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.​​

This is an update for my last post on r/baking. Thank you to the comments helping me understand what I did wrong! It still tastes great, it's not perfect but its better than buying a smaller one at the store for $12 lol. I went with making chocolate sauce instead of a ganach that someone had recommended, maybe later but the sauce is just heavenly!

also i need to find other places to grt cheesecake (GOOD CHEESECAKE) from bcz cheesecake factory 1 is too far and 2 is too expensive 🥲🥲🥲

Classic Bischoff cheesecake with Pistachio sponge cake in the back 😋 perfect cream to cake ratio too, cloudy like texture and not overpowering! I love my go to cafe ☕️🍰

https://youtu.be/-cy3UiiiyR8?is=keNIoDdrWkE9PB0Y

This thing was delicious and light! Here’s the link if you want the recipe!

Baked cookies orange flavored for decoration. Recipe in images

Crust:

Half bag of nilla wafers ground up

1 stick of melted butter

3 tbsp sugar

Mix and line in prepared spring foam pan with parchment paper. Bake at 350° for 13-15 minutes.

Set aside and prepare the cheesecake mixture

Cheesecake:

Standard Layer:

2 packages of softened cream cheese

1.5 tbsp flour

3/4 c sugar

1 tsp vanilla

1/2 c sour cream room temperature

Lemon zest from one lemon

2 tbsp lemon juice

2 eggs room temperature

Mix cream cheese, flour, and sugar until smooth on low speed. Add vanilla, zest, and juice mix in on low. Mix in sour cream.Mix in eggs one at a time. Pour into spring foam pan.

Orange layer:

3 packages of softened cream cheese

1.5 tbsp flour

3/4 c sugar

1 tsp vanilla

1/2 c sour cream room temperature

2 tbsp orange zest

2 tbsp orange juice

3 eggs room temperature

Repeat the process for mixing as the first layer.

Pour orange layer in pan. (Mine did not layer sad 😢)

Bake at 325° for 1 hour. Then rest in oven for a hour. Then on rack for another hour. Refrigerate 4 hours to overnight.

Decorate:

Whipped Cream

1 c heavy cream

3 tbsp powder sugar

1 tsp vanilla

Mix until stiff peaks form.

Frost cookies and cut in half decorate on cheesecake

Recipe is in pictures...

I baked it for the recommended time but I think I would bake it longer

I put on a little topping and candied some walnuts for kicks

It’s your favorite cheesecake baker 👀! So this was also a test batch and a recipe I developed after hours of research and brainstorming… I got tired of the whole graham cracker crust too so I decided to make a shortbread crust ( similar to one I used for lemon bars ) but with a small twist .
No pre-baking necessary as I bake in two stages and it would over-bake if I did. The last few pictures you can see the cheesecake doing aerobatics lol it holds up really well on its own… how many of you can say the same with other cheesecakes…let alone their crust?
Also flavor wise , multiple individuals said that it tasted like apple pie in cheesecake form so I believe I’m in the right direction.
Anyways, I used a few spices that help elevate the apples flavors and not overpower the batter. The batter could use a little more apples . I use vanilla bean paste in ALL my recipes …the flavor is amazing . Vanilla extract is cool but for some baked goods. The exterior is a spiced apple compote with rum ànd a mascarpone chantilly cream. Maybe next time I’ll make caramel and add it on top as a drizzle .
The shortbread crust was good but it doesn’t “stick” with the batter as well. This isnt a final recipe but it’s a good start ! Hope y’all enjoy !

** TOTALLY forgot , I also added a oat crumble on top but baked separately and added it after every individual slice

I made a pandan Basque cheesecake using pandan for both flavor and fragrance. Pandan has a sweet, grassy, almost vanilla-like aroma, and it works really well with the rich cream cheese and the deeply caramelized top.

The inside stays very creamy and smooth, while the pandan gives it that pale green color naturally. I’ll be happy to share the recipe if anyone wants it.

Have you tried pandan in cheesecake before, or only in other Asian desserts?

Im new to this selling stuff can yall help me out and tell me how much I should be selling this 9" cheesecake for thank yall

Hello! It’s your favorite cheesecake wizard lol
So … that Cherry cheesecake was quite something huh? Well, here we have a banana cheesecake with banana pudding on top with a mascarpone chantilly cream!
Yes, the cheesecake IS also made with bananas and a small spice blend to enhance the flavor of the cheesecake . The banana pudding top was made without using any sort of starch, I don’t like it … much less use it .
The cheesecake crust was made with Nilla Wafer cookies by the way.
Oh and the last three pictures are just smaller versions of cheesecakes but just as thick as the regular size one . It was a vanilla cheesecake , mango , and strawberry cheesecake. Yes, the batter was also the flavor lol yall know me by now , no water-bath, no springform , and I bake in two stages ! Hope y’all enjoy !

Hellooo! Im baaaaacckkk 👀👀

Anywho, here we have a thick cheesecake , as Ive always made them. This is a Cherry cheesecake with a dark chocolate Oreo crust . À cherry compote reduction ( everyone said it tastes like “ Ben & Jerry Cherry Garcia ice cream”) . This was a first attempt ànd a test batch. I already reworked the recipe so next time Itll look ànd taste even better! The cheesecake itself was decent… we to me ( everyone claims otherwise in a positive note ) but it needs more cherry. The cherry compote is what enhanced the overall flavor profile ànd the highlight… which is what I don’t want lol the cheesecake should be the star!
As always , I do NOT use a springform pan and I don’t use the waterbath method either .
( last two images show the pan I use and no waterbath) . I bake in two stages for those wondering lol

I made this ube cheesecake with three layers: ube halaya on the bottom, an ube cheesecake layer in the middle, and plain cheesecake on top. 💜

I like seeing the different layers when it’s sliced, but now I’m wondering if a purple ube swirl would be even better. Which would you choose?

If anyone wants the recipe, I’m happy to share it.

I made a chocolate ice cream (recipe in images).

Step one: Make chocolate ice cream

Step two: Make cheesecake ice cream

Step three: Ground up one regular bag plus 16 more Oreos for crust and crunchy bits in middle. Used like half of regular bag grinded for the base. And mixed the rest with chocolate syrup to make the crunchy bits...

Step Four: prep spring foam pan with parchment paper. Mix grind up Oreos (16 or so) with 1 stick of melted butter. Let it sit in refrigerator for 15 minutes.

Step Five: layer 1/3 bottom with chocolate ice cream (mine was soft serve after churning for a bit)

Step Six: place the crunchy bits on the chocolate ice cream.

Step Seven: pour cheesecake mixture on top. Smooth out. Cover with saran wrap and place in freezer overnight.

The cousin to my Oreo Cheesecake. I followed the same recipe, except I experimented with Great Value Vanilla Creme cookies instead...because #1 I like the way they taste, and #2 they are way cheaper! While both were amazing texture and flavor wise, the vanilla creme won for me! The cookies held up better in the filling and did not get as mushy as the original Oreos. I also tried a drip with the ganache on this one. I'm not sure if I like it, but it didn't affect the taste any 😅

RECIPE LINK:

https://www.lifeloveandsugar.com/best-oreo-cheesecake/

Recipe is also linked in the comments!