Recipe Request: The most delicious cheesecake you know of that a novice can make?

Just what it says in the title. I’d like as many as possible. Some specifics:

  • It’s for my boyfriend, not me, so sugar, fat, and general healthfulness are not an issue. :smiley: The richer the better. I will not bat an eyelash at your request for 15 egg yolks and a half-quart of heavy whipped cream, swear. I’ll just know not to touch it myself
  • I’m a beginning cook, but not a total culinary dunce, and I can always bug my poor mom the dessert genius for counsel. (You should have heard our discourse on “simmering” last month. “How do I know if this is a simmer? What is the definition? Are you saying to just turn it down until everything stops moving in the pot?”)
  • Basic cheesecakes are what I have in mind, but don’t hold back if you’ve got a fancy chocolate-liquer-cheesecake or something similar. I plan on working my way up.
  • Good topping recipes would help too.
  • I already have a recipe for a really great Italian cheesecake, which I made and it turned out wonderful (but I now know I should have run the ricotta through a blender first).
  • How in the heezy am I supposed to prevent cracks and ruptures?
  • I have a 9" springform pan at my disposal, so something utilizing that would suit.
    Thanks in advance.

Why, that would be my recipe, which I will post after work (I’m already late) but the secret to no cracks (in my experience) is to always, always use Philadelphia cream cheese. The few times I tried some other brand…cracks, no flavor, disaster. Look for recipe later…it’s so easy!

I have several, both baked and no-bake. I’ll give you one of each, and some names of others. If one of the others sounds more to your liking, e-mail me & I’ll send it.

Cookies and Cream No-bake (my husband’s fav)

2 cups (about 24) crushed Oreos. ( food processor works best)
6 TBS butter softened.

1 envelope of unflavored gelatin
1/4 cup cold water
1 (8oz) package of cream cheese, softened
1/2 cup sugar 3/4 cup milk
1 cup heavy whipping cream (whipped)
10 broken Oreos

Mix cookie crumbs and butter (I do this in the food processor) Press onto bottom and sides of a 9" springform pan.

Soften gelatin in water in a small saucepan. Stir over low heat until dissolved.Beat cheese and sugar with electric mixer until well blended ( I use the food processor for this too.) Continue beating and gradually add milk and gelatin. Refrigerate until slightly thickened (about the time it takes to whip the cream)
Fold whipped cream into cheese mixture. Pour half into pan, put broken cookies in, then the remainder of the mixture.
Refrigerate until firm.

*** The Best Damn Cherry Cheesecake You’ll Ever Eat***

1 cup graham cracker or vanilla wafer crumbs
3 TBS Sugar
3 TBS Butter, melted

4 packages (8oz each) Cream cheese, softened
1 cup sugar
3 TBS flour
4 eggs
1 cup Sour Cream
1 TBS (yes, tablespoon) Vanilla
1 can of cherry pie filling (21 oz)

  • Crust*
    Pre-heat oven to 350˚F.
    Mix crumbs, sugar, & butter, press on to bottom of 9" springform pan
    Bake 10 minutes.

Beat cream cheese, sugar & flour until well blended (use electric mixer or food processor)
Add eggs, one at a time, mixing well with each addition
Add sour cream and vanilla mix well.

Bake 1 hour and 10 minutes. Gently loosen cake from rim. STOP! Allow to fully cool before removing rim. When completely cool, top with pie filling.



1.Trifle Cheesecake (coconut crust with sweet sherry and raspberries)
2. Caramel Apple ( need I say more?)
3. Cappuccino
4. Boston cream
5. Chocolate Caramel Pecan
6. Greek
7. Black Forest
8. Chocolate Velvet
9. Brownie Swirl
10. Peanut butter and Jelly

No- Bake

  1. Pina Colada
  2. Orange Heaven
  3. Summer Strawberry
  4. Rocky Road
  5. Peppermint
  6. Apricot
  7. Irish Cream
  8. Eggnog
  9. Lime
  10. Blueberry

Let me know if you want one of the others. If you e-mail me, put SDMB in the subject line, so I know its not spam.

