Homemade Cheescakes for Dessert: Recipe & Cooking Guides, Reviews

Are you a cheesecake fan? Why don’t you try making one! Many people love homemade cheescakes for dessert. We will be giving you both a bake and a non-bake recipe.

Classic New York Cheesecake (Baked)

Preparation Time: 20 minutes

Cook time: 2 hours, 40 minutes

Chilling Time 4 hours or overnight

Servings: 16 servings

Ingredients:

Crust:

230 grams Graham Cracker Crumbs (about 15 Graham Crackers)
2 tbsp sugar
Salt
4 tbsp plus 1 tsp melted unsalted butter

Filling:

2 lbs cream cheese (room temperature)
1 ⅓ cup granulated sugar
Salt
4 large eggs
160 ml sour cream
⅔ 160 ml heavy whipping cream

Sour Cream Topping:

475 ml sour cream
⅓ cup powdered sugar
1 tsp vanilla extract

Raspberry Sauce:

340 grams fresh raspberries
100 grams granulated sugar
120 ml of water

You will need this special equipment as well since we will be doing a water bath:

9 inch, 2 ¾ inches high spring form pan
Heavy-duty, 18-inch full aluminum foil
Large, high-sided roasting pan

Instructions:

Crust:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Pulse the graham crackers until finely ground.

3. Place in a large bowl and mix with sugar, salt, and melted butter.

4. Gently press down the crumbs until crumbs are in a nice even layer at the bottom of the pan.

5. Place the crust on a baking sheet and bake for 10 minutes.
Let cool.

6. Prepare the spring form pan to ensure there will be no water leak

7. while cooking. Place a large 18 by 18-inch square of heavy aluminum foil on a flat surface.

8. Place the spring form pan in the middle of the foil and fold the foil’s sides around the pan. Make sure that there will be no holes while doing it.

9. Place a second foil underneath the pan and wrap it around just like the previous one.

10. To be very safe, you can add a third layer.

Cheesecake:

1. Cut the Cream cheese and mix on medium speed for 4 minutes in an electric mixer. Do this until smooth, soft, and creamy.

2. Add sugar and beat for another 4 minutes.

3. Add salt and vanilla. Continue beating after each addition.

4. Add sour cream and beat thoroughly.

5. Add the heavy cream.

6. Place the foil-wrapped spring form pan in a large, high-sided roasting pan. Prepare the boiling water.

7. Heat the oven to 325 degrees Fahrenheit or 160 degrees Celsius.

8. Pour the cream cheese filling into the spring form pan with the graham cracker mixture you made earlier.

9. Smooth the top with a rubber spatula.

10. Place in the roasting pan with the spring form pan on the lower rack of the oven.

11. Pour the hot water in the roasting pan to create a water bath for the cheesecake. The water should reach halfway up the side of the spring form pan.

12. Bake at 325 Degrees Fahrenheit or 160 degrees Celsius for 90 minutes.

13. Turn off the heat of the oven and let cool for another hour.

14. After letting it cool, cover the top of the cheesecake with foil and let it chill in the refrigerator for at least 4 hours or overnight.

Topping:

1. Place the sour cream in a medium-sized bowl.

2. Add the powdered sugar and vanilla and stir well.

3. Place the raspberries, sugar, and water in a small saucepan. Mash the raspberries.

4. Heat on medium heat and whisk for about 5 minutes until the sauce begins to thicken.

5. Remove from heat and let cool.

Final Touches:

1. Remove the cake from the fridge.

2. Remove the foil from the sides of the pan and place the cake on a serving dish.

3. Spread the sour cream mixture on the top.

4. You can serve it as is or with individual slices of raspberry sauce.

Banana Cheesecake (No-bake)

Ingredients:

38 vanilla cookies
5 tbsp of melted salted butter
2 8-ounce block of cream cheese
½ cup evaporated milk
1 tsp corn start
1 cup powdered sugar
½ tsp vanilla extract
3 ripe bananas
Whipped cream

Instructions:

1. Crush the cookies with a rolling pin. For better results, do it 10 at a time and in a plastic bag.

2. Combine melted butter and cookie crumbs in a round baking dish. Gently press to form a crust.

3. Refrigerate until firm (usually at least an hour).

4. In a large bowl, mix cream cheese, evaporated milk, powdered sugar, and vanilla extract. Stir well until free of lumps.

5. Spoon half of the mixture on top of the cookie crust and spread evenly.

6. Slice two of the bananas and place it evenly on top of the cheesecake and layer it on top of the cheesecake.

7. Spread the rest of the batter on top of it.

8. Cover it with plastic wrap and let it chill for at least three hours.

9. Decorate with whipped cream or cool whip and the remaining slices of banana.