Top 10 Homemade Cheesecake Recipes

Ingredients:

• 1 removable mold 18 cm
• 150gr cream cheese
  
• 200ml whipping cream
• 1 bar of oreo 13 pairs of biscuits
• 3 lemons
• 20gr gelatin
• 50gr sugar
• 1 box of butter 80gr

Directions:

• Separate the oreo biscuits and discard the cream. Put the cookie crust into a blender and blend until fine.
• Steam the butter to melt and mix well with the biscuits. Put the mixture into the mold and refrigerate for 1 hour.
• Beat 150gr cream cheese until fluffy using a mixer, then set aside in a bowl.
• Beat 200ml whipping cream until fluffy. Note to beat for only about 3 minutes to avoid separation.
• Mix the two mixtures together and beat again, then refrigerate.
• Strain 100ml of lemon juice (you can keep the seeds if you like). Mix 50ml of juice with 50ml of water. Heat on the stove until boiling. Add 17.5g gelatin and stir until dissolved.
• Mix the cream mixture with the lemon water mixture evenly, then pour into the mold and refrigerate for 3 hours.
• Use the remaining 50ml of lemon juice to mix with 50ml of water, 50gr of sugar, and 2.5g of gelatin, bring to a boil. Pour the mixture on top of the cake. Then, simply refrigerate for another 1 hour to complete the product.

Ingredients:

• 18 pieces of Oreo cookies
• 40g Oreo cookie crust (crushed)
• 45g melted butter
• 250g cream cheese
• 200ml whipping cream
• 20g sugar
• 2ml vanilla extract
• A pinch of powdered sugar (optional)

Directions:

• First, separate the cream and cookie part of 10 Oreo cookies.
• Next, put the Oreo cookie crust into a ziplock bag and crush it with a rolling pin until you get 90g of crushed Oreo.
• Pour the crushed Oreo into a bowl, then add 45g of melted butter and mix well.
• Prepare a mold lined with parchment paper and pour the cookie mixture into the mold, spread evenly, and refrigerate until the crust sets, about 1 hour.
• Soak 3 gelatin leaves in a bowl of cold water for 10 minutes. After 10 minutes, squeeze out the excess water from the gelatin leaves and microwave for 10 seconds to melt.
• In a separate bowl, add 250g cream cheese and beat until smooth.
• Then, add 20g sugar, 2ml vanilla extract, the separated Oreo cream, and the melted gelatin to the cream cheese. Mix until smooth.
• Add 200ml whipping cream to the bowl, and using a mixer, beat at medium speed until the cream is soft and light, about 50% whipped. The cream should be thick but not forming stiff peaks.
• Fold the whipped cream into the cream cheese mixture gently until well combined.
• Break 8 Oreo cookies into small pieces and add them to the bowl, then mix well.
• Pour the Oreo cream cheese mixture into the prepared cake mold, spread evenly, sprinkle 40g of crushed Oreo cookie crust on top, and refrigerate for 3 hours.
• After 3 hours, use a knife to score the surface of the cheesecake into 6 portions. Then, wrap a warm towel around the mold, keep it for about 30 seconds, and slowly remove the mold from the cheesecake.
• Finally, sprinkle some powdered sugar over the Oreo-shaped cheesecake for decoration.

Ingredients:

• 100g powdered sugar
• 270g whipping cream
• 300g cream cheese
• 1 can yogurt
• 150ml fresh milk (preferably sugar-free)
• 8 - 10g green tea powder (depending on preference)
• 4 sheets of gelatin or 10g gelatin powder

Instructions:

• Mix green tea powder and fresh milk together until you get a homogeneous mixture. Then, soak gelatin until it swells to an appropriate level and add it to the green tea - milk mixture, stirring well.
• Steam the cream cheese until soft, then mix yogurt and a little sugar into it. Next, mix the cream cheese with the green tea and milk mixture prepared in the previous step.
• Whip the whipping cream until it reaches the desired consistency. Then, gradually fold the whipped cream into the mixture above.
• Prepare a large mold, place an additional layer of parchment paper to prevent the cake from sticking, and pour all the mixture into the mold. Let the mixture set in the refrigerator for about 4 - 5 hours. Before serving, you can decorate the matcha cheesecake with a little finely grated matcha powder or add some slices of fruit or whipped cream to make the cake look fresh and appealing.

