Cheesecake is for every occasion! I’ve covered the “what is cheesecake?” question (pie? custard? cake?) in my guide on how to make cheesecake, but for today we can put that aside and just agree that cheesecake is wonderful. I’ve made cheesecakes for every season, covering flavors from fall pumpkin to fresh summer berries, so you’ll find something to make no matter the time of year. Plus, there are a couple of recipes that incorporate cheesecake batter and flavor, but aren’t quite cheesecake (think bars and tarts!). The point being, cheesecake is a little bit of everything and the rich, creamy base makes it a vehicle for all kinds of flavors and textures.
Cheesecake Recipes
Blueberries are one of those ingredients that need nothing more than themselves to be special. The color adds natural drama and the sweet-tart flavor is a dynamic pairing with creamy cheesecake. I made a bright purple sauce by cooking frozen blueberries with nothing more than a touch of sugar and lemon zest, so the blueberry flavor is intense.
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The hazelnut candies adorning this glazed cheesecake look like delicate little jewels and add a wonderful sweet crunch to the smooth and rich chocolate cheesecake. The result is a striking look and flavor.
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My version of no-bake strawberry cheesecake is made with nothing but fresh sweet strawberries, cream cheese, real whipped cream, and just the slightest bit of gelatin to keep it standing tall until you bite into it, then it melts in your mouth. No oven required.Makes one 8 or 9-inch cheesecake
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Cherry makes for a wonderful topping to cheesecake, and this version features a sweet and cherry sauce over a classic cream cheese and ricotta cheesecake recipe. The cherry topping is a sweet touch to the light and creamy cheesecake.
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This cheesecake is decorated with an all-white blanket of roses over a swirl of wild color within.
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This Pomegranate Swirl New York Cheesecake started with a base I found in Bake from Scratch Magazine. The texture is luxurious and smooth, but not as dense and custardy as some of my other go-to cheesecake recipes. I added a swirl of pomegranate to the cake, because it has a tartness that pairs so well with the rich creaminess of a cheesecake.
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This peanut butter and jelly cheesecake has all the fond memories of those childhood sandwiches, but it's way more decadent and sophisticated.
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The silky texture of pumpkin and cheesecake go together perfectly for this fall treat. The candied almond adds a crunchy texture to compliment the silky filling.
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The name, cotton soft, refers to the texture of the cake, which is far lighter and almost soufflé-like compared to the New York or custard style cheesecakes.
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Please note: this is a Substack exclusive for Extras subscribers! Basque cheesecake with its mahogany-colored top and super-rich custardy interior is one of my all-time favorite desserts. It is traditionally baked without a crust, but I layered it with a cookie crust and cooked dried plums (formerly known as prunes) in Lillet, a French aperitif wine, which just makes the cheesecake even more operatic. You’ll notice that the ingredients are cold, not room temperature, so that it won’t overbake in the super-hot oven as the top browns.
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Fresh mint in the batter adds a bright, fresh flavor to this cheesecake, and the chocolate crust makes it taste like a super-lush thin mint. This is a perfect recipe for St. Patrick's Day with the beautiful green swirls.
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Perfect for the Fourth of July, this red white and blue cheesecake features raspberry, vanilla and blueberry. The gorgeous colors make for a festive celebration and the flavors are summery, sweet and delightful.
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Who says cheesecake has to be sweet?! This savory cheesecake is a huge hit in my house and the individual servings make it extra fun.
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This beautiful bull's eye cheesecake recipe is by Maida Heatter, a true legend. She and her publisher graciously allowed me to post her recipe here. I used my chocolate graham cracker crust recipe for a little more substance and also went a step further, draping the whole thing in chocolate ganache.
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For this recipe I used the vanilla cheesecake base from my Craftsy class. The lemon curd is a lovely addition to the creamy cheesecake and gives it a wonderful look. It is pretty enough to serve as is, but you could also add one of the fruit sauces we make in the class as well.
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I know pumpkin can be a divisive flavor, even inside families. Grandma may love it. Uncle Bob may hate it. But pumpkin is sure to end up on most Thanksgiving tables. I love these bars as a pumpkin compromise because they are a great way to ease into the Thanksgiving essential, and give a loving gesture to those who adore pumpkin.
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The combination of chai and creamy cheesecake is dynamite! The bitterness and aromatic flavors of the chai tea pair so wonderfully with the cheesecake. It's one of those combinations you just have to try yourself.
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This Strawberry Rhubarb Fool Cheesecake was a happy mistake. You know how they say you learn from your failures? Well, I was going for a tourteau fromage and it went wrong in a big way.
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You can also watch my son, Henri, and me bake cheesecake in an episode of “Baking with My Mother” on Youtube! We make the Blueberry Swirl Cheesecake, but leave out the swirls and add a berry sauce, so we can customize the cheesecake to our own preference. He went with Strawberries and I stuck with blueberries.
I have made so many of your odrules cheese cake recipes and am about to make your peanut butter and Jelly cake because I just this week learned that my 47 year old son loves peanut butter!! (Better late than never, but the guilt is still there!)
For his wedding last February, I made your classic NY cheesecake, but I use 4 (12 oz) tubs of whipped cream cheese. It is a really successful version that lightens the cake just enough to allow for seconds without feeling guilty of gluttony! Thank you for so many fabulous recipes!