6 Ways To Make Cheesecake


6 Ways To Make Cheesecake. Six easy bake and no bake cheesecake dessert recipes. Including The best and easiest cheesecake, Peach, Raspberry Swirl, Double Chocolate Ganache, Chocolate Marble and Blueberry.

The Best and Easiest Cheesecake. Looking for a creamy, smooth, no bake basic cheesecake recipe? This one is for you. So fast and simple to make. Taste delicious. Recipe below.

The Best and Easiest Cheesecake
: My Honeys Place
  • Prepared graham cracker crust
  • 1 package of cream cheese softened
  • 1 can sweetened condensed milk
  • ¼ cup lemon juice
  • 1 tsp. vanilla
  1. Combine the ingredients well together and pour into prepared graham cracker crust
  2. Chill for at least 30 minute.

Peach Swirl Cheesecake. Easy recipe with graham cracker crust, cream cheese filling and a peach swirl topping. Recipe below.

Peach Swirl Cheesecake
: My Honeys Place
For the crust:
  • 1 and ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons butter melted
For the cheesecake filling:
  • 1 teaspoon packed light brown sugar
  • ¼ teaspoon cinnamon
  • 1/4 cup peach marmalade
  • 4 8- ounce packages of cream cheese at room temperature
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 4 eggs at room temperature
  • 1 cup sour cream
  • ¼ cup heavy cream
  • 2 teaspoons vanilla
For the swirl topping:
  • 1 cup peach marmalade
  • 1 teaspoon packed light brown sugar
  • ½ teaspoon vanilla extract
  1. Heat the oven to 350 degrees F.
  2. In a medium bowl combine the graham cracker crumbs, sugar, and melted butter. Stir the mixture until all the crumbs are evenly coated in the butter.
  3. Lightly spray a 9-inch springform pan with non-stick cooking spray. Press the crumbs evenly into the bottom of the pan, pressing the crumbs up ½-inch up the side of the pan. Bake for 10 to 12 minutes, or until the crust is lightly golden brown. Cool to room temperature.
  4. Mix the brown sugar, cinnamon, cream cheese, sugar, cornstarch, eggs and marmalade together.
  5. Add the sour cream, heavy cream and vanilla to the cream cheese mixture and process for 10 seconds to combine. Carefully pour the cream cheese mixture into the prepared crust, gently tapping the pan on the counter to release any large air bubbles.
  6. Bake the cheesecake for 20 minutes at 350 F, then reduce the heat to 325 F and bake for an additional 40 to 50 minutes, or until the center of the cheesecake is slightly jiggly, but the edges are firm. Turn off the oven, crack the oven door slightly and cool for 1 hour, then remove the cheesecake from the oven and cool to room temperature. Carefully remove the outer ring and wrap with plastic wrap and chill for at least 4 hours.
For the swirl topping:
  1. Mix the peach marmalade with the brown sugar and vanilla extract. Swirl over cooled cheesecake.

No Bake Raspberry Swirl Cheesecake. Dessert recipe made with a graham cracker crust, cream cheese whit chocolate filling and raspberry sauce swirl. Recipe below.

No Bake Raspberry Swirl Cheesecake
: My Honeys Place
  • Raspberry Sauce:
  • 2 and 1/2 cups frozen raspberries thawed
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 tablespoon corn starch
  • Graham Cracker Crust:
  • 2 and 1/2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • Filling:
  • 1 cup white chocolate chips
  • 1 cup heavy cream divided
  • 24 oz light cream cheese 3 packages
  • 1 and 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh or frozen thawed raspberries
  1. Raspberry Sauce:
  2. In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula.
  3. Combine water and corn starch and stir into sauce to thicken. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).
  1. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and 1" up the sides of a 9-10"  pan. Set aside.
  2. Filling:
  3. In a medium bowl, stir together white chocolate and 1/2 cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool.
  4. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/2 cup cream and beat on high until light and fluffy.
  5. Add melted white chocolate and beat on medium speed until incorporated.
  6. Place fresh or thawed raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
  7. Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
  8. Chill at least 5 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.


No Bake Chocolate Ganache cheesecake . Dessert recipe with an Oreo crust, a chocolate filling and a swirl of white chocolate. Recipe below

