Cheesecake Recipe – Simple cheesecake in 5 appetizing variations

Cheesecake is one of the most popular cakes ever, and with good reason. The creamy and light dessert always tastes delicious and is incredibly diverse. The classic cheesecake recipe can be varied to your heart's content. Fruity, chocolaty, vegan, with or without a base, with the right recipe you can conjure up delicious variations that provide variety on the cake plate. In today's post we have selected 5 delicious recipes for you that are quick and easy to prepare.

Cheesecake recipe with base: With cherries

Our first recipe suggestion for a creamy, fluffy cheesecake is a fruity, appetizing and great-looking version with cherry topping andcrispy cookies. The combination of ricotta cheese and yogurt ensures the particularly creamy texture.

Ingredients for the cake base:

• 4 THE BUTTER
• 260 g biscuits of your choice
• optional: 1/2 tsp cinnamon

For the filling:

• 500 g Greek yogurt
• 250 g ricotta cheese
• 1 pack of flavored raspberry gelatin or in a flavor of your choice
• 60ml water
• 1 TL for Van
• 1/2 tsp lemon extract
• 75g sugar
• optional: 80 g cream cheese

For the cherry sauce:

• 2 cups of cherries
• 220g sugar
• 180ml water
• 1 tbsp cornstarch + 180 ml water

Crumble the cookies and mix them well with the melted butter. Line a springform pan with a diameter of 18 cm with the biscuit-butter mixture. Flatten the cake base and place the pan in the refrigerator. Dissolve the gelatine in the water according to the package instructions. Using a hand mixer, mix all the remaining ingredients for the filling and carefully add the dissolved gelatine. Mix everything well until you get a smooth and velvety mixture. Spread the filling on the cake base, cover the cheesecake with cling film and chill it for at least 6-8 hours. For the cherry topping, wash and pit the cherries. Depending on your taste, you can leave the cherries whole or puree them. Put the cherries in a saucepan along with the water and the sugar and cook the sauce for about 10 minutes, stirring occasionally. After 5 minutes, dissolve the starch in the water and add it to the sauce. This gives the fruity topping a nice consistency.

Bottomless with raisins soaked in wine

Cheesecake lovers who focus onthe wonderful consistency of the cream cheese fillingIf you want to concentrate, you can do without shortcrust pastry or biscuit crumbs and enjoy a fine cheesecake without a base. Below we have selected a recipe for you that brings a touch of Italy to the table with the raisins soaked in wine and is prepared in no time and with just a few ingredients.

Ingredients for 6 servings:

• 230 g cream cheese
• 2 Owner
• 60g sugar
• 1/3 cup raisins
• 80 ml Marsala wine

First, soak the raisins in Marsala wine. Separate the eggs and mix the egg yolks with the sugar and cream cheese until a homogeneous mixture is formed. Drain the raisins and add them to the cream cheese mixture. Beat the egg whites until stiff and carefully fold them into the egg and cream cheese mixture. Grease a baking tin and pour the cream cheese mixture into the tin. Bake the bottomless cheesecake in a preheated oven at 165 degrees. The baking time is approximately 1 hour. Serve the cake well chilled.

Prepare chocolate cake without baking

What do you think of chocolate cake and cheesecake in one? Juicy, creamy andnice and chocolateyat the same time. Our next recipe suggestion is a no-bake chocolate cake that will delight your taste buds with a crispy sponge base and delicious chocolaty taste.

Ingredients for 8 servings:

• 100 g Butter biscuits
• 40 g Butter
• 250 g cream cheese
• 120g powdered sugar
• 175g milk chocolate
• 20 g cocoa powder
• 150 ml Double cream

Line the bottom of an 18 cm diameter springform pan with baking paper. Crumble the biscuits and mix with the melted butter. Flatten the cookie-butter mixture into the pan with the back of a spoon. Place the mold in the fridge and prepare the cream cheese filling in the meantime. Melt the chocolate in a water bath or in the microwave and set aside. Using a mixer, mix the cream cheese with the powdered sugar together. Whisk the double cream and add the melted chocolate. Also add the sifted cocoa powder and stir until smooth. Then pour the cream mixture onto the cake base and smooth it out with a spatula. Let the chocolate cheesecake set in the refrigerator. If desired, you can garnish the delicious homemade cake with white and dark chocolate shavings.

Vegan no-bake muffins with blueberries

If you are not a fan of traditional cheesecake, then you can try the following fruity recipe. This recipe is vegan and gluten-free. The muffins are prepared quickly and without baking. Here are the ingredients for the delicate, creamy seduction:

For the filling:

• 150 g cashew nuts (soaked in warm water overnight)
• 77 g Maple syrup
• 50 g Coconut beer
• 70 g unsweetened almond milk
• 1 tbsp lemon juice
• Vanilla extract

For the cake base:

• 1 1/2 cup pitted dates
• 110 g rohe Mandel
• 60g raw walnuts

For the blueberry puree:

• 1 cup blueberries
• 1 tablespoon maple syrup

For this recipe you first need to line a muffin tin with paper cases. Now bring the maple syrup with the fresh blueberries to the boil. Let them simmer until a light crust forms. Process the nuts and dates in a food processor to form a homogeneous mass. Then put two tablespoons of the base dough into each muffin tin and press the dough flat with your fingers. Now mix the ingredients for the filling in the food processor until a creamy mixture is formed. Then fill the muffin cups 3/4 full with the filling. Finally, garnish each muffin with a tablespoon of blueberry puree. Cover the vegan cheesecakes with plastic wrap and let them cool for 2-3 hours.

Low carb recipe with pumpkin

If you follow a low-calorie diet, you can bake this delicious, autumn-inspired cheesecake with pumpkin. This low-carb variant is part of aKeto Dietsuitable. This simple and quick cheesecake with a base is made from the following ingredients:

For the walnut cake base:

• 300g walnuts
• 3 tablespoons butter, melted
• 1 tsp cinnamon
• 1/2 TL for Van
• if desired, sweetener to taste

For the filling:

• 450 g cream cheese, low-fat level
• some sugar substitute (xylitol, stevia or agave)
• 160g whipped cream
• 2/3 cup pumpkin puree
• 1 TL for Van
• optional: 2 tsp pumpkin spice

Process all the ingredients for the cake base in the food processor to form a dough and spread it into a 24 cm diameter baking pan. Bake at 175 degrees for 12-15 minutes and let cool for 20 minutes. Beat the cream cheese and whipped cream with a hand mixer until fluffy and mix together with the remaining ingredients. Spread the mixture on the cooled walnut base and chill the low carb cheesecake for at least 2 hours.