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Cheesecake

Discover Pinterest’s 10 best ideas and inspiration for Cheesecake. Get inspired and try out new things.

No Bake Banana Pudding Cheesecake - The Cookin Chicks

15 · This No Bake Banana Pudding Cheesecake is irresistibly flavorful and loved by all! Combining two classic desserts into one, this sweet treat will be a hit at any gathering!

9 ingredients

Produce
  • 2 Bananas
Baking & Spices
  • 1/3 cup Sugar
  • 1 tsp Vanilla extract
Bread & Baked Goods
  • 1 Graham cracker crust
Snacks
  • 20 Vanilla wafers
Dairy
  • 8 oz Cream cheese
  • 1 cup Heavy cream
  • 1 cup Milk
Desserts
  • 1 pkg Vanilla pudding, Instant
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Cherry Cheesecake Delight

This No-Bake Layered Cherry Cheesecake Lush dessert combines the delicious flavors of a cherry cheesecake with the creamy goodness of a lush.

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Salted Caramel Cheesecake (No Bake)

A super easy, creamy and luxurious no bake Salted Caramel Cheesecake full of caramel and fudge layers and salted caramel and fudge on top.

11 ingredients

Condiments
  • 7 tbsp Caramel spread, salted
Baking & Spices
  • 160 g Golden or white caster sugar
  • 2 Tbps demerera sugar
  • 1 tsp Vanilla extract
Bread & Baked Goods
  • 100 g Lotus biscoff biscuits
Dairy
  • 135 g Butter, unsalted
  • 500 g Cream cheese
  • 300 ml Double cream
  • 250 g Mascarpone
Desserts
  • 4 tbsp Fudge piece
Other
  • 200 g Digestives ((graham crackers) (us = 2 cups))
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Easter No-Bake Mini Cheesecakes

Easter No-Bake Mini Cheesecakes are cute, pastel-striped cheesecakes. They're an easy Easter dessert with no baking required!

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Pecan Pie Cheesecake

With this pecan pie cheesecake recipe, you get all of the crunchy flavors of a pecan pie, paired with the creaminess of a traditional cheesecake.

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New York Cheesecake

To me, this is the single best cheesecake I have ever had. I discovered this in Jim Fobel's cookbook about 20 years ago, and it is the one I return to again and again. It is creamy smooth, lightly sweet, with a touch of lemon. This cheesecake has become the favorite of family and friends who've had the good fortune to be served this slice of heavenly goodness. Ordinarily I don't serve a topping because it is so good, but for those of you who like a cheesecake with a little something, I opened up a can of blackberry pie filling and put a nice dollop on the top. I do this for you. You may have noticed that this cheesecake does not have any kind of crust, neither bottom or sides. You may also have noticed that there are no cracks in the top. That is because this cheesecake is baked in a bain-marie, a water bath. This is one of the secrets to a truly creamy cheesecake. You'll need advance planning to prepare this recipe, but if you do, I believe you will fall in love with this recipe as much as I have. In the comments section, there has been some discussion about the leaky springform pan dilemma. You have been kind enough to share a number of solutions, but a reader sent me a really good sounding solution that I want to include here. Brandy G. says: I too have suffered from water leaks into my crust however I started using crock pot liners instead of foil. The liners accommodate the pans perfectly and withstand the overheat. I just roll the sides down some so they are not over the cake and voila! It has saved so many cheesecakes...I hope it helps others too! Now doesn't that sound like a nifty solution! New York Cheesecake (Jim Fobel's Old-Fashioned Baking Book) 5 large eggs, room temperature 2 cups (one pint) sour cream, room temperature 4 8-ounce packages cream cheese, room temperature 8 tablespoons (one stick) unsalted butter, room temperature 1 1/2 cups sugar 2 tablespoons cornstarch 1 1/2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 1 teaspoon grated lemon zest Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight. **My Notes: I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I've hurried the cream cheese and have had unsightly lumps of it in my batter. **I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture. ** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution. Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers! **When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.

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Mini Lemon Blueberry Cheesecake Bites - Live Well Bake Often

These Mini Lemon Blueberry Cheesecake Bites feature a graham cracker crust, smooth and creamy lemon cheesecake filling, and a blueberry swirl!

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Christmas Cheesecake- Cranberry Jam White Chocolate Mousse Cheesecake!

Amazing Christmas Cheesecake to make your holidays magic. Vanilla bean cheesecake layered with an easy cranberry jam and smooth white chocolate mousse.

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Strawberry Cheesecake Cookies 🍓

2 · 45 minutes · Creamy lemon cheesecake filling in between two soft strawberry cookies. These cookies are fruity, buttery and tangy, perfect for summer!

13 ingredients

Produce
  • 1 Lemon, Zest of
  • 1/2 cup Strawberries
Refrigerated
  • 1 Egg
Condiments
  • 1 tbsp Lemon juice
Baking & Spices
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 45 g Brown sugar
  • 180 g Plain flour
  • 1 Pinch Salt
  • 1 tsp Vanilla extract
  • 150 g White sugar
Dairy
  • 180 g Butter, Unsalted
  • 200 g Cream cheese
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donya (@tastealdonya) TikTok | Watch donya's Newest TikTok Videos

Watch the best short videos of donya (@tastealdonya). 326.4K people like this. 15.9K Followers. 160 Following. 🌎 I bake & cook sometimes thank u for 15k :) nyc 🇾🇪

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