the best cheesecake recipes (89 recipes) - free preview version
DESCRIPTION
89 luscious cheesecake recipes to suit all tastes. Indulge in baked cheesecakes, frozen cheesecakes, chocolate cheesecakes and even low-fat cheesecakes! There's something here for everyone. 1. Frozen honey and macadamia cheesecake2. Summer berry cheesecake3. Apple crumble cheesecake4. Baked caramel cheesecake5. Baked cheesecake with passionfruit topping6. Black & white cheesecake 7. Baked lemon cheesecake8. Baked ricotta cheesecake with balsamic strawberries9. Berry mascarpone mini cheesecakes10. Chilled passionfruit cheesecake11. Kim's cheesecakes12. Chocolate ripple cheesecake13. Baked cheesecake with roasted rhubarb14. Frozen chocolate swirl cheesecake15. Low-fat cheesecake16. Ricotta berry cheesecake17. Step-by-step cheesecake18. Violet Crumble cheesecake slice19. Yoghurt cheesecake20. Strawberry cheesecake21. Alice in Wonderland cheesecake22. Amaretti cheesecakes with morello cherries and strawberries23. Amaretto cheesecake24. Baby banana cheesecake25. Baked banana and caramel cheesecake slice26. Baked coffee cheesecake with coffee cream27. Baked dulce de leche cheesecake with toffee shards28. Baked lemon and coconut meringue cheesecake29. Baked lemon cheesecake30. Baked raisin and marsala cheesecake31. Baked ricotta cheesecake with marsala sultanas32. Baked ricotta cheesecake with saffron apricots33. Baked Snickers cheesecake34. Baked sweet ricotta35. Baked vanilla cheesecake with vanilla honey36. Baked walnut crumble cheesecake37. Baklava cheesecake38. Banana, lime and pineapple cheesecake39. Banoffee cheesecake40. Banoffee cheesecake41. Berry cheesecake parfaits42. Berry passion cheesecake43. Berry swirl cheesecakes44. Blackforest cheesecake45. Blueberry and vanilla cheesecake slice46. Brownie caramel cheesecake47. Bruleed orange & fig cheesecake48. Cappuccino cheesecake49. Cappuccino cheesecakes50. Caramel cheesecake51. Caramel pecan cheesecake52. Caramel swirl cheesecake53. Chai latte cheesecake54. Cheat's kiwifruit and choc cheesecake55. Cheesecake brownie56. Cheesecake ice-cream57. Cheesecake parfaits58. Cheesecake with Frangelico cherries59. Choc ripple cheesecake tart60. Choc-banana cheesecake61. Choc-cherry cheesecake62. Choc-coated cheesecake with coffee cream63. Chocolate and raspberry baked cheesecake slice64. Chocolate cheesecake65. Chocolate cheesecake66. Chocolate cheesecake brownie slice67. Chocolate cream cheese cake68. Chocolate swirl cheesecake69. Chocolate swirled baked cheesecake70. Christmas cheesecake71. Classic baked vanilla cheesecake72. Coconut and lemon curd cheesecakes73. Coconut and mango cheesecake74. Cookies 'n' cream cheesecake75. Creme brulee cheesecake76. Double choc-cherry cheesecake77. Double chocolate baked cheesecake78. Double chocolate cheesecake slice79. Double-decker cheesecake80. Eggnog cheesecake with rum sauce81. Eggnog cheesecake with stained-glass praline82. Frosted cherry chocolate cheesecake83. Frozen berry & coconut cheesecake84. Frozen mango and lime cheesecake85. Frozen mocha cheesecake86. Frozen tiramisu cheesecakeTRANSCRIPT
The Best
Cheesecake Recipes
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Table of contents
Frozen honey and macadamia cheesecake 7
Summer berry cheesecake 8
Apple crumble cheesecake 10
Baked caramel cheesecake 11
Baked cheesecake with passionfruit topping 13
Black & white cheesecake 15
Baked lemon cheesecake 17
Baked ricotta cheesecake with balsamic strawberries 19
Berry mascarpone mini cheesecakes 21
Chilled passionfruit cheesecake 22
Kim's cheesecakes 24
Chocolate ripple cheesecake 25
Baked cheesecake with roasted rhubarb 27
Frozen chocolate swirl cheesecake 29
Low-fat cheesecake 31
