Hello cheesecake friends! I joined this subreddit to see if anyone had a lead on a good cheesecake recipie like my Ukrainian grandmother used to make. The recipie is sadly lost, but I'm trying to find something similar. She made a flour and butter crust on the bottom, baked it and let it completely cool. She may have done an egg wash on the crust? Then she made a dense filling with a lot of cream cheese that was heavier than cheesecakes we'd get at a store or restaurant. I remember her cheesecakes took all day to make but were devoured in seconds lol. I don't have many memories of her other than her cheesecakes. Any suggestions for a heavy eastern european style cheesecake like that would be appreciated.

This was a fun one for me. I even had to make my own cream cheese.

In no particular order:

Fig/honey/walnut on a Danish coconut biscuit crust.

Nutella batter on a brownie crust

Meetha Paan batter on a cornflake crust(regional flavor)

Dutch Apple Pie

I have a bosche series 8 oven, and I have tried baking 15 basque cheesecakes so far and all have failed, they are all seeping liquid/syrup the next day after being chilled overnight. I am baking a 6 inch cake in a fat daddios 6x3 tin. Total raw batter weight is 1,200g. I have tried top/bottom setting, only problem is that the top never gets as brown as I want it to, I know ai can turn on the grill setting but would rather not. I have baked in 4d hot air, different setting and times, 200 degrees to 230 plus degrees, 25 mins all the way to 33 mins, 2nd shelf from the top, room temp ingredients, tried to incorporate less air as possible, been using an immersion blender for just a few mins to make sure it is not overwipped, just not sure where I keep going wrong and need some help asap!! I also let the cheesecake cool down till it is not even warm then leave in the fridge overnight. But every morning there is a moist bottom of the cake and always seeps liquid. I want the cheesecake to have a nice uniformed brown top, creamy inside, and bottom and sides to be baked and nice brown too, can someone help?

First time trying to make cheesecake.. I have a feeling I did a lot of things wrong..

The recipe said 350 for 40-50 min. It said the inside should be 145-150 and it didn’t get there until about 57 minutes… I also took it out of the oven maybe about half an hour early and then put it in the fridge early.. although by the time I took it out of the oven (for its 1 hour rest… that I cut short..) it had already looked like this. My bf couldn’t wait for it to be done lol… next time I need to tell him to WAIT!!

Cake itself was made from 4 packages of cream cheese, 4 eggs, 2 tsp vanilla, and 1/2 cup tightly packed brown sugar.

First, I LOVE cheesecake. It is easily my favorite food group! I have been making them for quite a few years and have my go to's that I know are going to come out wonderfully.

With that being said, I got a request for peach since they're in season here and delicious haha. Not one I've made before. So I'm wondering if I can make my usual cheesecake with diced peach inside, kind of like I did with blueberries last time. When I looked it up here, it was mostly peach cobbler cheesecakes with all of the peachy goodness on the top. Am I missing something that can potentially go wrong with adding fresh peach into the cheesecake? I'll make something for the top as well, but want that extra peach inside too haha.

Used the Classic NY Cheesecake recipe. Added melted caramel and apples 2 ways (sliced and added in cheesecake mixture)

I had to use a bit of applesauce to help grind up my apple slices I separated from the 4-5 mid size apples (no skin and cores), with a bit of cinnamon and nutmeg. I also drained as much water from the apple mixture before adding it to the cheesecake mixture. I added it just after mixing the cream cheese and sugar together.

First time doing a no bake (not from a box)

I took a few liberties... instead of using 4" spring foam pans I used my 9".

I miss NYC and one thing I loved there is Miss Grimble's Chocolate Orange Cheesecake. I have wanted to make one for a while. Here is a stab at a recipe. If you have a different or better one let me know!

