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101 Cheesecake Recipes By Allie Bishop

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For Mama Bishop Who taught me the joy of baking every weekend of my childhood.

TABLE OF CONTENTS

TIPS FOR THE PERFECT CHEESECAKE

CHEESECAKES

1. Classic Cheesecake

2. Classic New York Cheesecake

3. Chocolate Cheesecake

4. No-Bake Chocolate Cheesecake

5. Gluten-Free Diet Cheesecake

6. Layered Zesty Blackberry Cheesecake

7. White Chocolate Raspberry Cheesecake

8. Walnut Crust Cheesecake

9. Savoiardi Cheesecake

10. Zesty Citrus Cheesecake

11. Tangy Cherry Jell-O Cheesecake

12. Layered Creamy Orange Cheesecake

13. Moist Pecan Cheesecake

14. Tropical Pineapple Cheesecake

15. Pumpkin Cheesecake

16. Pineapple Cheesecake

17. Peanut Butter Oreo Cheesecake

18. Banana Cheesecake

19. Chocolate Truffle Cheesecake

20. Chocomint Cheesecake

21. Green Tea Mousse Cheesecake

22. Frozen Blueberry and Lime Cheesecake

23. Salted Caramel Ginger Snap Cheesecake

24. Coffee Cheesecake

25. Chocolate Melt Cheesecake

26. Minty Cheesecake

27. Toffee Truffle Cheesecake

28. Lime Tinted Cheesecake 29. Creamy Vanilla Layered Cheesecake

30. Zesty Raspberry Cheesecake

31. Vanilla Cinnamon Cheesecake

32. Double Berry Cheesecake

33. Double-Chocomalt Cheesecake

34. Creamy Lemon Cheesecake

35. Melted Marshmallow Cheesecake

36. Caramel Apple Cheesecake

37. Butter-Nutty Cheesecake

38. Lemonberry Cheesecake

39. Chocolate Oreo Cheesecake

40. Nutella Cheesecake

41. Chocolate Snickers Cheesecake

42. Double Layer Creamy Pumpkin Cheesecake

43. Caramel Macchiato Cheesecake

44. Vanilla Mousse Cheesecake

MINI CHEESECAKES

45. Red Velvet Cheesecake Cups

46. Blueberry Cheesecake Cups

47. Honey Cheesecups

48. Berry Cheesecake Cups

49. Mini Berry Cheesecups

50. Blackberry Cheesecups

51. Chocolate Cheesecake Cups

52. Miniature Cherry Cheesecakes

SAVORY CHEESECAKES

53. Sundried Tomato Cheesecake

54. Roasted Pepper Pesto Cheesecake

55. Feta Cheesecake

56. Garlic Mushroom Cheesecake

57. Double Cheese Bacon Cheesecake

58. Smoked Salmon Cheesecake

59. Ricotta Asparagus Cheesecake with Swiss Almond Crust 60. Triple Cheese and Basil Cheesecake

61. Creamy Leek Cheesecake

62. Pecan and Olive Cheesecake Squares

63. Blue Cheese and Garlic Cheesecake

64. Mexican Cheesecake

65. Savory Vegetable Cheesecake

66. Chicken Cranberry-Orange Cheesecake

67. Cheesy Polenta Pepper Cheesecake

CHEESECAKES WITH ALCOHOL

68. Frozen Blueberry Cabernet Cheesecake

69. Amaretto Cheesecake with Almond Brittle

70. Double Chocolate Mochaccino Liqueur Cheesecake

71. White Chocolate Frangelico Cheesecake

72. Triple Sec Cheesecake Icecream

73. Pecan Liqueur Cheesecake

74. Gingerbread Cointreau Cheesecake

75. Coffee Jelly Cheesecake

76. Banana Bourbon Cheesecake

77. Rum-Infused Mousse Cheesecake

78. White Chocolate Cheesecake with White Chocolate Brandy Sauce

79. Margarita Cheesecakes Snacks

80.Vodka Choc-Orange Ricotta Cheesecake

81. Rum Praline Cheesecake

82. Pina Colada Cheesecake

83. Tiramisu Cheesecake

VEGAN CHEESECAKES

84. Rum and Chocolate Vegan Cheesecake

85. Classic Vegan Cheesecake

86. Tofu Cheesecake

87. Vegan Cashew Cheesecake

88. Vegan Strawberry Cheesecake

89. Vegan Cashew Lime Cheesecake Cups CHEESECAKE VARIATIONS

90. Dulce de Leche Cheesecake Bars

91. Lime Cheesecake Bars

92. Caffeinated Cheesecake Bars

93. Lemon Raspberry Cheesecake Bars

94. Zesty Cheesecake Brownies

95. Caramel Brownie Cheesecake

96. Cheesecake-Stuffed Strawberries

97. Mini Cheesecake Tarts

98. White Chocolate Cheesecake Lollipops

99. Toffee Cheesecake Bars

100. Bittersweet Apple Cheesecake Roll

101. Cranberry Cheesesquares

ATTRIBUTIONS Tips For The Perfect Cheesecake Ever wondered how the restaurants always manage to serve up perfectly formed, velvety cheesecakes? And why do your cheesecakes always crack? Here's a few tips to avoid cracking and make your cheesecakes taste and look like a professional one:

Mixing The Batter Make it a day ahead. Aim to make your cheesecake a day ahead. This will give you the time for the cheesecake to set properly.

Use the best ingredients. With desserts such as cheesecakes, the quality of the ingredients can make a huge difference to the taste. Always use full fat ingredients, and the best quality you can find. Your guests will notice the difference!

Bring ingredients to room temperature. Prepare your ingredients 20 to 30 minutes before you begin cooking so they have time to raise their temperature. If you are short on time, give the cream cheese a quick blast in the microwave for 30 to 45 seconds on high to warm it.

Blend the cream cheese well. Make sure the cream cheese is blended well and all lumps are removed in order to have a smooth, creamy cheesecake. In line with the instruction above, use either a whisk or an electric mixer on medium-low in order to avoid getting air in the batter.

Add cornstarch or flour. A secret chef's tip - cornstarch or flour will prevent the eggs from over- coagulating and causing cracks. If your recipe doesn't have either of these, add between 1 tablespoon and 1/4 cup to the batter when you add the sugar.

Don't over mix. The lighter nature of cheesecakes means that you want to be careful with your mixing. Mix until the ingredients are incorporated, but don't beat air into the batter. Air in the batter will expand when you heat it, and constrict when it cools down, leaving cracks in your cheesecake.

Use a food processor. Even better than an electric mixer is a food processor, if you have one. A food processor blends well, but incorporates less air, resulting in a smooth, creamy batter.

Rest before cooking. Allow your batter to rest for 5 minutes in between making it and pouring it into the crust. This will allow any air to rise to the surface and help prevent cracking.

Cooking Your Cheesecake Prebake your crust. If you want a crispy crust to complement the creaminess of the cheesecake, simply bake the crust for 8 to 10 minutes in an oven preheated to 350 °F (175 °C). Make sure you allow it to cool before the filling is added. Baking the crust also helps it to stay intact when served.

Run a knife around the edge. Once you have poured the filling into the crust, run a knife around the edge, between the cheesecake and the pan. This will help the cheesecake to pull away from the sides as it cooks so that no cracks are formed. Do this again once the cheesecake has finished cooking. This will allow it to pull away from the edge as it cools, also preventing cracks from forming. Finally, do this again as you unmold the cheesecake. This allows it to come out in one beautiful piece without sticking to the edge.

Use a water bath. To help prevent the cheesecake cracking, place the pan into a larger pan filled with warm water of a depth of half the springform pan. This helps moderate the temperature so that it remains constant, helping the cheesecake to set slowly and evenly. This is especially important for crustless cheesecakes. If you are using a springform pan, place foil around it so the water doesn't leak into the cheesecake. The exception to this, is a pastry crust, which may become soggy with the use of a water bath.

Cook slowly. Cheesecakes rely on eggs to help bind the cheesecake and form its structure. If they are heated too fast they puff up, creating cracks when they cool and constrict. The maximum a cheesecake should be cooked at is 350 °F (150 °C). The cheesecake should be placed in the middle of the middle rack of an oven.

Do NOT open the oven door. Cheesecakes are extremely sensitive to sudden changes in temperature. Avoid opening the door as much as you can. Every time you open the door, much of the heat is lost, causing a sudden drop in temperature. This will cause the cheesecake to fall or crack. Never open the door in the first 30 minutes of baking.

Don't overcook. A cheesecake is done when there is still a 2 - 3 inch diameter in the centre that is wobbly and unset, while the edges are set and slightly puffy. The cheesecake will continue to cook slightly even when the heat is removed, and it will set the rest of the way in the refrigerator.

Don't poke your cheesecake! In any cheesecake recipe, the baking times are only a guideline. You should use the visual cues mentioned above to determine when your cheesecake is done. Don't use a knife or toothpick to check, as this can cause the cheesecake to crack.

Don't bump your cheesecake. Be as gentle as you can with your cheesecake, and try not to jar it, especially when in the baking or cooling process.

Cool slowly. To prevent cracking, once the cheesecake is done, open the oven door and leave the cheesecake inside for at least another hour. Then take out and allow it to cool to room temperature. Once at room temperature it can be refrigerated. This slow process prevents cracks caused by constricting too fast as it cools. Never move a warm cheesecake into the refrigerator, it will cause it to contract dramatically, causing cracks.

Refrigerate in the pan. Leave the cheesecake in the pan it was cooked in while it is setting in the refrigerator. This will help it keep its shape.

Serving and Storage Serve at room temperature. Remove from the refrigerator 20 to 30 minutes before serving, and allow the cheesecake to warm to room temperature. This is when they taste the best and the most creamiest.

Unmold the cheesecake. Lay a piece of saran wrap over a plate. Run a knife around the edge of the cheesecake to loosen it from the pan. Then dip the pan into a sink of very hot water for 10 to 15 seconds. Invert it onto the plate with the saran wrap. It should release easily, but if it doesn't, then dip it in the hot water for a little longer. Once you have inverted it onto the saran wrap, invert it onto the final serving plate, right side up.

Cover up! Even the best cooks can end up with cracks in their beautiful cheesecakes. Here's some suggestions: Make a thin sauce or topping and pour it over the top. It will seep into the cracks allowing the topping to infuse the cheesecake. Spread sour cream over the top. It's a classic topping and no one will be any the wiser that there are cracks underneath! Pile lots of fresh fruit on top. No one will see the cracks, and the fresh fruit will make your cheesecake look amazing.

Dental floss is the key! Ever wondered how chefs manage to get such crisp, smooth slices of cheesecake, while yours ends up crumbled with half of it sticking to the knife? Dental floss! Simply take a long strand of dental floss, pull it tight, and use it to slice through the cheesecake. Once you reach the bottom, you can pull the floss out instead of pulling it back up through the cheesecake. Voila! Perfect slices!

Slide your knife out. If you do use a knife, warm it in hot water and wipe dry between each cut. Once you reach the bottom, slide the knife out instead of pulling it back up through the cheesecake.

Cover and refrigerate to store. Leftovers should be stored in the refrigerator, covered in foil or saran wrap in order to keep it from drying out. This will keep your cheesecake fresh and moist.

Freeze. Because of their high fat content, cheesecakes freeze well for up to 2 months. Simply wrap in foil or saran wrap to prevent drying out.

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Cheesecakes Classic Cheesecake Serves 8

Ingredients: 1 (9 inch) prepared graham cracker crust 16oz (450g) cream cheese 2 eggs 3/4 cup white sugar 2 teaspoons vanilla extract 1/2 teaspoon lemon zest, grated

Method: 1. Preheat oven to 350 °F (175 °C). 2. Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. 3. Bake for 30 minutes and allow to cool afterwards before refrigerating for 8 hours.

Classic New York Cheesecake Serves 12

Ingredients: 15 graham crackers, crushed 2 tablespoons butter, melted 32oz (900g) cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup all-purpose flour

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix together graham crackers crumbs and butter. Press to the bottom of a lightly greased 9 inch pan. 3. Blend cream cheese with sugar until you achieve a smooth texture. Add milk and mix it with eggs one at a time. 4. Pour in sour cream, vanilla and flour into the mixture and blend until smooth. Pour filling into mixture and bake for 1 hour. 5. Turn off the oven, open the door and leave the cheesecake inside to cool for 3-4 hours to prevent it from cracking. Let it cool in the fridge afterwards before serving. Chocolate Cheesecake Serves 12

Ingredients: 6oz (170g) cream cheese, softened 14oz (395g) condensed milk 1 egg 1 teaspoon vanilla extract 1 cup chocolate chips 1 teaspoon flour 1 chocolate cookie pie crust

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix cream cheese, condensed milk, egg and vanilla extract until smooth. 3. Coat chocolate chips with flour and pour into the mixture. 4. Pour filling into pie crust and bake for 35 minutes. 5. Refrigerate before serving. No-Bake Chocolate Cheesecake Serves 10

Ingredients: 8oz (225g) semi-sweet chocolate baking squares, melted and cooled 16oz (450g) cream cheese, softened 3/4 cup brown sugar 1/4 cup granulated sugar 2 tablespoons milk 1 teaspoon vanilla extract 6oz (170g) chocolate crumb crusts Sweetened whipped cream

Method: 1. Combine cream cheese, brown sugar, granulated sugar, milk and vanilla. 2. Pour in melted chocolate and continue beating. 3. Scoop into crust and chill inside fridge. 4. Garnish with whipped cream.

