on a low-medium speed until just combined.

Next add in the sugar, sour cream, vanilla, lemon juice and salt, and again mix on low-medium speed until just combined.

Finish off by adding in the room temperature eggs one at a time, mixing each egg on a low speed until it&#39;s almost combined before adding in the next.

Pour the batter into the prebaked crust (it&#39;s okay if the crust is still slightly warm), give the cake tin a little shake to distribute the batter evenly, and then drop the cake tin lightly on the counter to remove any large air bubbles. Also place the cheesecake onto a baking tray incase there are any leaks - it&#39;ll save you from having to clean your oven!

Bake for 75 minutes (middle rack), or until the top of the cheesecake is set. It will still be quite wobbly in the middle, so to check that it&#39;s done, touch the centre gently with your finger tip, and no wet batter should stick to your finger. If you notice the top browning and the cheesecake isn&#39;t ready, cover the top with aluminium foil and continue to bake until ready.

Let the cheesecake cool in the oven for 30 minutes with the oven door closed (make sure the oven is off), and then take it out and let it come to room temperature before covering the top with some cling wrap and placing into the fridge to set. It needs to set for a minimum of 4 hours in the fridge, but for best results, allow it to set overnight.

Once ready, remove the sides of the springform pan and transfer the cheesecake to a serving platter/cake stand. Slice and enjoy! See note 6 for best way to cut a cheesecake.

Cheesecake Filling

https://www.youtube.com/watch?v=RD6JBBZdfo8

RECIPE: https://cakesbymk.com/recipe/easy-cheesecake-recipe/
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If you’re looking for a super creamy baked cheesecake recipe that is easy to make (with no water bath required), then this recipe is it! It’s rich, creamy, slightly tart and has the most irresistible biscuit base. I’d go so far as to say it’s the BEST cheesecake recipe I’ve tried!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Cheesecake Crust
▢3 cups (360 g) plain sweet biscuits - you can use graham crackers, superwine, Arnott's marie biscuits etc. I used superwine biscuits (my preferred option)
▢¾ cup (170 g) unsalted butter - melted
▢3 tbsp (35 g) white granulated sugar

Bake crust at 160 °C (320°F) with the fan on for 8 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (350°F).

Cheesecake Filling
▢4 cups (905 g) cream cheese - 32 oz in the US. Needs to be room temperature.
▢2 tbsp (15 g) flour - plain, all purpose
▢1¼ cups (250 g) white granulated sugar
▢¾ cup (180 g) sour cream - room temperature
▢2 tsp vanilla extract/essence
▢1½ tsps fresh lemon juice - optional, but recommended
▢⅛ tsp salt
▢4 large eggs - room temperature

Bake cheesecake at 140°C (285°F) with the fan on for 75 mins. If you don't have a fan option (convection mode) then increase baking temperature to 160 °C (320°F) 

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