Here ya go. It’s a pretty basic cheesecake, not difficult at all, but you could fancy it up with chocolate or berries or whatever, if you like. I don’t even use the lemon peel, personally.

Also, with this recipe I found that any cracks that appeared while baking magically healed themselves as it cooled. It was the first cheesecake I ever made, and it turned out so perfectly I refuse to even try another recipe.


1 ½ c. finely crushed graham crackers
¼ c. finely chopped walnuts
1 T. sugar
½ t. ground cinnamon
½ c. butter, melted

3 8-oz. packages cream cheese, softened
1 c. sugar
2 T. all-purpose flour
1 t. vanilla
¼ c. milk
3 slightly beaten eggs
½ t. finely shredded lemon peel (optional)

  1. For crust, in a bowl combine graham crackers, walnuts, the 1 T. sugar, and cinnamon. Stir in melted butter. Press crumb mixture into bottom and 2 inches up sides of a 8- or 9-inch springform pan. Set aside.

  2. For filling, in large mixing bowl beat cream cheese, the 1 c. sugar, flour and vanilla with electric mixer until combined. Beat in milk until smooth. Stir in eggs and lemon peel.

  3. Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake in 375 oven about 40-45 min. for 8-inch pan, about 35 minutes for 9-inch pan, or until a 2 ½ inch area around the outside edge appears set when gently shaken.

  4. Cool in pan on wire rack for 15 minutes. Using a sharp, small knife, loosen crust from sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

Recipe for
The Most Delicious Cheesecake That a Novice Can Make

One (1) Sara Lee cheesecake.

Keep cheesecake in refrigerator until ready to serve. When ready to serve, remove cheesecake from package. Slice into appropriate number of wedges for your guests. Serve with cheesecake serving spatula.

My sister, who isn’t exactly a novice cook but who generally doesn’t bake anything more complex than brownies, did an absolutely mind-blowing chocolate cheesecake a couple of Christmases ago out of the copy of The New York Times Cookbook I had given her for her birthday. She said it was a pain in the neck to make in the sense that she basically had to use every dish she owned, but the results were well worth it. (Sadly for her, immediately after sticking the cake in the oven, she came down with the stomach flu, missed the party, and never even got to taste her own work.)

I’d type out the recipe for you, but I don’t have it - my own edition of the book is an older one that doesn’t have the recipe. But if you know someone who can lend you the book, I highly recommend it. It was easily one of the most purely decadent desserts I’ve ever eaten, and trust me, that’s saying something. :slight_smile:

Here’s what my wife and I make to have on our low-carb diet* (*still has a few carbs, so eat in moderation):

Preheat oven to 350F. Soften 16 oz (two standard packs) cream cheese. In bowl beat together 3 eggs, 1 cup sour cream, 1/2 cup sugar or measure-for-measure sugar substitute, 1/2 teaspoon vanilla. Add cream cheese and beat until thorougly mixed and smooth. Pour into cake or pie pan. Set cake or pie pan in larger pan with 1/2 inch water. Bake until top is golden brown, about 1 hour. Turn off oven and let cool for another hour. Chill in refrigerator.

Thanks everyone. Kittenblue, hmm, thanks, I never thought of that - for my last cheesecake I bought full-fat, premium versions of everything except the cream cheese, which I bought generic. Doh. I’ll be sure to get the Philly when I go shopping today. I’m interested in seeing your recipe as well!

picunurse, thanks a lot! Wow, all of those sound amazing, it’s going to be hard to choose when I email you. :eek: I think today I’m going to make the second one you posted, and then next week I’ll try MissGypsy’s which also sounds excellent.

tracer, sigh… you’re probably right. I can bake all the cheesecakes I want, that freezer section will still have an edge on me. :frowning: DAMN THAT WHORE OF BABYLON AND HER VARIOUS FROZEN DESSERTS!