Ricotta berry cheesecake 32
Step-by-step cheesecake 34
Violet Crumble cheesecake slice 36
Yoghurt cheesecake 38
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Strawberry cheesecake 40
Alice in Wonderland cheesecake 42
Amaretti cheesecakes with morello cherries and strawberries 45
Amaretto cheesecake 47
Baby banana cheesecake 49
Baked banana and caramel cheesecake slice 50
Baked coffee cheesecake with coffee cream 52
Baked dulce de leche cheesecake with toffee shards 53
Baked lemon and coconut meringue cheesecake 55
Baked lemon cheesecake 57
Baked raisin and marsala cheesecake 58
Baked ricotta cheesecake with marsala sultanas 60
Baked ricotta cheesecake with saffron apricots 62
Baked Snickers cheesecake 64
Baked sweet ricotta 65
Baked vanilla cheesecake with vanilla honey 66
Baked walnut crumble cheesecake 98
Baklava cheesecake 69
Banana, lime and pineapple cheesecake 71
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Banoffee cheesecake 73
Banoffee cheesecake 74
Berry cheesecake parfaits 76
Berry passion cheesecake 77
Berry swirl cheesecakes 79
Blackforest cheesecake 81
Blueberry and vanilla cheesecake slice 83
Brownie caramel cheesecake 84
Bruleed orange & fig cheesecake 86
Cappuccino cheesecake 88
Cappuccino cheesecakes 89
Caramel cheesecake 91
Caramel pecan cheesecake 93
Caramel swirl cheesecake 95
Chai latte cheesecake 97
Cheat's kiwifruit and choc cheesecake 99
Cheesecake brownie 100
Cheesecake ice-cream 102
Cheesecake parfaits 103
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Cheesecake with Frangelico cherries 104
Choc ripple cheesecake tart 105
Choc-banana cheesecake 106
Choc-cherry cheesecake 108
Choc-coated cheesecake with coffee cream 109
Chocolate and raspberry baked cheesecake slice 110
Chocolate cheesecake 111
Chocolate cheesecake 113
Chocolate cheesecake brownie slice 115
Chocolate cream cheese cake 117
Chocolate swirl cheesecake 118
Chocolate swirled baked cheesecake 120
Christmas cheesecake 121
Classic baked vanilla cheesecake 123
Coconut and lemon curd cheesecakes 125
Coconut and mango cheesecake 127
Cookies 'n' cream cheesecake 128
Creme brulee cheesecake 129
Double choc-cherry cheesecake 131
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Double chocolate baked cheesecake 132
Double chocolate cheesecake slice 134
Double-decker cheesecake 136
Eggnog cheesecake with rum sauce 138
Eggnog cheesecake with stained-glass praline 140
Frosted cherry chocolate cheesecake 142
Frozen berry & coconut cheesecake 144
Frozen mango and lime cheesecake 146
Frozen mocha cheesecake 147
Frozen tiramisu cheesecakes 149
Goats cheese cheesecake with warm figs 150
Grapefruit jelly cheesecake 152
Heavenly hazelnut cheesecake 154
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Frozen honey and macadamia cheesecake
Ingredients (serves 8)
250g packet plain sweet biscuits
100g butter, melted
2 x 250g packets cream cheese, softened
2/3 cup honey
300ml tub thickened cream
1/2 cup chopped unsalted macadamia nuts
Method
1. Grease and line a 6cm deep, 20cm (base) springform pan, extending paper
2cm above edge of pan.
2. Process biscuits until finely chopped. Add butter. Process until combined.
Press biscuit mixture over base of prepared pan. Freeze for 10 minutes.
3. Using an electric mixer, beat cream cheese and 1/2 cup honey until smooth.
Add cream. Beat for 2 minutes or until mixture is thick. Stir in macadamias. Spread
mixture into prepared pan. Drizzle remaining honey over top of cheesecake. Using a
flat-bladed knife, swirl honey through cheesecake mixture to create a marbled effect.
Cover cheesecake. Freeze overnight or until firm.
4. Remove cheesecake from freezer. Stand at room temperature for 5 to 10
minutes. Serve.
