Cheescake recipes

[wiktorias12]

Hi all,


I’m on the hunt for some reliable cheesecake recipes. The only one I've ever made is my mom's classic recipe, and while it's delicious, I’d love to try something new. If you have any favorites or tips, I’d really appreciate it!


Thanks!

 

[Andy M.]

Are you looking for different varieties of cheesecake or just a good basic cheesecake recipe?

 

[dragnlaw]

Only two "different" cheesecakes I can think of is when the cheese itself is flavoured. I'm assuming that's what you mean. To me most other cheesecakes just have a variety of things on top.
I have not made these but I'm sure someone here has or do a search for pumpkin cheesecake, chocolate cheesecake. Might be worth a try.

 

[taxlady]

Well, there is the fluffy style of cheesecake and the the dense. Are you looking for that difference?

 

[msmofet]

There’s also an Italian ricotta cheesecake.

 

[taxlady]

There’s also an Italian ricotta cheesecake.

After I closed the tab after posting my reply to this thread, I remembered that there is also a German cheesecake that uses quark (a fermented milk product). I know about this because I found a recipe for that here, when I was googling quark. That was my intro to Discuss Cooking and I joined, probably that same visit here.

 

[caseydog]

I don't know what style of cheesecake the OP's mom made, so I don't know what "something different would be.

My favorite is New York Style, which is what you'll find in places like Cheesecake Factory. That can have flavors mixed into the batter, or can be plain cheesecake, with all kinds of toppings.

Do some forum searches. There are some out there. Here's one from Andy for a basic cheesecake that could be topped dozens of ways.

New York Style Cheesecake

CHEESECAKE For the Crust: 2⅓ C Graham Cracker Crumbs (⅔ of a 14-15 Oz. Box, 10 oz.) ¼ C Sugar ½ C Unsalted Butter, melted For the Filling: 2 Lb Cream Cheese, room temp. 1½ C Sugar ¼ C Flour 5 Ea Eggs 16 Oz Sour Cream ¼ C Milk 1 Tb Vanilla Extract Position the oven rack in the center of...

www.discusscooking.com

CD

 

[msmofet]

Ms. Mofet's Mini Cheesecake (6 inch)

Ms. Mofet's Mini Cheesecake (6 inch) Filling 2 (8 oz.) Cream cheese - room temp 1 (8 oz.) sour cream - room temp 2 large eggs - room temp 3/4 C. sugar 1/4 C. corn starch 1/2 TBSP. lemon juice 1/2 TBSP. Vanilla extract or vanilla bean paste Graham Cracker Crust: 6 TBSP. (1/4 C. + 2 TBSP./≈1/2...

www.discusscooking.com

 

[dragnlaw]

I'm gonna make 2 assumptions here. The OP's reference to "classic cheesecake" could very possibly refer to a classic 'Polish' cheesecake which is traditionally made from 'thwarog' a type of curd cheese. So with that, I will assume that perhaps the OP is looking for a recipe using something other than that. North American Cream Cheese would be a good candidate!
But not really knowing the differences between curd cheese and the others mentioned here, so... ???

 

[taxlady]

I'm gonna make 2 assumptions here. The OP's reference to "classic cheesecake" could very possibly refer to a classic 'Polish' cheesecake which is traditionally made from 'thwarog' a type of curd cheese. So with that, I will assume that perhaps the OP is looking for a recipe using something other than that. North American Cream Cheese would be a good candidate!
But not really knowing the differences between curd cheese and the others mentioned here, so... ???

Quark is the the same thing. Here's a post with a recipe for cheesecake made with quark.

German Cheesecake - made with Quark

this recipe is handed down from my grandma German Cheesecake made with Quark Crust: 200g / 1 2/3 cups all-purpose flour 65g / 1/2 stick unsaltetd butter 65g / 2 1/4 oz sugar 1 egg pinch salt Prepare a shortcrust and let rest in the refridgerator for 30 min. Roll out the dough...

www.discusscooking.com

 

[Kathleen]

There are also some really tasty no-bake cheesecakes!

And welcome to Discuss Cooking!

 

[msmofet]

Welcome to DC

 

[Meryl]

We often use "mascarpone". - Italian cream cheese - for cheesecakes, the same we also use for Tiramisù.

 

[caseydog]

There are also some really tasty no-bake cheesecakes!

And welcome to Discuss Cooking!

I've never cared for the texture of no-bake cheesecake.

CD

 

[taxlady]

I've never cared for the texture of no-bake cheesecake.

CD

I made one once. It tasted good, but it was sort of milk Jell-O in a graham cracker crust according to my guests. I have to agree.

 

[rodentraiser]

I make a very simple cheesecake. It will fill two 9" store-bought pie crusts from the grocery store. This recipe here is for one chocolate cheesecake and one richer flavored chocolate over plain cheesecake. But you don't have to use any chocolate and can just make two plain cheesecakes, or just make one plain and one chocolate cheesecake.

3 8-ounce packages of cream cheese softened

1 cup of sugar

5 eggs

maybe a teaspoon of vanilla if wanted

to make a chocolate cheesecake, you need a bar of semi-sweet chocolate

Blend the cream cheese, eggs, and sugar until just mixed. Pour a quarter of the mix into one of the pie crusts, filling it half full.

Melt about 1/2 of the chocolate bar on low in a pot. Mix the chocolate into the cheesecake mix and stir to turn it into chocolate cheesecake. Then pour 3/4 of that mix into the second pie crust, filling it. Add another couple squares of chocolate to the pot, melt that, and mix it into the remainder of the cheesecake mix, for a darker flavor of chocolate cheesecake. Then pour the last of this mix over the top of the first (plain) cheesecake, filling it.

Bake at 325° for 50 minutes or until just the middle of the cheesecakes jiggle. Cool completely, then chill for several hours.

Unless, like me, you can't resist and take a piece out of the half 'n' half cheesecake as soon as it comes out of the oven.

 

[caseydog]

I had another weird conversation today with my 90-year-old mom, who as I have mentioned many times, was not a good cook. But she made a really good cheesecake, with the graham cracker crust and the springform pan. I'm sure she has the recipe somewhere, but I wish I would have actually made it with her a time or two, because I don't know if a recipe alone is enough for me and my limited baking experience.

At this point, she wouldn't remember how she made it, so maybe my sister and I can figure it out. My sister is a mediocre cook, but a pretty good baker. I am pretty sure she has my mom's springform pan. I'm thinking we might be able to put our heads together and do it... or kill each other trying.

CD

 

[rodentraiser]

Caseydog, that's why I like my recipe. It's pretty much fool proof. I mean, I can make it, it's edible, and that alone proves it's foolproof. LOL

 

[Andy M.]

Casey, I have a recipe for NY-Style cheesecake with a graham cracker crust in a springform pan that is very good. Let me know if you want the recipe.

 

[Kathleen]

Andy, we all want THAT recipe!!!