The ultimate guide to our most mouthwatering cheesecake recipes

By Kirstin Buick
01 October 2016

16 of our favourite cheesecake recipes, alphabetised for your convenience.

At YOU HQ, we like to think of ourselves as cheesecake connoisseurs -- and what better way to share our passion for this marvellous baked treat than a whole wiki-style page devoted to the stuff?

Here are 16 of our best cheesecake recipes, alphabetised for your convenience.


INDEX


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1. Baked Oreo cheesecake


2. Banana caramel cheesecake


3. Chocolate, hazelnut and caramel cheesecake


4. Chocolate-drizzled cheesecake


5. Diabetic-friendly chocolate cheesecake


6. Easy no-bake cheesecake


7. Good ol' chocolate cheesecake


8. Low-fat fridge cheesecake


9. Melt-in-your-mouth ginger cheesecake


10. No-bake Bar-One cheesecake


11. Nutty chocolate cheesecake


12. Oreo cheesecake 2.0


13. Toffee apple cheesecake


14. Turkish delight cheesecake


15. White chocolate cheesecake


16. Quick cherry cheesecake


1. Baked Oreo cheesecake

We have SM de Lange from Bloem to thank for this gem of a recipe! We have SM de Lange from Bloem to thank for this gem of a recipe!

Makes 1 cake

Preparation time: 20 min

Baking time: 85 min

Chilling time: 3-4 hours or overnight

CRUST

  • 2 packets (150 g
  • each) Oreo cookies
  • 45 ml (3 t) melted
  • butter

FILLING

  • 500 g cream cheese
  • 80 ml (¹/³ c) caster sugar
  • 125 ml (½ c) sour cream
  • 2 ml (½ t) salt
  • 5 ml (1 t) vanilla essence
  • 1 egg
  • 1 packet (150 g) Oreo cookies, roughly broken

TOPPING

  • 125 ml (½ c) sour cream
  • cocoa powder for dusting

Preheat the over to 160 °C Grease a 19 cm baking tin.

1 Crust Put the cookies and butter in a food processor and process until well combined.  Press into the baking tin and bake for 10 minutes.

2 Filling Beat all the ingredients except the broken cookies together until well combined and spoon into the prepared crust. Sprinkle half the broken cookies over and fold in lightly.

3 Bake for 75 minutes or until the cheesecake is done but still slightly wobbly in the middle. Switch off the oven and allow the cheesecake to cool in the oven.

4 Transfer to the fridge and chill for a few hours or overnight.

5 Topping Spoon dollops of sour cream on top and dust with cocoa powder.

6 Scatter the remaining cookie pieces over the cheesecake just before serving.

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2. Banana caramel cheesecake

Banana caramel cheesecake Fancy a little fruity indulgence? Try out this easy delicious caramel cheesecake with a touch of fruity banana taste. PHOTO: Jacques Stander

Serves: 6

Preparation: 20 min

Cooking: 1 hr

Resting: 2 hrs

  • 300 g ginger biscuits, broken into pieces
  • 125 g butter, melted
  • 4 x 250 g cream cheese, softened
  • 300 g sour cream
  • 200 ml (¾ c) caster sugar
  • 4 eggs
  • 10 ml (2 t) ground ginger
  • 5 ml (1 t) cinnamon

BANANA CARAMEL SAUCE

  • 125 ml (½ c) caster sugar
  • 30 g butter
  • 200 ml (¾ c) cream
  • 1 banana, sliced

Preheat the oven to 150 °C. Grease a 20 cm spring-form pan. Line the base and sides with baking paper.

1. Process the biscuits in a blender until finely crushed. Add the butter. Process until combined. Spoon into a pan and use a straight-sided glass to spread and press over the base. Place in the fridge for 30 minutes or until firm.

2. Process the cream cheese, sour cream and sugar in a clean blender until smooth. Add the eggs, ginger and cinnamon. Process until smooth. Pour the mixture into the pan.

