Cloud-like Japanese Cheesecake with a Velvety Smooth Texture

Ingredients:

• 8 ounces cream cheese
• 4 tablespoons unsalted butter
• 1/2 cup milk
• 6 eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Directions:

1. Preheat oven to 320°F (160°C).
2. Melt cream cheese, butter, and milk over a double boiler.
3. Cool the mixture.
4. Fold in the egg yolks, lemon juice, vanilla extract, sifted flour, and cornstarch.
5. Whip egg whites with cream of tartar until foamy.
6. Gradually add sugar and whip until stiff peaks form.
7. Gently fold the egg whites into the cheese mixture.
8. Pour the batter into a parchment-lined 8-inch round cake pan.
9. Place the pan into a larger baking dish filled with hot water.
10. Bake for 70 minutes or until set and golden.
11. Cool in the oven with the door ajar.
12. Dust with powdered sugar before serving.

Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 100 minutes
Kcal: 280 kcal | Servings: 8 servings

Ingredients:

For the crust:

• 1 cup finely ground walnuts
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs

For the baklava layer:

• 1 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 8 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted

For the syrup:

• 1/2 cup honey
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 teaspoon lemon juice

For garnish:

• Whole walnuts
• Fresh mint leaves

Instructions:

1. Crust:
   1. Combine walnuts, crumbs, sugar, and butter.
   2. Press into a springform pan.
2. Cheesecake:
   1. Beat cream cheese, sugar, and vanilla.
   2. Add eggs.
   3. Pour over crust.
3. Baklava Layer:
   1. Layer phyllo with butter, top with walnut mixture.
   2. Cut, place on cheesecake.
4. Bake:
   1. At 325°F for 60 mins.
   2. Cool.
5. Syrup:
   1. Boil honey, water, sugar, lemon.
   2. Cool slightly, pour over cheesecake.
6. Garnish:
   1. Decorate with walnuts and mint.

Prep Time: 30 mins | Cook Time: 60 mins | Total Time: 1 hr 30 mins | Servings: 12

Ingredients

For the Graham Cracker Crust:

• 2 ⅔ cups of graham crackers, finely crushed
• ⅓ cup of organic sugar
• ⅔ cup of butter, melted

For the Lemon Cheesecake Filling:

• 2 cage-free eggs
• 1 cup of organic sugar
• ¼ cup of freshly squeezed lemon juice
• 3 tablespoons of grated lemon peel
• 6 tablespoons of butter, melted
• 1 teaspoon of vanilla extract (our secret ingredient for that extra depth of flavor)

Instructions

Preparing the Crust:

1. Preheat your oven to 350°F (175°C).
2. Crush the graham crackers to fine crumbs using a rolling pin in a large baggie.
3. Aim for 2 ⅔ cups.
4. Mix the crumbs with sugar in a medium bowl, then whisk in the melted butter until everything is well coated.
5. Press the mixture into a 9-inch springform pan or deep dish pie plate, creating an even layer.
6. Bake for 13-15 minutes, then remove and set aside to cool.

Crafting the Filling:

1. Whisk the eggs in a small bowl until smooth.
2. In a larger bowl, beat the cream cheese and sugar until creamy.
3. Add the eggs slowly on low speed, ensuring they’re fully incorporated.
4. Stir in the lemon juice, grated lemon peel, and vanilla extract until the mixture is well blended.
5. Pour this filling over your prepared crust and bake for 45 minutes.
6. Cool on a rack for 10-15 minutes, then refrigerate for 6 hours or overnight to set.

The Finishing Touch: Lemon Glaze

1. Combine eggs, sugar, lemon peel, and juice in a pan, whisking until smooth.
2. Add butter and stir constantly over medium heat until the mixture thickens.
3. Cool for 15 minutes, then refrigerate until cold.
4. Spread the glaze over the chilled cheesecake for that final, luscious layer.

Serving Suggestions

Slice and Serve: This cheesecake is best enjoyed chilled. Slice it up and serve as a refreshing end to any meal.
Garnish: Add a twist of lemon peel or a few fresh berries on top for an extra pop of color and flavor.

