Cheesecake Recipes

A great carrot cake and a traditional cheesecake all in one bite.

This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.

Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.

Tiramisu-flavored cheesecake combines the flavors and richness of tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top.

Cheesecake? In a pressure cooker? You bet. A creamy cheesecake relies on beating lots of air into the batter before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack. In an Instant Pot®, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries.

I rarely post a trendy recipe while it's still trendy. But this 'burnt' cheesecake method deserved the hype; baking it in a very hot oven delivers a beautiful, dark exterior full of bittersweet notes that make the light, creamy cheesecake interior seem even more rich and flavorful. Plus, this method is just plain easier--just remember the parchment paper. So, if you've not had much luck with traditional cheesecake methods, you should stop trying and make this exclusively.

I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.

This is a fabulous cheesecake with an chocolate cookie crust and a pecan, caramel and fudge topping. It presents beautifully!

I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too!

This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories.