Melt-in-Mouth Recipes for 10 Types of Cheesecake

Cheesecake has no language barrier. It is a language heard, understood and loved by everyone. Its history is just as rich of its creaminess, dating back to the ancient Greece island of Samos on the 2000 B.C. The sweet delicacy has since then traveled the globe with signature recipes created in every nation they set their foot in.

No matter how old you are, what time it is, where ever you are, it is always the right time to eat cheesecake. Besides, who could decline an offer of a decadent slice of creamy cheesecake? We, for sure, could not resist the temptation!

1. Baked Cheesecake

   

   Baked cheesecake is the epitome of simplicity in its best. It is the base of all cheesecake, and it has a pride of its own. All ingredients are mixed together and until smooth and baked in an oven or a water bath, creating a velvety and dense dessert. Eggs and flour help set the cake to stand on its own and adds more flavor to the slice. The cheesecake is as good as it is, and you can get creative with it according to your preference! Whether you fancy blueberries, strawberries or everyone’s favorite Oreo biscuits, you can have topped it accordingly.

   Recipe

   Adapted and modified from: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe

    

   Ingredients

   Crust

   170g finely ground graham crackers
   110g unsalted butter, melted

    

   Filling

   450g cream cheese
   3 eggs
   200g sugar
   450g sour cream
   1 lemon, zested
   ½ tsp vanilla extract

    

   Methods

   For the crust:

   1. Combine all the dry ingredients together with a fork.
   2. Add the melted until evenly moistened.
   3. Grease the bottom and sides of an 9-inch springform pan with butter and flour.
   4. Pour the crumbs into the pan and press down into the base and sides evenly.
   5. Refrigerate until it is ready to use.

    

   For the filling:

   1. Beat the cream cheese on low speed for 1 minute until smooth and free of lumps.
   2. Add the eggs, one at a time and continue to beat slowly until combined.
   3. Gradually add the sugar and beat until creamy, for approximately 1 to 2 minutes.
   4. Add the sour cream, lemon zest and vanilla.
   5. Mix until it is well combined, do not over beat.
   6. Make sure to scrape down the sides of the bowl.
   7. Pour the filling into the crust-lined pan and smooth the top with a spatula.
   8. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.
   9. Place the cake pan in a large roasting pan and pour boiling water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
   10. Bake for 45 minutes and be careful not to overcook. The cheesecake should still jiggle.
   11. Let cool in the pan for 30 minutes and then chill in the refrigerator for at least 4 hours or up to overnight.
   12. Voila!

2. Chilled Cheesecake

   

   If you do not have an oven, do not fret! You can still make your very own cheesecake, minus the oven. The perks of a no-bake cheesecake are that it produces a light and airy bites. Specifically, fold in technique plays a huge role in the application of incorporating the whipped technique to the batter. As it is chilled in the refrigerator, thickening agents such as gelatin help in creating the form and texture of the cheesecake. It is the perfect cheesecake for layering, perhaps with your favorite red velvet cake to make red velvet cheesecake. The options are limitless to your imagination.

   Recipe

   Adapted and modified from: https://www.melskitchencafe.com/the-best-no-bake-cheesecake/

    

   Ingredients

   Crust

   275g finely ground graham crackers
   2 tbsp granulated sugar
   90g unsalted butter, melted

    

   Filling

   480g cream cheese, room temperature
   ½ tsp vanilla extract
   120g powdered sugar
   125g sour cream
   180g heavy cream, cold

    

   Methods

   For the crust:

   1. Combine all the dry ingredients together with a fork.
   2. Add the melted until evenly moistened.
   3. Grease the bottom and sides of an 9-inch springform pan with butter and flour.
   4. Pour the crumbs into the pan and press down into the base and sides evenly.
   5. Refrigerate until it is ready to use.

    

   For the fillings:

   1. Whip the heavy cream in a high speed until heavy peak. Leave it in the chiller.
   2. Mix the cream cheese, vanilla extract and powdered sugar on low speed for 2 – 3 minutes, until it is smooth and fluffy.
   3. Add the sour cream and scrape down the sides of the bowl.
   4. Gradually fold in the whipped cream gently to the cream cheese mixture.
   5. Pour the filling into the crust-lined pan and smooth the top with a spatula.
   6. Cover and place in the refrigerator for at least 4 hours or up to overnight.
   7. Voila!

