If there’s a cake that we love and could never say no to, it would probably the cheesecake. Be it the classic New York cream cheese and cookie bottom, or an Oreo cookie variation with chocolate cookie bottom – we’re all down for it.
So to pay tribute to our favourite cake of all time, here are some yummy classic and interesting variations that you can try to make at home:
1. New York Cheesecake
An all-time favourite that you can never go wrong with. Here’s what you need to make this:
- 6 eggs
- 8 tablespoons unsalted butter
- 1 1/2 cups sugar
- 2 cups sour cream
- 113-226g cream cheese
- 2 tablespoons corn starch
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
First, you have to beat the cream cheese and butter till they’re smooth. Next, add the sour cream, sugar, cornstarch, lemon juice, zest, and vanilla extract and mix. Add the eggs one by one as you’re beating, then pour the mixture into a buttered cake mould covered in foil. Bake it for two hours and 15 minutes at 148°C. Let the cake cool in the oven for two to three hours before putting it into the fridge. Leave it for the night and you’re ready to serve!
Full recipe: Sugar Apron
2. Cheesecake bites
Covered in chocolate? Why not?
- 1 1/2 cups cookie crumbs
- 5 tablespoons unsalted butter
- 453g cream cheese
- 3/4 cups granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons cornstarch
- 2 eggs
- 1 teaspoon vanilla extract
- 226g dark chocolate
- 2 tablespoons virgin coconut oil
Mix the cookie crumbs and butter to form the crust. Press it firmly into the pan to make sure they don’t fall apart when you take them out. Mix the cream cheese till smooth, then add in sugar, salt, cornstarch, eggs, and vanilla. Beat all the ingredients till they’re smooth and pour the mixture into the crust. Bake it at 162°C for 30 minutes, and let it cool in the oven for another 20 minutes. Transfer it to the freezer and leave it there for at least two hours. While waiting for it to freeze, you can melt the dark chocolate and coconut oil. Slice the cake into cubes and dip them into the melted chocolate, then let it set. You can serve after the chocolate has set!
Full recipe: Gluten Free on a Shoestring
3. No-bake Oreo cheesecake
Our favourite combination.
- 35 Oreo cookies
- 5 tablespoons melted unsalted butter
- 226g cream cheese
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 226g whipped cream
Use 25 of the Oreo cookies and butter to create the crust. Mix the cream cheese, sugar, and vanilla until smooth. Crush eight of the Oreos into chunks then add it to the mixture and slowly fold in the whipped cream. Pour everything into the crust and chill it for two hours. Serve with the remaining Oreos as garnish.
Full recipe: Crazy For Crust
4. Chocolate cheesecake
The richer the chocolate, the better.
- 150g digestive biscuits
- 45g melted butter
- 110g caster sugar
- 120ml whipped cream
- 150g melted dark chocolate
- 2 tablespoon cocoa powder
- 200g cream cheese
Prepare the crust. Whipped the cream till fluffy, then add in the dark chocolate and cocoa powder to mix. Separately, mix the cream cheese and sugar together till smooth, then slowly fold in the dark chocolate mixture. Mix well and pour it onto the crust. Chill it for an hour and then serve.
Full recipe: Good Food
5. No-bake peanut butter cheesecake
With Reese cups too!
- 1 1/2 cups Oreo cookie crumbs
- 1/3 cups melted unsalted butter
- 1 1/2 cups whipped cream
- 567g cream cheese
- 1 1/4 cups peanut butter
- 1 1/4 cups powdered sugar
- 1 1/2 cups chocolate chips
- 1 bag Reese cups
Prepare the crust. Beat the whipped cream until fluffy. In a separate bowl, mix the cream cheese, peanut butter, and powdered sugar until smooth. Slowly fold the whipped cream in. Pour the mixture onto the crust and leave it in the fridge for two hours. Melt the chocolate chips to get the syrup, then serve it on the cheesecake with chopped Reese cups.
Full recipe: Just So Tasty
Don’t have the time to bake, or need a special cheesecake prepared for you? Our talented pastry chefs on Kaodim’s got your back. Fill in this form and let us know the type of cheesecake you’re craving for, and we’ll send you our chefs’ profiles and quotations for free!
written by Esther Chung