To bake or not to bake isn’t even the question when it comes to the glorious cheesecake.
This versatile dessert (or dinner?) can come to life with or without an oven, and be flavoured for any season or occasion. It’s also essentially an enormous sweet wheel of cheese on a giant biscuit cracker – need we say more.
This robust, pastry-laced Polish cheesecake is a hearty but pretty beast. Don’t let its signature lattice restrict your creative streak – pattern away to your heart’s desire.
Source: SBS Food
There’s a subtle homage to cheesecake’s most important staple: milk, in this silky Japanese choco-moo cheesecake. At Farm Designs in Hokkaido where the recipe originates it’s made with Jersey milk from their very own dairy farm, but milk from any happy cow will do.
Give your cheesecake repertoire a Mediterranean spin with this cheesy Greek sesame slab. It’s set using eggs, ricotta and a sprinkle of semolina at the expense of a crumbly crust creating the perfect coffee accompaniment..jpg?imwidth=1280)
Source: Chris Chen
A wealth of eggs, ricotta and firm sheep cheese called primo sale make up this glorious, rich Italian cake. Don’t forget to give it a lift with a dash of Sambuca or amaretto to neutralise the dominant egg flavour. We swear that bit is actually in the recipe.
Source: Made in Italy with Silvia Colla
Skip the line down at Uncle Tetsu’s and whip up your own fluffy Japanese cheesecake. You might not be able to brand it with a cartoon image of your face, but at least you don’t have to wait to get home before you can eat it.
Source: Adam Liaw
Historically an Easter dessert, this burnt Basque cheesecake may have a cult following around the world, but this humble Balearic version sticks to the original ingredient – ricotta – instead of the modern supermarket cream cheese.
Baked ricotta cheesecake Source: Rochelle Eagle
This recipe takes advantage of sweet dates instead of sugar and uses whipped egg whites folded through the cream cheese mixture to create a fluffier cake base. New Yorkers would be rolling in their graves, but on a warm, sunny day in Australia, we appreciate the lightness.
Baked lemon cheesecake Source: Chris Middleton
We’re waiting patiently for a probiotic cheesecake trend to catch on after making this yoghurt-based little number. Greek yoghurt and cream cheese? Why haven’t we been doing this all along!
Nata de coco cheesecake Source: Derek Swalwell
Trust the French to put cheese on crackers. This recipe uses regular salted crackers for its biscuit base, providing a moreish sweet/salty balance. The fancy pants gateau is topped with a layer of vanilla panna cotta which can be hit with the lime zest if you prefer more zing.
Photo credit: Pierre Javelle Source: Hardie Grant
Oooooooh, New York! According to the recipe author, Yasmin Newman, this New York cheesecake will never live up to its namesake. Apparently, the New York cheesecake earns its title from the simple fact that it’s made in New York – but what it can’t offer in the designation of origin, the recipe makes up for in flavour. We know this is exactly where dreams are made of...
New York Cheesecake Source: Alicia Taylor
Apples are a longtime cheeseboard companion, so it’s little surprise that they work a treat in this velvety cheesecake. The key to not overcooking the cake is to take it out when it’s just set and still wobbly. This recipe uses pink lady apples but any in-season variety that’s on the sweeter side will do.
Source: China Squirrel