3. New York Cheesecake

   

   Of course, the list would not be complete without delving into the New York style cheesecake. The absolute classic is usually unadorned, embracing the pure and minimalist flavor. If you are wondering what makes it different from the typically baked cheesecake, official New York cheesecake is ultra-rich, dense and heavy. The perfect illustration will be tall, bronze-skinned with a satiny core and fine pored edges. Their enthusiasts will be adamant of their superiority compared to others.

   Recipe

   Adapted and modified from: http://bakerbynature.com/the-best-new-york-style-cheesecake/

    

   Ingredients

   Crust

   350g finely ground graham crackers
   150g granulated sugar
   ¼ tsp salt
   100g unsalted butter, melted

    

   Filling

   250g cream cheese, softened
   220g sour cream
   250g granulated sugar
   2 tsp vanilla extract
   3 eggs, at room temperature
   2 egg yolk, at room temperature
   25g all-purpose flour
   120g heavy cream

    

   Methods

   For the crust:

   1. Combine all the dry ingredients together with a fork.
   2. Add the melted until evenly moistened.
   3. Grease the bottom and sides of an 9-inch springform pan with butter and flour.
   4. Pour the crumbs into the pan and press down into the base and sides evenly.
   5. Refrigerate until it is ready to use.

    

   For the fillings:

   1. Beat the cream cheese and sour cream until smooth.
   2. Add sugar and vanilla and beat until smooth. Scrape down the sides and bottom as needed.
   3. Add in the eggs and yolks and beat until smooth.
   4. Stir in the flour and mix until just combined.
   5. Quickly stir in the heavy cream and mix until it is just incorporated in the batter.
   6. Pour the filling into the crust-lined pan and smooth the top with a spatula.
   7. Cover and place in the refrigerator for at least 4 hours or up to overnight.
   8. Place the cake pan in a large roasting pan and pour boiling water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
   9. Bake for 85 minutes and turn off the oven.
   10. Let the cheesecake sit inside the oven for 60 minutes with the doors closed. The cheesecake should be still slightly wiggly
   11. Chill in the refrigerator for at least 4 hours or up to overnight.
   12. Voila!

4. Japanese Cheesecake

   

   Soufflé cheesecake, or commonly known as Japanese cheesecake is a melt-in-your-mouth cross between cheesecake and airy soufflé. It is as soft as cotton, as light as a feather and as fluffy as your childhood teddy bear. The match made in heaven has the tangy, creamy flavor of cheesecake with a moist, cotton texture of a soufflé. The science behind its softness is by incorporating egg whites into the batter which is then baked in a bain-marie (water bath) to perfection.

   Recipe

   Adapted and modified from: http://www.craftpassion.com/light-japanese-cheesecake/

    

   Ingredients

   Filing

   250g cream cheese
   6 egg yolks
   80g castor sugar
   60g unsalted butter
   100 ml full cream milk
   1 tbsp lemon juice
   1 lemon zest
   60g cake flour, sifted
   20g corn starch, sifted
   ¼ tsp salt

    

   Meringue

   6 eggs white
   ¼ tsp cream of tartar
   90g castor sugar

    

   Methods

   Meringue

   1. Whisk egg whites at low speed until foamy
   2. Add cream of tartar and beat at high speed, gradually adding the sugar.
   3. Beat until soft peak forms

    

   Filing

   1. Preheat the oven to 200 °C
   2. Warm milk and butter in the microwave for 1 minute, set aside
   3. Grease the bottom and sides of an 9-inch springform pan with butter and flour.
   4. Whisk cream cheese until smooth over a warm water bath.
   5. Continue whisking and gradually add the egg yolks.
   6. Add half of the sugar.
   7. Pour and whisk the warm milk and butter from earlier.
   8. Remove from water bath and fold in sifted cake flour and corn starch.
   9. Fold in the meringue gently, 1/3 at a time
   10. Pour the batter into the cake pan and tap the pan on the counter to release air bubbles
   11. Bake with water bath on the bottom rack for 18 minutes
   12. Lower the temperature into 140 °C for another 30 minutes.
   13. Let the cheesecake sit inside the oven for another 30 minutes with the doors closed.
   14. Remove the water bath and let the cheesecake sit inside the oven for another 30 minutes to cool, with the doors slightly opened.