Eva Luna, some creating Googling has failed to unearth the recipe, but I will definitely keep it in mind for the next time I’m around the NYT Cookbook. Decadent, chocolate, cheesecake… sounds like it’s worth seeking out.

Ahh Lumpy, you sneaked in there. That actually sounds really good for a low-carb dessert. I know so many people who are on Atkins or at least “trying to cut back on carbs” that that would be a great thing to make for a party. Would be great with Splenda.

This is a traditional NY style cheesecake recipe. My mom got it from an older coworker sometime in the 50s, but I don’t know when it originally dates from.

[Warning: This recipe is one of a set that was transcribed by my sister, and I’ve found some transcription errors in other recipes in the set. This one looks pretty much okay, but I haven’t had a chance to double-check my copy against the original copy.]
1 lb cottage cheese (small curd)
1 lb cream cheese
1 pint sour cream
1.5 cups sugar
4 eggs
3 tbsp flour
3 tbsp cornstarch
1 tsp lemon juice
1 tsp vanilla

Preheat the oven to 325F. Using an electric mixer, beat the cottage cheese until creamy. Add the cream cheese and mix well. Add the sour cream and mix well. Add the sugar and mix well. Beat each egg and add to the mixture, blending well after each. Add the rest of the ingredients and mix well.

Cover the outside of a 10-inch springform pan with aluminum foil (in case the mixture leaks). Pour the batter into the pan. Bake 1 hour. (DON’T PEEK!) Turn off the oven and leave the cake in for 2 hours more (or overnight).

Notes that aren’t in the original recipe:

Make sure to take the cream cheese out of the fridge to soften ahead of time.

When you pour the batter into the pan, you might want to pour the batter through a strainer to catch any remaining lumps.

I see no particular reason why you shouldn’t be able to use a 9-inch pan, though you might end up with a little extra batter.

No, there is no crust.

The First cheesecake I ever made was my Mom’s classic “no cook” cheesecake. I’ve since moved onto bigger and better things but it is still a nice cake:

Start with a standard graham cracker crust (double the recipe from picnurse’s “The Best Damn Cherry Cheesecake You’ll Ever Eat”, hey, I like a lot of crust. )

Then in one bowl combine two packages of softened cream cheese and 2 cups of icing sugar., beat until creamy and smooth.

In a second, well chilled, bowl, beat 1 1/2 cup whipping cream until it forms stiff peaks.

Fold the whipped cream into the cream cheese mixture and pour/scrape into the prepared crust. Refrigerate at least 4 hours. Top with a can of cherry pie filling or any fruit topping of your choice.

I’ll see if i can find my Amaretto Cheesecake (gelatine method), Triple Chocolate Cheesecake (baked, a member of the Neutron Star class of deserts with 16 oz of chocolate :eek: ), and Cappucino Cheesecake (baked but lighter) recipes.


  1. Go to grocery store. Find baking stuff aisle.

  2. Peruse boxed cake mixes until you find one labeled “Instant No-Bake Cheesecake.”

  3. Buy one or two boxes. You’ll also want to make sure the boxes contain crust mixes; if they do, buy a little aluminum disposable pie pan or two. If they don’t, go ahead and buy a couple of those pre-made graham cracker crusts they sell in the same aisle.

  4. Purchase.

  5. Take home.

  6. Follow instructions on box. Note that they generally require a few hours of chilling in the fridge, so don’t start this right before dessert…

I’ve got a recipe for Black Bottom Cheesecake that everyone says is really good(I don’t like chocolate, so I’m not interested.). I started making it when I was like ten so I guess it’s easy. The crust is chocolate wafers mashed together with butter, always a good thing. I haven’t made it in years, so I can’t remember if I made cracks. Ah well. I’ll have to find the cookbook and post it later.

Okay, I’m home. Here it is, the recipe for a cheesecake my ex-husbamd even calls and asks me to make for him (it was his birthday cake for our entire marriage…the only thing about me he used to brag about) but he can get the recipe when he coughs up $10, 000. Not that he owes me money, I’d just like to have it!