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Summer berry cheesecake
Preparation Time
30 minutes
Cooking Time
60 minutes
Ingredients (serves 12)
200g plain sweet biscuits, coarsely broken
150g buttersnap biscuits, coarsely broken
150g melted butter
150g frozen raspberries, defrosted
180g white cooking chocolate, chopped
500g cream cheese, softened
1 cup (215g) caster sugar
3 eggs
250g ctn mascarpone
300g ctn sour cream
2-3 drops pink liquid food colouring
Strawberries, raspberries, blueberries and cherries, to decorate
Icing sugar mixture, to dust
Method
1. Line the base and side of a round 20cm (base measurement) springform pan
with baking paper.
2. Process the combined biscuit in a food processor until the mixture resembles
fine breadcrumbs. Add butter and process until well combined. Place in the prepared
pan and use a straight-sided glass to spread and press the biscuit mixture over the base
and side. Place in the fridge for 30 minutes to chill.
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3. Meanwhile, process the frozen raspberries in a food processor until smooth.
Strain through a fine sieve into a jug, using the back of a spoon to press as much pulp
through as possible.
4. Place the chocolate in a heatproof bowl over a saucepan half-filled with
simmering water. Stir with a metal spoon until melted and smooth.
5. Preheat oven to 160°C. Process the cream cheese and sugar in a food
processor until smooth. Add the eggs, 1 at a time, processing well between each
addition. Add the mascarpone and sour cream and process until combined. Add the
melted chocolate and process until just combined.
6. Pour evenly among two medium bowls. Add the raspberry pulp to 1 portion
and stir to combine. Add the pink food colouring and stir to combine.
7. Pour half the cream cheese mixture into the prepared base. Pour half the
raspberry mixture over the top. Continue layering with the remaining cream cheese
mixture and raspberry mixture. Use a skewer to gently swirl to create a marbled
pattern.
8. Place on an oven tray. Bake for 1 hour or until just set. Turn off oven and
leave, with door ajar, for 2 hours to cool. Transfer to fridge to cool.
9. Transfer the cheesecake to a serving plate. Top with mixed berries and dust
with icing sugar.
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Apple crumble cheesecake
A delicious combination of apple crumble and cheesecake which is ideal for those
special occasions.
Makes
24 pieces
Ingredients
400g can pie apple slices, chopped
1 quantity Kim's cheesecake (see related recipe)
1 teaspoon ground cinnamon
1 cup rolled oats
1/4 cup plain flour
1/4 cup brown sugar
50g butter, chilled, chopped
Method
1. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper,
allowing a 3cm overhang. Drain pie apple on paper towel.
2. Follow steps 1 and 2 of Kim's cheesecake (see related recipe), folding apple
and sifted cinnamon through mixture after eggs. Pour into prepared pan.
3. Place oats, flour and sugar in a bowl. Rub in butter until combined. Sprinkle
over filling.
4. Follow step 3, cooking for 30 to 40 minutes or until just set.
Notes
Serve with whipped cream, thawed frozen berries, or chocolate curls. Dust
cheesecake with icing sugar mixture, drinking chocolate or cocoa powder. We used a
non-stick springform pans. If using regular pans, line the base with baking paper.
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Baked caramel cheesecake
This luscious creamy dessert will leave your guests begging for more.
Preparation Time
30 minutes
Cooking Time
70 minutes
Ingredients (serves 8)
Melted butter, to grease
1 x 250g pkt butternut snap biscuits
125g butter, melted
3 x 250g pkts cream cheese, at room temperature
1 x 300ml ctn sour cream
100g (1/2 cup) caster sugar
3 eggs
1 x 380g Nestle Caramel Top 'n' Fill
Method
1. Brush a 24cm (base measurement) springform pan with melted butter to
lightly grease. Place the biscuits in the bowl of a food processor and process until
finely crushed. Add the butter and process until combined. Transfer to the prepared
pan and press firmly over the base and side. Cover with plastic wrap and place in the
fridge for 30 minutes to chill.
2. Preheat oven to 160°C. Place the cream cheese, sour cream and sugar in the
bowl of a food processor and process until smooth. Add the eggs and process until
well combined.
3. Pour half of the cream cheese mixture into the biscuit base. Top with caramel.
Pour over remaining cream cheese mixture. Bake for 1 hour and 10 minutes or until
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set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or
until cooled. Place in the fridge for 4 hours or overnight to chill. Cut into wedges and
serve.
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Baked cheesecake with passionfruit topping
A smooth creamy cheesecake is essential when entertaining cafe style, and this is
a classic baked number.
Preparation Time
40 - 70 minutes
Cooking Time
85 minutes
Ingredients (serves 10)
1 x 250g pkt plain sweet biscuits (such as Arnott’s Nice)
125g unsalted butter, melted
2 x 250g pkts cream cheese, at room temperature
155g (3/4) cup caster sugar
2 tsp finely grated lemon rind
2 tbs fresh lemon juice
2 tbs plain flour
5 eggs
125ml (1/2 cup) pouring cream
1 tbs cornflour
80ml (1/3 cup) water
1 x 170g can Woolworths Select Passionfruit Pulp
55g (1/4 cup) caster sugar, extra
Method
1. Release the base from a 20cm (base measurement) springform pan and invert.
Line with non-stick baking paper, allowing sides to overhang. Secure the base back
into the pan.
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2. Place biscuits in the bowl of a food processor. Process until finely crushed.
Add butter. Process until well combined. Transfer to pan. Use the back of a spoon to
spread and press firmly over the base and side of pan. Cover with plastic wrap. Place
in the fridge for 30 minutes to chill.
3. Preheat oven to 160°C. Use an electric beater to beat cream cheese, sugar and
lemon rind in a large bowl until smooth. Add the lemon juice and flour. Beat until well
combined. Add eggs, 1 at a time, beating well after each addition. Add the cream and
beat until well combined.
4. Pour the cream cheese mixture into the biscuit base. Place on a baking tray.
Bake in oven for 1 hour 10 mins or until the cheesecake is just set in the centre. Turn
the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours
or until cooled completely (this prevents the cake from cracking). Place in fridge
overnight to set.
5. Combine the cornflour and water in a small bowl. Transfer to a saucepan.
Add the passionfruit and extra sugar. Place over medium heat and cook, stirring, for 2-
3 minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over
cheesecake. Place in fridge until set.
Notes
Cook's tip: Don't worry if the cheesecake is slightly wobbly in the centre when
you turn off the oven - it becomes firmer as it cools.
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Black & white cheesecake
Cheesecake is a diner classic, and this one is a hot favourite at San Francisco’s
famous Fog City Diner. Begin this recipe a day ahead.
Ingredients (serves 8)
100g dark chocolate, chopped
200g sour cream or creme fraiche (see Notes)
600g cream cheese, softened
1/2 tsp vanilla extract
200g caster sugar
2 tbs plain flour
1 tbs grated orange or lemon zest
3 large eggs
Biscuit base
300g digestive biscuits, finely crushed
125g unsalted butter, melted
1 tbs cocoa powder, plus extra to dust
Method
1. Grease a 23cm springform cake pan. For the base, process biscuit, butter,
cocoa powder and a pinch of salt in a food processor until you have moist crumbs. Tip
into the cake pan and press firmly over the base and 5cm up the sides. Refrigerate
while making the filling.
2. Preheat the oven to 180C.
3. Heat chocolate and half the sour cream in a bowl set over a saucepan of
barely simmering water, stirring until smooth.
4. Using an electric mixer, beat the softened cream cheese, vanilla extract, caster
sugar and remaining sour cream until smooth. Beat in the plain flour and orange or
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lemon zest, then beat in the eggs one at a time. Pour two-thirds of the cream cheese
mixture into the crust.
5. Whisk the melted chocolate cream into the remaining cream cheese mixture
until smooth. Using a soup ladle, pour the chocolate filling over the vanilla filling until
you reach the top of the crust.
6. Place in the oven and bake for 40 minutes, until the centre is just firm and the
top is lightly golden – it will split slightly. Cool, then refrigerate overnight before
serving. Dust with cocoa powder, use a hot knife to slice the cheesecake and serve.
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Baked lemon cheesecake
Luscious lemon syrup gives a lovely zesty flavour to every slice of this
cheesecake.