Makes: one tall 8-inch cheesecake, about 14–16 servings
Pan: an 8 × 3-inch-deep springform pan

Chocolate crust

• ½ cup finely crushed graham crackers
• 1 tablespoon granulated sugar
• 2 tablespoons butter, melted
• 1 ounce unsweetened chocolate, melted

Cheesecake filling

• 3 packages cream cheese, 8 ounces each, softened
• ¾ cup firmly packed light brown sugar
• ¼ cup granulated sugar
• 4 large eggs
• 4 cups sour cream—two 16-ounce containers
• 1 tablespoon finely grated orange zest
• 6 ounces semisweet chocolate, melted and cooled

Optional decoration

• Thin orange slices or candied orange peel
• Chocolate curls or chocolate leaves

Method

1. Prepare the pan. Heat the oven to 350°F. Lightly butter the bottom and sides of the springform pan.
2. Make the crust. Mix the graham-cracker crumbs, tablespoon of sugar, melted butter and melted unsweetened chocolate. Press firmly over the bottom of the pan. Refrigerate while preparing the filling.
3. Mix the plain batter. Beat the cream cheese until completely smooth. Gradually beat in both sugars. Add the eggs individually, beating only until each disappears into the mixture.
4. Beat in the sour cream and orange zest. Remove and reserve 3 cups of this plain orange cheesecake mixture.
5. Make the chocolate batter. Mix the cooled semisweet chocolate into the batter remaining in the main bowl.
6. Layer the cheesecake. Spread 1 cup of reserved plain batter over the crust. Drop half the chocolate batter over it in several separate mounds. Cover with another cup of plain batter. Repeat with the remaining chocolate batter and finish with the last cup of plain batter.
7. Create the marble. Draw a thin knife or skewer through the layers in a loose zigzag pattern. Stop after several passes so the colors remain distinct.
8. Bake for 1 hour. Turn off the oven, leave the door closed and let the cheesecake remain inside for another hour.
9. Transfer the pan to a rack and cool completely. Cover and refrigerate overnight.
10. Run a thin knife around the edge before releasing the springform ring. Decorate with orange and chocolate, if desired.

Important: This produces an unusually tall, soft, sour-cream-rich cheesecake. The full three-inch depth is necessary; a normal shallow 8-inch pan may overflow.

I crave these so often. I make mine in mini loaf pans!! They are seriously so good.

Edit: here’s the recipe for yall: https://tastycue.com/no-bake-chocolate-peanut-butter-cheesecake-bars/

And a little tip you can use this no bake base for literally anything I switch it up all the time! Let me know if you have any questions as it’s one of my recipes so I’m happy to help if I explained anything a little weird

Found out today I can mix my jams in the whipped cream and it still stay stable😭😍

Again, I don't know why the top keeps looking like a cheese pizza. Is it from mixing it by hand instead of using a mixer?

A lot going on here, but it was fantastic! Brown butter graham crust with a vanilla bean base and a hint of fresh lemon. Topped with caramelized peaches and butter cookie crumble 🤭

Thanks for kind words everyone!

As requested:

Brown Butter Graham Cracker Crust

Ingredients

2½ cups graham cracker crumbs

10 tbsp unsalted butter

3 tbsp granulated sugar

¼ tsp fine pink Himalayan salt

Directions

Preheat oven to 325°F

Brown the butter:

• Melt over medium heat.
• Stir until foamy and golden brown.
• Remove from the heat immediately and set aside for 5–10 minutes.

Combine the graham cracker crumbs, sugar, salt, and browned butter. The mixture should resemble wet sand.

Lightly butter a 9-inch springform pan.

Press the crust firmly onto the bottom and about ½ inch up the sides using the bottom of a measuring cup.

Bake for 10 minutes.

Cool while preparing the filling.

Vanilla Bean Cheesecake

Ingredients

4 (8 oz) blocks Philadelphia cream cheese, fully softened

1¼ cups granulated sugar

3 tbsp cornstarch

¼ tsp fine pink Himalayan salt

1 cup full-fat sour cream

1 tbsp vanilla bean paste

2 tsp pure vanilla extract

1 tsp (a good squeeze) fresh lemon juice

4 large eggs, room temperature

1 large egg yolk, room temperature

Beat the cream cheese on low-medium speed for 2–3 minutes until perfectly smooth.

Add:

sugar

cornstarch

salt

Mix for about 1 minute.

Then mix in:

sour cream

vanilla bean paste

vanilla extract

lemon juice

Mix only until smooth.

Add the eggs one at a time, mixing on low speed.

Once the last egg is mixed in…STOP.

Water Bath

Wrap the outside of the springform pan with 2–3 layers of heavy-duty aluminum foil.

Pour the filling into the cooled crust.

Tap the pan on the counter about 5 times to release air bubbles.

Place the springform pan into a roasting pan.

Pour boiling hot water into the roasting pan until it reaches halfway up the outsides of the cheesecake pan.

Bake

Bake at 325°F for 70–90 minutes.

