Best Ever Cheesecake Recipes

If you are a keen baker, you have probably already attempted cheesecake a handful of times. There are so many different ways to make a great cheesecake, and lots of variants you can try – so let’s look at the best ever cheesecake recipes. With these twists and ideas, you’ll be able to make something really special!

We’re going to cover a great cheesecake recipe, plus some fun twists such as cheesecake with sour cream topping, pecan pie cheesecake, and a no bake cheesecake. Any of these would be ideal for a fancy dinner or birthday party, and most of them are super easy!

What Kinds Of Cheesecake Exist?

Before we get started on the recipes, it might interest you to know that there are quite a few different kinds of cheesecakes, and you have so many options when you come to this dessert as a result. No matter what you want to try, you can probably do it with a cheesecake!

The different kinds of cheesecakes include New York cheesecake, Philadelphia Style cheesecake, Chicago Style cheesecake, vegan cheesecake, No-bake cheesecake, Roman Style cheesecake, Japanese “cotton” cheesecake, and Swedish Style cheesecake.

They all share a handful of similarities but are quite different (and delicious) desserts.

Best Ever Cheesecake Recipes

We’re going to look at a classic New York Style cheesecake for this recipe.

For the cheesecake filling, you will need:

 1.18 cups of soured cream
 1 and a half teaspoons of lemon juice
 2 teaspoons of lemon zest, finely grated
 4 cups of full fat Philadelphia cheese (or a similar full fat soft cheese) that is room temperature
 3 tablespoons of plain flour
 1 and a half teaspoons of vanilla extract
 1.15 cups of golden caster sugar
 3 eggs
➔ 1 extra egg yolk

For the cheesecake crust, you will need:

 1 tablespoon of granulated sugar
➔ 6 tablespoons of butter (plus some for greasing)
 1.6 cups of crushed digestive biscuits

For the creamy topping, you will need:

 2 teaspoons of lemon juice
➔ 1 tablespoon of golden caster sugar
 0.60 cup of soured cream


Step 1) Line a 9-inch cake tin (preferably a springform) with a sheet of parchment paper or foil. You ideally want the paper/foil to stick out of the bottom, beneath the spring of the pan, as this makes it easy to get the cheesecake out when it is baked.

Step 2) Preheat your oven to 355 degrees F.

Step 3) Melt 6 tablespoons of butter in a pan and stir in about 1.6 cups of the crushed digestive biscuits, as well as a tablespoon of granulated sugar. Mix thoroughly.

Step 4) Pour the mixture into the springform pan and put it in the oven to bake for 10 minutes. When it is done, set it on a wire rack to cool, and move on to preparing the filling of the cheesecake.

Step 5) Increase the temperature of the oven to 430 degrees F.

Step 6) Beat the cream cheese with an electric mixer if you have one, or by hand, until it is thick and creamy. This should take approximately 2 minutes on a medium speed but will take longer by hand.

Step 7) Keep mixing, slowly adding your caster sugar, and then the plain flour. Ensure that any filling on the sides of the bowl is combined back in.

Step 8) Take a whisk and begin whisking, adding the vanilla extract, lemon juice, and lemon zest as you work.

Step 9) Whisk in the eggs and the extra yolk.

Step 10) Measure 0.84 cup of your soured cream and stir it well, and then slowly add it to your mixture, whisking as you go. Set the rest of the carton aside.

Step 11) Keep whisking until the mixture is light and a little airy. Don’t over-beat it as this will spoil the texture.

Step 12) Take your baked crust and brush the edges of the tin with a little butter. Stand the tin on a baking sheet to catch any drips, and then pour the filling into the pan.

Step 13) Transfer to a middle shelf of the oven and bake for 10 minutes. After 10 minutes, reduce the oven temperature to 230 degrees F, and keep baking the dessert for a further 45 minutes.

Step 14) Open the oven door and give the tin a gentle shake. If the filling wobbles just a little, the cheesecake is ready, so turn off the oven. You can now close the oven door again while the cheesecake cools if you like a dry cheesecake (as this keeps the heat in), or leave it open for a moister option.

Step 15) To make the topping, take the remaining soured cream and add it to your other 0.60 cup of soured cream in a bowl. Pour in 2 teaspoons of lemon juice, plus the tablespoon of golden caster sugar. Mix well.

Step 16) When the cheesecake is cool (about 2 hours), take it out of the oven and spread this topping on it, covering the whole surface. Place a bowl over the top of the cheesecake and refrigerate overnight (minimum of 8 hours).

Step 17) Run a knife gently around the sides of the tin, freeing the cake from the edges, and then unlock the springform and lift it off. Use the parchment paper to slide the cake off the bottom of the tin and onto a plate, and then wriggle the paper free.

Other Great Cheesecake Options

So, that was our top cheesecake recipe Philadelphia cream cheese, but there are lots of other options you can try, so let’s explore a few more.

Cheesecake Recipe Cheesecake Factory

If you’re looking for an original Cheesecake Factory recipe, you’re in luck, because this is super easy to make! Use graham crackers and cinnamon in the crust, take out the lemon juice and zest, and you’ve got an amazing Original flavor!