3. Place on a baking tray. Bake for 1 hour or until almost set. Turn the oven off and leave the tray in the oven with the door ajar for 2 hours to cool. Place in the fridge to chill.

4. BANANA CARAMEL SAUCEPour the sugar into a frying pan over medium heat. When the sugar starts to melt at the sides add the butter. When melted, pour in the cream while stirring with a whisk until well incorporated. If any sugar solids remain, strain through a sieve.

5. Add the sliced banana to the caramel and set aside to cool. Spoon the sauce over the cheesecake and serve.

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3. Chocolate, hazelnut and caramel cheesecake

This unbaked cheesecake with its rich and indulgent filling has a caramel topping and a chocolate and hazelnut base. Yum! PHOTO: David Briers This unbaked cheesecake with its rich and indulgent filling has a caramel topping and a chocolate and hazelnut base. Yum! PHOTO: David Briers

Serves 12 Preparation: 20 min Chilling: 4¼ hours

BASE

  • 75 g whole hazelnuts
  • 1 packet (200 g) chocolate digestive biscuits
  • 90 g butter, melted

FILLING

  • 20 ml (4 t) powdered gelatine
  • 60 ml (¼ c) lukewarm water
  • 2 tubs (250g each) full-fat cream cheese
  • 250 ml (1 c) caster sugar
  • 5 ml (1 t) vanilla essence
  • 250 ml (1 c) fresh cream

TOPPING

  • 75 g caramel condensed milk

Line a 20 cm springform baking tin with baking paper

1 Toss the nuts in a dry pan over medium heat until toasted. Allow to cool then rub between your hands to remove the skins.

2 Blitz the biscuits and toasted nuts in a blender to form coarse crumbs. Be careful that the mixture doesn’t become too fine.

3 Stir in the butter to combine well. Press the mixture evenly on the base of baking tin. Chill while making the filling.

4 Filling: Sponge the gelatine in the lukewarm water and set aside for 2 minutes.

5 Beat the cream cheese, caster sugar and vanilla together until smooth. Stir in the gelatine mixture.

6 Whisk the cream until double in volume then gently fold into the cheese mixture. Pour the mixture over the biscuit base and chill for 4 hours or until firm.

7 Topping: Put the caramel condensed milk in a piping bag with a thin nozzle. Pipe crisscross lines on top of the cheesecake and chill for another 15 minutes or until the caramel has set.

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4. Chocolate-drizzled cheesecake

Chocolate-drizzled cheesecake No baking and easy to make. Drizzle the chocolate using a tea spoon or use a piping bag. PHOTO: David Briers

Preparation: 15 min Chilling: 3 hours Serves 6

  • 300 g digestive chocolate biscuits, crumbled
  • 100 g butter, melted
  • 50 ml cream cheese, room temperature
  • 1 x 385g condensed milk
  • 180 ml (¾ c) cream, whipped
  • 3 gelatine leaves, soaked in cold water as per packet instructions
  • 200g dark chocolate, melted
  • 45 ml (3 T) cream
  • cocoa for dusting

1. In a bowl, mix together the biscuit crumbs and melted butter. Press the buttered crumbs on the bottom of a 20cm spring form pan. Refrigerate until needed.

2. In another bowl, beat the cream cheese and condensed milk until well combined. Fold the whipped cream into the mixture.

3. Add the soaked gelatine and quickly fold it into the mixture. Pour the mixture into the pan and refrigerate for 3 hours or until set.

4. Remove the cake from the fridge and put it on a serving plate. In a glass bowl over a pot of simmering water melt the chocolate and stir in the cream. Drizzle the chocolate all over the cake. Dust lightly with cocoa, cut and serve chilled.

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5. Diabetic-friendly chocolate cheesecake

Get YOU's Diabetic Dishes recipe books for more diabetic-friendly recipes like this. Click here to order your copy. Get YOU's Diabetic Dishes recipe books for more diabetic-friendly recipes like this. Click here to order your copy.