The story in my family is that many years ago (the late thirties) a very popular restaurant in Cleveland closed. I think it was called Brady’s, but I may be wrong. This was their signature cheesecake. They were giving away their recipes. The first person who asked for the recipe got it, and no one else who asked for it got it. One per customer. My aunt Marie got their cheesecake recipe, and some years I think that was the only reason she was invited to parties…so she’d make the cheesecake. It’s ridiculously easy. It’s designed for a 9x13 pan.


Crust: 1/3 lb. graham cracker crumbs, finely crumbed (that’s usually
one inner package)
1/2 c sugar
1 stick margarine
Mix crumbs and sugar, cut in margarine. Pat into 9x13 cake pan.

Filling: 3 8oz. pkg. cream cheese (must be Philadelphia brand)
5 eggs
1 c. sugar
1-1/2 t. vanilla
Soften cream cheese and beat, add eggs one at a time and beat well. Mix in sugar and vanilla. Pour into crust and bake at 300’ F for one hour. Cool for about 5 minutes and add topping.

Topping: 1 pint (2 c.) sour cream (Real, not lite or low fat or fake)
1/2 c sugar
1 t. vanilla
Mix together and spread over baked cheesecake and return to oven for 5 more minutes. Let cool completely to room temperature before storing in refrigerator. Serve chilled. Yield: 36 1x3-inch servings. (Ha!)*

I usually get a can of cherry pie filling, add about 1 tsp. almond flavoring to it and serve alongside. Most people like it without any topping.

Just an aside: I’m having gastric bypass surgery in a few weeks and will never again be able to eat this in its original form…I’ll probably try sustituting Splenda, but don’t know how that will be. So I told my mom I was going to make cheesecake one last time (my kids were thrilled!) and she said:

“If you know you can never have it again, why bother?”

We cannot possibly be related. Next week is cheesecake week!
Oh, and I did tell her I wasn’t going to eat the whole thing…I think that’s what she thought was going to happen.

  • My son says this recipe makes only three servings: one for me, one for my daughter, and the rest for him.

Many years ago I was going to a potluck meal and I decided to make a baked cheesecake (which I had never done before). I used a very basic recipe, from the Philadelphia cream cheese box. It wasn’t fancy just a basic cheesecake, I didn’t even put a topping on it. I wasn’t sure how well it turned out until after the party, there was absolutely no cheesecake left (not even crumbs), and there were plenty of other desserts left.

So it doesn’t have to be fancy, you can always dress up a basic recipe with topping or chocolate shavings or using chocolate graham crackers for crust. I don’t have the recipe handy but I am certain I used the one that came with the Philly cream cheese.

Made picunurse’s cherry cheesecake last night. It came out amazing! Used chocolate graham crackers for the crust, and I chopped and glazed some fresh strawberries for the topping instead of cherries. So it became the Best Damn Strawberry Cheesecake We’ve Ever Eaten. [Side note, I haven’t even gotten a full piece to myself yet. I tried a couple bites to ensure that it was the Best Damn Etc, went out, came home, went to sleep, and woke up to half of a very large cheesecake missing. :eek:]

Thanks for all the other recipes, all! I’m interested in the no bake ones, I’ve never made anything by that gelatine method before. kittenblue, thats a great backstory to your recipe, you do know that I WILL have to make it now right? percypercy, I’m intrigued by this black bottom cheesecake, and Dancer_Flight that one with the 138321920398 metric tonnes of chocolate sounds amazing.

Hey All,

First off, my understanding of copyright laws which apply to published recipes protect only the presentation of the those recipes and not the basic information therein. I have a note book where I transcribe recipes of interest into my own format, which is presented here. I do not believe I am violating any copyright regulations below. I have cited my sources to the best of my knowledge where the information is still available.