Gluten-Free Diet Cheesecake Serves 12

Ingredients: 16oz (450g) low-fat cream cheese 3 eggs 1 cup Splenda 1 teaspoon vanilla 2 cups sour cream 1/4 cup Splenda 1 teaspoon vanilla

Method: 1. Preheat oven to 350 °F (175 °C). 2. Combine low-fat cream cheese, eggs, 1 cup Splenda and vanilla. Pour mixture into a lightly greased 9 inch pan. 3. Bake for 35 minutes. 4. Remove from oven and allow to cool. 5. Mix low-fat sour cream, 1/4 cup Splenda and vanilla. Pour over cheesecake and bake for 10 more minutes. 6. Refrigerate. Layered Zesty Blackberry Cheesecake Serves 8

Ingredients: 3 tablespoons butter, softened 1 cup sour cream 1 cup graham cracker crumbs 1/4 cup all-purpose flour 32oz (900g) cream cheese 1 tablespoon vanilla extract 1 1/2 cups sugar 1 1/2 pints blackberries 3/4 cup milk Zest and juice of 1 lemon 4 eggs

Method: 1. Preheat oven to 350 °F (175 °C). 2. Combine graham cracker crumbs with 2 tablespoon butter. 3. Press mixture to the bottom of a greased 9 inch pan. 4. Whisk to combine cream cheese and sugar until smooth. 5. Blend in the milk and add eggs one at a time while mixing. 6. Add sour cream, flour and vanilla until smooth and divide the mixture evenly into two bowls. 7. Purée blackberries, lemon zest and juice and pour into one bowl of the mixture along with a half pint of blackberries and stir well. 8. Pour blackberry filling into crust and bake for 10 minutes. 9. Remove pan from the oven and pour the rest of the filling over the top. 10. Return the pan to bake for an hour until topping is set and chill in the fridge until ready to serve. White Chocolate Raspberry Cheesecake Serves 12

Ingredients: 1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 10oz (280g) raspberries, frozen 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water 2 cups white chocolate chips 1/2 cup half-and-half cream 24oz (680g) cream cheese, softened 1/2 cup white sugar 3 eggs 1 teaspoon vanilla extract

Method: 1. Preheat oven at 325 °F (165 °C). 2. Blend cookie crumbs, 3 tablespoons sugar and melted butter. Press to the bottom of a 9 inch pan. 3. Mix raspberries, 2 tablespoons sugar, cornstarch and water. Boil them in a saucepan and use a strainer to remove seeds afterwards. 4. Melt white chocolate in a pan of simmering water. 5. Blend cream cheese with half cup sugar. Beat the eggs and pour them in one at a time. Pour in vanilla and melted white chocolate. 6. Pour half of the filling over the crust and add 3 tablespoons of raspberry sauce on it. Pour the second half and do the raspberry sauce again on top. 7. Bake for an hour. Open the door and leave the cheesecake inside to cool and chill in the fridge for 8 hours before serving.

Walnut Crust Cheesecake Serves 12

Ingredients: Crust: 1 cup graham cracker crumbs 1/4 cup walnuts, finely chopped 3 tablespoons brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 5 tablespoons butter, melted

Filling: 24oz (680g) cream cheese 1 cup white sugar 1 cup sour cream 1 cup heavy cream 3 tablespoons all-purpose flour 1 tablespoon vanilla extract 3 eggs

Method: Crust: 1. Preheat oven to 350 °F (175 °C). 2. Mix graham cracker crumbs, walnuts, brown sugar, cinnamon, nutmeg and melted butter. Press to the bottom of a lightly greased 9 inch pan. 3. Bake for 10 minutes and allow to cool.

Filling: 1. Beat cream cheese and sugar until smooth. 2. Add sour cream, heavy cream and while still stirring. 3. Add flour and vanilla. 4. Add eggs one at a time. 5. Bake for an hour and chill in the fridge overnight before serving. Savoiardi Cheesecake Serves 12

Ingredients: 9oz (255g) ladyfingers 19oz (540g) cream cheese, softened 1 teaspoon vanilla extract 1 cup white sugar 1 pint (470ml) heavy whipping cream 21oz (595g) cherry pie filling

Method: 1. Arrange ladyfingers on the bottom of a 9 inch pan. 2. Whip cream until smooth. 3. Mix together cream cheese, sugar and vanilla until smooth. Pour in the whipped cream. 4. Scoop 1/2 of cream cheese mixture into pan. 5. Layer with ladyfingers and pour remaining cream cheese mixture over the top. 5. Finish with ladyfingers, topped off with the fruit pie filling. Refrigerate. Zesty Citrus Cheesecake Serves 8

Ingredients: 1 egg yolk 1 tablespoon lemon juice 1 teaspoon lemon zest, grated 1/4 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/3 cup white sugar 1/2 cup butter 1 egg white 24oz (680g) cream cheese 1 2/3 cups white sugar 2 tablespoons cornstarch 1 tablespoon lemon juice 1 tablespoon orange zest, grated 2 teaspoons lime zest, grated 1 1/2 teaspoons lemon zest, grated 1/2 teaspoon vanilla extract 3 eggs 1 cup sour cream 2/3 cup orange marmalade 2 teaspoons fresh lemon juice

Method: Crust: 1. Preheat oven to 450 °F (230 °C). 2. Beat egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. 3. Mix flour and 1/3 cup sugar with a food processor. Pour in butter and continue blending. Beat yolk mixture and blend until clumps form. 4. Press crust to the bottom of a lightly greased 9 inch pan. Chill for 10 minutes. 5. Brush crust lightly with egg white. Bake for 15 minutes. 6. Allow to cool on rack while preparing filling.

Filling: 1. Reduce oven temperature to 350 °F (175 °C). 2. Mix cream cheese and 1 2/3 cups sugar. Add cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Pour in eggs one at a time, then stir in sour cream. 3. Pour mixture into crust. 4. Bake for an hour. Turn off the oven, open the door and leave the cheesecake inside to cool then refrigerate overnight. 5. Boil marmalade and 2 teaspoons lemon juice until slightly reduced for a couple of minutes in saucepan. 6. Spread glaze on cheesecake. Allow to cool for a few minutes. Tangy Cherry Jell-O Cheesecake Serves 8

Ingredients: 2 1/2 cups graham cracker crumbs 1/2 cup butter, melted 6oz (170g) lemon flavored Jell-O 1 cup boiling water 8oz (225g) cream cheese 1 cup white sugar 1 teaspoon vanilla extract 3 tablespoons lemon juice 12oz (340g) evaporated milk 21oz (595g) cherry pie filling

Method: 1. Blend together graham cracker crumbs and melted butter. Press 2 cups of the mixture into the bottom of a 9 inch pan. Set aside the remaining for garnish. 2. Dissolve lemon Jell-O in boiling water. Set aside. 3. Combine cream cheese, sugar and vanilla. Add Jell-O mixture and lemon juice. 4. Whip evaporated milk in a separate bowl. Pour milk into the cream cheese mixture and pour into pan. 5. Allow to cool for a few hours. Add cherry pie filling and garnish with remaining crumb mixture. Layered Creamy Orange Cheesecake Serves 10

Ingredients: 16oz (450g) cheese, softened 1/2 cup white sugar 2 eggs 3/4 cup sour cream 1 teaspoon vanilla extract 1 teaspoon orange extract 2 drops yellow food coloring 1 drop red food coloring Graham cracker crust

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix cream cheese and sugar together until light and fluffy. Beat in eggs and mix well. Add sour cream and vanilla extract into cream cheese mixture until smooth. 3. Pour a cup of cream cheese mixture into a small bowl and stir in orange extract, yellow food coloring, and red food coloring. 4. Pour plain colored mixture into graham cracker crust. Drop orange batter over the top of the plain batter. 5. Bake for 30 to 35 minutes. 6. Turn off the oven, open the door and leave the cheesecake inside to cool and refrigerate. Moist Pecan Cheesecake Serves 8

Ingredients: 1 1/2 cups graham cracker crumbs 1/2 cup pecans, chopped 1/3 cup white sugar 6 tablespoons butter, softened (24oz (680g) cream cheese, softened 2 cups white sugar 4 eggs, beaten 1 tablespoon lemon juice 16oz (450g) sour cream 1/2 cup white sugar 1 teaspoon vanilla extract

Method: 1. Preheat oven to 325 °F (165 °C). 2. Combine graham cracker crumbs, pecans, and 1/3 cup of sugar in a bowl, and stir the softened butter into the crumbs until mixed well. 3. Press to the bottom of a lightly greased 10-inch pan. Beat the cream cheese, 2 cups of sugar, eggs, and lemon juice together. Spoon the batter on top of the crumbs. 3. Bake for 1 hour and 10 minutes. Remove from oven and set aside to cool. 4. Blend the sour cream, 1/2 cup of sugar, and vanilla extract together. Pour sour cream mixture over cheesecake evenly. 5. Return to oven, and bake for 10 more minutes. Refrigerate.

Tropical Pineapple Cheesecake Serves 12

Ingredients: 16oz (450g) cream cheese, softened 1 can sweetened condensed milk 1 cup sugar 1 cup coconut, finely flaked 1/4 cup milk 1/4 cup pecans, crushed 2 eggs 2 teaspoons vanilla extract 1 pinch salt 1 (9 inch) prepared graham cracker crust 8oz (225g) frozen whipped topping, thawed 15oz (425g) pineapple, crushed 3 tablespoons coconut, finely flaked (for garnish) 1 tablespoon pecans, crushed (for garnish)

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt until smooth. Pour filling into crust. 3. Bake for 35 to 40 minutes. 4. Chill cheesecake in the fridge for 8 hours or more 5. Pour crushed pineapple evenly over cheesecake and top with whipped topping. 6. Garnish with 3 tablespoons flaked coconut and 1 tablespoon pecans. Pumpkin Cheesecake Serves 10

Ingredients: 16oz (450g) cream cheese 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed (for garnish)

Method: 1. Preheat oven to 325 °F (165 °C). 2. Mix cream cheese, sugar and vanilla. Stir until smooth. Add eggs one at a time. Take out 1 cup of mixture and spread into bottom of crust. Set aside. 3. Pour pumpkin, cinnamon, cloves and nutmeg to the remaining mixture and mix gently until well incorporated. Gently pour the batter into the crust. 4. Bake for 35 to 40 minutes. 5. Refrigerate for 3 hours or more. 6. Garnish with whipped topping.

Pineapple Cheesecake Serves 8

Ingredients: 8oz (225g) cream cheese, softened 1/2 cup white sugar 30oz (850g) crushed pineapple, drained 1 3/4 cups frozen whipped topping, thawed 1 (9 inch) prepared graham cracker crust

Method: 1. Beat together cream cheese and sugar. Add 1 can of pineapple and whipped topping and beat until smooth. 2. Pour mixture into crust and top with remaining pineapple. 3. Refrigerate. Peanut Butter Oreo Cheesecake Serves 12

Ingredients: 4 1/2 cups Oreo cookies, crushed 1 cup roasted peanuts, chopped 1/2 cup butter, melted 32oz (900g) cream cheese, softened 5 eggs 1 1/2 cups brown sugar 1 cup peanut butter 1/2 cup whipping cream 1 teaspoon vanilla extract 12 Reese's peanut butter cups, broken into small pieces

Topping: 3oz (85g) sour cream 1/2 cup sugar

Method: 1. Preheat oven to 275 °F (135 °C). 2. Blend crushed Oreo cookies, peanuts and melted butter. Press to the bottom of a lightly greased 10 inch pan. 3. Beat cream cheese. Add eggs one at a time. Add sugar, peanut butter and cream. Mix until well incorporated. 4. Add in vanilla then add the peanut butter cup pieces. 5. Pour batter over the crust. Put the 10 inch pan into a larger pan with 1 inch water up the sides. 6. Bake for an hour and a half. Blend sour cream and sugar and spread evenly on the cheesecake. 7. Return to oven for 5 minutes. Remove and allow to cool for an hour. 8. Chill in the fridge before serving. Banana Cheesecake Serves 10

Ingredients: 20 vanilla cream-filled sandwich style cookies, finely chopped 1/4 cup butter, melted 24oz (680g) cream cheese, softened 2/3 cup granulated sugar 2 tablespoons cornstarch 3 eggs 3/4 cup mashed banana 1/2 cup whipping cream 2 teaspoons vanilla extract Coconut, for topping (shredded)

Method: 1. Preheat oven to 350 °F (175 °C). 2. Blend cookies and margarine. Mix well. Press to the bottom of a lightly greased 10 inch pan. 3. Mix cream cheese, sugar and cornstarch. Add eggs one at a time. 4. Add bananas, whipping cream and vanilla. Pour filling into crust. 5. Bake for 15 minutes. Reduce temperature to 200 °F (95 °C) and bake for 75 minutes. Allow to cool. 6. Refrigerate. Chocolate Truffle Cheesecake Serves 10

Ingredients: 1 1/2 cups chocolate- cookies, crushed 2 tablespoons butter, melted 8oz (225g) semisweet chocolate bars, chopped 1 cup whipping cream 32oz (900g) packages cream cheese, softened 14oz (400g) sweetened condensed milk 2 teaspoons vanilla extract 4 eggs Fresh raspberries

Method: 1. Preheat oven to 300 °F (150 °C). 2. Combine crushed cookies and butter. Press mixture to the bottom of a 9-inch springform pan. 3. Microwave chocolate and cream until melted, stirring at 30-second intervals. 4. Beat cream cheese until smooth. 5. Add sweetened condensed milk and vanilla and mix well. Add eggs one at a time. Pour in chocolate mixture. Mix well. 6. Pour mixture into crust. 7. Bake 1 hour and 5 minutes. Turn off the oven, open the door and leave the cheesecake inside to cool for 30 minutes 8. Refrigerate overnight. 9. Top with fresh raspberries. Chocomint Cheesecake Serves 10