1 cake (12 slices) Preparation time: 25 minutes Cooking time: 2 hours 15 minutes

CRUST

  • 125 g (½ c) water biscuits or plain Provitas, crushed
  • 30 ml (2 T) sugar
  • 30 ml (2 T) margarine, melted

FILLING

  • 2 eggs
  • 125-160 ml (½-²/3 c) Sugalite or xylitol
  • 50 g dark chocolate, melted
  • 750 g low-fat smooth cottage cheese
  • 125 ml (½ c) vanilla or plain yoghurt
  • 80 ml (¹/3 c) cocoa powder
  • 45 ml (3 T) cake flour
  • extra cocoa powder for dusting and strawberries to decorate (optional)

1 Preheat the oven to 150 °C. Grease a 20cmloose-bottom cake tin and dust with flour.

2 Crust Mix the biscuit crumbs, sugar and margarine and press into the base and a little way up the sides of the cake tin.

3 Filling Beat the eggs and sweetener. Add the melted chocolate and mix well.

4 Mix in the cottage cheese and yoghurt. Sift the cocoa powder and flour over the mixture and fold in.

5 Spoon into the tin and bake for 2 hours 15 minutes or until the filling is set but still a bit wobbly in the middle.

6 Leave to cool. Dust with sifted cocoa powder and decorate with strawberries (if using).

TIP For this recipe, it’s best to use water biscuits or Provitas and dark chocolate instead of bran biscuits and diabetic chocolate.

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6. Easy no-bake cheesecake

All you need to do is combine the ingredients and arrange in serving glasses. PHOTO: Jacques Stander All you need to do is combine the ingredients and arrange in serving glasses. PHOTO: Jacques Stander

Serves 4 Preparation time: 10 min Chilling time: 2 hrs

  • 200 g fresh strawberries
  • 250 g cream cheese
  • 125 g mascarpone cheese
  • 125 ml (½ c) fresh cream
  • zest of 1 lemon
  • 30 ml (2 T) caster sugar
  • 200 g biscuits, crumbed
  • extra strawberries, to serve

1. Place the strawberries in a blender and pulse until puréed. Combine the puréed strawberries, cream cheese, mascarpone, fresh cream, lemon zest and caster sugar in a large bowl and mix thoroughly.

2. To assemble, place a layer of crumbed biscuits at the bottom of 4 cups or serving glasses. Follow with a layer of the cream cheese mixture. Repeat the layering two or three times, depending on the size of your cup or serving glass, ending with a cream cheese layer.

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3. Garnish each cheesecake with fresh strawberries and refrigerate for at least 2 hours.

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7. Good ol' chocolate cheesecake

No, you don’t need the oven to enjoy this layered cheesecake! No, you don’t need the oven to enjoy this layered cheesecake! PHOTO: Jacques Stander

SERVES 6 Preparation: 20 min Chilling: 2 hours

Crust

  • 200 g tea biscuits
  • 50 g butter, melted

Filling

  • 15 ml (1 T) gelatine
  • 125 ml (½ c) cold water
  • 30 ml (2 T) cocoa
  • 2, 5 ml (½ t) instant coffee granules
  • 60 ml (¼ c) boiling water
  • 375 ml (1 ½ c) cream
  • 385 ml (1 tin) condensed milk
  • 500 g creamed cottage cheese
  • 125 ml (½ c) lemon juice
  • 5 ml (1 tsp) vanilla essence

Prepare a loose-bottom, 20 cm cake pan and line with cling film.

1. CRUST Crush the biscuits until fine. Add the butter and mix through until all the crumbs are covered with butter.

2. Transfer to the cake pan. Spread evenly over the bottom of the pan and press down. Refrigerate to set slightly.

3. FILLING Sponge the gelatine in cold water. In a small mixing bowl combine the cocoa, coffee and boiling water. Mix into a paste.

4. Beat cream until stiff. Add the condensed milk in a thin stream while beating.

5. Add the cottage cheese, lemon juice and vanilla essence and beat well. Melt the gelatine and combine with the creamed cheese. Mix thoroughly.