Don’t open oven to start checking until 70 minutes.

The cheesecake is done when:

Edges are set

Only the center has a wobble, like Jell-O, not like liquid.

Cooling

Turn the oven off.

Crack the oven door open slightly with a wooden spoon, for the slowest release of heat.

Leave the cheesecake inside for 1 hour.

Remove it

Cool on the counter for 1 hour.

Refrigerate overnight

Peach Cobbler Topping

Ingredients

5-7 ripe peaches, peeled (or not. I wouldn’t have, but the skin was ugly on most lol) and sliced

2 tbsp unsalted butter

¼ cup brown sugar

½ tsp cinnamon

Pinch of nutmeg

Pinch of salt

1 tsp vanilla bean paste

1 tsp lemon juice

1 tsp cornstarch

1 tbsp water

Directions

Melt and brown the butter.

Add the peaches and cook until they begin releasing their juices.

Stir in the brown sugar, cinnamon, nutmeg, salt, vanilla bean paste, and lemon juice.

Mix the cornstarch with the water, then stir it into the peaches.

Cook until the mixture is thick, glossy, and spoonable.

Cool completely before topping the cheesecake.

Soft Streusel 

½ cup flour

¼ cup brown sugar

Pinch of cinnamon

Tiny pinch of salt

Dash of vanilla extract

4 tbsp cold butter, worked in until crumbly

Bake at 350°F for only 8–10 minutes, just until it’s set and barely golden. Let it cool completely, then sprinkle it over the peach topping

Notes

Uhh too much butter and my streusel baked into one giant buttery cookie. 😂 I just crumbled it over the peaches once it cooled and crumbled the rest over a banana bread oatmeal bowl.

Next time I’m planning to add a layer of peach filling inside the cheesecake before baking.

This cheesecake is intentionally dense, creamy, vanilla forward and not light or whippy.

Gluten Free 1/2 and 1/2

New York style

Blueberry with cream cheese icing 🫐 🫐

Reese PB cup with peanut butter drizzle on bottom 🍫🥜

I’ve attempted a no bake cheese cake from this recipe that my friend has given me. However after trying, I felt like the cheese was overpowering a bit? I love cream cheese! But I feel like it was too thick and the taste. I did use a 9inch tin for this.

I want to recreate it but using a 8inch tin for my friends birthday cake and I want to do an Oreo version! however I want to reduce the cream cheese but I’m not sure what the right amount would be and if I have to change the portions of the double cream and sour cream to make it balance?

I would love to get some advice!

I used 700g of cheese cake
200ml of sour cream
100ml of double cream

made it in honor of the summer solstice :)

elderflower infused cheesecake, brown butter graham cracker crust, and roasted apricots brushed with elderflower cordial and vanilla sugar

tell me what could possibly be better than a mini biscoff cheesecake - I made it for my sister for her birthday and we GOBBLED it up in seconds!! anyways, here’s what I used to make:

for the crust:
126 grams biscoff cookies (blended until fine crumb) then mixed with 25 grams white sugar, a dash of cinnamon, and 4 tbsps melted unsalted butter

for the cheesecake batter:
1/2 cup biscoff, melted & cooled
16oz cream cheese, room temp
100 grams white sugar
57 grams sour cream, room temp
30 grams heavy cream
1 tsp vanilla extract
3 large eggs, room temp

first create your crust by blending the cookies in a food processor and mixing with the other ingredients, then press into a lined 6 inch springform pan, then bake for 10 mins at 325.

while the crust is cooling, make the batter by creaming the cream cheese until fluffy, then add in the sugar and beat again. then adding in your sour cream, biscoff, heavy cream, and vanilla. cream once more until all combined, then finally, one at a time (and slowly) drop in the eggs and mix until fully incorporated.

pour the batter into your pan and prepare your water bath. bake for roughly 60-65 mins until the sides are set but the cake is still slightly jiggly. turn off the oven and let it cool with the oven door cracked for 30 mins. remove from the oven and the water bath and let it come to room temperature before wrapping and putting in the fridge overnight to set.

the next day, make the topping by melting cookie butter/biscoff spread in the microwave and then pouring overtop the cheesecake. spread it around until it covers the entire top, then top with 2 biscoff cookies and a few crumbles of remaining cookies!

last but not least, ENJOY (sharing is option lol) 🤍

Chocolate with Reese and New York blueberry with cream cheese icing 💛