Ingredients: 8oz (225g) cream cheese, softened 3 tablespoons granulated sugar 1/2 teaspoon vanilla extract 1/8 teaspoon peppermint extract 8oz (225g) frozen whipped topping, thawed 12 mint chocolate cookies, finely chopped

Method: 1. Mix cream cheese and sugar until smooth and creamy. Add extracts and mix well. 2. Fold whipped topping into cream cheese mixture. Add mint chocolate cookies. 3. Pour filling into pastry bag. Cut the end of the bag and pipe batter into serving glasses. 4. Alternate layers of the cookies and cream cheese mixture with chopped cookies. 5. Top with additional whipped topping and chopped cookies. Green Tea Mousse Cheesecake Serves 12

Ingredients: 4.8oz (135g) graham crackers, crushed 2 tablespoons white sugar 3 tablespoons butter, melted 2 tablespoons green tea powder (matcha powder) 1/2 cup warm water 2 tablespoons gelatin 1/2 cup cold water 2 cups whipping cream 16oz (450g) cream cheese 1/2 cup white sugar 1 teaspoon vanilla extract 1/4 cup honey 2 eggs

Method: 1. Mix graham cracker crumbs, 2 tablespoons sugar and butter. 2. Press to the bottom of a lightly greased 9 inch pan. 3. Stir matcha powder into warm water. Set aside. 4. Sprinkle gelatin over cold water. Set aside. 5. Beat the cream to stiff peaks; set aside. 6. Stir together cream cheese, 1/2 cup sugar, vanilla, and honey in a bowl. 7. Add in the eggs one at a time. 8. Cook the gelatin mixture in the microwave until melted. 9. Pour gelatin and tea into cream cheese mixture, then add in whipped cream until smooth. 10. Pour batter over pan. 11. Refrigerate overnight. Frozen Blueberry and Lime Cheesecake Serves 12

Ingredients: 3 limes 2oz (55g) caster sugar 8.8oz (250g) blueberries

Cheesecake: 3 egg whites 5oz (140g) confectioners' sugar 8.8oz (250g) mascarpone 1/2 teaspoon vanilla extract 10oz (300ml) double cream

Crust: 8.8oz (250g) amaretti biscuits 2oz (55g) butter

Method: 1. Grate the lime zest. Set aside. 2. Squeeze the juice from the limes into a pan. Add sugar and blueberries and heat until sugar dissolves. Simmer for 1-2 minutes. 3. Remove blueberries and set aside. Reduce juice until slightly thickened. Pour over the blueberries and set aside. 4. Beat egg whites until stiff, add confectioners' sugar until it forms soft peaks. 5. Combine mascarpone, lime zest and vanilla. Whip the cream and fold into the mascarpone. Fold in egg white mixture. 6. Crush the amaretti biscuits into crumbs and combine with melted butter. Press to the bottom of a lightly greased pan. 7. Spread the blueberries and juice over the base. Spread the cheesecake mixture over the blueberries. Sprinkle the amaretti crumbs over the top. 8. Freeze. Salted Caramel Ginger Snap Cheesecake Serves 12

Ingredients: Cheesecake: 3 1/2 cups ginger snaps, finely ground 1/2 cup almonds, ground 2/3 cup butter, melted 1 1/2 cups ricotta cheese 16oz (450g) cream cheese 1 cup brown sugar 4 eggs 2 tablespoons golden syrup 1/4 teaspoon salt 1 teaspoon vanilla extract

Sauce: 1 cup whipping cream 1/4 cup butter, cubed 1 cup brown sugar

Topping: 1 cup whipping cream 1 cup sour cream 1 teaspoon vanilla 1 tablespoon confectioners' sugar, sifted Sea salt

Method: Cheesecake: 1. Preheat oven to 325 °F (165 °C). 2. Combine ginger snaps, almonds and butter. Stir until well incorporated. Press to the bottom of a lightly greased 8 inch pan. 3. Refrigerate. 4. Beat ricotta and cream cheese in a bowl until smooth. Stir in sugar and mix well. 5. Add the eggs one at a time. Add syrup, salt and vanilla. Scoop mixture over the crust. 6. Bake for an hour and a half. Refrigerate. 7. Garnish cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes.

Sauce: 1. Stir cream, butter and sugar in a saucepan over low heat and stir until sugar is dissolved. 2. Increase and bring to boil and cook for until thickened and becomes the color of caramel. Allow to cool.

Topping: Beat together cream, sour cream, confectioners' sugar and vanilla in a bowl. Coffee Cheesecake Serves 12

Ingredients: 8 whole graham crackers, crushed 5 tablespoons butter, melted 1 1/2 cups sugar 1/2 cup whipping cream 4 teaspoons instant coffee powder 1 1/2 teaspoons vanilla extract 8oz (225g) cream cheese 2 tablespoons all-purpose flour 1 cup semi-sweet chocolate chips Chocolate, shaved into curls

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix graham crackers, butter and 1/4 cup sugar. Press to the bottom of a lightly greased 9 inch pan. 3. Bake for 10 minutes. Allow to cool. 4. Blend cream cheese, coffee and vanilla. 5. Beat cream cheese, 1 1/4 cups sugar and add eggs one at a time. Stir in flour. 6. Stir espresso mixture and pour into cream cheese mixture. Add chocolate chips. 7. Pour mixture over crust. Bake for an hour. 8. Allow to cool. Refrigerate overnight. 9. Garnish with chocolate curls. Chocolate Melt Cheesecake Serves 10

Ingredients: 1 1/2 cups vanilla wafer crumbs, crushed 1/2 cup powdered sugar 1/3 cup cocoa 1/3 cup butter, melted 24oz (680g) cream cheese, softened 14oz (370g) sweetened condensed milk 2 cups semi-sweet chocolate chips, melted 4 eggs 2 teaspoons vanilla extract Whipped cream More chocolate chips

Method: 1. Preheat oven to 300 °F (150 °C). 2. Blend vanilla wafer crumbs, powdered sugar, cocoa and butter. 2. Press mixture to the bottom of a lightly greased 9 inch pan. Set aside. 3. Beat cream cheese until fluffy. Slowly add milk while beating. 4. Pour melted chocolate chips, egg and vanilla. Pour mixture into crust. 5. Put cheesecake pan in a larger baking pan with warm water halfway up the sides and bake for an hour. 6. Remove and allow to cool. Serve. Minty Cheesecake Serves 12

Ingredients: 12oz (340g) Oreos, crushed 3 tablespoons butter 24oz (680g) cream cheese 3/4 cup sugar 1/3 cup sour cream 4 eggs 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 1/2 teaspoon peppermint extract 1/2 teaspoon salt 1/3 cup candy cane, crushed (for garnish)

Method: 1. Preheat oven to 300 °F (150 °C). 2. Blend together Oreo crumbs and butter. Press to the bottom of a lightly greased 9 inch pan. 3. Bake crust for 10 minutes. 4. Beat cream cheese until smooth. Add sour cream. Add eggs in one at a time. Add flour, vanilla, peppermint extract and salt and beat until smooth. 5. Pour filling over baked crust. 6. Bake for an hour. Allow to cool afterwards and refrigerate. 7. Garnish with candy cane. Toffee Truffle Cheesecake Serves 8

Ingredients: Crust: 1 1/2 cups graham cracker crumbs 1/2 cup toasted almond, finely chopped 1/2 cup toffee pieces 2 tablespoons dark brown sugar 1/4 teaspoon salt 6 tablespoons butter, melted

Filling: 32oz (900g) cream cheese 1 cup packed dark brown sugar 4 eggs 1 tablespoon vanilla extract 1/4 teaspoon almond extract 8oz (225g) chocolate-covered toffee bars, chopped

Topping: 16oz (450g) sour cream 1/2 cup sugar 1 teaspoon vanilla extract Extra crushed chocolate-covered toffee bar, for sprinkling

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix graham cracker crumbs, toasted almonds, toffee pieces, dark brown sugar, salt and butter. 3. Press to the bottom of a lightly greased 10 inch pan 4. Bake for 5 minutes. Remove from oven and reduce temperature to 325 °F (160 °C). 5. Mix cream cheese and sugar. Add eggs one at a time. 6. Pour half of the batter into the baked crust. Sprinkle with toffee pieces. 7. Pour the other half of the mixture over the toffee pieces. 8. Bake for an hour. 9. Mix topping ingredients until smooth. Pour over cheesecake. 10. Allow to cool and refrigerate. Garnish with crushed toffee. Lime Tinted Cheesecake Serves 8

Ingredients: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 3 tablespoons butter, melted 24oz (680g) cream cheese 1 1/4 cups sugar 4 eggs 1 1/2 tablespoons lime juice 1 pinch salt

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix graham cracker crumbs, sugar and melted butter in a bowl. Press to the bottom of a lightly greased 9 inch pan. 3. Bake for 10 minutes. Remove from oven and allow to cool. 4. Mix together cream cheese, sugar and eggs until well incorporated. Add in lime juice and pinch of salt. 5. Pour mixture over baked crust. 6. Bake for an hour and allow to cool. Refrigerate before serving. Creamy Vanilla Layered Cheesecake Serves 16

Ingredients: 24oz (680g) cream cheese 4 eggs 1 1/4 cups sugar 2 teaspoons pure vanilla extract 1 Ginger Graham Cracker Crust (prebaked) 1 cup sour cream

Method: 1. Preheat oven to 325° F (160 °C). 2. Beat cream cheese until smooth. Add eggs one at a time. Add 1 cup of sugar, 1 teaspoon of vanilla and mix well. 3, Pour batter into the prebaked crust. Bake for an hour. 4. In a separate bowl, combine sour cream and remaining sugar and vanilla. Pour over crust. 5. Bake again for 5 minutes. Allow to cool and chill in the fridge before serving. Zesty Raspberry Cheesecake Serves 10

Ingredients: 1 cup gingersnap cookies, crushed 1/3 cup uncooked quick-cooking oats 2 tablespoons butter, melted Cooking spray 24oz (680g) cottage cheese 8 oz (225g) cream cheese 1 cup sugar 1/3 cup all-purpose flour 1 tablespoon lemon rind, grated 1/4 cup lemon juice 3 large eggs 1 egg white 1 teaspoon vanilla extract 2 cups raspberries

Method: 1. Preheat oven to 350 °F (175 °C). 2. Blend crushed gingersnaps, oats, and butter. Press to the bottom of a lightly greased 9 inch pan. 3. Bake for 6 minutes. Remove and allow to cool. 4. Reduce oven temperature to 325 °F (160 °C). 5. Mix cottage cheese and cream cheese until smooth. Add sugar, flour, lemon rind, lemon juice, eggs, egg white and vanilla. 6. Pour batter over crust. 7. Bake for one hour and allow cheesecake to cool. Refrigerate before serving. 8. Garnish with raspberries. Vanilla Cinnamon Cheesecake Serves 12

Ingredients: Crust: 1 1/2 cups graham cracker crumbs 1/4 teaspoon ground cinnamon 1/3 cup butter, melted

Filling: 32 oz (900 g) cream cheese, softened 1 1/4 cups sugar 1/2 cup sour cream 2 teaspoons vanilla extract 1 teaspoon 5 large eggs

Topping: 1/2 cup sour cream 2 teaspoons sugar 1/4 teaspoon cinnamon

Method: 1. Preheat oven to 475 °F (245 °C). 2. Combine crust ingredients. Press to the bottom of a lightly greased 9 inch pan. Set aside. 3. Beat cream cheese, sugar, sour cream, vanilla and cinnamon until smooth. Whisk eggs and add to the mixture. 4. Pour filling over crust. Bake for 12 minutes. 5. Reduce oven temperature to 350 °F (175 °C). Bake for an hour. 6. Allow cheesecake to cool afterwards. 7. Combine topping ingredients and spread evenly over cheesecake. Refrigerate. Double Berry Cheesecake Serves 12

Ingredients: Crust: 2 cups graham cracker crumbs 1/4 cup butter, melted 2 tablespoons sugar 1/2 teaspoon ground cinnamon Cooking spray

Cheesecake: 24oz (680g) cream cheese 1 cup sugar 1 cup sour cream 2 teaspoons lemon rind, grated 1 teaspoon vanilla extract 3 eggs

Topping: 3/4 cup blueberries 3/4 cup strawberries, sliced 2 tablespoons sugar 1 tablespoon lemon rind, grated 3 tablespoons lemon juice

Method: Crust: 1. Preheat oven to 325 °F (160 °C). 2. Mix crumbs, melted butter, sugar, and cinnamon in a bowl. 3. Press crust mixture to the bottom of a lightly greased 9 inch pan. 4. Bake for 10 minutes. Allow to cool.

Filling: 1. Beat cream cheese until smooth. Add sugar, sour cream, lemon rind and vanilla. Add eggs, one at a time and mix well. 2. Pour filling over crust. Place pan in a large roasting pan half filled with hot water. 3. Bake for an hour and 20 minutes. Allow to cool and refrigerate overnight.

