Cheesecakes



Cheesecake is always a crowd pleaser, but don't be surprised if your go-to recipe completely differs from a friend's. Cheesecake ingredients and textures can vary depending on the region. New York claims one of the most popular styles—a dense, creamy dessert that uses heavy cream and eggs to enrich the cream-cheese base. Chicagoans will serve you a version that is firm on the outside and creamy in the center, while Italian-Americans decided to drop the cream cheese altogether in favor of ricotta. F&W's guide to cheesecake goes beyond traditional recipes (but we have those, too) with ideas for tangy goat cheese swap-ins, ways to bake with your slow cooker, tricks for not cooking at all and flavors that fit any season.

Most Recent

Blueberry-Coconut Vegan Cheesecake

Rating: Unrated
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This vegan cheesecake is just as creamy and tangy as the conventional versions thanks to cultured nut-based cream cheese from Miyoko's Creamery, founded by vegan visionary Miyoko Schinner. For the cheesecake base, the agar must reach a temperature of 208°F to be activated and ultimately set. Don't worry if you don't have a thermometer-just keep the lid on the pot for 3 to 4 minutes until the agar has dissolved thoroughly, and then check the texture. When the agar runs off a rubber spatula without sticking, it's ready to use.

Goat Cheese Cake with Wine-Poached Cranberries

Rating: Unrated
4
Crowned with candied pistachios and draped in tart, glistening cranberry gelée, Claudia Fleming's holiday cheesecake is extra creamy thanks to a combination of tangy goat cheese and marscapone. Be sure to beat in the mascarpone at low speed to preserve its extra-smooth texture. Don’t skip straining the cranberry mixture after adding the gelatin; removing the foam is key to a clear, glossy gelée.

St. Louis–Style Cheesecake with Blueberries

Rating: Unrated
6
Hidden beneath a mound of juicy summer berries (Bopp uses native huckleberries, but blueberries are fine), a thin layer of sweetened sour cream crowns this luscious no-fuss cheesecake based on his great-grandmother’s recipe. Dollop the fluffy batter into the pan gently for the best results.

No-Bake Peaches-and-Cream Cheesecake

Rating: Unrated
5
The perfect ratio of cream cheese to ricotta gives this peachy layered cake an extra-creamy texture.
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More Cheesecakes

Basque Cheesecake

Rating: Unrated
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Chef Tavel Bristol-Joseph bakes a perfectly creamy cheesecake, without a water bath and with no risk of a cracked or sunken top, by incorporating whipped cream cheese with heavy cream to make the batter.

Black Currant Cheesecake

This vibrant purple cheesecake, flecked with bits of fruit, sits in a sweet, buttery crust and gets topped with juicy, syrupy macerated currants. Folding egg whites into the batter creates a light, fluffy texture. Recipe adapted from Beyond The North Wind by Darra Goldstein.

Lemon Meringue Cheesecake

Rating: 3 stars
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This Lemon Meringue Cheesecake brings together a crisp graham cracker crust, a luscious lemon-mascarpone filling and loads of pillowy Italian meringue. Slideshow: More Meringue Recipes