Top 10 cheesecake recipes

Updated on 29 July 2016 | 0 Comments

A dinner party favourite, and a pudding you can always rely on. Have a stab at one of our top 10 cheesecake recipes.

Berry crumble

One of our prettiest cheesecake recipes (pictured above), and well worth the lengthy cooking time. Use a little goat’s cheese in the mix for acidity, and make a crumble topping out of butter, sugar and granola. Orange zest, strawberry jam, galettes and blackberries are also essential.

Blackcurrant and rosemary

cheesecakeA tablespoon of chopped rosemary enhances this sweet, sharp and creamy dessert, which comes with a buttery digestive biscuit base and vanilla cream cheese filling. Top with a blackcurrant compote, allowing it to trickle prettily down the sides.

Vegan white chocolate and raspberry

cheesecakeIt’s hard to make a cheesecake vegan when the core ingredient is, well, cheese. But vegan expert Lane Gold says that vegan cream cheese is just as good, especially when coupled with swirls of raspberry jam, and crushed Oreo cookies for the biscuit base.

Baked chocolate

cheesecakeChocolate + cheesecake = pudding heaven. Impress dinner party guests with Alan Coxon's decadent dessert, topped with berries and fresh mint. This cheesecake may be made up to two days in advance before serving and will keep for up to one week in the refrigerator. 

Simply cheesecake

cheesecakePrefer yours plain? No problem. Paul Hallett has the perfect recipe for the simplest cheesecake – just cream cheese, vanilla extract, eggs, sour cream, and a Graham Cracker crust. Make sure your cream cheese is at room temperature and beaten until very smooth before using.

Baked blueberry

cheesecakeEric Lanlard’s recipe is very versatile and easy. By adding a few drops of lemon oil and some finely grated lemon zest, you will give it some zing. Don’t worry if the top cracks when the cake is cooling – it’s all part of the charm! Replace the blueberries with raspberries, if desired.

New York

cheesecakeAnother Eric Lanlard classic, this time all the way from the Big Apple. The base is butter and crushed digestive biscuits, and the filling is a medley of cream cheese, sugar, lemon zest, eggs and soured cream. Top with a sugared sour cream layer, and dust with icing sugar.

British cheesecake

cheesecakeLet’s keep cheesecake British! Made with low fat soft cheese and some Wensleydale or white Cheshire, this recipe is wonderfully unique and works well with a warm blueberry sauce. You could use finely grated mild Lancashire, Caerphilly, or Wensleydale with apricots if you prefer.

Vegan peanut butter

cheesecakeAndrew Dargue, head chef at veggie restaurant Vanilla Black, shows us how to make one of his best-selling vegan puddings. You’ll need cocoa nibs, cocoa powder, olive oil, vegan peanut butter, Tofutti cream cheese, and a little soy milk… we promise it tastes great.

Gingernut and blueberry

cheesecakeA pretty blueberry cheesecake, made simply with sour cream, cream cheese, and a gingernut biscuit base. It will take you 20 minutes to prepare, and only 40 minutes cooking time… plus they’ll be enough for eight people (or four very greedy guests).

You might also like

Top 10 summer dessert recipes

loveFOOD's favourite summer drinks

Top 10 ice cream and sorbet recipes


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © All rights reserved.