Preparation Time
45 - 55 minutes
Cooking Time
85 minutes
Ingredients (serves 14)
115g (3/4 cup) plain flour
40g chilled butter, chopped
2 tbs caster sugar
1 egg yolk
1 tbs water
2 tbs apricot jam
Whipped cream, to serve
Filling
500g cream cheese, at room temperature
100g (1/2 cup) caster sugar
1 1/2 tbs cornflour
1 tsp finely grated lemon rind
3 eggs
60ml (1/4 cup) fresh lemon juice
185ml (3/4 cup) thickened cream
Lemon syrup
1 lemon
215g (1 cup) caster sugar
250ml (1 cup) water
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Method
1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place
the flour, butter and sugar in the bowl of a food processor and process until the mixture
resembles fine breadcrumbs. Add the egg yolk and water and process until dough just
starts to come together.
2. Turn the dough onto a lightly floured surface and knead until smooth. Roll
out the dough between 2 sheets of baking paper to a 24cm-diameter disc. Place on the
lined tray. Use a fork to prick pastry all over. Place in the fridge for 10 minutes to rest.
Bake in oven for 12 minutes or until golden. Set aside to cool.
3. Reduce oven temperature to 160°C. Line the base and side of a 23cm (base
measurement) springform pan with non-stick baking paper. Place the pastry disc in the
base of the pan. Trim edges of the pastry to fit. Spread with the jam.
4. To make the filling, use an electric beater to beat the cream cheese, sugar,
cornflour and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time,
beating well after each addition until well combined. Add lemon juice and beat to
combine. Transfer to a bowl. Use a clean electric beater to beat the cream in a bowl
until soft peaks form. Fold into the cream cheese mixture. Pour over the pastry base.
Bake in oven for 1 hour 10 minutes. Turn oven off. Leave the cheesecake in oven, with
door ajar, until cooled completely.
5. Meanwhile, to make the lemon syrup, use a zester to remove the rind from the
lemon. (Alternatively, use a vegetable peeler to peel the rind from lemon. Use a small
sharp knife to remove white pith from rind. Cut rind into very thin strips.) Place the
rind in a saucepan and cover with water. Bring to the boil over high heat. Drain.
Repeat 3 more times. Transfer to a bowl. Add the sugar and water to the pan. Stir over
low heat until the sugar dissolves. Bring to a simmer and cook, without stirring, for 20
minutes or until the syrup thickens. Stir in the lemon rind. Set aside to cool
completely.
6. Cut the cheesecake into wedges. Top with whipped cream and drizzle over
the lemon syrup to serve.
Notes
To cut the cheesecake, dip a sharp knife into a heatproof jug of boiling water,
then dry quickly with a tea towel. Repeat between slices.
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Baked ricotta cheesecake with balsamic strawberries
Beautiful balsamic strawberries are perfect with the creamy baked cheesecake.
Ingredients (serves 6)
200g digestive biscuits
75g unsalted butter, melted
125g caster sugar, plus extra 2 tbs
650g ricotta
1 tbs cornflour
1 tsp vanilla extract
4 eggs, separated
150ml sour cream
Balsamic strawberries
55g (1/4 cup) caster sugar
2 tsp balsamic vinegar
1 tsp arrowroot
250g strawberries, halved
Method
1. Preheat the oven to 160°C.
2. Grease and line the base of a 23cm springform pan.
3. Crush the biscuits in a food processor, then add the butter and the extra 2
tablespoons of caster sugar and mix to combine. Press into prepared pan.
4. Beat together the ricotta, 125g of the caster sugar, the cornflour, vanilla, egg
yolks and sour cream.
5. In a separate clean bowl, beat the eggwhites until stiff peaks form, then fold
into the ricotta mixture.
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6. Pour over the base and bake for 50-60 minutes until golden.
7. Meanwhile, to make the balsamic strawberries, place the caster sugar, vinegar
and 60ml (1/4 cup) water in a saucepan over low heat, stirring to dissolve the sugar.
8. Combine the arrowroot with 2 tablespoons cold water until smooth, then add
to the pan and cook for 1-2 minutes until the sauce is syrupy. Remove from heat and
toss in the strawberries.