6. Divide the mixture in half. Stir the cocoa mixture into one half of the mixture. Spoon half the plain mixture over the biscuits and put in the freezer for 5 minutes, Spoon half the chocolate mixture over the plain layer.

7. Repeat the process until all the mixtures have been layered. Refrigerate for 2 hours or until set.

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8. Low-fat fridge cheesecake

Estelle van der Hoven of Benoni, Gauteng, makes this diet-friendly cheesecake using yoghurt, cottage cheese and canned fruit in their juice. The crust is made with Cream Crackers. Estelle van der Hoven of Benoni, Gauteng, makes this diet-friendly cheesecake using yoghurt, cottage cheese and canned fruit in their juice. The crust is made with Cream Crackers.

Makes 1 medium-size cake Preparation time: 30 min Setting time: 4 hours/overnight

CRUST

  • 100 g Cream Crackers, crushed
  • 3 squares dark chocolate, melted
  • 30 ml (2 T) margarine, melted

FILLING

  • 1 can (410 g) unsweetened
  • peach or apricot slices in their juice
  • 10 g (15 ml) gelatin
  • 250 ml (1 c) low-fat yoghurt with fruit
  • 250 g low-fat smooth cottage cheese

TO SERVE

  • apricot jam, slightly heated
  • gooseberries (optional)

1. CRUST Mix the crust ingredients well and press the mixture into the base of an 18 cm loosebottom cake tin. Chill.

2. FILLING Drain the fruit, reserving the juice.

3. Sponge the gelatin in 60 ml (¼ c) of the juice and heat until melted (do not let it come to the boil).

4. Mix the yoghurt and cottage cheese.

5. Mix a little of the cheese mixture with the melted gelatin and add this mixture to the remaining cheese mixture.

6. Mix well and turn the filling into the prepared cake tin.

7. Chill until firm but not set.

8. Arrange the fruit slices on top and leave to set for at least 4 hours or overnight.

9. TO SERVE Unmould the cheesecake and transfer to a platter. Brush heated apricot jam over the fruit and decorate with gooseberries (if using).

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9. Melt-in-your-mouth ginger cheesecake

It’s not too sweet – and the great kick of ginger and a delicious sticky sauce make this cheesecake unforgettable. PHOTO:Misha Jordaan It’s not too sweet – and the great kick of ginger and a delicious sticky sauce make this cheesecake unforgettable.
PHOTO:Misha Jordaan

Serves 6 Preparation: 20 min Baking: 50 min Chilling: 2 hours

CRUST

  • 350 g ginger biscuits
  • 100 g butter, melted and cooled

FILLING

  • 100 g white chocolate, finely chopped
  • 3 tubs (750 g) cream cheese, at room temperature
  • 60 ml (¼ c) caster sugar
  • 4 large eggs
  • 10 ml (2 t) vanilla essence
  • 10 ml (2 t) ground ginger
  • SAUCE
  • 5 stem ginger balls in syrup
  • 250 ml (1 c) cream
  • 80 ml (? c) brown sugar
  • 50 g butter

Preheat the oven to 160 °C. Grease a 20 cm springform baking tin with butter.

1 Crust: In a food processor or blender, blitz the biscuits until fine and blend in the butter until moist clumps form. Press onto the bottom and up the sides of the baking tin. Chill while preparing the filling.

2 Filling: Put the white chocolate in a glass bowl over a pot of simmering water and stir until the chocolate melts. Remove from the heat.

3 Beat the cream cheese and caster sugar in large bowl, scraping the sides as needed, for about 3 minutes or until fluffy. Add the eggs 1 at a time, beating after each addition until just combined. Beat in the vanilla essence and ground ginger. Gradually beat in the melted white chocolate until very well combined.