Topping: Mix berries, sugar, lemon rind and lemon juice. Spread over cheesecake. Double-Chocomalt Cheesecake Serves 10

Ingredients: 7oz (200g) malted milk 4oz (100g) biscuits, crushed to crumbs 4oz (100g) butter, melted 5 tablespoons caster sugar 21oz (600g) cream cheese 10fl oz (300ml) heavy cream 10oz (300g) white chocolate, melted 7oz (200g) milk chocolate, melted 2 tablespoons malt powder 2oz (55g) white Maltesers

Method: 1. Combine biscuits, melted butter, 2 tablespoons sugar. Press to the bottom of a lightly greased 9 inch pan and chill. 2. Divide cream cheese and cream between two bowls, evenly. Add white chocolate to one and milk chocolate, malt and remaining 3 tablespoons sugar to another. Mix well until smooth. 4. Scoop the milk chocolate mixture evenly into the pan. Pour the white chocolate mixture over the surface. 5. Garnish with Maltesers and chill overnight.

Creamy Lemon Cheesecake Serves 8

Ingredients: 3oz (80g) digestive biscuits 2oz (50g) butter, melted 7oz (200g) cream cheese 18oz (500g) fromage frais 7oz (200g) confectioners' sugar 5 lemons 4 gelatine sheets

Method: 1. Combine crushed digestive biscuits with melted butter. Press to the bottom of a lightly greased 9 inch pan. Chill. 2. Beat cream cheese with fromage frais and confectioners' sugar. Add zest of 2 lemons. 3. Dip gelatine sheets in cold water. Add the juice of 3 lemons and heat over low heat until gelatine is melted. Add into cheese mixture. 4. Scoop over the crust. Refrigerate before serving.

Melted Marshmallow Cheesecake Serves 12

Ingredients: Crust: 2 1/2 cups graham crackers crumbs 1/2 cup granulated sugar 3/4 cups butter, melted 2 cups mini marshmallows 1/2 cups warmed hot fudge ice cream topping

Cheesecake: 16oz (450g) cream cheese 1 can sweetened condensed milk 2 teaspoons vanilla 3 eggs, room temperature 1 cup mini chocolate chips 2 1/2 cups mini marshmallows

Topping: 2 chocolate bars, broken into pieces 1/4 cup graham cracker crumbs 1/4 cup warmed hot fudge ice cream topping

Method: 1. Preheat oven to 325 °F (160 °C). 2. Mix together graham cracker crumbs, granulated sugar and melted butter. Press to the bottom of a lightly greased 10 inch pan. 3. Arrange 2 cups of marshmallows over crust and pour hot fudge sauce over marshmallows. Set aside. 4. For the cheesecake, mix cream cheese, sweetened condensed milk until smooth. Beat eggs one at a time, stirring well. Add vanilla. 5. Add chocolate chips and 2 1/2 cups mini marshmallows. Spread over crust. 6. Bake for 45 minutes. Remove and add remaining marshmallows. Put back in the oven for 5 minutes. 7. Allow cheesecake to cool. Refrigerate overnight. 8. Garnish with graham crumbs, crumbled chocolate bars and extra hot fudge sauce. Caramel Apple Cheesecake Serves 12

Ingredients: 2 tablespoons butter 1 cup brown sugar, 4 apples, peeled, cored, sliced 6oz (170g) caramels 1/2 cup half and half 8oz (225g) cream cheese, softened 1/2 teaspoon pumpkin pie spice 1 1/2 teaspoons vanilla 1 egg 1/2 cup milk chocolate chips, chopped 1 pie crust, baked Pumpkin pie spice Whipped cream

1. Preheat oven to 375 °F (190 °C). 2. Melt butter and 1/2 cup brown sugar in a skillet over medium heat. Stir continuously. 3. Add apples and continue stirring for 15 minutes until apple looks caramelized. Set aside. 4. In another saucepan on low heat, melt caramels in halves until smooth. Keep stirring. 5. Mix cream cheese and 1/2 cup sugar. Add 1/2 teaspoon pumpkin spice, vanilla and egg. Mix until well incorporated. 6. Add half of the caramel mixture to the cream cheese batter. Combine apple mixture to the remaining caramel and stir well. 7. Take out apple caramel filling and pour into crust. Spread chocolate over the filling. 8. Layer it with the caramel cream cheese mixture. 9. Bake for 45 minutes. Turn off the oven, open the door and leave the cheesecake inside to cool. 10. Chill in the fridge until cold. Add pumpkin pie spice into whipped topping and use to garnish the pie. Return to fridge. Butter-Nutty Cheesecake Serves 8

Ingredients: 1 cup ground vanilla wafers 2 tablespoons granulated sugar 2 tablespoons butter 1/8 teaspoon salt 8oz (225g) cream cheese, softened 1/4 cup peanut butter 1/2 cup sugar 1 egg 2 tablespoons heavy cream 1/8 teaspoon salt 4 fun size Butterfinger candy bars, crushed 1 cup semi-sweet chocolate chips 2-3 tablespoons heavy cream 2 fun size Butterfingers, crushed

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix cookie crumbs, sugar, butter and salt. Press it to the bottom of a lightly greased pan. Bake for 10 minutes then remove. 3. Reduce heat to 300 °F (150 °C). Mix cream cheese and peanut butter until smooth. 4. Combine sugar, egg, cream and salt until well incorporated. 5. Add crushed Butterfingers. Spread batter over crust. 6. Bake for 22 minutes. Turn off the oven, open the door and leave the cheesecake inside to cool for 2 hours 7. Melt chocolate chips. Add cream and stir until smooth. 8. Garnish cheesecake with chocolate mixture. Lemonberry Cheesecake Serves 8

Ingredients: 3 tablespoons butter, softened 1 cup sour cream 1 cup graham cracker crumbs 1/4 cup all-purpose flour 32oz (900g) cream cheese 1 tablespoon vanilla extract 1 1/2 cups sugar 3 cups blackberries 3/4 cup milk Zest and juice of 1 lemon 4 eggs

Method: 1. Preheat the oven to 350 °F (175 °C). 2. Combine graham cracker crumbs with butter. Press to the bottom of a lightly greased 9 inch pan. 3. Beat cream cheese and sugar until smooth. Add milk. Add eggs one at a time until well incorporated. 4. Add sour cream, flour and vanilla. Pour mixture into two separate bowls. 5. Purée blackberries, lemon zest and juice. Add it to the cream cheese mixture and blend thoroughly. 6. Pour blackberry filling into the crust. Bake it for 10 minutes. 7. Remove from oven and add the remaining filling. Return to oven and bake for an hour. 8. Refrigerate before serving.

Chocolate Oreo Cheesecake Serves 12

Ingredients: Cheesecake 16oz (450g) cream cheese, softened 2/3 cup sugar 3 large eggs 1/2 teaspoon vanilla 1 cup chocolate chips 1 Oreo pie crust

Topping 3 Tablespoons sugar 8oz (225g) sour cream 1 teaspoon vanilla

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix cream cheese, 2/3 cup sugar, eggs, and 1/2 teaspoon vanilla until smooth. Pour in chocolate chips and stir. Pour batter into Oreo crust. 3. Bake for 30 minutes. Remove from oven and allow to cool. 4. Mix 3 tablespoons sugar, sour cream, and 1 teaspoon vanilla. Pour over warm cheesecake and return to oven for 5 minutes. 5. Allow to cool and chill in the fridge before serving. Nutella Cheesecake Serves 12

Ingredients: 10oz (280g) graham crackers, digestive biscuits 5 tablespoons butter 13oz (370g) Nutella 3/4 cup toasted hazelnuts, chopped 16oz (450 g) cream cheese 1/2 cup confectioners’ sugar, sifted

Method: 1. Combine finely ground graham crackers butter and 1 tablespoon of Nutella. Add 3 tablespoons of the hazelnuts and continue to blend. 2. Press mixture to the bottom of a lightly greased 9 inch pan. Refrigerate. 3. Stir the cream cheese and confectioners’ sugar until smooth. Add remaining Nutella to the cream cheese mixture. Mix well. 4. Pour batter into crust and spread remaining chopped hazelnuts on top. 5. Refrigerate overnight before serving.

Chocolate Snickers Cheesecake Serves 12

Ingredients: 3 tablespoons butter, melted 1 1/4 cups sweet biscuit crumbs 1 tablespoon white sugar 26oz (750g) cream cheese 3 eggs 3/4 cups white sugar 2 teaspoons vanilla essence 2 Snickers bars, diced

Method: 1. Preheat oven to 355 °F (180 °C). 2. Mix together melted butter, biscuit crumbs and 1 tablespoon sugar. Press to the bottom of a 9 inch pan. Bake for 10 minutes. 3. Cream sugar and cream cheese until smooth. Add eggs one at a time, followed by vanilla. Add in diced Snickers bars. 4. Pour mixture into crust. 5. Bake for an hour. Allow to cool. Double Layer Creamy Pumpkin Cheesecake Serves 12

Ingredients: 16oz (450g) cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed

Method: 1. Preheat oven to 350 °F (165 °C) 2. Mix cream cheese, sugar and vanilla. Pour in eggs one at a time. Pour a cup of the mixture and spread over bottom of the prepared crust. Set aside. 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining mixture and mix gently until smooth. Pour over the first layer of mixture in the crust. 4. Bake for 40 minutes. Let it cool. 5. Refrigerate overnight. Garnish with whipped topping before serving.

Caramel Macchiato Cheesecake Serves 12

Ingredients: 2 cups graham cracker crumbs 1/2 cup butter, melted 2 tablespoons white sugar 24oz (680g) cream cheese, softened 1 cup white sugar 3 eggs 8oz (225g) sour cream 1/4 cup brewed espresso or strong coffee 2 teaspoons vanilla extract Whipped cream Caramel ice cream topping

Method: 1. Preheat oven to 350 °F (175 °C). 2. Combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press to the bottom of a lightly greased pan. 3. Bake for 8 minutes. Allow to cool. 4. Reduce oven temperature to 350 °F (165 °C). 5. Beat cream cheese in a bowl until fluffy. Slowly add in 1 cup of sugar while still beating. 6. Beat in eggs one at a time and slowly add sour cream, espresso and vanilla. Pour batter into the crust. 7. Bake for an hour. Allow to cool. 8. Refrigerate before serving. Garnish with whipped cream and top with caramel ice cream.

Vanilla Mousse Cheesecake Serves 16

Ingredients: 40 wafers, crushed 3 tablespoons butter, melted 32oz (900g) cream cheese, softened 1 cup sugar 4 teaspoons vanilla 3 eggs 8oz (225g) frozen whipped topping, thawed

Method: 1. Preheat oven to 350 °F (175 °C) 2. Combine wafer crumbs and butter. Press to the bottom of a lightly greased 9 inch pan. 3. Beat cream cheese, 3/4 cup sugar and 1 tablespoon vanilla with mixer until well blended. Add eggs one at a time. Spread over crust. 4. Bake for an hour. Allow to cool. 5. Stir remaining cream cheese, sugar and vanilla until well incorporated. 6. Beat in whipped topping. Spread over cheesecake. 7. Refrigerate.

Mini Cheesecakes Red Velvet Cheesecake Cups Serves 12

Ingredients: Crust: 10 chocolate sandwich cookies, crushed 2 tablespoons butter

Cheesecake: 12oz (340g) cream cheese, softened 1 tablespoon sour cream 1/2 cup sugar 3 tablespoon unsweetened cocoa powder 1 teaspoon vanilla extract 4 teaspoon red food color 1 egg

Whipped Cream: 1/2 cup heavy cream 2 tablespoon powdered sugar 1/2 teaspoon vanilla extract

Method: 1. Preheat oven to 350 °F (175 °C). 2. Combine crushed cookies and butter. 3. Press a spoonful of cookie mixture to the bottom 12 cupcake liners 4. Bake for 10 minutes. Remove from oven and set aside to cool. 5. Reduce oven temperature to 325 °F (165 °C). 6. Mix cream cheese, sour cream and sugar until smooth. Add cocoa powder. Add vanilla and red food color, followed by the egg. 7. Pour mixture into each liner. 8. Bake for 15-18 minutes. 9. Allow to cool. Refrigerate. 10. Beating whipped cream ingredients together until soft peaks form. Use to garnish cheesecake cups.

Blueberry Cheesecake Cups Serves 24

Ingredients: 8oz (225g) cream cheese 3/4 cup sugar 2 teaspoons lemon zest, finely grated 1 teaspoon vanilla extract 2 cups blueberries 24 vanilla wafer cookies

Method: 1. Combine cream cheese, sugar, zest and vanilla in a food processor. Add blueberries to the mixture. 2. Spread blueberry mixture evenly among 24 cupcake liners. 3. Place a vanilla wafer on top of each cup. 4. Chill in the fridge overnight. Honey Cheesecups Serves 8

Ingredients: 9oz (250g) ricotta cheese 1/3 cup caster sugar 1/3 cup honey 4 eggs 1 teaspoon ground cinnamon 1 lemon zest, finely grated

Method: 1. Preheat oven to 355 ºF (180 ºC). 2. Combine ricotta cheese, sugar and honey until well incorporated. 3. Add eggs one at a time. Add cinnamon and lemon rind. 4. Pour mixture to 8 lightly greased muffin pans. 5. Bake for 25 minutes. Allow to cool afterwards. 6. Garnish with extra honey.

