Cheesecake: You Asked For It!
We asked all of our Recipe.com Facebook fans to tell us which dishes they’d most like to perfect, and we got a terrific response. Now, we’re talking back, giving you recipes for all those foods, from crusty breads to cheesey lasagna, that you asked for, with some tips to help you perfect those dishes.
Cheesecake recipes were among your top requests. And we can see why. It’s a smooth, rich dessert that’s rarely too sweet but adds a delightfully creamy finish to a meal (or, frankly, is right to eat just about any time, with coffee, tea, a glass of Champagne…). So here, a raft of cheesecake recipes, from classic cheesecake to cheesecake with a twist, that we hope will put you on the road to cheesecake perfection!
But first, two tips toward better cheesecake-making. Use a springform pan, and, when baking, surround the springform pan filled with batter in a larger roasting pan with about an inch of water in it (the roasting pan, that is). This will prevent your cheesecake from burning, and also make for easy, beautiful serving, when you release the cake from the springform pan onto the serving plate (as shown in our photo).
And about that delectable (and sticky to make!) graham-cracker crust. Crush the graham crackers and sugar in a plastic bag with a rolling pin, to make for easier clean-up, and later, when you press the crust into your pan, lay plastic wrap over the crumbs to keep your fingers from sticking to it.
Also see our post “How to Make Cheesecake.”
Classic Creamy Cheesecake. The name says it all. This is the recipe you want for the fluffy, creamy dessert you imagine when you hear “cheesecake.” In addition to cream cheese, there’s sour cream in the filling for an extra-creamy and slightly tart flavor (lemon juice is included as well, for a touch of citrus). This is also what’s considered “New York Cheesecake.” (Eat your heart out, Junior’s!)
Classic Ricotta Cheesecake. Italian-style cheesecake combines a more textured ricotta cheese with candied peel and golden raisins. The buttery crust is more of a classic pie crust made with flour, but the addition of lemon peel gives it an ultrabright flavor.
Blueberry-Topped Lemon Cheesecake. Made with a cornmeal crust, instead of a graham-cracker crust, this cheesecake lets the flavors of citrus and berries shine through. We love graham crackers, but their flavor might overpower things, and this cheesecake is delicate.
Red Velvet Cheesecake. Holiday-ready with its brilliant red hue, this cheesecake’s crust is made from chocolate wafers, almonds, and brown sugar. The filling is classic, but with the addition of buttermilk and semisweet chocolate (red food coloring gives it the wow factor).
Caramel Apple Cheesecake. Apples and cheese just go together, and when you team applesauce, apple-pie spice, and a rich caramel sauce with cheesecake, you’ve hit a home run! Ours is topped with chopped pecans for a nice crunch.
We’ve got cheesecake recipes for lovers of tiramisu and Turtles, berries and Boston Cream Pie. See all our cheesecake recipes here.