4 Transfer the filling to the prepared crust. Bake for about 50 minutes or until the filling is set and wobbles slightly when the pan is gently shaken. Run a small knife around the sides of the cheesecake to loosen it from the pan. Cool completely. Chill for 2 hours.

5 Sauce: Mix all the ingredients in a saucepan over low heat and simmer until the sugar has dissolved. Set aside until cooled, then spoon over the cooled cheesecake. Serve topped with fruit of your choice.

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10. No-bake Bar-One cheesecake

No ordinary cheesecake! Tuck in and enjoy the exciting little chocolate surprises as you go. PHOTO: Jacques Stander and Misha Jordaan No ordinary cheesecake!
PHOTO: Jacques Stander and Misha Jordaan

Serves 6 Preparation: 20 min Chilling: 3 hours

CRUST

  • 300 g chocolate digestive biscuits
  • 150 g butter, melted

FILLING

  • 15 ml (1 T) gelatin
  • 250 ml (1 c) cream
  • 2 tubs (230 g each) cream cheese
  • 100 g caster sugar
  • 2 bars (55 g each) Bar-One chocolate, sliced

TO DECORATE

  • extra Bar-One chocolate, sliced
  • cocoa powder

1 Crust: Crush the biscuits until fine. Add the melted butter and mix well. Press onto the bottom and up the sides of a 22 cm springform cake tin. Cover with plastic wrap and chill in the fridge until needed.

2 Filling: Cover the gelatin in 30 ml (2 T) water and leave to swell, then heat in the microwave for a few minutes until melted. Set aside to cool.

3 Whisk the cream until stiff.

4 In a separate bowl, beat the cream cheese and caster sugar together.

5 Fold the cream into the cream cheese mixture. Mix a little of this mixture into the gelatin mixture, stir well, then add to the remaining cream cheese mixture. Mix well. Stir in the sliced chocolate bars.

6 Pour the filling into the prepared crust. Chill in the fridge for 3 hours or until set.

7 To decorate: Top with extra slices of Bar-One chocolate and dust with cocoa powder.

8 Use a warm knife to slice.

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11. Nutty chocolate cheesecake

The recipe sent by Mrs SM de Lange of Port Elizabeth originally contained peanut butter. We used chopped nuts instead but the cheesecake with its chocolate swirls is so yummy you can leave out the nuts. The recipe sent by Mrs SM de Lange of Port Elizabeth originally contained peanut butter. We used chopped nuts instead but the cheesecake with its chocolate swirls is so yummy you can leave out the nuts.

Makes 1 medium cake Preparation time: 15 min Baking time: 1 hour

CRUST

  • 1 packet (200 g) chocolate digestive
  • biscuits
  • 50 g butter, melted

FILLING

  • 150 g dark chocolate, broken into pieces
  • 250 ml (1 tub) cream
  • 100 g (1 packet) Brazil nuts, roughly
  • chopped
  • 2 eggs
  • 100 g (125 ml) sugar
  • 500 g cream cheese

1 Preheat the oven to 150 °C. Grease a deep 20 cm loose-bottom cake tin.

2 CRUST Crush the biscuits in a food processor and mix with the melted butter. Press the mixture onto the bottom of the cake tin and a little way up the sides. Allow to chill in the fridge.

3 FILLING Melt the chocolate with the cream in the microwave oven or in a glass bowl over a saucepan of boiling water.

4 Mix the nuts with ¼ of the chocolate mixture and spread over the biscuit crumb crust.

5 Whisk together the eggs and sugar until pale and thick. Beat in the cream cheese and spoon the mixture into the cake tin.

6 Pour the remaining chocolate mixture over the cream cheese mixture and gently swirl with a chopstick to create a marbled effect.

7 Put a small dish of water in the oven while baking the cheesecake for 1 hour or until set but still slightly wobbly in the middle. Leave the cheesecake to cool slightly in the oven. Remove and cool completely then chill in the fridge.