Berry Cheesecake Cups Serves 12

Ingredients: 16oz (450g) strawberries, halved 1/2 cup plus 2 tablespoons sugar 1 tablespoon lemon juice 20oz (570g) cream cheese 3/4 cup sugar 1/2 teaspoon vanilla extract 1/4 cup sour cream 2 eggs 3 tablespoon all-purpose flour

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mash together half of the strawberries with sugar. Heat the pan and cook for 3 minutes. 3. Remove pan from heat and pour in the remaining strawberries together with lemon juice. Allow to cool. 4. Beat cream cheese and add sugar. Add in vanilla and sour cream until well incorporated. Add eggs one at a time and combine with flour. 5. Line a muffin tin with muffin cups. Fill each about 3/4 and bake for 15 minutes. Allow to cool. 6. Chill in the fridge until set and garnish each cheese cup with 1 tablespoon of strawberry topping. Mini Berry Cheesecups Serves 10

Ingredients: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted 24oz (680g) cream cheese 14oz (395g) condensed milk 3 eggs 2 teaspoons vanilla Raspberries

Method: 1. Preheat oven to 300 °F (150 °C). 2. Line cupcake tin with cupcake papers (24). 3. Mix crumbs, sugar and butter. Press mixture into pan lined with 24 cupcake liners. 4. Stir cheese cream cheese until smooth. Slowly add condensed milk, eggs and vanilla. Mix well. 5. Spread mixture evenly between the cupcake liners. 6. Bake for 20 minutes and allow to cool. Refrigerate. 7. Garnish with berries.

Blackberry Cheesecups Serves 10

Ingredients: 1 cup graham cracker crumbs 1/2 cup sugar 3 egg whites 16oz (450g) reduced-fat cream cheese 2 tablespoons all-purpose flour 1 teaspoon lemon zest, grated 1/2 cup low-fat plain Greek yoghurt 1 tablespoon vanilla extract 1 egg 2 cups blackberries 1/2 cup seedless raspberry preserves

Method: 1. Preheat oven to 325 °F (160 °C). 2. Combine graham cracker crumbs, 2 tablespoons sugar and 1 egg white in a bowl until combined. 3. Press to the bottom of each liner and bake for 5 - 8 minutes. 4. Blend cream cheese in a bowl until smooth. Add remaining sugar, flour and lemon zest. Pour in yogurt, vanilla, whole egg and remaining 2 egg whites, one at a time. 5. Spread cream cheese mixture evenly among the muffin cups. Bake for 30 minutes. 6. Allow to cool. Refrigerate. 7. Garnish each cheesecake with blackberries. 8. Combine remaining blackberries, preserves and 2 tablespoons water into pan. Bring to a boil over medium heat. 9. Stir well until sauce has thickened. 10. Glaze over cheesecakes. Chocolate Cheesecake Cups Serves 15

Ingredients: 1 1/2 cups chocolate graham cracker crumbs 2 tablespoons sugar 6 tablespoons butter, melted 16oz (450g) cream cheese, softened 1 cup hot chocolate mix 2 eggs 2 tablespoons sour cream 2 teaspoons vanilla 2 tablespoons flour 1 cup Cool Whip (for garnish) 1/2 cup Kraft mini marshmallow bits (for garnish) 1/4 cup colored sprinkles (for garnish)

Method: 1. Preheat oven at 350 °F (175 °C). 2. Mix together graham cracker crumbs, sugar and butter. 3. Line baking pan with cupcake liners and set aside. 4. Blend cream cheese and hot chocolate until creamy. 5. Pour in eggs, sour cream, vanilla and flour and blend again until fully combined. 6. Scoop mixture into the cupcake liners and bake for 22 minutes. 7. Turn off the oven, open the door and leave the cheesecake inside to cool for a few minutes before refrigerating. 8. Garnish with Cool Whip, marshmallows and colored sprinkles. Miniature Cherry Cheesecakes Serves 12

Ingredients: 12 vanilla wafers 16 oz (454 g) cream cheese, softened 2 eggs 2 tablespoons lemon juice 2/3 cup white sugar 21oz (595g) cherry pie filling

Method: 1. Preheat oven to 350 °F (175 °C). 2. Prep muffin tins with 12 paper baking cups placing a vanilla wafer in each one. 3. Beat cream cheese until fluffy. Add eggs, lemon juice, and sugar and mix until smooth. 4. Spoon 2/3 cream cheese mixture into each baking cup. 5. Bake for 15 to 17 minutes and allow to cool. 6. Garnish with fruit pie filling or whipped cream before serving.

Savory Cheesecakes

Sundried Tomato Cheesecake Serves 24

Ingredients: Crust: 5 slices whole wheat bread 1/2 cup fresh parsley, chopped 1/2 teaspoon salt 1/2 teaspoon lemon rind, grated 1/2 teaspoon black pepper 1 tablespoon butter 1 teaspoon extra virgin olive oil 1 garlic clove, minced

Cheesecake: 1 1/4 cups sun-dried tomatoes, without oil 1 1/4 cups cottage cheese 1 tablespoon lemon juice 1 tablespoon all-purpose flour 1/4 teaspoon salt 32oz (900g) cream cheese 2 egg whites 1/4 cup fresh basil, chopped 1/2 cup drained canned artichoke hearts, chopped 13oz (355g) Melba toast rounds

Method: 1. Preheat oven to 350 °F (175 °C). 2. Prep bottom of a 9-inch pan with parchment. 3. Mix breadcrumbs, parsley, 1/2 teaspoon salt, rind, and pepper in a medium bowl. 4. Heat butter in a skillet. Add oil and garlic cook for a minute while stirring continuously. 5. Combine butter mixture with breadcrumbs. Stir. 6. Press breadcrumb mixture to the bottom of the pan. Set aside. 7. Cover sun-dried tomatoes with boiling water for 30 minutes. Drain and finely chop. 8. Beat cottage cheese until smooth. Add lemon juice, flour, salt, cream cheese and egg whites. Mix until smooth. 9. Add tomatoes, basil, and artichoke. 10. Pour filling into pan. 11. Bake for 30 minutes. Let cool. 12. Serve with Melba toast rounds. Roasted Pepper Pesto Cheesecake Serves 24

Ingredients: Cooking spray 2 tablespoons dry breadcrumbs 15oz (425g) ricotta cheese 8oz (225g) light cream cheese, softened 1/3 cup parmesan cheese, grated 1/8 teaspoon salt Pinch ground red pepper 1 egg 1 1/4 cups roasted pepper pesto 1 teaspoon all-purpose flour 8oz (225g) sour cream French bread baguette, sliced diagonally into 24 24 roasted red bell pepper strips (for garnish)

Method: 1. Preheat oven to 325 °F (160 °C). 2. Prep 2 9-inch pans with cooking spray. Sprinkle breadcrumbs over the bottoms of pans. 3. Beat ricotta and cream cheese until smooth. Add parmesan cheese, salt, pepper, and egg. Mix well. 4. Pour 3/4 cup cheese mixture into each prepared pan. Spread 1/2 cup roasted pepper pesto over each layer; top each pesto layer with 3/4 cup cheese mixture. 5. Bake for an hour. 6. Mix 1/4 cup roasted pepper pesto, flour, and sour cream in a bowl; stir well. Spread half the mixture over each cheesecake. Bake at 325 °F (160 °C) for 10 minutes. 7. Remove cheesecakes from oven, allow to cool. 8. Cut each cheesecake into 12 wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.

Feta Cheesecake Serves 8

Ingredients: Crust: 3oz (75g) white breadcrumbs 1 1/2oz (45g) parmesan, finely grated 1oz (30g) butter, melted Black pepper

Cheesecake: 8oz (225g) feta cheese 8oz (225g) curd cheese 6oz (170g) fromage frais 4 heaped tablespoons fresh chives, chopped 3 spring onions, finely sliced 2 tablespoons lemon juice 2 teaspoons gelatin 2 egg whites Black pepper

Method: 1. Preheat oven to 400 °F (200 °C). 2. Mix breadcrumbs, cheese, melted butter and pepper. Press to the bottom of a lightly greased 9 inch pan. 3. Bake for 15 minutes. 4. Process feta cheese, curd cheese and fromage frais until smooth. 5. Add chives, spring onions and pepper. 6. Pour lemon juice and 2fl oz (55 ml) water into saucepan. Sprinkle in the gelatin. Stir to dissolve. 7. In a separate bowl, beat the egg whites until soft-peaks. Heat gelatin mixture to boiling point and add to the cheese. 8. Stir quickly until well incorporated. 9. Gradually add whisked egg whites. 10. Pour the batter onto the crust. 11. Refrigerate cheesecake overnight. Garlic Mushroom Cheesecake Serves 12

Ingredients: 2 tablespoons oil 8oz (225g) mushrooms, chopped 2 cloves garlic, minced 8.8oz (250g) cream cheese, softened 1/2 cup sour cream 1/4 teaspoon cayenne pepper 3 eggs 1 tablespoon rosemary leaves, finely chopped

Method: 1. Preheat oven to 325 °F (165 °C). 2. Heat oil in large nonstick skillet. Add mushrooms and garlic. Cook and stir 5 minutes or until softened. Drain. 3. Stir cream cheese, sour cream and cayenne pepper in a bowl until well incorporated. 4. Add eggs, one at a time; mix well. Add in mushroom mixture and rosemary. 5. Pour into lightly greased 9 inch pan. 6. Bake for 30 to 35 minutes. Allow to cool. 7. Refrigerate overnight. Double Cheese Bacon Cheesecake Serves 8

Ingredients: 5oz (125g) crackers, crushed 3oz (85g) butter, melted 6 rashers bacon, finely chopped 1 onion, finely chopped 18oz (500g) ricotta cheese 18oz (500g) cream cheese, chopped 1 1/4 cups parmesan cheese, grated 4 eggs

Method: 1. Preheat oven to 325 °F (160 °C). 2. Mix crackers and butter. Press to the bottom of a lightly greased 9 inch pan. 3. Refrigerate crust. 4. Fry bacon and onion in a pan. Set aside to cool. 5. Mix ricotta, cream cheese, 1 cup of parmesan, eggs, and salt and pepper until smooth. Add bacon mixture. 6. Pour filling over crust. Garnish with remaining parmesan. 7. Bake for 45 minutes. Serve at room temperature. Smoked Salmon Cheesecake Serves 15

Ingredients: Crust: 1/4 cup breadcrumbs 2/3 cup parmesan cheese, grated 2 tablespoons butter, melted

Cheesecake: 16oz (450g) cream cheese, cubed 2 eggs 2 tablespoons chives, chopped 2 tablespoons parsley, chopped 1 teaspoon lemon zest 1/4 teaspoon salt Ground black pepper to taste 1/2 cup sour cream 6oz (170g) smoked salmon, chopped fine

Garnish: Chives Extra breadcrumbs

Method: Crust: 1. Preheat oven to 350 °F (175 °C). 2. Combine breadcrumbs, parmesan and butter in a bowl. Press mixture into the bottom of a 9 inch lightly greased pan. Set aside. 3. Beat cream cheese until light and fluffy. Add eggs one at a time; beat well. 4. Stir in chives, parsley, zest, salt and pepper. Add sour cream by hand and chopped salmon. 5. Pour mixture over crust. Place pan in a larger pan filled with 1-inch hot water. 6. Bake for 30 to 40 minutes. Allow to cool. 7. Refrigerate overnight. 8. Garnish with chives and breadcrumbs. Ricotta Asparagus Cheesecake with Swiss Almond Crust Serves 8

Ingredients: 2 cups ground almonds 1 cup cheese, grated 1/4 cup butter, melted 2 cups asparagus, chopped 1/2 cup arugula, chopped 2 tablespoons butter Salt to taste 4oz (115g) cream cheese, softened 2 cups ricotta cheese 4 eggs 1/4 cup all-purpose flour 1/4 cup parsley, finely chopped

Method: 1. Preheat oven to 275 °F (135 °C) 2. Mix almonds, grated cheese and butter. 3. Press 1 1/2 cups of the mixture to the bottom of a lightly greased 10 inch pan. Reserve the rest for the topping. 4. Bake for 15 minutes. Set aside to cool. 5. Turn oven temperature to 400 °F (205 °C). 6. Sauté asparagus and arugula in butter for 10 minutes. Allow to cool. 7. Puree cream cheese, ricotta, and eggs until smooth. Add flour and combine until smooth. Add salt and freshly ground black pepper to taste. Mix well. 8. Combine cheese mixture, parsley, and asparagus mixture. Pour over crust. 9. Bake for 15 minutes. 10. Reduce heat to 375 °F (190 °C) Add the rest of the almond-mixture onto the cheesecake and bake for 35-40 minutes. Triple Cheese and Basil Cheesecake Serves 12

Ingredients: Crust: 1/3 cup parmesan cheese, grated 1/3 cup panko breadcrumbs 1 tablespoon butter, melted Pinch of salt

Cheesecake: 8oz (225g) cream cheese, softened 1/4 cup feta cheese 1/4 cup sour cream 2 eggs 1/2 cup basil 1 tablespoon olive oil 1/2 teaspoon salt

Method: 1. Preheat oven to 350 °F (175 °C) 2. Mix together cheese, bread crumbs, and salt. Press into the bottom of a 7 inch springform pan. Set aside. 3. Put basil in boiling water until leaves are bright green. 4. Transfer to an ice water bath to halt the cooking. Drain and process with olive oil and salt until smooth. 5. Beat together cream cheese and feta cheese until smooth. Beat in eggs, one at a time. Add sour cream and basil mixture and mix well. 6. Pour mixture over crust. 7. Bake for an hour. Allow to cool. 8. Refrigerate overnight. Creamy Leek Cheesecake Serves 12

Ingredients: 16oz (450g) cream cheese 2 eggs 1 egg yolk 3 tablespoons sour cream 3 tablespoons heavy cream 1/4 cup sautéed leeks, white part only 3/4 cup cheese, grated Salt and pepper

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix all ingredients together until smooth. 3. Pour the cheesecake batter over a 9 inch lightly greased pan. 4. Bake for an hour. Allow to cool. 5. Refrigerate.

