Cheesecake Made Easy!

My favorite type of cheesecake is cherry cheesecake, or maybe chocolate cheesecake…nope, it must be caramel pecan cheesecake…oh how can I decide? They are all so very, very good!

I was always very nervous about making cheesecake. I would find a recipe that looked like it might be easy to make and then I would get to the part that said “set in large pan of water in the oven”, or add these 500 ingredients that I didn’t have and didn’t want to buy…you get the picture.

So I decided to start my quest for a delicious, easy to make basic cheesecake…basic, because…you know, you can add whatever toppings you want once you have the basic recipe down.

This one right here, this one…it’s the winner in my books! Go ahead and try it. I promise you’ll love it!

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Classic Cheesecake

Directions:

1. Preheat oven to 350 F.
2. Make base by mixing the graham crumbs and melted butter and pressing them into a parchment paper lined 9 inch springform pan. Set aside.

Click here for the rest of recipe…

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Variations on the tried and true….

What about…drumroll please…Mini Cheesecakes!

Yes, you read that right. Sometimes I make mini cheesecakes to take along to a work function, a house party or just to have at home (so I don’t eat the whole cheesecake at once!…shhhh).

Quite some time ago, I was visiting my Aunt and she offered me a mini cheesecake. One look, one bite and I was hooked. I got the recipe from her and have been making it ever since. Over the years, I have brought these to many functions and they are always a hit. (Tip: She used those foil cupcake liners and they looked very sophisticated!)

Mini Cheesecakes

Ingredients:

• About 18 to 20 Nilla wafers
• 2 (8-oz) packages cream cheese, at room temperature
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon freshly squeezed lemon juice
• Cherry pie filling (can substitute strawberry or blueberry)
• 18 to 20 Cupcake liners

Directions:

1. Preheat oven to 375 degrees.
2. Line muffin/cupcake pan with paper liners. Place one Nilla wafer in the bottom of each mini muffin well. Set aside.

Click here for the rest of the recipe…

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Another variation that I have found useful over the years is the No-Bake Cheesecake. This is great in the summer because you don’t have to have your oven on for an hour, heating up the house and making your A/C work harder.

Easy No-Bake Cheesecake

Crust:

Ingredients:

• 2 c graham cracker crumbs
• 1/2 c melted butter
• 1/4 c sugar

Directions:

1. Mix well and press into square pans.
2. Refrigerate for half hour.

Filling:

Ingredients:

• 2 pkg softened cream cheese

Click here for the rest of the recipe…

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Cheesecake Toppings

Cheesecake is delicious as is with no toppings, however, you can go that extra step and bring it to the height of gourmet by adding a little pizzazz!

• Cherry pie filling – as easy as opening a can. Take a can of pie filling and just spread over the top of the cheesecake and chill. You can fancy this up by adding a ring of whipped cream around the edges with a piping bag. Blueberry pie filling works too.
• Salted caramel drizzle – drizzle across or swirl around the top of the cheesecake. You can chop up a chocolate caramel bar or some pecan pieces to sprinkle over the drizzle. (Go wild…do both!) Click here for my Salted Caramel Sauce recipe.
• Crushed cookies – Sprinkle the crushed cookies (I like Oreo or chocolate chip) and then add a drizzle of chocolate syrup.
• Whipped cream and candy – spread a layer of whipped cream over the top and then scatter chopped peanut butter cups or your favorite candy bar over the top. This is amazing with chocolate cheesecake.
• Fresh fruit – add a ring of whipped cream with a piping bag around the edges of the cheesecake and fill the middle with fresh fruit such as blueberries, strawberries, raspberries, etc.
• Lemon Curd – spread lemon curd over the top of the cheesecake and sprinkle with a few blueberries for a fresh, summery dessert. Click here for Lemon Curd recipe.
• Vanilla Pineapple Compote – top individual slices with a dollop of Vanilla Pineapple Compote for a tropical resort feeling. Click here for recipe.

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How to Freeze Cheesecake

1. The cheesecake can be cooled on the counter or in the fridge, but make sure it is cooled completely.
2. Cut out a circle of cardboard and parchment paper, about the same size of the cheesecake.
3. After the cheesecake has been completely cooled, remove the cheesecake from the springform pan bottom and slide it carefully onto the parchment paper on top of the cardboard.
4. Wrap it all in a few layers of plastic wrap and then a final layer of foil.
5. Place on a flat, level surface in the freezer.
6. The cheesecake can be frozen for up to 3 months – thaw in the fridge before serving.
7. Do not freeze with toppings on. You can add them fresh

Now that you have learned all I know about cheesecakes, it’s time to share what you know!

Leave me a comment below telling me what your favorite kind or your favorite topping is. I would love to see some of your recipes as well.