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12. Oreo cheesecake 2.0

No need for the oven, just make space in the fridge and try to be patient while it firms up in the fridge. PHOTO: Jacques Stander No need for the oven, just make space in the fridge and try to be patient while it firms up in the fridge.
PHOTO: Jacques Stander

Serves 4-6 Preparation: 20 min Chilling: 4 hours

  • 176 g Oreo cookies, divided
  • 60 g butter, melted
  • 250 g cream cheese, softened
  • 200 ml caster sugar
  • 5 ml (1 t) vanilla essence
  • 250 ml (1 c) cream, lightly whisked
  • extra Oreo cookies to decorate (optional)

Grease a 20 cm cake baking tin.

1. Chop 12 of the divided cookies coarsely and set aside.

2. Finely crush the rest of the cookies in a blender or with a rolling pin, mix in the butter and press onto bottom of the prepared baking tin. Chill in the fridge while preparing the filling.

3. Use an electric beater to beat the cream cheese, caster sugar and vanilla essence in a large bowl until smooth. Gently stir in the cream and chopped cookies and spread onto the chilled crust.

4. Chill in the fridge for 4 hours or until firm. Decorate with extra cookies if you like.

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13. Toffee apple cheesecake

A delicious cheesecake topped and tailed with cinnamon apples. PHOTO: Jacques Stander A delicious cheesecake topped and tailed with cinnamon apples. PHOTO: Jacques Stander

Serves: 6 Preparation: 15 min Baking: 65 min

  • 6 apples
  • 75 g butter
  • 60 ml (¼ c) caster sugar
  • 5 ml (1 t) ground cinnamon

Base

  • 200 g ginger biscuits
  • 75 g melted butter

Filling

  • 400 g cream cheese
  • 250 g ricotta
  • 30 ml (2 T) flour
  • 200 ml (? c) caster sugar
  • 10 ml (2 t) vanilla essence
  • 2 eggs and 1 egg yolk

Preheat the oven to 180 °C. Grease and line a 20 cm cake tin with baking paper.

1 Peel, core and slice three of the apples into slivers. In a pan heat half the butter with half the sugar and half the cinnamon until bubbling, add the sliced apples. Cook the apples until they start to soften and begin to caramelise. Set aside to cool.

2 Base Crush the ginger biscuits to make fine crumbs and transfer to a bowl. Add the melted butter and mix well. Press the mixture into the base of the prepared tin and bake for 5 minutes. Spoon the cooked apples and liquid over the biscuit base in the tin. Set aside to cool.

3 Filling Whisk the cream cheese, ricotta, flour, sugar, vanilla, eggs and yolk together in a large bowl. Pour into the tin over the apples.

4 Bake the cheesecake for 1 hour until set but slightly wobbly in the centre. Leave to cool, then chill for 4 hours.

5 Core and slice the remaining apples into wedges. Heat the rest of the butter, sugar and cinnamon in the frying pan and cook the apple slices until soft and caramelised; set aside to cool. Serve the cheesecake topped with the apple slices.

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14. Turkish delight cheesecake

Turkish delight cheescake This decadent treat is perfect for special occasions – or if you just need to spoil yourself!

Makes 1 large cake Preparation time: 20 min Chilling time: 4 hours and 15 min

CRUST

  • 11 Tennis biscuits, crushed
  • 30-45 ml (2-3 T) butter, melted

FILLING

  • 180 ml (¾ c) water
  • 10 ml (2 t) rosewater
  • 250 g (1 packet) instant lemon cheesecake mix
  • 250 ml (1 c) cream, chilled
  • few drops of red food colouring
  • 150 g pink Turkish delight sweets, diced and rolled in icing sugar

TO DECORATE

  • extra Turkish delight sweets and rose petals (optional)

1 CRUST Line a 20 cm loosebottom baking tin with baking paper.

2 Mix the biscuit crumbs and butter and press into a baking tin. Chill until set.

3 FILLING Pour the water and rosewater into a mixing bowl, add the cheesecake mix and beat well with an electric beater. Cover with cling film and chill for 15 minutes.