Pecan and Olive Cheesecake Squares Serves 12

Ingredients: 1 1/4 cups breadcrumbs 1/2 cup pecans, finely chopped 1/3 cup butter, melted 11oz (310g) cream cheese, softened 8oz (225g) sour cream 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 1 egg 1 egg yolk 1/2 cup Kalamata olives, pitted, sliced 1 tablespoon rosemary, chopped Fresh rosemary sprigs (for garnish) Kalamata olives (for garnish)

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix together breadcrumbs, pecans and butter.. Press to the bottom of a lightly greased 9 inch pan. Bake for 12 minutes. Set aside to cool. 3. Combine cream cheese, sour cream, and flour. Add egg and egg yolk, one at a time. 4. Stir in sliced olives and chopped rosemary. Pour mixture into crust. 5. Bake for 20 minutes or until done. Allow to cool. Blue Cheese and Garlic Cheesecake Serves 8

Ingredients: Cooking spray 16oz (450g) cream cheese, softened 1/2 cup sour cream 4oz (115g) blue cheese, crumbled 1 tablespoon all-purpose flour 1/2 teaspoon dried parsley flakes 1/2 teaspoon dried marjoram 1/4 teaspoon granulated garlic 2 eggs

Preparation 1. Preheat oven to 325 °F (165 °C). 2. Mix together cream cheese, sour cream, blue cheese, flour, parsley, marjoram and garlic. 3. Beat in eggs, one at a time. Scoop cream cheese mixture into 12 baking cups. 4. Bake for 40 minutes. Allow to cool. 5. Refrigerate.

Mexican Cheesecake Serves 12

Ingredients: 6 corn tortillas 3 tablespoons butter, melted 12oz (340g) feta cheese 12oz (340g) cream cheese 1 1/4 cups sour cream 2 cloves garlic, minced 2 jalapenos, finely minced 1 cup salsa 3 tablespoons tomato paste 1 1/4 teaspoons salt 1 teaspoon pepper 4 eggs 1/2 cup cilantro, chopped 2 egg whites, beaten Watercress (for garnish) Sliced avocado (for garnish)

Method: 1. Bake the tortillas at 200 °F (95 °C) for 45 minutes or until crisp. 2. Allow to cool and grind in a food processor. Set aside. Increase oven temperature to 350 °F (175 °C). 3. Press tortilla crumbs to the bottom of a lightly greased 9 inch pan. 4. Beat cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs until smooth. 5. Add cilantro and beaten egg whites. 6. Pour into prepared pan and sprinkle remaining tortilla crumbs over the top. 7. Bake for 70 minutes. 8. Turn off the oven, open the door and leave the cheesecake inside to cool for 3-4 hours. 9. Garnish with watercress. 10. Top with sliced avocado. Cut into wedges and serve with tomato salsa.

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Savory Vegetable Cheesecake Serves 8

Ingredients: 1 cup breadcrumbs 2 tablespoons nuts, finely chopped 3 tablespoons olive oil 16oz (450g) cream cheese 1/2 cup parmesan cheese, grated 1/4 cup heavy cream 1 egg Baby spinach 1 artichoke heart 2 green onions, finely chopped 2 teaspoons dill 1 teaspoon black pepper

Method: 1. Preheat oven to 325 °F (165 °C). 2. Mix breadcrumbs, nuts and olive oil until well incorporated. Press to the bottom of a lightly greased 9 inch pan. 3. Blend together cream cheese, parmesan cheese, heavy cream and egg. 4. Mix in spinach, artichoke hearts, pepper and dill. Add green onions. 5. Pour over crust. Bake for an hour. 6. Refrigerate before serving.

Chicken Cranberry-Orange Cheesecake Serves 10

Ingredients: 16oz (450g) cream cheese 8oz (225g) French onion dip 1 tablespoon flour 1/2 teaspoon dill, dried 3 eggs 1 cup chicken, cooked , minced 1/2 cup cranberry-orange relish, drained 2 tablespoons walnuts, chopped, toasted

Method: 1. Preheat oven to 300 °F (150 °C). 2. Beat cream cheese until fluffy. Add in onion dip, flour and dill. 3. Add eggs, one at a time, until well incorporated. 4. Add chicken and spread evenly in pan. 5. Bake for an hour. Allow to cool. 6. Refrigerate overnight. 7. Spread relish onto top of cheesecake and sprinkle with walnuts. Cheesy Polenta Pepper Cheesecake Serves 10

Ingredients: 8 tablespoons instant polenta 8 tablespoons water 14oz (400g) cream cheese 36oz (1kg) cheese, grated 4 eggs 4.2fl oz (125ml) sour cream 8 sweet piquanté peppers Handful coriander, chopped

Method: 1. Preheat oven to 390 °F (200 °C) 2. Combine water and polenta together. Press to the bottom of a 9 inch tin. 3. Mix together remaining ingredients. Pour batter into tin. 4. Bake for an hour. 5. Allow to cool. Cheesecakes with Alcohol Frozen Blueberry Cabernet Cheesecake Serves 8

Ingredients: 1 pint of blueberries 1/2 cup cabernet sauvignon 1/2 cup sugar dissolved in 1/2 cup boiling water 1/4 cup heavy cream 1/4 cup cream cheese 4 tablespoons of sugar 1/4 cup graham cracker crumbs

Method: 1. Puree blueberries, wine and sugar water. Set aside. 2. Beat cream cheese until light and fluffy. Set aside. 3. Beat cream and sugar until soft peaks form. 4. Fold cream cheese into cream and sugar. 5. Place 1/4 cup of mixture into a bowl and whisk in graham cracker crumbs. 6. Into small bowls or popsicle molds, pour 2 tablespoons of blueberry mixture. Spread a tablespoon of cheesecake mixture on top of blueberry layer. Spread a teaspoon, of graham cracker mixture on top of cheesecake mixture. Continue layering until top of bowl or mold is reached. 7. Freeze. Amaretto Cheesecake with Almond Brittle Serves 12

Ingredients: Cake: Cooking spray 1 cup almonds, finely ground 1/4 cup all-purpose flour 1 tablespoon sugar 3 tablespoons butter, melted 24oz (680g) cream cheese, softened 1 can sweetened condensed milk 2 tablespoons amaretto 1 teaspoon vanilla extract 3 eggs

Brittle: 3/4 cup almonds, sliced 1 cup sugar 2 tablespoons water Dash of salt

Method: 1. Preheat oven to 350 °F (175 °C). 2. Combine almonds, flour, and sugar. Add butter until mixed well. 3. Press mixture to the bottom of a lightly greased 9 inch pan. 4. Bake for 15 minutes. Allow to cool. Reduce oven heat to 300 °F (150 °C). 5. Beat cream cheese in a bowl until light and fluffy. Add condensed milk, amaretto, and vanilla to mixture and beat until smooth. 6. Beat in eggs, one at a time, beating well after each addition. Pour batter over crust. Bake for an hour. Allow to cool 7. Refrigerate cheesecake. 8. To make brittle, increase oven heat to 350 °F (175 °C). 9. Put almonds on a baking sheet stirring twice. 10. When cool, place almonds close together in a circle. 11. Heat a saucepan over heat; add sugar, water, and salt to pan. Stir to dissolve. 12. Increase heat and bring mixture to a boil. Boil, without stirring, until caramel is a dark amber color, then swirl the pan to even out the color. 13. Pour caramel in a circular motion over almonds. 14. Allow brittle to cool and harden. Crush brittle with a rolling pin. 15. Press remaining praline pieces into top of cake. Double Chocolate Mochaccino Liqueur Cheesecake Serves 12

Ingredients: 2oz (50g) butter 8oz (225g) chocolate Digestive biscuits, crushed 8oz (225g) dark chocolate 14oz (400g) cream cheese 4oz (100g) caster sugar 4 eggs 9.5fl oz (280ml) heavy cream 5 tablespoons Kahlúa 6.7fl oz (200ml) crème fraîche 2 tablespoons Kahlúa Cocoa powder, for dusting Extra Kahlúa to serve

Method: 1. Preheat oven to 320 °F (160 °C). 2. Mix together melted butter and crushed biscuits. Press to the bottom of a lightly greased 9 inch pan. Refrigerate. 3. Melt chocolate over a pan of simmering water while stirring. Remove bowl from pan. 4. Combine cheese and sugar until smooth. Beat in eggs one at a time. Add the melted chocolate, cream and 5 tablespoons Kahluà. 5. Pour mixture over crust and bake for an hour. 6. Refrigerate overnight. 7. Mix crème fraîche and remaining Kahluà. Spread over the cheesecake. 8. Garnish with cocoa powder dusting. Serve. White Chocolate Frangelico Cheesecake Serves 12

Ingredients: Crust: One package chocolate wafers, crumbed 4oz (113g) butter, melted

Cheesecake: 24oz (680g) cream cheese 3/4 cup sugar 8oz (225g) white chocolate, chopped and melted 1 teaspoon vanilla 3 tablespoons Frangelico 4 eggs

Method: Preheat oven to 350 °F (175 °C). Mix together cookie crumbs and melted butter. Press firmly into a 9 inch pan. Bake 10 minutes. Decrease oven temperature to 325 ºF (160 °C). Beat cream cheese on low for 1 minute then slowly add sugar. Add melted chocolate, vanilla and Frangelico and mix just till combined. Mix in eggs, one at a time, until just incorporated. Pour filling into base. Place pan into a larger pan half filled with water and bake 60 minutes or until set. Allow to cool then refrigerate.

Triple Sec Cheesecake Icecream Serves 16

Ingredients: 1 quart low-fat 1% milk 16oz (450g) reduced fat cream cheese, softened 1 1/2 cups white sugar 1/3 cup triple sec 1 tablespoon vanilla extract 1 pinch salt

Method: Blend all ingredients together and either use your icecream maker as per manufacturer's instructions, or place in freezer, stirring vigorously every 30 minutes.

Pecan Liqueur Cheesecake Serves 12

Ingredients: 2 cups graham cracker crumbs 1/2 cup white sugar 1 teaspoon ground cinnamon 1/2 cup butter, melted 24oz (680g) cream cheese, softened 1 1/4 cups white sugar 3 eggs 1/2 teaspoon vanilla extract 1/2 cup pecan liqueur 1 cup sour cream 1/4 cup confectioners' sugar 1 teaspoon pecan liqueur 1 cup ground pecans 1/2 cup graham cracker crumbs 1 1/2 tablespoons white sugar 1/2 teaspoon ground cinnamon 3/4 cup pecan halves

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press to the bottom of a lightly greased 10 inch pan. 3. Beat cream cheese and 1 1/4 cup white sugar. Pour the eggs, one at a time. Stir in vanilla extract and 1/2 cup liqueur, and blend for 5 minutes. Pour the mixture on the crust 4. Bake for 1 hour. Turn off the oven, open the door and leave the cheesecake inside to cool. 5. Blend the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spread over the top of the cooled cheesecake. 6. Mix finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Garnish cheesecake with pecan mixture. Gingerbread Cointreau Cheesecake Serves 12

Ingredients: 8oz (225g) gingernut cookies 1/2 cup butter, melted 1/4 cup Cointreau Pinch of saffron threads 15oz (425g) cream cheese 1/2 cup honey 1 1/2 tablespoons orange zest, finely-grated 1 3/4 cups heavy cream

Method: 1. Blend cookies and butter in a blender until moist and crumbly. 2. Press into a 9 inch pan and refrigerate. 3. Heat Cointreau in a saucepan until it begins to steam and add saffron threads. 4. Remove from heat and set aside for 20 minutes. 5. Beat cream cheese and slowly beat in honey, orange zest and saffron mixture. 6. Continuing to beat, slowly add cream until thick. 7. Spoon the mixture over the base and chill overnight. Coffee Jelly Cheesecake Serves 10

Ingredients: Cheesecake: 2 1/2 teaspoons gelatin, plus 1 teaspoon 5 tablespoons water 6oz (175g) shortcake biscuits, crushed 3oz (85g) butter, melted 9oz (250g) fromage frais 9oz (250g) mascarpone 5fl oz (150ml) Baileys Irish cream 4.8fl oz (140ml) heavy cream, lightly whipped 2 eggs 5oz (140g) caster sugar

Coffee Jelly: 1 teaspoon gelatin 5fl oz (150ml) strong black coffee 2 tablespoons caster sugar

Method: Cheesecake: 1. Sprinkle gelatine in water and leave to soak for 5 minutes. Put the bowl of gelatine in a pan of gently simmering water and leave until it appears clear. 2. Combine biscuit crumbs and butter. Press to the bottom of a lightly greased 9 inch pan. 3. Stir fromage frais, mascarpone and Baileys together. Pour in the gelatine and fold in the cream. 4. Beat eggs and sugar in a bowl. Add to the cheesecake mixture and pour onto the crust. Refrigerate for 4 hours.