Cheesecake Recipe Red Velvet

Red velvet cheesecake is also super easy to make. You can use crushed Oreos for the crust, and a bit of buttermilk in the filling. Add a 1 ounce bottle of red food coloring for a luscious red color, and use extra cream cheese and a bit of butter for the frosting.

Cheesecake Recipe Easy No Bake

no bake 3 ingredient cheesecake

If you’re cooking in the summer, you may not want to be cranking up the oven, but cheesecakes are a great dessert for dinner parties, and a lot less effort than some of the other options. If you’re stuck in this position, you can make a really simple no bake cheesecake that requires no cooking at all!

Instead of baking the base in the oven, you will chill it in the fridge to make the butter set fully and create a firm crust.

Next, replace the eggs with some thick double cream (since you don’t want to be consuming raw egg). Alternatively, use a thick spread such as a chocolate hazelnut option, and then put the cheesecake in the fridge to set overnight.

If you’re looking for a no bake 3 ingredient cheesecake, you’re also in luck. You just need cookies, cream cheese, and condensed milk. Cream the cream cheese, mix in the condensed milk, and used the crushed cookies for the crust. Yum!

Cheesecake With Sour Cream Topping

What if you love cheesecake with a little bit of an edge to it, but you don’t like lemon? The great news is that you can use a similar recipe to that given above, but take out the lemon zest and lemon juice. Use a pint of soured cream, and play with the quantities of sugar until you get the perfect flavor.

Cheesecake Chocolate Chip Bars

Cheesecake is a great dessert, but it can be a bit messy, so what about serving it as a bar instead? Chocolate chip cookie plus cheesecake equals a heavenly snack that’s much easier to serve and eat.

Use a square pan (as it makes it easier to cut into bars) and cookie dough for the base, and then crumble cookie dough onto the cheesecake filling. The whole batch can then be baked and refrigerated for a delicious snack that kids and adults will love!

Recipe For Pecan Pie Cheesecake

You can make a gorgeous pecan pie cheesecake by using brown sugar instead of white, and creating a pecan topping with pecan nuts, cinnamon, double cream, butter, and brown sugar.

Melt the butter and sugar, stir in the nuts, cinnamon, and cream, and use it to top your cooled cheesecake.

Cheesecake Recipe With Ricotta

Ricotta makes cheesecake lighter and fluffier. If you find standard cheesecake a bit rich, this is perfect. You can mix in some cream cheese to keep it decadent, or use just ricotta for a really light cheesecake. Play with the quantities until you find a combination you love!

Caramel Apple Cheesecake Bar

Make a super simple caramel apple cheesecake bar by combining apples, sugar, nutmeg, and cinnamon, and topping the cheesecake with this. Next, combine oats, butter, flour, and brown sugar to make a crumble on top, and drizzle caramel sauce over the whole dessert.

Recipe For Healthy Cheesecake

There’s probably no such thing as healthy cheesecake, but for a healthier option, you can use Greek yogurt to replace some of the cream cheese. This reduces the fat in it. You can also swap the sugar for any other granulated sweetener to make it fit with any dietary restrictions you might have.

Golden Oreo Cheesecake

Golden Oreos seem like a match made in heaven for cheesecake, and if you can get them, they make a perfect base, with their mellow vanilla flavor. Simply blitz them up, add butter, and chill for 30 minutes. You can then add the cheesecake filling on top and voila, a delicious and simple dessert.

Keto Berry Cheesecake

You don’t have to miss out on cheesecake just because you’re following a keto diet. You can use almond flour for the base, a bit of mascarpone in with the cream cheese, and fresh berries (plus a bit of sweetener) for sugar and taste.

Blackberries are particularly low carb, but you can use any berries you like. Puree them up, sieve out the seeds, and cook with sweetener until you have a thick sauce.



Q: How to tell when a cheesecake is done?

A: Your cheesecake should only wobble slightly when shaken. It ought to look “nearly done” when it is actually done, as it will firm up while cooling.

Q: How to make an Oreo cheesecake?

A: You can make an Oreo cheesecake by using crushed Oreos for the base. You can also fold crushed Oreos into the filling and top the cheesecake with them.

Q: How many calories in a cheesecake?

A: It depends on what you make it with and how large the cheesecake is, but on average, a cheesecake contains 321 calories per hundred grams. Different crust materials, filling options, and topping choices will totally alter the number of calories, however.

Q: Can a cheesecake be frozen?

A: Yes, cheesecake can be placed in the freezer and kept for up to a month. Make sure it is well wrapped to avoid any risk of freezer burn. Light, whipped cheesecakes do not freeze as well as denser options, but they can be frozen all the same. The texture may not be quite as good once they are defrosted.

Q: How to make homemade cheesecake?

A: You can make homemade cheesecake very easily by crushing up graham crackers or shortbread for a crust, and then creating a filling with sugar and cream cheese and other creamy options, plus a flavoring if you like. Top with anything that takes your fancy, and you have a gorgeous homemade cheesecake that perfectly suits your tastes.

So, those are our best ever cheesecake recipes! Hopefully you enjoyed them and got some useful ideas about how to make a great cheesecake for any occasion. There are so many different options for making cheesecake, it is an almost limitless dessert!

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