5. German Cheesecake

   

   Unlike its cousins, this German cheesecake has a lighter and fluffier texture. The cheesecake itself should be made with a special cheese known as Quark, which is basically a fresh curd cheese or farmers cheese. The yogurt-like cheese is made from sour milk which creates a distinctive taste. Moreover, the crust is almost similar to a shortbread crust, unlike the typical American style graham crackers. It is treated that will definitely please everyone!

   Recipe

   Adapted and modified from: http://germanculture.com.ua/baking-recipes/kasekuchen-german-cheesecake/

    

   Ingredients

   Crust

   250g all-purpose flour
   125g unsalted butter, cold
   ¼ tsp salt
   30g granulated sugar
   2 eggs yolk
   2 tbsp water

    

   Filling

   750g quark
   60g unsalted butter, melted
   125g granulated sugar
   4 egg yolks, at room temperature
   4 egg whites, at room temperature
   1 tsp vanilla extract
   1 lemon juice and zest
   ¼  tsp salted

    

   Methods

   For the crust:

   1. Cut the cold butter into small cubes, set aside.
   2. Combine flour, sugar and salt, then the butter.
   3. Add egg yolks and water.
   4. Knead with your hands just until the dough is smooth.
   5. Wrap in a plastic foil and place in the refrigerator for at least an hour.
   6. Grease the bottom and sides of a 10-inch springform pan with butter and flour.
   7. Roll out the dough and press it into the bottom and sides of the pan evenly.

    

   For the fillings:

   1. Preheat the oven to 180 °C
   2. Beat the egg whites into stiff peaks.
   3. In another bowl, combine and beat quark, sugar, egg yolks, lemon juice and salt until it is combined.
   4. Add in the melted butter.
   5. Gently fold in the stiff egg white into the quark mixture
   6. Pour the filling into the dough-lined pan and smooth the top with a spatula.
   7. Bake for 50 minutes or until done. The top of the cheesecake should be golden brown and the filing should be set
   8. Turn off the oven and let cool in the pan for 20 minutes and then chill in the refrigerator for at least 4 hours or up to overnight.
   9. Voila!

    

6. Swedish Cheesecake

   

   Ostkaka is a cheesecake not as you know it. The name literally means cheesecake, and it is traditional Swedish favorite dating back to the 16th century. You will find no cream cheese and crumbs in the cake but instead, hint of almonds in each bite, whole or grounded. Traditionally, bakers make their own curds by adding rennet, a complex enzyme found in the mammal stomachs to the milk. However, the infamous cottage cheese works just fine as a substitute. The dessert is usually topped with macerated refreshing strawberries and enjoyed lukewarm, refreshing in the summer and as comforting in the winter. It may not be as sweet as other cheesecake, but rest assured it is equally as delicious!

   Recipe

   Adapted and modified from: https://www.carolinescooking.com/swedish-cheesecake-strawberries-ostkaka/

    

   Ingredients

   Filling

   2 eggs
   50g granulated sugar
   25g almond flour
   15g rice flour
   120 ml milk
   120 ml heavy cream
   335g cottage cheese

    

   Macerated Strawberries

   200g fresh strawberries
   20g granulated sugar

    

   Methods

   For the macerated strawberries:

   1. Cook the strawberries and sugar on a low heat until it reaches desired consistency.

    

   For the fillings:

   1. Preheat the oven to 175°C
   2. Grease the bottom and sides of a 8-inch springform pan with butter and flour.
   3. Beat together the eggs and sugar.
   4. Add the almond flour, rice flour, milk and heavy cream and cottage mix
   5. Mix until everything is just combined and smooth
   6. Pour the filling into the pan and smooth the top with a spatula.
   7. Bake for 60 minutes or until it rises up. The top of the cheesecake should be golden brown.
   8. Remove from the oven and allow it to cool.
   9. Voila! The cheesecake is serve warm of lukewarm and topped it off with the macerated strawberries