Coffee Jelly: 1. Spoon gelatine over the coffee. Put the bowl in a pan of gently simmering water until dissolved. 2. Refrigerate the mixture. When cold, carefully pour the coffee mixture on top of the cheesecake to make a thin layer. Refrigerate. Banana Bourbon Cheesecake Serves 10

Ingredients: 2 cups vanilla wafers crushed 1/2 cup chopped pecans 4oz (113g) butter, melted 3 bananas 1 tablespoon lemon juice 1/4 cup light brown sugar 1 tablespoon bourbon whiskey 32oz (900g) cream cheese, softened 1 cup granulated sugar 4 eggs 1 tablespoon bourbon whiskey 1/2 cup vanilla wafers, crushed 1 cup heavy whipping cream 1/4 cup powdered sugar 1 teaspoon bourbon whiskey 1 banana, sliced (for garnish)

Method: 1. Preheat oven to 350 °F (175 °C). 2. Combine crumbs and pecans in a food processor. Pour in melted butter. Press to the bottom of a lightly greased 9 inch pan. 3. Bake for 10 minutes. Let it cool. 4. Mash the bananas until smooth. Add brown sugar and lemon juice. Heat over a medium heat until the sugar has melted and the bananas cook slightly. 5. Remove from heat and add 1 tablespoon bourbon. Blend and let it cool down. 6. Beat cream cheese for 2 minutes. Slowly add granulated sugar. Add eggs one at a time, until well incorporated. Add 1 tablespoon bourbon. 7. Blend in banana mixture and mix well. Scoop filling over crust and put in a roasting pan half-filled with water. 8. Bake for an hour. 9. In a separate large bowl beat heavy whipping cream. Add powdered sugar and bourbon. Continue whisking until the cream forms soft peaks. 10. Pipe whipped cream onto each slice. Garnish with a vanilla wafer cookie and a banana slice. Rum-Infused Mousse Cheesecake Serves 8

Ingredients: 4oz (120g) semisweet chocolate, chopped 1 1/2 teaspoons unflavored gelatin 4 tablespoons cold water 8oz (225g) cream cheese 1 cup white sugar 2 tablespoons rum 2 egg yolks 6fl oz (180ml) heavy cream, whipped 2 egg whites 1 prepared chocolate cookie crumb crust

Method: 1. Sprinkle gelatin over water and allow to soften. 2. In the top of a double boiler, heat chocolate, stirring constantly until melted. 3. Place the bowl of gelatin over double boiler and stir until gelatin dissolves. 4. Cream the cream cheese and sugar until light and fluffy. Add rum, egg yolks, dissolved gelatin and melted chocolate. 5. Fold in whipped cream. 6. Whisk egg whites until stiff. Fold into chocolate mixture. 7. Pour filling into pie base. 8. Chill 4 hours or more.

White Chocolate Cheesecake with White Chocolate Brandy Sauce Serves 12

Ingredients: White Chocolate Cheesecake: 4oz (120g) white chocolate 24oz (680g) cream cheese 3/4 cup white sugar 1/4 cup all-purpose flour 3 eggs 1/2 cup heavy cream 1/2 teaspoon vanilla extract

White Chocolate Brandy Sauce: 2 cups white chocolate, finely chopped 1 cup heavy cream 2fl oz (60ml) brandy

Method: White Chocolate Cheesecake: 1. Preheat oven to 300 °F (150 °C). 2. Cream the cream cheese, sugar, and flour until light and fluffy. 3. Beat in eggs one at a time, mixing well after each addition. 4. Melt 4oz white chocolate and, with mixer on low speed, mix into cream cheese mixture. Slowly add in the vanilla and 1/2 cup of heavy cream. Pour filling into a greased pan. 5. Fill a larger pan 1 to 2 inches deep with water. Place cheesecake pan into this pan and bake for 50 to 60 minutes, or until center of the cheesecake is just firm. 6. Refrigerate.

White Chocolate Brandy Sauce: 1. Heat 1 cup heavy cream over a medium-high heat until it boils, then pour over chopped white chocolate. Stir until melted. 2. Add brandy. Pour over chilled cheesecake. Margarita Cheesecakes Snacks Serves 75

Ingredients: 1 can sweetened condensed milk 8oz (225g) cream cheese, softened 6oz (170g) frozen limeade concentrate 1/4 cup tequila 2 tablespoons triple sec 75 scoop-style tortilla chips 1 cup heavy whipping cream 2 teaspoons lime juice 2 tablespoons white sugar

Method: 1. Beat together condensed milk and cream cheese until smooth. 2. Add limeade, tequila, and triple sec; and beat until 5 to 8 minutes. 3. Spoon 1 tablespoon cheesecake mixture into each tortilla chip. 4. Refrigerate until set. 5. Beat cream and lime juice together smooth and thickened. 6. Gradually add sugar until soft peaks form. 7. Top each cheesecake with 1 teaspoon lime-flavored whipped cream. Vodka Choc-Orange Ricotta Cheesecake Serves 8

Ingredients: Crust: 1 1/4 cups chocolate chip cookie crumbs 2 tablespoons unsalted butter, melted

Filling: 2 pounds (900g) ricotta cheese 1 cup granulated sugar 1/3 cup all-purpose flour 3 large eggs 2 large egg yolks 2 teaspoons vanilla extract 2 teaspoons orange zest 1/2 teaspoon salt

Topping: 1/2 cup orange marmalade 1/3 cup vodka

Method: Crust: 1. Preheat oven to 350 °F (175 °C). 2. Mix together cookie crumbs and melted butter. 3. Press firmly into a 9 inch pan. 4. Bake for 10 to 15 minutes or until done.

Filling: 1. Beat ricotta until smooth. 2. Beat in sugar and flour. 3. Add the eggs and egg yolks one at a time until well incorporated. 4. Blend in vanilla, orange zest, and salt until just incorporated. 5. Pour filling evenly into base. 6. Bake 1 hour.

Topping: 1. Bring marmalade and vodka to a boil. Reduce to a low heat and simmer until reduced by half. 2. Let stand for 5 minutes and pour over cheesecake. Leave 15 minutes to set. Rum Praline Cheesecake Serves 12

Ingredients: 1/4 cup butter 1 cup graham cracker crumbs 3 tablespoons packed brown sugar 1/3 cup pecans, chopped 16oz (450g) cream cheese, softened 1 1/4 cups brown sugar 3 eggs 1 teaspoon rum flavored extract 1 teaspoon vanilla extract 1/4 cup sour cream 1/3 cup pecans, chopped 1 1/2 cups sour cream 1/4 cup packed brown sugar 3/4 teaspoon maple flavored extract 1/2 teaspoon rum flavored extract

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix melted butter, graham crumbs, 3 tablespoons brown sugar and 1/3 cup chopped nuts. Press to the bottom of a lightly greased 9 inch pan. 3. Blend cream cheese and remaining cups brown sugar until smooth. Add eggs one at a time. 4. Add in 1 teaspoon rum flavoring, vanilla, 1/4 cup sour cream and 1/3 cup chopped nuts. 5. Pour batter over the crust. 6. Bake for an hour and allow to cool. 7. Mix 1 1/2 cups sour cream, 1/4 cup brown sugar, maple flavoring, and 1/2 teaspoon rum flavoring. 8. Spread batter over cheesecake and bake it again for 10 minutes. 9. Refrigerate before serving. Pina Colada Cheesecake Serves 10

Ingredients: 1 1/4 cups vanilla wafer crumbs 1 cup flaked coconut, toasted 1/2 cup butter, melted 6oz (170g) pineapple juice 1 (.25oz, 7g) package gelatin 24oz (680g) cream cheese, softened 3/4 cup sugar 1/4 cup dark Jamaican rum* 3/4 teaspoon coconut extract 2 cups frozen whipped topping, thawed 20oz (560g) crushed pineapple 1 tablespoon cornstarch 2 tablespoons sugar Toasted flaked coconut (for garnish)

Method: 1. Combine crumbs, coconut and butter. Press mixture on bottom 9-inch pan. Set aside in refrigerator. 2. Pour juice into saucepan. Sprinkle gelatin over juice and leave to soften. 3. Stir over medium heat until gelatin dissolves. Set aside. 4. Beat together cream cheese and 3/4 cup sugar. Beat in gelatin mixture, rum and coconut extract. 5. Fold in whipped topping. Pour filling into cheesecake base. 6. Refrigerate at least 6 hours. 7. Combine undrained pineapple, cornstarch and 2 tablespoons sugar in a saucepan and stir until mixture boils and slightly thickens. Refrigerate. 8. To serve, spoon pineapple mixture over top of cheesecake. 9. Garnish with additional toasted coconut, if desired. Tiramisu Cheesecake Serves 12

Ingredients: 12oz (340g) ladyfingers 4 tablespoons butter, melted 4 tablespoons coffee liqueur 24oz (680g) cream cheese 8oz (225g) container mascarpone cheese 1 cup white sugar 2 eggs 4 tablespoons all-purpose flour 1oz (30g) square semisweet chocolate

Method: 1. Preheat oven to 350 °F (175 °C). 2. Combine melted butter with finely crushed ladyfingers. Pour 2 tablespoons of coffee liqueur and mix well. Press into the bottom of a 9 inch pan. 3. Blend cream cheese, mascarpone and sugar until smooth. Pour in 2 tablespoons coffee liqueur and mix well. Add eggs one at a time, alternating with flour. Stir slowly until smooth. 4. Pour mixture into crust. 5. Bake for 45 minutes. Leave cheesecake to cool afterwards inside the oven with the door open. 6. Refrigerate after 3 hours. Garnish with grated semi-sweet chocolate. Vegan Cheesecakes Rum and Chocolate Vegan Cheesecake Serves 12

Ingredients: 1 cup ground almonds 1 cup whole wheat flour 2/3 cup vegan margarine 24oz (680g) firm tofu 1 1/2 cups demerara sugar 7 tablespoons unsweetened cocoa powder 1/4 cup sunflower seed oil 1/2 cup soy milk 1/4 cup dark rum 1 1/2 teaspoons vanilla extract

Method: 1. Preheat oven to 325 °F (165 °C). 2. Mix ground almonds and whole wheat flour. Mix in margarine until a dough is formed. Press to the bottom of a lightly greased 9 inch pan. 3. Blend together crumbled tofu, sugar, cocoa, oil, soy milk, rum and vanilla until smooth. Spread filling over crust. 4. Bake for 75 minutes. Allow to cool. 5. Refrigerate before serving.

Classic Vegan Cheesecake Serves 6

Ingredients: 12oz (340g) soft tofu 1/2 cup soy milk 1/2 cup white sugar 1 tablespoon vanilla extract 1/4 cup maple syrup 1 prepared graham cracker crust

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix together tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth. Spread over pie crust. 3. Bake for 30 minutes. Let it cool. 4. Chill in the fridge before serving. Tofu Cheesecake Serves 12

Ingredients: 24oz (680g) extra firm tofu, drained, cubed 1 cup white sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup vegetable oil 2 tablespoons lemon juice 1 prepared graham cracker crust

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix together tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Stir until well incorporated. Spread over pie crust. 3. Bake for 20 to 30 minutes. Allow to cool. 4. Chill in the fridge before serving. Vegan Cashew Cheesecake Serves 12

Ingredients: 2 cup macadamia nuts 1 1/2 cups cashews 1/2 cup dates, pitted 1/4 cup dried coconut 6 tablespoons coconut oil, melted 1/4 cup lime juice 1/4 cup raw agave nectar 1/2 sun-dried vanilla bean 3 cups mixed berries, such as blueberries and raspberries

Method: 1. Place macadamia nuts in a bowl with cold water. 2. Place cashews in another bowl with cold water. Soak nuts 4 hours, then rinse, drain, and set aside. 3. Crush and blend macadamia nuts and dates in food processor. Spread dried coconut to the bottom of a lightly greased 9 inch pan. Press macadamia nut batter over the coconut to make crust. 4. Mix cashews, coconut oil, lime juice, agave nectar, and 6 tablespoons water in bowl to blend. Take out seeds from vanilla bean and purée until smooth. 5. Pour batter over crust, and refrigerate for an hour. 6. Garnish with berries. Serve. Vegan Strawberry Cheesecake Serves 12

Ingredients: Crust: 1 cup almonds 2 tablespoon coconut oil, liquefied 3 soft medjool dates 1 teaspoon pure vanilla extract

Cheesecake 2 cups raw cashews, presoaked for at least a few hours or overnight 6 tablespoon coconut oil, liquefied Juice of 1 lemon 1 teaspoon pure vanilla extract 1/4 cup liquid sweetener of your choice 1 banana 2 cups strawberries, hulled

Garnish Extra strawberries for decorating

Method: 1. Combine all crust ingredients. Press to the bottom of 9 inch pan. 2. Mix all cheesecake ingredients until smooth. Pour mixture over crust and spread evenly. 3. Refrigerate cheesecake overnight. 4. Garnish with extra strawberries on top.

Vegan Cashew Lime Cheesecake Cups Serves 12

Ingredients: Crust: 2 cups raw walnuts 3 tablespoons maple syrup 1 teaspoon vanilla

Cheesecake: 2 cups raw cashews 1/2 cup coconut oil 2 tablespoons maple syrup 1/2 cup key lime juice Zest of 4-6 key limes

Method: 1. Combine finely ground walnuts, maple syrup and vanilla. 2. Place 2 teaspoons of walnut mixture into 12 cupcake liners 3. For the cheesecake, combine finely ground cashews, coconut oil, maple syrup, lime juice and lime zest. 4. Sprinkle with remaining lime zest. Pour mixture evenly between the cupcake liners. 5. Refrigerate before serving. Cheesecake Variations Dulce de Leche Cheesecake Bars Serves 12

Ingredients: 1 1/2 cups rolled oats 1 cup walnut pieces 1/2 cup butter, cold diced 24oz (680g) cream cheese, softened 1 cup sugar 3 eggs 2 teaspoons vanilla extract 1 can dulce de leche 1 1/4 cup chocolate chips 1/3 cup heavy cream

Method: Crust: 1. Blend oats and walnuts with a food processor until it turns to fine crumbs. Mix with butter until it starts to come together. 2. Press to the bottom of the lightly greased baking pan to form the crust and let it chill for half an hour in the fridge.