This one originally appeared in a Reader’s Digest and I’ve met very few people who don’t like it (and most of those were for philosophical “thou shalt not mix chocolate and cheese” type reasons)

Triple Chocolate Cheesecake:


1 & 1/3 cups chocolate wafer (not the ice wafers, these are like the cookie parts of Oreos) crumbs
1/3 cup butter, melted
2 pkgs (250g / 8oz each) PHILADELPHIA Cream Cheese, softened
1 can Eagle Brand Sweetened Condensed Milk
2 eggs
4 oz white chocolate, melted
2-4 Tbsp Hazelnut or Almond Liqueur
4 oz semisweet chocolate, melted
1/2 cup whipping cream
4 oz bittersweet chocolate
1 oz white chocolate, grated/shredded
1 oz semisweet chocolate, grated/shredded

  1. Combine Crumbs and Butter.
  2. Press mixture firmly into bottom of 8-1/2 in springform pan.
  3. In a mixing bowl, beat the cream cheese until fluffy.
  4. Gradually beat in eggs and milk until smooth (add by stages, not all at once).
  5. Divide batter in half.
  6. Into one half of the batter, stir in the melted white chocolate and liqueur.
  7. to the remaining half, stir in the melted semisweet chocolate.
  8. Pour the semisweet batter into the pan and level it (shake gently to settle).
  9. Spoon the white chocolate batter over the semisweet batter to form and even layer.
  10. Bake at 350F, 45-50 minutes until done (the center will be firm to the touch).
  11. Cool (room temperature).
  12. Heat the cream over a double boiler.
  13. Add Bittersweet chocolate and stir until melted.
  14. If you are brave, decollar the cake but do not fret if you don’t.
  15. Spoon the cream mixture over the cake, spreading to cover top (and if exposed, the sides)
  16. Chill
  17. Top with the shaved chocolate.
  18. Serves 8-10 people (actually very few people finish a whole serving so feel free to cut it 12ths)

Standard warnings: Chocolate is always melted in a double boiler and with scrupulously dry implements (melted chocolate will seize in the presence of moisture/exception is the cream mixture where enough liquid is present). Bake in a moist oven to prevent cracking, although cracks are covered up by the chocolate shell. Moist oven means place a shallow pan of water on the rack below that which holds the springform pan.

Amaretto Cheesecake

Appeared in, I believe, an earlier edition of The Joy of Cheesecake.
Several different liqueurs maybe substituted for Amaretto with apropriate changes to the crust and garnish, I’ve had sucess with Kirsh, and Creme de Menthe (definitely requires the mellowing time though). I haven’t tried it with Kahlua yet so if you give that a whirl I’d like to hear about it. One imagines Creme de Cacao would also work.

1 cup chopped almonds
1 cup crushed vanilla waffers (not the iced waffer things, these are like vanilla cookies)
1/3 cup butter, melted

1 1/2 Tbsp unflavored gelatine (1 envelope)
1/4 cup water
3 eggs, separated
1 1/4 cup sugar
1 cup warm milk
2 - 250g/8oz pkgs PHILADELPHIA Cream Cheese
1/4 tsp Almond extract
1/3 cup Amaretto Liqueur
2 cups heavy cream (whipping cream)
3 Tbsp Amaretto Liqueur
2 Tbsp icing sugar
1/4 cup sliced almonds