    

7. Italian Cheesecake

   

   Italians love their goats’ milk ricotta and mascarpone cheese so much that they incorporate them into their signature cheesecake. Their ancient version of cheesecake is a combination of flour, ricotta-like cheese and honey baked in a shape of loaves. For a little twist, adding mascarpone cheese will give a hint of sweet and slightly tart flavor. The crumbly texture partakes from the ricotta on the crust less cheesecake will make everyone go mamma mia!

   Recipe

   Adapted and modified from:  http://www.eatgood4life.com/super-easy-italian-cheesecake/

    

   Ingredients

   Filling

   900g ricotta cheese
   200g granulated sugar
   6 eggs
   45g all purpose flour
   2 tsp vanilla extract
   3 lemon zest
   2 orange zest

    

   Methods

   For the fillings:

   1. Preheat the oven to 165°C
   2. Grease the bottom and sides of a 8-inch springform pan with butter and flour.
   3. Beat together the cheese and sugar.
   4. Add two eggs at a time and mix.
   5. Add flour, vanilla and zests. Mix until just combined and smooth.
   6. Bake for 60 to 90 minutes or until the top of the cheesecake is golden brown.
   7. Turn off the oven and let cool in the pan for 30 minutes and then chill in the refrigerator for at least 4 hours or up to overnight.
   8. Voila!

    

8. French Cheesecake

   

   The secret ingredient to the French cheesecake is Fromage Blanc, a soft white fresh cheese made from whole or skimmed milk. It has the consistency of a cream cheese but contains no fat or at the very least, less fat. Coincidence or not, Alsace is the home of fromage blanc and French cheesecake. The cheesecake is remarkably light and airy, almost mousse-like which is obtained through the lift from the meringue base folded into the batter. When it’s done, the cheesecake will have a golden-brown top and firm on the inside. The most tedious process in the cheesecake will be waiting for it to cool down for you to eat!

   Recipe

   Adapted and modified from: https://thehappyfoodie.co.uk/recipes/tarte-au-fromage-blanc

    

   Ingredients

   Crust

   90g all-purpose flour
   60g unsalted butter, cold
   ¼ tsp salt
   30g powdered sugar
   1 egg yolk

    

   Filling

   300g fromage blanc
   7 egg whites, at room temperature
   2 egg yolks, at room temperature
   60g unsalted butter, melted
   150g powdered sugar
   40g corn flour
   50g milk powder
   1 tsp vanilla extract
   1 lemon juice and zest
   ¼ tsp salt

    

   Methods

   For the crust:

   1. Preheat the oven to 180 °C
   2. Grease the bottom and sides of a 10-inch springform pan with butter and flour.
   3. Beat the butter, icing sugar and salt until soft and creamy.
   4. Add the egg yolk to make a smooth paste
   5. Add the flour and using a fork, mix the mixture until it has a sandy texture
   6. Using your hand, knead the mixture into a ball.
   7. Press the dough and flatten into the bottom and sides of the pan evenly.
   8. Prick the pastry base with fork and chill it in the fridge for 30 minutes.
   9. Bake the pastry base for 15 minutes or until golden.
   10. Remove from the oven and let it cool.

    

   For the fillings:

   1. Preheat the oven to 120 °C
   2. Whisk the egg yolks with the lemon zest, vanilla and half of the icing sugar until it becomes smooth and creamy
   3. Add in the corn flour, milk powder and fromage blanc
   4. In a separate bowl, whisk the egg whites until foamy.
   5. Add in the lemon juice and the rest of the icing sugar and whisk until soft peaks form.
   6. Beat 1/3 of the egg whites into the fromage blanc mixture until smooth
   7. Gently fold in the rest of the egg whites.
   8. Pour the filling into the dough-lined pan and smooth the top with a spatula.
   9. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.
   10. Place the cake pan in a large roasting pan and pour boiling water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
   11. Bake for 60 minutes or until done.
   12. Turn off the oven and let it cool in the oven for 60 minutes with the door open.
   13. Voila!