Filling: 1. Preheat the oven at 350 °F (175 °C). 2. Blend cream cheese, sugar, eggs and vanilla extract in a food processor. 3. Pour 1/2 cup of dulce de leech into the filling mixture and blend. Set aside the remaining half cup of Dulce de Leche. 4. Pour filling into crust and bake for 40 minutes. 5. Turn off the oven, open the door and leave the cheesecake bars inside to cool for 3-4 hours. 6. Pour the remaining Dulce de Leche over it when the cheesecake is ready.

Chocolate Layer: 1. Combine chocolate chips and heavy cream and heat in the microwave until chocolate just melted 2. Allow it to cool for a few minutes before pouring over the cheesecake. 3. Let it set for a few hours before cutting into bars. Lime Cheesecake Bars Serves 12

Ingredients: Crust: 2 cups graham cracker crumbs 4oz (113g) butter, melted

Filling: 16oz (450g) cream cheese, softened 1/2 cup granulated sugar 2 eggs plus 1 egg white 1/2 cup sour cream 1 teaspoon vanilla 2 tablespoon all-purpose flour 3/4 cup prepared lime curd (recipe below) Green food coloring Yellow food coloring

Lime Curd: 4oz (113g) butter, softened 1 cup sugar 2 eggs 2 egg yolks 1/3 cup plus 4 tablespoons lime juice

Method: Crust: 1. Preheat oven to 325 °F (160 °C). 2. Blend graham cracker crumbs and butter to form the crust. Press to the bottom of the lightly greased pan and bake for 5 minutes. Set aside and allow to cool. 3. Mix food coloring into 3/4 cup of lime curd. Set aside. 4. Beat the cream cheese and sugar until smooth. 5. Beat in eggs slowly one at a time and add sour cream, vanilla and flour to blend again. 6. Pour the mixture over the crust but set aside a cup of it for later use. 7. Stir the half cup of the lime curd with remaining mixture and pour over the top of the cheesecake mixture. 8. Bake for 35 minutes. 9. Turn off the oven, open the door and leave the cheesecake inside to cool before refrigerating. 10. Cut into bars to serve.

Lime Curd: 1. Cream butter and sugar. Add eggs one at a time while mixing. 2. Add lime juice and continue blending until it looks curdled. 3. Cook the mixture over medium-heat until smooth. 4. Lightly increase the heat while whisking consistently until it thickens. 5. Remove from the heat and put inside a bowl. Cover the lime curd’s surface with plastic wrap. 6. Chill in the fridge. Caffeinated Cheesecake Bars Serves 12

Ingredients: 2 cups chocolate cookie crumbs 1/2 cup butter, melted 2 tablespoons heavy whipping cream 2 teaspoons instant coffee granules 16oz (450g) cream cheese 1/2 cup sugar 3 eggs 1/2 teaspoon vanilla 1/3 cup heavy whipping cream 1/2 cup semi-sweet chocolate chips

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix cookie crumbs and melted butter. Press to the bottom of an ungreased 13x9 inch pan. 3. Blend whipping cream and coffee granules. 4. Beat cream cheese and sugar until smooth. Add coffee mixture, eggs and vanilla. 5. Pour mixture over crust and bake for 25 minutes. 6. Pour whipping cream mixture in a saucepan to heat and boil for a minute. Remove from heat and add chocolate chips, stirring until melted. 7. Pour over cheesecake and refrigerate. Lemon Raspberry Cheesecake Bars

Ingredients: Crust: 30 vanilla wafer cookies 1/4 cup butter, melted

Cheesecake: 1/3 cup heavy cream 1/2 cup white chocolate 16oz (450g) cream cheese, softened 3/4 cup granulated sugar 1 1/2 teaspoon cornstarch 1/2 cup sour cream 1 teaspoon vanilla extract 2 eggs

Topping: 10oz (280g) lemon curd 48 raspberries

Method: Crust: 1. Preheat oven to 350 °F (175 °C). 2. Blend cookies in the food processor until it turns to fine crumbs. 3. Pour in melted butter and blend until mixed well. 4. Press to the bottom of a lightly greased baking dish. 5. Bake for 8 minutes and allow to cool.

Filling: 1. Preheat oven to 300 °F (150 °C). 2. Heat heavy cream in saucepan over low heat and mix in white chocolate. Stir continuously until melted. Set aside. 3. Beat cream cheese, sugar and cornstarch until fluffy. 4. Add in sour cream, eggs and vanilla extract while slowly beating the whole mixture. 5. Pour filling into crust and bake for 35 minutes. 6. Turn off the oven, open the door and leave the cheesecake inside to cool for 20 minutes. 7. Remove from oven and spread lemon curd on the cheesecake. Refrigerate for 3 hours. 8. Cut into bars and finish with fresh raspberries. Zesty Cheesecake Brownies Serves 12

Ingredients: Brownies: 4oz (113g) unsalted butter, cut into pieces 4oz (115g) unsweetened chocolate, chopped 1 1/2 cups sugar 2 teaspoons vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs 2/3 cup all-purpose flour

Cheesecake: 8oz (225g) cream cheese, 1/4 cup sugar 1 egg 1 teaspoon grated orange zest 1 tablespoon all-purpose flour

Method: Brownies: 1. Preheat oven to 325 ºF (160 ºC). 2. Mix butter and chocolate in a bowl and set over a pan of simmering water. Stir occasionally until smooth. Remove bowl and allow to cool. 3. Mix sugar, vanilla, baking powder and salt into the mixture. Add eggs one at a time. Lastly, add flour.

Cheesecake: Combine cream cheese and sugar until smooth in a separate bowl for the cheesecake mixture. Add in egg, zest and flour.

Assemble: 1. Pour 1/2 cup of brownie batter into prepared pan. 2. Pour cream cheese mixture over brownie batter in pan. 3. Pour the remaining brownie batter in a swirl motion to create a marbling effect. 4. Bake for 45 minutes and allow to cool afterwards. 5. Refrigerate. Cut into squares. Caramel Brownie Cheesecake Serves 10

Ingredients: Brownies: 8oz (225g) butter, melted 1 cup unsweetened cocoa powder 2 cups granulated sugar 4 eggs 1 teaspoon vanilla extract 1 1/2 cups flour 12oz (340g) hot fudge sauce

Cheesecake: 8oz (225g) cream cheese 1/2 can sweetened condensed milk 1 teaspoon vanilla

Topping: 4 full sized caramel biscuit bars (eg Twix) Caramel Sauce

Method: Brownies: 1. Preheat oven to 350 °F (175 °C). 2. Combine cocoa and melted butter. Mix in sugar and add eggs one at a time. Add vanilla and keep stirring. 3. Add flour and hot fudge sauce. 4. Pour filling into a lightly greased 9-inch pan and bake for 35 minutes. Allow to cool and refrigerate.

Cheesecake: 1. For the cheesecake layer, mix cream cheese, sweetened condensed, milk and vanilla until smooth. 2. Spread mixture over brownies and top with Twix bars. Refrigerate before serving. 3. Garnish with caramel sauce. Cheesecake-Stuffed Strawberries Serves 24

Ingredients: 24 strawberries 12oz (340g) cream cheese 1 teaspoon vanilla 3 tablespoons confectioners' sugar 1/2 cup almonds, chopped fine in the blender

Method: 1. Pour cream cheese in a bowl and microwave for 30 minutes. 2. Blend cream cheese, vanilla and sugar until smooth. 3. Make a hole in the center of each strawberry, but do not go all the way through the strawberry. 4. Scoop filling into each strawberries. 5. Garnish with almonds. 6. Chill strawberries in the fridge before serving.

Mini Cheesecake Tarts Serves 14

Ingredients: 16oz (450g) cream cheese, softened 3/4 cup sugar 2 tablespoons all-purpose flour 2 eggs 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract Vegetable cooking spray 2/3 cup gingersnap crumbs 3 cups assorted fresh fruit

Method: 1. Preheat oven to 350 °F (175 °C). 2. Beat cream cheese until smooth. Add sugar and flour, mix well. Add eggs, one at a time while stirring. 3. Sprinkle gingersnap crumbs evenly between tart pans. 4. Pour cheesecake batter evenly between tart pans. 5. Bake for 20 minutes. Allow to cool and remove from tart pans. 6. Spread fruit evenly over each cheesecake tart. White Chocolate Cheesecake Lollipops Serves 8

Ingredients: 24oz (680g) cream cheese, softened 3/4 cup sugar 1/3 cup sour cream 3 tablespoons all-purpose flour 1 teaspoon vanilla 1/4 teaspoon salt 3 eggs 24 lollipop sticks 10oz (285g) white chocolate Chocolate chips (for garnish) Toasted coconut (for garnish)

Method: 1. Preheat oven to 350 °F (175 °C). 2. Mix cream cheese and sugar until smooth. Pour in sour cream and mix well. 3. Combine flour, vanilla and salt in the mixture. Beat eggs one at a time. 4. Pour filling into a lightly greased 9-inch pan. 5. Bake for 50 minutes. 6. Turn off the oven, open the door and leave the cheesecake inside to cool. Refrigerate. 7. Take small scoops out of cheesecake. Form into 1 1/2-inch balls and place on a lined baking sheet. 8. Attach lollipop sticks to each cheesecake ball. Put the tray in the freezer until firm. 9. Heat white chocolate until melted. Dip each cheesecake lollipop into the chocolate. 10. Garnish lollipops with chocolate chips or toasted coconut if you wish. 11. Allow coating to set. Chill in the fridge before serving. Toffee Cheesecake Bars

Ingredients: 16oz (450g) cream cheese 1/2 cup brown sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3/4 cup chopped toffee bars

Method: 1. Beat cream cheese until smooth. 2. Add sugar, vanilla, cinnamon, nutmeg and cloves and blend until well incorporated. 3. Dip toffee bars in mixture and refrigerate. 4. Serve with fruits, graham crackers or pretzels. Bittersweet Apple Cheesecake Roll Serves 10

Ingredients: 6 tortillas 2 tablespoon butter, melted 1 tablespoon granulated sugar 1 teaspoon cinnamon Salted caramel sauce (for garnish)

Apple Filling: 1 tablespoon butter, melted 3 cups apple, peeled, chopped 2 tablespoon granulated sugar 1 teaspoon cinnamon, ground 1/4 teaspoon nutmeg, ground 1/4 teaspoon allspice, ground

Cheesecake Filling: 8oz (225g) cream cheese 1/3 cup granulated sugar 2 tablespoon all-purpose flour 1/2 teaspoon vanilla extract

Method: 1. Preheat oven to 350 °F (175 °C). 2. Melt butter over medium heat. Add chopped apples, sugar and spices. Mix well. Cook for 10 minutes. 3. Combine cream cheese, sugar, flour and vanilla until well incorporated. 4. Arrange tortillas at the bottom of a 9 inch pan and spread filling over them. 5. Spread apple mixture evenly over the filling. 6. Mix together 1 tablespoon granulated sugar and 1 teaspoon of cinnamon. Sprinkle half of it over butter. 7. Roll tortillas and place seam down. Brush it with butter. 8. Garnish with remaining cinnamon sugar. Bake for 25 minutes. 9. Pour over salted caramel sauce and serve. Cranberry Cheesesquares Serves 16

Ingredients: Crust: 1 1/2 cups granola 1/4 cup butter, melted

Cheesecake: 12 oz (340 g) cream cheese 1/2 cup Greek yoghurt 1/3 cup sugar 2 tablespoons all-purpose flour 1 teaspoon almond extract 2 eggs

Cranberry Mixture: 3/4 cup canned jellied cranberry sauce

Garnish: 1/3 cup sliced almonds

Method: 1. Preheat oven to 350 °F (175 °C). 2. Finely grind granola and mix with 3 tablespoons sugar and the melted butter until well incorporated. Press to the bottom of an ungreased 9 inch pan. 3. Bake for 8 minutes. 4. In a separate bowl, combine cream cheese, yogurt, sugar, flour, almond extract and eggs until smooth. 5. Pour cheesecake batter over the baked crust. Layer with spoonfuls of cranberry on top. Top off with almonds. 6. Bake for 40 minutes and allow to cool afterwards. 7. Chill in the fridge before cutting into squares. Attributions Baked Cheesecake by zingyyellow...! New York Cheesecake by sabotrax Pumpkin Cheesecake by liz west Cheesecake alla fragola by Francesca Garden Bounty by Nostepinne Quiche by Larry Hoffman Quiche 2 by J B porch crawl (186/365) by Tim Pierce Cheesecake by Morgan Maltezer Cheesecake by Sean MacEntee Mmm, strawberry cheesecake by Phil Whitehouse White Chocolate Buttercream, Cordon Rose Raspberry Cheesecake by Austin Matherne Available under a Creative Commons Attribution- CC BY 2.0 license.

Ricotta Cheesecake by stu_spivack Magnolla's by sweetfixNYC Vegan Chocolate Chip Cheesecake @ Chicago Diner by Stab At Sleep Mini Lemon Cheesecake Squares with Raspberries by megan.chromik Tiny Cheesecake Tarts by Anna Oh Available under a Creative Commons Attribution-Sharealike CC BY-ND 2.0 license.

Gooey, Yummy!! by Samdogs Feb 17/12 Q is for Quiche by Judith Doyle 2012-07-29_Chocolate-stout-pretzel-Cheesecake by Tavallai pumpkin cheesecake at sweet inspirations : upper market street, castro, san francisco (2013) by torbakhopper Available under a Creative Commons Attribution-NoDerivs CC BY-ND 2.0 license.