  1. Combine chopped almonds, vanilla waffers crumbs, and melted butter.
  2. Press into bottom of 10 inch spring form pan.
  3. Sprinkle gelatine powder over 1/4 cup water in a saucepan and let sit 5 minutes (this is called blooming the gelatine).
  4. Meanwhile, blend egg yolks and 1 cup sugar until light.
  5. Add milk slowly.
  6. Disolve the gelatine over low heat then add the egg mixture.
  7. Cook until it starts to thicken, stirring constantly (you want a custard, not scrambled eggs)
  8. Remove from heat and let cool.
  9. Blend cream cheese, extract, and 1/3 cup liqueur.
  10. Add custard mixture and blend to combine.
  11. Beat Egg whites (use very clean implements, no traces of fat or grease may be present!), slowly adding 1/4 cup sugar. The whites should form stiff peaks.
  12. Whip the cream, again, use very cold bowl and beaters, you don’t want butter. Whip until the cream is stiff.
  13. Fold the Cream into the egg whites (with a spoon or rubber spatula slice down into the middle of the bowl and under the left half of the mixture [if you are right handed] lift and fold onto the right hand side of the mix, give the bowl a 1/4 turn and repeat until combined, do not worry about streaks, and do not stir or beat the mixture)
  14. Fold 2/3 of the egg/cream mixture to the cream cheese/custard mixture.
  15. Pour this batter onto the prepared crust.
  16. Add icing sugar and 3 Tbsp to the remaining whipped cream/egg mixture.
  17. Spread this mixture onto the cake
  18. Garnish with sliced almond and chill
  19. This cake is best if prepared 24 hours in advance to allow the flavours to mellow.

Cappuccino Cheese Cake from Favorite Brand Name Recipes Oct 15, 1996

  • 1 cup chocolate wafer cookie crumbs
  • 3 Tbsp sugar
  • 3 Tbsp melted butter or margarine

*-- increase proportions for a thicker crust, recommended

4 pkgs (250g/8oz each) PHILIDELPHIA Cream Cheese
1 cup sugar
2 Tbsp Flour
2 tsp Vanilla
4 eggs
** 1 Tbsp Instant Coffee Powder
** 3 Tbsp Coffee Liqueur

**-- Can substiture 1 1/2 Tbsp Instant coffee and 3 Tbsp White Cream de Cacao.

  1. Mix Crumbs, sugar, and butter and press onto bottom of and 2in up the sides of a 9in springform pan.
  2. Bake at 325F for 10 minutes.
  3. Mix cream cheese, sugar, flour, and vanilla with an electric mixer on medium until well blended.
  4. Add eggs, one at a time, mixing at low speed just until each egg is blended.
  5. stir instant coffee into liqueur until dissolved. Blend into batter.
  6. Pour into crust.
  7. Bake at 325F in a moist oven for 55 minutes to 1 hour or until center is almost set.
  8. Run a knife or metal spatula around the ring of the pan to loosen cake
  9. Cool before removing rim of pan.
  10. Refrigerate 4 hours or overnight.
  11. Garnish with chocolate covered almonds or coffee beans. Serves 12

As far as cracks and such goes, I’ve found that a couple of things help:

Don’t overbeat the batter. Too much air will cause cracks. Beat your cream cheese until smooth before adding it to your other ingredients so you don’t have to fight with lumps (and I have never found the brand of cream cheese to matter at all. Have used all different kinds, including Neufchatel)

Place a small pan of water in the oven with your cheesecake (not a bain maire a.k.a water bath… just a small pan of water, on a different rack than your cheesecake)

Finally, do not open the oven door for at least an hour after the baking time has finished (oven turned off, of course). Let the cheesecake begin to cool slowly, and you have less chance of it cracking.

Hope that helps!

I think that the moist oven is the key to no cracks. I use a water bath - wrap the springform pan bottom in two layers of alum foil to keep out the water. Pour hot water into the pan to about half way up, and after an hour, crack the door of the oven, but leave the cheescake in to slowly cool. I have never had a crack or (with the two layers of alum foil) a leak.

Dancer Flight the ingredients are protected as well. To claim a recipe as your own and original, you need to change the method and at least 3 ingredients. Some recipes are so basic and generic that there’s no way that any one author could claim it as theirs – think white sauce FE or gravy but more complex recipes are copyright protected. I can’t just take a list of ingredients from an article, re-write the method and say it’s mine.

That said, I don’t know of anyone who has pursued people who have posted individual recipes on websites. Technically it might fall within fair use in any case. I’ve seen recipes of mine posted without attribution and ::shrug::.

I’ve got a killer NY cheesecake recipe but it looks incredibly similar to some already posted. I bake it in a waterbath which seems to help with the cracking issue.