    

9. Greek Cheesecake

   

   If we are going to talk about cheesecake, it is only right if we go way back to its origin which is in the Greece. Being the first to popularize the cheesecake, it is only expected that they have their own signature twist to it. Kalitsouna is made with layers of buttered phyllo and cheesecake filling. The cheesecake filling is made from a mizithra, a traditional and unpasteurized fresh cheese. The crispy thin phyllo skin will burst with creamy, tangy ooziness of the ricotta filling. It is so addicting you can’t help to have four in one go.

   Recipe

   Adapted and modified from: http://www.lemonandolives.com/kalitsounia-cretan-sweet-cheese-pies/

    

   Ingredients

   Dough

   180g all-purpose flour
   50g granulated sugar
   ½ tsp baking powder
   70g Greek yogurt
   60ml olive oil
   1 egg
   ½ tsp vanilla extract
   1 tbsp vanilla juice

    

   Filling

   200g ricotta cheese or mizithra
   ½ tsp cinnamon
   15g granulated sugar
   1 egg yolk
   15g all-purpose flour

    

   Methods

   For the dough:

   1. Combine flour, baking powder and sugar
   2. Add in all the remaining ingredients in the dough section in the order listed, one at a time.
   3. Set dough aside

    

   For the fillings:

   1. Mix all the filling ingredients until well combined.
   2. Take a dough ball and place on floured surface.
   3. Roll into a rectangle, about 2 cm thick.
   4. Place a circle dough cutter in the middle and set aside the remaining dough.
   5. Add 1 tablespoon of the cheese filling and fold over. Pinch the sides to create shapes and close the dough.
   6. Place on a baking sheet lined with parchment paper.
   7. Repeat the instruction until all dough is used.
   8. Once done, brush each dough with egg wash (1 egg and splash of water)
   9. Bake for 20-25 minutes or until golden brown.
   10. Remove and sprinkle with cinnamon.

    

10. Belgian Cheesecake

    

    If anything, it is only a norm to save the best for the last! The love affair between chocolate and cheesecake is undoubtedly a guilty pleasure one simply cannot resist. Home for decadent artisanal chocolate, one can expect their cheesecake to be infused only with the finest chocolate, nestled in a traditional Dutch-Belgian spiced speculoos crust. The cheesecake is one not for the faint-hearted.

    Recipe

    Adapted and modified from: http://www.layersofhappiness.com/ultimate-death-chocolate-cheesecake/

     

    Ingredients

    Crust

    200g finely ground speculoos cookies
    100g unsalted butter, melted

     

    Filling

    900g cream cheese
    250g granulated sugar eggs
    40g natural unsweetened cocoa powder
    4 eggs, at room temperature
    350g dark chocolate, melted and cooled to lukewarm

     

    Methods

    For the crust:

    1. Combine all the dry ingredients together with a fork.
    2. Add the melted until evenly moistened.
    3. Grease the bottom and sides of an 9-inch springform pan with butter and flour.
    4. Pour the crumbs into the pan and press down into the base and sides evenly.
    5. Refrigerate until it is ready to use.

     

    For the filling:

    1. Preheat the oven to 175 °C
    2. Beat the cream cheese, sugar and cocoa powder until smooth and free of lumps.
    3. Scrape down the sides of the bowl as needed.
    4. Add the eggs, one at a time and blend for 10 seconds each.
    5. Add the melted chocolate and blend to combine, scraping down the sides of the bowl once.
    6. Pour the filling into the crust-lined pan and smooth the top with a spatula.
    7. Bake for 60 minutes or until the center is just set and the top looks dry.
    8. Let it cool on a wire rack for 5 minutes and chill in the refrigerator for at least 4 hours or up to overnight.

Have you tried baking any of them? Which one is your favourite? We at Butterkicap definitely can’t pick on one because they are all just so good. If you have your favorite cheesecake recipe or perhaps your very own signature one, please share it with us. We would love to eat (more) cheesecake, especially if the best food enthusiasts (read: you, you and you) are the one sharing it with us.