Ingredients:

• Strawberries
• 250g pureed strawberries
• 60g crushed Oreo crust
• 150g cream cheese
• 25g unsalted butter
• 25g natural yogurt
• 40g sugar
• 2g vanilla extract
• 9g gelatine
• 290g whipped cream

Instructions:

• Melt the unsalted butter into the crushed Oreo crust mixture. Create the cheesecake base by evenly spreading the crust mixture at the bottom of the mold. Then, refrigerate.
• Mix together sugar, cream cheese, yogurt, vanilla, and soaked gelatine.
• Whip the whipping cream and fold into the cream cheese mixture.
• Arrange strawberries on top of the cheesecake base, then slowly pour the cream cheese mixture over them. Continue to refrigerate for 3 hours.
• Mix pureed strawberries, whipped cream, and cream cheese powder with gelatine.
• Take a larger mold and place the prepared cheesecake inside. Pour the strawberry mixture on top and refrigerate again.
• Once the cake has set, you can make additional layers if desired. Slice some strawberries for decoration on top of the cake to make it more appealing.

Ingredients:

• 2 bananas
• 20g brown sugar
• 50g unsalted butter
• 5g cocoa powder
• 200g cream cheese
• 30g powdered sugar
• 100g plain yogurt
• 2g vanilla extract
• 15g lime juice
• 2 eggs
• 150g whipping cream
• 15g cornstarch
• 100g biscuit

Instructions:

• Place 2 bananas into a pot and mash them. Add 20g brown sugar and 10g lime juice. Then, cook over low heat, stirring constantly until the banana mixture boils. Turn off the heat and let it cool.
• Grind 100g biscuits and put them into a bowl. Add 5g cocoa powder and mix well. Then add 50g melted unsalted butter and mix well.
• Put 100g room temperature cream cheese into a bowl, gently mash it with a spoon, then add 30g powdered sugar, 100g plain yogurt, 5g lime juice, and 2g vanilla extract, and mix well with a spoon.
• Add 2 eggs to the mixture and mix well. Then add 15g cornstarch and 150g whipped cream, and mix well.
• Finally, add mashed bananas to the mixture and mix well.
• Put the mixture into a 16cm mold, press firmly with a spoon to shape it, and put it in the refrigerator.
• Remove the cake base from the refrigerator and pour the cream cheese mixture into the cake mold.
• Preheat the oven to 170°C for 15 minutes before baking to stabilize the temperature.
• Place the cake mold inside a larger baking pan filled with hot water and bake in the oven at 160°C for 40 minutes or bake at 120°C for 40 minutes.
• Let the cake cool and refrigerate for about 2 hours.
• Transfer the cake to a plate, spread a thin layer of sugar on top of the cake, and use a blowtorch to caramelize the sugar on the cake surface.

Ingredients:

• Watermelon 400g
• Vanilla extract 2 ml
• Gelatin 8.5 leaves
• Sugar 75g
• Cream cheese 150g
• Whipping cream 90 ml
• Apple liqueur 135 ml
• Lime juice 3 ml
• Shortbread 80g
• Butter 40g
• Yogurt 30g
• Chocolate chips.

