Description
Discover four delightful cheesecake recipes, from classic New York to vegan cashew options, perfect for impressing guests or weeknight desserts.
Ingredients
Scale
- 240 g (8 oz) cream cheese
- 200–300 g (1–1½ cups) granulated sugar
- 4 large eggs
- 120–240 ml (½–1 cup) sour cream or heavy cream
- Lemon zest and juice
- 200 g (1¾ cups) graham crackers
- 85 g (6 tbsp) unsalted butter
- 350 g (about 2½ cups) raw cashews (for vegan cheesecake)
- 120 ml (½ cup) coconut cream (for vegan cheesecake)
- 200 g (14) chocolate sandwich cookies (for no-bake chocolate cheesecake)
- 75 g (â…“ cup) powdered sugar (for no-bake chocolate cheesecake)
Instructions
- Prepare the crust for Classic New York Cheesecake by crushing graham crackers, mixing with melted butter and sugar, and baking at 175°C (350°F) for 10 minutes.
- For the filling, beat cream cheese and sugar until smooth, add eggs one at a time, sour cream, and vanilla. Pour onto the crust.
- Bake at 160°C (325°F) in a water bath for 55–65 minutes. Chill for at least 6–8 hours.
- For Lemon Ricotta Cheesecake, follow similar steps for crust and filling as above, using ricotta and lemon.
- For No-Bake Chocolate Cheesecake, mix crushed cookies with butter for crust, chill, then fill with cream cheese and chocolate ganache.
- For Vegan Cashew Cheesecake, blend soaked cashews, coconut cream, and sweeteners. Prepare crust with dates and almonds, freeze, fill, and set.
Notes
Always allow cheesecakes to chill for several hours or overnight for best texture. Use a water bath to prevent cracks during baking.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 24g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 140mg