Something magical happens when sugar and cream cheese come together. Here, we chart 62 amazing cheesecakes to try – from baked to no baked, chocolate-spiked versions, fruit-studded cakes and everything in between.
Your favourite cocktail is now available in dessert form with this indulgent espresso martini cheesecake. Layers of biscotti and coffee make the crumbly base of this delicious dessert with a smooth blend of cream cheese, ricotta and espresso martini syrup to make the luxurious filling. Top with a layer of whipped mascarpone and add some extra syrup and cocoa powder for the full effect. One slice just won't be enough.
Food Editor, Charlotte Binns-McDonald creates a cheesecake worthy of the holiday season.
Matt Preston shares his take on a classic cheesecake – the burnt Basque, inspired by La Vina chef, Santiago Rivera. You’ll need to start this recipe at least 5 hours ahead, or make it the day before.
Get your hands on a sublime Victorian goat’s curd and take it to new heights in Ellie and Sam Studd’s glorious cheesecake, with a native twist and drizzle of salted caramel.
"The best part of the cheesecake is always the base, but there never seems to be enough… so why not add extra? As well as the base we’ve made a super crunchy crumb to sprinkle over and really take this loved dessert to a new level of decadence." – Tracey Pattison
Just like the famous G&T, this cheesecake is full of punch and zip! You’ll need to start this recipe at least 5 hours ahead, and you’ll need a 20cm springform pan.
Enjoy your favourite cocktail for dessert with this fun retro cheesecake. You’ll need to start this recipe a day ahead, and you’ll need a 22cm springform pan and a food dehydrator (or see recipe notes).
Matt Preston looks at the bright side and finds community, culture and incredible cheesecake. Begin this recipe 5 hours ahead. You will need a sugar thermometer.
Of course everyone loves cheesecake, but you'll be absolutely obsessed with this vanilla caramel and coffee version.
Who can resist the velvety smooth allure of cream cheese? Ellie and Sam Studd spread the good word, sharing the recipe for a baked cheesecake with a decidedly Australian flavour.
“The sweet chocolatey, chewy biscuit crust pairs so well with this creamy, slightly tangy cheesecake filling.” – Kim Coverdale
Who knew Cornflakes would make the perfect cheesecake base?
Serve with your favourite summer fruit: we used mango and passionfruit.
Mint slice lovers, rejoice! Here is your favourite snack, in creamy cheesecake form.
“Who doesn’t love the melting, mouth-watering richness of a cheesecake? VEGEMITE adds a subtly savoury yet sweet touch that will make it hard to stop at just one piece.” This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99
