When it comes to desserts, cheesecake is the cream of the crop. Everyone has their favourite kind, from the gorgeously burnished Basque cheesecake to the classic New York variety, with raspberries or fresh fruit on top. A baked cheesecake will give you that perfect rich, melt-in-the-mouth texture and crumbly biscuit base, while a no-bake version is better for summer days when you want to keep the oven off, or if you prefer a lighter, creamier cheesecake.
"This cheesecake is so indulgent but so light and fluffy. The brown butter and brown sugar adds more depth of flavour. If you don’t have a food processor, you can crush the biscuits using a mortar and pestle." – Carina La Delfa. You'll need to start this recipe a day ahead, and you’ll need a 24.5cm springform pan.
Think you've had your fill of berry cheesecakes? Think again. This quick and easy recipe by Jamie Oliver is perfect served warm or cold – either way, you won't be able to resist going in for seconds. You'll need a 20cm round, 6cm-deep springform cake pan for this recipe.
"This recipe is a variation of the Basque cheesecake. The hint of chestnut gives it an earthy, nutty taste, while the pears and pecans add other elements of texture.” - Michael Rantissi
"Elvis and I look forward to peach season. I like to bake them with sugar syrup... and use them as a dessert accompaniment," says Ben Milgate, co-founder of Porteño and Bodega.
Looking for a simple dessert? Try whipping up this lemon and mascarpone cheesecake – it's easy as!
Serve with your favourite summer fruit: we used mango and passionfruit.
“The gentle sweetness of papaya is elevated by the slightly tart passionfruit combined with syrupy toffee. The cream cheese adds the perfect velvety balance.” – Kim Coverdale
Introducing the baked white chocolate and raspberry cheesecake. “I have kept this recipe since my days as an apprentice at the Grand Hyatt Melbourne," Bennett says. "It was, in fact, the speciality of the hotel."
Basically a wine and cheeseboard in dessert form. You're welcome.
This cheesecake is salty, sweet and nutty to boot. You’ll need to start this recipe at least 6 hours ahead, and you’ll need a 22cm x 5cm-deep loose-based fluted tart pan.
Enjoy two desserts in one with this cheesecake meringue citrus creation.
This rich, golden syrup-topped cheesecake is our salute to the tradition of the ANZAC biscuit. Recipe by Kim Coverdale from Super Food Ideas.
Banana and honey are the perfect match for this baked cheesecake.
Of course everyone loves cheesecake, but you'll be absolutely obsessed with this vanilla caramel and coffee version.
Who knew Cornflakes would make the perfect cheesecake base?
