r/cheesecake

The first turtle cheesecake I made didn’t even last 24 hours, so I had to make another one. The layers came out so good ☺️

I finally made some cinnamon roll cheesecake today! It's got a brown butter graham cracker crust, Cheesecake with Cinnamon Roll filling sprinkled in and topped with a creamy brown sugar cold brew sauce! It was a huge success!! I originally wanted the sauce to be a frosting but, I was making the recipe up as I went and it and it's more of a sauce so I can't pipe it. I could add butter & powdered sugar to it but it would make it to sweet.

Made this for one of the members of our church, she said it was fire 🔥 🙏

Quite possibly the best cheesecake I’ve ever made, and I’ve made this recipe easily 50+ times over the years. It was excellent!

My partners favorite candy inspired his birthday cheesecake this year. It was very peanut butter forward though I tried to make it chocolate AND peanut butter. But if you love PB and you were also born in May, this one’s for you too lol

Mango and strawberries for my 45th birthday, first time baking cheesecake and I was nervous it won't set, but in the end it was amazing and my guests loved it!

(Sorry about the quality of photos, I didn't have much time bc everyone was impatient to try it lol)

Hello everyone.

This is my 4th ever cheesecake. A classic NY style cheesecake, and I made a homemade blueberry jam sauce and homemade dulce de leche as toppings for people to decide what they want on it.

First time making this type. My first two cheesecakes were pumpkin cheesecakes, and my third was an eggnog cheesecake using my homemade eggnog.

Now the mango season is in here so made this for our guests! Need to work more on the presentation but otherwise I am happy with the result 😄

Im horrible at cutting clean slices no matter what tool I use but it tastes great!

I know, it’s arguably not a "real" cheesecake, but this version of a great French classic—made with mascarpone and whipped cream—definitely fits the theme.

Ingredients

24 Thé Brun biscuits: Or Petit-Beurre biscuits (though they are more crumbly).

1 bowl of cooled coffee: Must be at room temperature. If it's hot, the biscuits will dissolve, and you won't be able to assemble the cake.

250 g Mascarpone: Provides a better texture than butter.

75 g Sugar

2 sticks of instant coffee: Diluted in a tiny bit of water (1 tbsp max)—approx. 4 g or 2 full teaspoons.

2 Egg yolks

20 g Water

20 cl Heavy cream (very cold): At least 30% fat content to ensure it whips properly.

Instructions

1. Preparing the Coffee Cream

Set up a double boiler (bain-marie).

Heat the water and sugar in a saucepan. Once it reaches a rolling boil, pour it over the egg yolks while whisking constantly.

Cook the mixture over the double boiler for 10 minutes, whisking continuously. The goal is to pasteurize the eggs and cook them until the mixture thickens.

Immediately add the mascarpone and mix with an electric mixer or whisk. Add the diluted instant coffee and whisk again until smooth.

Let it cool slightly. Meanwhile, whip the cold heavy cream into stiff peaks (chantilly).

Gently fold the whipped cream into the mascarpone mixture using a top-to-bottom motion to keep it light and airy.

2. Assembly

Line a 20 cm (approx. 8-inch) loaf tin with plastic wrap.

Quickly dip the biscuits into the cooled coffee, then arrange them at the bottom and along the sides of the tin.

Spread a thin layer of the mascarpone mixture over the biscuits.

Repeat the process until all ingredients are used, finishing with a final layer of biscuits.

more tips on the blog

An mini fresas con crema baked cheese cake,graham and dried coconut crust

It tastes so good!!!