Instructions:

• Mix thoroughly, cream cheese with sugar, yogurt, vanilla, lime juice, and gelatin until smooth.
• Continue to beat whipping cream into the mixture above and stir well.
• Mix thoroughly 135ml apple liqueur with 1 tablespoon of sugar, melted gelatin. Pour half of the mixture into the mold and refrigerate for 20 minutes.
• Cut watermelon into small triangular shapes and decorate with chocolate chips. Blend the remaining watermelon with a blender and add sugar and gelatin.
• Arrange watermelon in the apple jelly mold. Pour cream cheese mixture, blended watermelon mixture in layers. Refrigerate the cake for about 50-60 minutes.
• Prepare the cake base, spread the cake evenly into the cake mold. Continue to refrigerate.

Ingredients:

• Blueberries 90g
• Oreo cookies 70g
• Cream cheese 250g
• Heavy cream 120g
• Gelatin 10g
• Butter 30g(melted)
• Yogurt 100g
• Sugar 175g
• Lime juice 14g
• Lemon zest 4g
• Water 80g

Instructions:

• Rinse the blueberries thoroughly and drain.
• Place the Oreo cookie crust in a zip bag, crush finely with a rolling pin. Transfer the crushed crust into a bowl, add 30g melted butter, and mix well.
• Press the crust into the cake mold using a glass to compact it. Finally, place the cake mold in the freezer.
• In a saucepan, combine 90g blueberries, 30g sugar, 5g lime juice.
• Bring the saucepan to the stove, stir well over medium heat until the sugar dissolves, and the blueberries soften. Then, reduce the heat to low and continue stirring until the blueberries soften, the mixture thickens, and turns purple.
• Lastly, strain the mixture through a sieve to extract the blueberry syrup.
• In a bowl, add 250g cream cheese and beat until smooth. Then, add 65g sugar and continue mixing well. Next, add 100g yogurt, 6g lime juice, 4g lemon zest. Stir until the mixture is well blended and smooth.
• In another bowl, pour 120g Heavy cream and 20g sugar, use a hand mixer to beat at medium speed until the cream is soft, has clear cream lines, lifts the whisk to form soft peaks. Add the whipped Heavy cream to the cream cheese bowl and gently stir in one direction until well combined. Finally, add 8g melted gelatin, stir well one more time to complete.
• Divide the cream cheese mixture into 2 parts: 1 part of 200g for refrigeration, the remaining part about 350g.
• Pour the blueberry syrup into the bowl containing 350g cream cheese mixture, stir well to blend.
• Pour the blueberry cream cheese mixture into the mold, then refrigerate for 15 minutes.
• Stir the mixture of 80g water and the blueberry solids.
• In a saucepan, combine the stirred blueberry mixture, 60g sugar.
• Cook the mixture over low heat until boiling. Starting from the boiling point, simmer the mixture for another minute, then turn off the heat. Finally, add 3g lime juice, then strain the mixture through a sieve. When the mixture is still hot, add 2g soaked gelatin and stir well, let it cool.
• Pour the jelly mixture over the cake, then refrigerate for 10 minutes. After 10 minutes, pour 200g cream cheese mixture over the cake and refrigerate for 3 hours.

Ingredients:

• Cream cheese 300g
• Yogurt 250g
• Oreo cookies 8 pieces
• Ripe mangoes 250g
• Whipping cream 250g
• Sugar 60g
• Gelatin 2.5g

Instructions:

Crush and mix Oreo cookies with melted butter for the crust:

• Take 8 pieces of chocolate-flavored Oreo cookies, crush finely, and put them in a bowl. Then, melt 50g butter into a liquid form and add it to the bowl of crushed cookies, mix well.
• Beat the cream cheese and yogurt until smooth.
• Heat the cream cheese and yogurt in a double boiler, then use a hand mixer to beat until the mixture is smooth.

Blend mangoes:

• Peel and slice mangoes, then blend them and strain through a sieve to extract the juice. Next, soak gelatin for 15 minutes to expand, then add it to the strained mango juice, stir well.

Whip the cream and mango puree mixture:

• Whip the whipping cream with sugar. Next, mix the cream cheese mixture, mango juice, and whipped cream together.