4 Beat again for 1 minute until smooth. Whip the cream until stiff and fold into the cheesecake mixture.

5 Transfer half the mixture to another bowl. Tint one lot of mixture with food colouring and add the Turkish delight.

6 Return the pink mixture to the uncoloured mixture and lightly mix the two with a knife to make a marbled effect.

7 Pour the streaky mixture into the crust and leave to set for about 4 hours. 8 Transfer from the tin to a serving plate. 9 TO DECORATE Top the cheesecake with extra Turkish delight and rose petals, if using. TIPS ? For chocolate decadence, swirl a few spoonfuls of melted chocolate into the mixing bowl (in place of the Turkish delight and food colouring) before leaving to set. ? For an even tangier lemon taste, stir a few spoonfuls of lemon curd into one half of the cheesecake mix (in place of the Turkish delight sweets). Decorate with sugared lemon peel strips. Thanks to Belinda Allen from Florida Hills, Johannesburg for this recipe.

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15. White chocolate cheesecake

white chocolate cheesecake Decadent comfort food for any day of the week. PHOTO: Megan Muller

Serves: 6 Preparation: 15 min Cooking: 1 hr

 Crust

  • 200 g digestive biscuits
  • 50 g castor sugar
  • 100 g butter, melted

Filling

  • 1 kg cream cheese
  • 200 ml castor sugar
  • 45 ml (3 T) flour
  • 5 eggs
  • 125 ml (½ c) cream
  • 200 g white chocolate, grated
  • 5 ml (1 t) vanilla essence

Preheat the oven to 180 °C and grease a round cake tin.

1. Place the biscuits and sugar in a blender and blend until crumbly. Add the butter and mix until all the crumbles are coated. Place the mixture into the cake tin and press it against the bottom and sides. Cover and place it in the fridge for 1 hour or until well chilled.

2. Filling: Beat the cream cheese, sugar and flour until well combined. Add the eggs one at a time and beat well after each addition. Mix in the cream.

3. Add the chocolate and vanilla essence to the mixture and mix until all the ingredients are well combined. Place the cake tin on a baking tray, pour the mixture into the tin and bake for 15 minutes.

4. Lower the temperature to 120 °C and bake for a further 45 minutes. Allow the cake to cool in the oven until cold. Place the cake in the fridge and serve with fresh fruit.

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16. Quick cherry cheesecake

Serves 4-6 Cooking: 15 min Chilling: 2 hours Preparation: 10 min

SYRUP

  • 100 g frozen cherries
  • 60 ml (¼ c) sugar
  • 60 ml (¼ c) water
  • juice of ½ lemon

CHEESE CAKE

  • Chocolate biscuits
  • 500g cream cheese
  • 375 g condensed milk

You may also like: White chocolate cheesecake

1. Syrup Place the cherries in a saucepan with the sugar and water. Bring to a boil, reduce the heat to simmer for 15 minutes or until thick. Stir in the lemon juice and set aside.

2. Cheese cake Crush the biscuits using a rolling pin until breadcrumb consistency.

3. In a bowl beat the cream cheese until smooth. Beat in the condensed milk until well incorporated.

4. Place crushed biscuits in serving glasses, spoon over the cream cheese mixture and finish off with the cherry syrup. Refrigerate for 2 hours and serve garnished with fresh fruit.

1. Baked Oreo cheesecake

2. Banana caramel cheesecake

3. Chocolate, hazelnut and caramel cheesecake

4. Chocolate-drizzled cheesecake

5. Diabetic-friendly chocolate cheesecake

6. Easy no-bake cheesecake

7. Good ol' chocolate cheesecake

8. Low-fat fridge cheesecake

9. Melt-in-your-mouth ginger cheesecake

10. No-bake Bar-One cheesecake

11. Nutty chocolate cheesecake

12. Oreo cheesecake 2.0

13. Toffee apple cheesecake

14. Turkish delight cheesecake

15. White chocolate cheesecake

16. Quick cherry cheesecake

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