No Bake Chocolate Ganache cheesecake
: My Honeys Place
Oreo crust:
  • 1 and 1/3 cup Oreo baking crumbs
  • 1/3 cup unsalted butter melted
Chocolate Cheesecake Filling:
  • 1 cup whipping cream
  • 1 cup powdered sugar
  • 10 oz cream cheese very soft
  • 1/4 cup sour cream
  • 8 oz semi-sweet chocolate melted and cooled
  • 1 tsp vanilla extract
White Chocolate Ganache:
  • 1/2 cup Heavy Cream
  • 1 cup White Chocolate Chips
  1. Line an 8 inch round pan with aluminium foil.
  2. In a medium bowl stir together the Oreo crumbs and melted butter.
  3. Press into the bottom of the prepared pan and place in the freezer while you make the filling.
Chocolate Cheesecake Filling:
  1. In a large bowl beat the whipping cream and 1/4 cup of the powdered sugar until stiff peaks form.
  2. In a separate bowl beat together the cream cheese and remaining powdered sugar (3/4 cup) until soft. Then beat in the sour cream, melted chocolate and vanilla extract.
  3. Mix the whipping cream into the cream cheese mixture until evenly combined.
  4. Spread the filling over top of the Oreo cookie crust and place the cheesecake in the fridge for at least 4 hours to harden.
White Chocolate Ganache:
  1. Add white chocolate chips to a heat resistant bowl and set aside.
  2. In a small pot, heat cream over low heat, stirring occasionally. Heat until just before boiling, bubbles will start to appear in the cream at the edge of the pot.
  3. Remove the cream from the heat and pour over the chocolate chips. Let stand for 2-3 minutes and then stir until completely smooth.
  4. Let the white chocolate ganache cool to room temperature and swirl over top of cheesecake.

Chocolate Marble Cheesecake. Dessert Recipe made with a chocolate graham cracker crust, a cream cheese filling and chocolate swirl topping. Recipe below.

Chocolate Marble Cheesecake
: My Honeys Place
  • Crust:
  • whole chocolate graham crackers
  • 1 tbsp.  Stick Butter
  • large egg
  • Filling:
  • 8 oz.cream cheese 
  • 1 cup sour cream
  • 1/2 cup sugar
  • large eggs
  • Chocolate Swirl:
  • 4 tbsp. unsweetened cocoa powder
  • 3 tbsp. sugar
  • 2 tbsp. water
  1. Heat oven to 350°F. Line a 9-in. round baking pan with foil, letting foil extend above pan on opposite sides; coat with nonstick spray.
  1. Process crackers in food processor until fine crumbs form. Add butter and egg white; pulse until crumbs are moistened. Using bottom of a small measuring cup, press evenly over bottom of pan. Bake 10 minutes or until firm and set. Cool.
  1. Whisk cream cheese, sour cream, 1/2 cup sugar, and the eggs in a large bowl until smooth. Remove 1/4 cup. Pour remaining batter over crust.
Chocolate Swirl:
  1. Stir cocoa, 2 Tbsp water and 3 Tbsp sugar in a cup to mix. Stir into reserved 1/4 cup batter until blended. Spoon over filling, then drag a toothpick or skewer through filling in a spiral motion to create marbled effect.
  2. Bake 30 minutes or until firm around edges but slightly jiggly in center. Cool in pan on rack in refrigerator at least 3 hours until firm.

Blueberry Swirl Cheesecake. A light version recipe topped with a taste of blueberries, a cream cheese filling and a graham cracker crust. Recipe below.

Blueberry Cheesecake
: My Honeys Place
  • Blueberry Syrup:
  • 1 and 1/2 cups fresh blueberries
  • 1/4  cup  sugar
  • tbsp  lemon juice
  • tsp  cornstarch
  • tbsp  water cold
  • Crust:
  • cup  graham cracker crumbs
  • tbsp  sugar
  • tbsp  melted butter
  • Filling:
  • package small cream cheese softened
  • cup  sugar
  • cup  sour cream
  • tbsp  all-purpose flour
  • tsp  vanilla extract
  • large eggs lightly beaten
  1. Blueberry Syrup:
  2. Combine blueberries, sugar and lemon juice in a small saucepan. Over medium heat, cook the mixture for about 5 minutes, stirring often until the blueberries are soft.
  3. In a small bowl, dissolve cornstarch in water and stir until mixture turns into a smooth paste. Add this to the saucepan and let the mixture boil and let simmer for about a minute or so, until the mixture is thick. Remove from heat and allow to cool.
  4. Transfer to a blender or a small food processor and blend until smooth. Transfer to a container or jar. Cover and refrigerate until needed.
  1. Preheat oven to 350 F. Whisk together graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and stir mixture until combined. Press the mixture into an 8 inch-spring-from pan. Bake for ten minutes and set aside to cool while you make the filling.
  2.  Filling:
  3. Preheat oven to 350 F. In a mixing bowl, beat cream cheese and sugar until smooth. Add the sour cream, vanilla extract, and the flour. Beat just until combined.
  4. Add the eggs and beat on low speed just until incorporated. Pour mixture over the crust in the spring-form pan. Spoon about three tablespoons of the blueberry syrup on top of the batter. Use a knife to cut through the batter to create the swirled effect.
  5. Bake in a preheated oven for 45-50 minutes or until the center of cheesecake is almost set.  Cool cake slightly on a wire rack. Then run a knife thru the sides of the cake to loosen it. Once the cake is at room temperature, refrigerate for 24 hours before serving. Drizzle more blueberry syrup upon serving.
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