Prepare the crust base:

• Next, pour the crushed Oreo cookie mixture into the mold and spread evenly.
• Then pour the remaining cream mixture (save 50g) into the mold, remember to smooth the surface of the cream mixture for a smooth finished cake.

Finish the cake:

• Take 2.5g gelatin leaves soaked and expanded, heat in a double boiler until the gelatin is completely dissolved, then mix with 50g of the cream mixture prepared earlier and pour over the cake.
• To make the cake surface more beautiful, pour a few drops of mango puree on the cake surface and use a toothpick to create decorative patterns around the edges.
• Put the mixture in the refrigerator for about 4 hours before serving.

Ingredients :

• Orange juice 200 gr(for orange jelly)
• Sugar 20 gr(for orange jelly)
• Cold water 20 ml(for orange jelly)
• Gelatin powder 5 gr(for orange jelly)
• Canned oranges 100 gr(or orange jam- for orange jelly)
• Cream Cheese 200 gr(for cheesecake layer)
• Sugar 40 gr(for cheesecake layer)
• Unsweetened yogurt 50 gr(for cheesecake layer)
• Fresh milk 30 gr(with or without sugar - for cheesecake layer)
• Gelatin 5 gr(for cheesecake layer)
• Heavy Cream 200 ml(or Whipping Cream - for cheesecake layer)
• Orange zest 10 gr(for cheesecake layer)
• Orange essence 30 gr(for cheesecake layer)

Instructions:

Preparing oranges:

• Firstly, clean the orange peel by rubbing salt on it, then rinse with water.
• Next, immerse the oranges in water and add 1 tablespoon of baking soda to help remove any pesticide residues in the orange peel. Soak for 30 minutes and then rinse with water again.
• Then, cut the oranges in half and squeeze out the orange juice. To get 200g for the jelly and 30g for the cake, you need to squeeze at least 4 medium-sized oranges. Grate the orange peel slightly to add to the cheesecake layer.

Boiling orange juice:

• In a bowl, add 5g of gelatin and 20ml of cold water, soak for 10 minutes for the gelatin to swell.
• Put 200g of orange juice in a saucepan with 20g of sugar, then place on low heat. When the sugar has completely dissolved and the mixture is gently boiling, turn off the heat.
• Next, add the gelatin mixture to the saucepan and stir with a whisk until the gelatin is dissolved.

Pouring orange jelly:

• Prepare a round empty-bottom mold, wrap the bottom with plastic wrap and secure it with rubber bands. Use your hand to stretch the plastic wrap tightly to prevent wrinkles.
• Then, strain the juice from the canned oranges and reserve the orange flesh. Then, use a knife to cut the oranges into slices to decorate the jelly layer.
• Arrange the canned orange jam in the mold, then slowly pour the boiled orange jelly into the mold. Then refrigerate to let the jelly set.

Preparing the Cheese Cream:

• Put 200g of Cream Cheese and 40g of sugar in a large bowl. Use a spatula to mix evenly until the mixture is smooth. Then add 50g of unsweetened yogurt to the mixture and continue to mix evenly.
• Next, add 5g of gelatin to the cold milk, soak the gelatin for about 5 minutes for it to swell evenly. Then, soak the milk cup in hot water and use a spatula to stir until the milk and gelatin are dissolved together.
• After the milk and gelatin mixture is completely dissolved, pour it into the Cream Cheese bowl and use a spatula to mix evenly. Then, add 200ml of Heavy Cream to the Cream Cheese bowl. Continue to use the spatula to mix the mixture evenly and smoothly.
• Finally, add a little grated orange peel and 30g of orange essence to the bowl.

Pouring into the mold:

• Take out the mold with the set jelly from the refrigerator, then pour the Cream Cheese mixture into the mold and put it in the refrigerator for about 7 - 8 hours.

Finished Product:

• Orange cheesecake has a rich, aromatic flavor combined with the sweet and sour taste of oranges, melting completely in the mouth. You can enjoy the cake with a cup of lemon tea for a perfect combination.