Nutritional Information

Calories: 245 kcal per serving
Servings: Makes 8 delightful servings

Ingredients

Cookie Base

• 1 1/2 cups cookie crumbs (Digestive, savoiardi, or graham cracker crumbs work well)
• 1/4 cup butter, melted

Cheesecake Filling

• 8 ounces cream cheese, at room temperature
• 3/4 cup powdered/icing sugar
• 3/4 teaspoon vanilla extract
• 1 cup whole/whipping cream
• 1/4 cup toffee bits
• 1 tablespoon gelatine
• 2 tablespoons milk

Topping

• Caramel sauce, to taste
• 1 cup broken chocolate caramel bars

Directions

1. Prepare the Base:
   1. Combine the cookie crumbs and melted butter.
   2. Press this mixture down on the bottom of a 7-8 inch springform cake pan.
   3. Chill in the refrigerator for 20-30 minutes to set.
2. Cheesecake Filling:
   1. In a mixing bowl, beat the cream cheese, sugar, and vanilla until creamy.
   2. In a separate bowl, beat the cold cream until stiff peaks form.
   3. Dissolve the gelatine in milk over low heat, then mix it with a portion of the cream cheese mixture.
   4. Fold this into the remaining cream cheese mixture.
   5. Finally, fold the cream cheese mixture into the whipped cream, adding the toffee bits for that extra crunch.
3. Assemble:
   1. Pour the filling over the chilled cookie base, smoothing the top with a spatula.
   2. Refrigerate for 4-5 hours, or overnight, to ensure it sets perfectly.
4. The Finishing Touch:
   1. Before serving, drizzle with caramel sauce and sprinkle the broken chocolate caramel bars over the top for a decadent finish.

Serving Suggestions

This cheesecake is a showstopper on its own, but if you’re looking to elevate it further, consider serving it with a dollop of whipped cream or a side of vanilla ice cream. Each bite promises a delightful crunch from the toffee bits, a smoothness from the cheesecake filling, and a rich, gooey sweetness from the caramel and chocolate topping.

Nutritional Information

Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: 461 kcal per serving
Servings: 8

Ingredients:

For the crust:

• 8 whole graham crackers, crushed
• 2 tablespoons butter
• For the cheesecake:
• 2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the peaches:

• 4-5 medium peaches or nectarines, cut into bite-sized pieces
• 1/4 cup brown sugar

Directions:

1. Prepare the crust: In a small bowl, combine graham cracker crumbs and butter.
2. Spread onto a baking sheet and bake at 325°F for 7 minutes.
   (Baking the crust is optional, but does create a crunchier crust).
3. Set aside to cool.
4. Whip the cream:
   1. Add heavy whipping cream to a mixer bowl and beat until stiff peaks form.
5. Mix the cheesecake base:
   1. In another bowl, add cream cheese, powdered sugar, and vanilla.
   2. Beat until well combined.
   3. Fold in whipped cream.
6. Prepare the peaches:
   1. Cut peaches into bite-sized pieces and toss with brown sugar.
7. Assemble the cheesecake:
   1. Spoon the crust into dessert glasses, and top with a bit of cheesecake mixture and peaches.
   2. Repeat layers until the glasses are filled.
   3. Sprinkle with remaining graham cracker crust if desired.
8. Chill:
   1. Refrigerate at least 1 hour before serving.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal | Servings: 4 servings

Ingredients:

For the Crust:

• 2 cups crushed chocolate chip cookies
• 6 tablespoons unsalted butter, melted

For the Cookie Dough:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, heat-treated
• 1 tablespoon milk
• 1/2 cup mini chocolate chips

For the Cheesecake:

• 2 cups cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped

Topping:

• Mini chocolate chips
• Cookie dough balls
• Chocolate sauce

Directions:

1. Prepare the Crust:
   1. Mix crushed cookies with melted butter.
   2. Press into the bottom of a 9-inch springform pan.
   3. Chill in the fridge.
2. Make Cookie Dough:
   1. Beat butter, brown sugar, and vanilla until creamy.
   2. Add flour and milk, mix until combined.
   3. Stir in mini chocolate chips.
   4. Form into small balls for topping; set aside.
3. Cheesecake Mixture:
   1. Beat cream cheese, granulated sugar, and vanilla until smooth.
   2. Gently fold in whipped cream.
4. Layering:
   1. Spread half of the cheesecake mixture over the crust.
   2. Sprinkle some mini chocolate chips and add a layer of cookie dough balls. Cover with the remaining cheesecake mixture.
5. Chill:
   1. Refrigerate for at least 4 hours, or until set.
6. Decorate:
   1. Before serving, top with mini chocolate chips, cookie dough balls, and drizzle with chocolate sauce.