9. Remove the cake from the oven and set aside to cool; the cake will sink
slightly.
10. Once ready to serve, drizzle with the balsamic strawberries.
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Berry mascarpone mini cheesecakes
Jazz up a basic cheesecake with mascarpone and berries.
Makes
12
Ingredients
1/2 quantity Kim's cheesecake base (see related recipe)
1 quantity Kim's cheesecake filling (see related recipe)
250g mascarpone cheese
2 cups frozen raspberries
Method
1. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Follow step 1
of Kim’s cheesecake (see related recipe), dividing mixture between paper cases
and pressing down with the back of a spoon.
2. Follow step 2, adding mascarpone with cream cheese. Spoon mixture into
prepared cases. Top with raspberries. Cook for 25 to 30 minutes or until just set. Cool
in oven with door ajar. Cover and refrigerate for 2 hours or until cold.
Notes
Serve with whipped cream, thawed frozen berries, or chocolate curls. Dust
cheesecake with icing sugar mixture, drinking chocolate or cocoa powder. We used a
non-stick springform pans. If using regular pans, line the base with baking paper.
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Chilled passionfruit cheesecake
Gelatine is the secret to making this easy and tangy no-cook fruit-filled
cheesecake.
Preparation Time
30 - 300 minutes
Ingredients (serves 12)
1 x 250g pkt Arnott's Butternut Snap Cookies
100g butter, melted
2 tbs hot water
1 tbs gelatine powder
9 passionfruit, halved
2 x 250g pkts cream cheese, at room temperature
250ml (1 cup) thickened cream
155g (3/4 cup) caster sugar
Method
1. Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper.
2. Place the biscuits in the bowl of a food processor and process until finely
crushed. Add the butter and process until well combined. Use a large spoon to spread
and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap
and place in the fridge for 30 minutes to chill.
3. Meanwhile, place the water in a heatproof bowl. Sprinkle with the gelatine.
Place the bowl in a saucepan. Add enough boiling water to the pan to come halfway up
the side of the bowl. Stir until the gelatine dissolves. Set aside to cool slightly.
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4. Place the passionfruit pulp in a fine sieve over a bowl. Use the back of a
spoon to press the juice from the pulp into the bowl (you'll need 1/3 cup of passionfruit
juice in step 5). Reserve the pulp and seeds.
5. Use an electric beater to beat the cream cheese, cream and sugar in a bowl
until smooth. Beat in the passionfruit juice. Beat in the gelatine mixture. Pour into the
prepared pan. Spoon the reserved pulp over the cheesecake mixture. Use a flat-bladed
knife to swirl the pulp through the mixture. Tap the pan on the benchtop a few times to
settle the mixture. Place in the fridge for 4 hours or overnight to set. Cut into squares
to serve.
Notes
To give your cheesecake a swirled effect, spoon passionfruit over the mixture,
then use a flat-bladed knife to swirl it through the mixture. Storage tip: Keep in an
airtight container in the fridge for up to five days.
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Kim's cheesecake
Ingredients (serves 10)
250g Arnott's Nice biscuits, halved
125g butter, melted
1/2 cup lemon butter (omit if making related recipes)
Filling
2 x 250g packets cream cheese, chopped, softened
2/3 cup caster sugar
3 eggs
Method
1. Preheat oven to 160°C/140°C fan-forced. Grease a 20cm (base) springform
pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process
until combined. Press mixture over base and side of prepared pan. Refrigerate.
2. Meanwhile, make filling Using an electric mixer, beat cream cheese and sugar
until smooth. Add eggs, 1 at a time, beating until combined. Pour mixture into
prepared pan. Place pan on a baking tray.
3. Bake for 50 minutes to 1 hour or until just set (cheesecake will wobble
slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar.
Refrigerate overnight. Spread with lemon butter (unless making related recipes).
Serve.
Notes
Tips: For a more intense lemon flavour, add 2 teaspoons finely grated lemon
rind to the filling with the sugar in step 2. Serve with whipped cream, thawed frozen
berries, or chocolate curls. Dust cheesecake with icing sugar mixture, drinking
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chocolate or cocoa powder. We used a non-stick springform pans. If using regular
pans, line the base with baking paper.
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