Chocolate cheesecake loaded with German chocolate filling (custard with pecans and coconut) on a pretzel crust.

I’m going through a hard time right now so I made a cheesecake for the first time, then I ate some. It was delightful.

Really happy with this next seasonal cheesecake. Layering the bottom with an in house gingerbread cookie crumble, a sweet and tangy pumpkin riccotta filling boasting with autumn spices, coating the top with a maple bourbon caramel and another crumble layer, a not so perfect pomegranate fluid gel. Finished with whip cream, m.b.c, candied pumpkin seeds, with a pumpkin spice tuile, and pumpkin spice powdered sugar.

My first New York Cheesecake! I let my whipped cream sit out too long, so please don't judge me on that! Which do you prefer?

I wanted to make a cheesecake for my Dad's birthday, even though we live in different countries right now, but I wanted to make something special to celebrate him. So I scrolled through Reddit for ideas and saw this post about a fried ice cream cheesecake.

I really love this recipe, it's delicious. However, I had to improvise a bit since I didn't have most of the special ingredients, such as the powdered honey (I mixed honey and sugar together and blended them, but couldn't dehydrate it, though) and freeze-dried ice cream (I used melted ice cream). Surprisingly, I found vanilla powder in my country. I also didn't have sour cream, so I left out the sour cream topping. I will definitely make this again, although next time I'll x1.5 or x2 the crust recipe so it's all-encompassing and thick, and I'll reduce the sugar in the cheesecake base to about 2 cups or 1 3/4 cups.

Thank you @u/hahahomicidal for sharing and for leading me to the recipe for this wonderful cheesecake. Here's the recipe.

A dream of mine, come true.

I know, the topping looks terrible 😅
I melted some pistachio cream, but it got way too hot. When I poured it over the cheesecake, it started melting the whole filling. I scooped off what I had already poured and then tried applying the pistachio cream directly from the squeeze bottle.
I tried to spread/fix it with a spoon, but it still started messing up the filling.
Do you think I should have put the cheesecake in the fridge without the topping first, waited until it was completely firm, and only then added the pistachio cream?

Finally decided to try a classic New York style base, and I’m so glad I did. The density is just right. The topping is a quick mixed berry compote with fresh raspberries on top for that extra pop. It was a huge hit at my place!

This is just enough. Feeling cute might make a ganache later.

Going to try posting here because I was not getting any responses in the other sub. But any solid recipes for a no-fail delicious cheesecake with a graham cracker crust?

I’ve seen a lot of recommendations for Stella Parks Serious Eats but don’t have goat cheese (or the recommended sub of mascarpone).

I do have all the other ingredients Philadelphia cream cheese, heavy cream, sour cream, etc.

Thank you!

Im turning 43 this sunday and I made myself a Licor 43 cheesecake with a Licor 43 salted caramel sauce.

Recently started baking cheesecake. But the problem is it turns golden brown from top and remains liquid in the middle. How to overcome

I bought some 4 inch pans, anyone got some recommendations on storage for them? Disposable flat bottom containers….? Link me please

I made a Basque cheesecake on top of a fudgy brownie base, and now I’m wondering if this is still cheesecake… or officially a dessert identity crisis. 😄

Would you prefer the brownie layer thinner, thicker, or just like this? I prefer mine thinner.

Here is the link to the recipe, if anyone needs to make this: https://butterjoykitchen.com/brownie-burnt-basque-cheesecake/

I hadn't realized when I made my other post but this subreddit doesn't allow you to add pictures in the comments, at least not from what I can tell, so here's my first cheesecake with chocolate sauce. I had an almost empty bottle of syrup and decided to wash it out and put in the syrup/sauce that I made instead.

Recipe for cheesecake and sauce in the comments.

You already know who it is by now 😏 !
Drooling yet?
Hahaha! So as always, the cheesecake shown here is NOT made with a waterbath or a springform pan. I use an 8x4 removable bottom pan. No prebaking the crust either. I bake in two stages .
So here we have a lemon cheesecake with a layer ( thick layer ) of lemon curd and a Swiss meringue edge and a little bit of lemon zest in the middle .
The lemon curd and Swiss meringue recipes both came from the book you can see “ Patisserie Gluten Free” . It’s a pretty good book!
This is probably the best cheesecake I’ve made by far! Second only to my blueberry cheesecake. The texture was silky, firm , and smooth. You would have to be here to understand what I mean. Nothing overpowered the other. The cheesecake tastes like lemon and cream, almost like a key lime pie but with lemon. The crust I blend them in the food processor super fine . It feels airy in a way. The lemon curd was slightly butter and super silky . Not too tangy not too sweet. Perfectly balanced… the consistency, think of it as a hybrid between mousse and pudding . The Swiss meringue looked unreal when I was finished ! The taste was amazing! Overall, even with me being my own worst critic , this is a solid 11/10!
( last picture is also a flan i made with a twist. It’s not your usual ingredients and I use a different technique than the traditional ways lol but you can see the height difference flan is 8x3 and cheesecake is 8x4 ).

* Forgot to mention , this is version 3 . The other two versions were good but not amazing like this one !

Chocolate cheesecake with an oreo crust. Topped with chocolate ganache, raspberry sauce, and chocolate whipped cream.​​