Prep Time: 30 minutes | Total Time: 4 hours 30 minutes
Kcal: 420 kcal per serving | Servings: 12 servings

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 lemons, zest and juice
• 1/4 cup sour cream

Directions:

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar.
3. Press into the bottom of a 9-inch springform pan.
4. Beat cream cheese, 1 cup sugar, and vanilla extract in a large bowl until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Stir in lemon zest, lemon juice, and sour cream until well combined.
7. Pour over the crust.
8. Bake for 55-60 minutes, or until the center is almost set. Let cool in pan on a wire rack for 10 minutes.
9. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
10. Refrigerate overnight.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 75 minutes + cooling
Kcal: 498 kcal | Servings: 12 servings

Ingredients:

• 1 box strawberry cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping (like Cool Whip)
• Fresh strawberries, for garnish (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Prepare the strawberry cake mix according to the instructions on the box, using the water, vegetable oil, and eggs.
3. Set aside.
4. In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
5. Gently fold the whipped topping into the cream cheese mixture until well combined.
6. Fill each cupcake liner halfway with the prepared strawberry cake batter.
7. Spoon a dollop of the cream cheese mixture into the center of each cupcake.
8. Top the cream cheese mixture with another spoonful of strawberry cake batter, covering the cream cheese layer.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Remove the cupcakes from the oven and let them cool completely on a wire rack.
11. Once cooled, garnish with fresh strawberries, if desired.
12. Serve and enjoy!

Prep Time: 15 minutes | Cooking Time: 18-20 minutes | Total Time: 35-40 minutes
Kcal: 240 kcal | Servings: 24 cupcakes

Ingredients:

• 8 ounce cream cheese, softened
• 1 tablespoon vanilla extract
• 3.4 ounce package of instant vanilla pudding mix, unprepared
• 3 cups heavy whipping cream, divided (plus a bit more for the ganache drizzle)
• 1/4 cup powdered sugar
• 2 cups Nilla wafer cookies
• 2 cups miniature marshmallows
• 4 medium bananas, sliced (about 2 cups)
• 1 tablespoon lemon juice

Directions:

1. In a large mixing bowl, beat softened cream cheese and vanilla extract until fluffy.
2. Add the vanilla pudding mix and beat until fully combined (mixture will be chunky).
3. Slowly drizzle 1 ½ cups of the heavy whipping cream into the cream cheese mixture while beating, adding only 1 tablespoon at a time.
4. Mix in powdered sugar until fully combined.
5. In a separate bowl, beat the remaining 1 ½ cups of heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cheesecake mixture until fully incorporated.
7. Slice bananas and drizzle with lemon juice to prevent browning.
8. Fold banana slices, Nilla wafers, and miniature marshmallows into the mixture, reserving some for garnish.
9. Transfer to a serving bowl and garnish with reserved bananas, marshmallows, and cookies.

Prep Time: 20 minutes | Total Time: 20 minutes | Servings: 8 Cups

Ingredients:

Crust

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup sugar
• 1 tsp ground cinnamon
• 5 tbsp butter, melted

Cheesecake Filling

• 24 ounces cream cheese, room temperature
• 1 cup sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 4 large eggs, room temperature

Cinnamon Filling

• 1 1/4 cups packed light brown sugar
• 5 tbsp ground cinnamon
• 3/4 cup all-purpose flour
• 1/2 cup unsalted butter, melted

Cream Cheese Frosting

• 2 tbsp cream cheese, room temperature
• 6 tbsp butter, room temperature
• 1/2 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 4–5 tbsp heavy cream

Directions:

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides.
2. Mix crust ingredients and press into the pan.
3. Bake for 10 minutes, then cool.
4. Reduce oven to 300°F.
5. Beat cream cheese, sugar, and flour for the filling.
6. Add sour cream, vanilla, and cinnamon.
7. Mix in eggs one at a time.
8. For cinnamon filling, combine brown sugar, cinnamon, and flour.
9. Mix in melted butter.
10. Layer cinnamon and cheesecake fillings in the crust, ending with cinnamon on top.
11. Bake in a water bath for 1 hour 20 minutes.
12. Let cool in the oven, then refrigerate.
13. For frosting, mix cream cheese and butter, then add vanilla and powdered sugar.
14. Thin with heavy cream if needed.
15. Decorate cheesecake with frosting before serving.

Prep Time: 30 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours | Kcal: 419 | Servings: 12-14