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The Easy and Tasty Cheesecake Collection

Best-Ever Bake n No-Bake Sweet & Savory Cheesecake Recipes

BY: Matthew Goods

Copyright 2021 by Matthew Goods

Copyright Page

All rights remain reserved. This publication or any of its content may not be published, distributed, copied, or printed without the explicit permission or authorization of the author. No part of this book may be reproduced in any form, you may only use brief excerpts of the book in published reviews. This book is protected under the law. The author is not responsible or liable for any damage caused by the reader's use of this book.

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Table of Contents

Introduction

Who can resist a creamy slice of cheesecake with a crumbly base and creamy sweet or savory filling?

However you make it, slice it, or serve it, cheesecake has a fascinating history.

But before you delve into these 40 best-ever recipes, check out these cheesy fun facts!

• The first 'cheesecake' dates back to the Greek island of Samos. Here, physical anthropologists discovered cheese molds dating around 2000BC
• In 1872 a New York dairyman trying to recreate Neufchatel and soft French cheese accidentally invented cream cheese. This mistake led to the creation of cheesecake in the 1900s, thanks to Arnold Reuben, a German immigrant.
• Every year on July 30, the nation celebrates National Cheesecake Day
• During the hit TV show 'Golden Girls,' the cast tucked into over 100 cheesecakes
• In Britain, in the 1660s, the term 'cheesecake' referred to promiscuous women
• New York claims to be the cheesecake capital, but Chicago, Pennsylvania, and Philadelphia each have specific cheesecake recipes
• In 2017, a Russian cheesecake company created a cheesecake weighing in at 4240-kg (9347.6-lb)

Bake in the oven or chill in the fridge, whatever you prefer; we guarantee you will love these 40 sweet and savory cheesecake recipes.

Sweet: Bake

Baked Fig, Honey and Walnut Cheesecake

This cheesecake has texture and taste and makes the perfect light dessert to share with family and friends.

Servings: 12

Total Time: 8hrs 35mins

Ingredients:

• 5 ounces oat biscuits
• 3 ounces + 3 tbsp caster sugar (divided)
• 3 ounces + 1 tbsp butter (melted)
• 4 dried figs (chopped)
• 1 pound 2 ounces Greek yogurt (at room temperature)
• 1 pound 4 ounces cream cheese (at room temperature)
• 4 eggs (at room temperature)
• 4 tbsp plain flour
• 1 tbsp vanilla extract
• 2 ounces walnuts
• 1 ounce pistachios
• 3 tbsp clear honey

Directions:

Preheat the main oven to 400 degrees F.

For the base, add the biscuits, 1 tablespoon of sugar, and melted butter in a food processor and on the pulse setting process to a coarse consistency.

Add the dried figs and pulse once more to combine.

Transfer the mixture to a 9" springform pan, pressing the mixture down firmly.

Bake the base in the oven for 12 minutes. Set aside to cool, and turn the heat down to 300 degrees F.

With an electric whisk, beat the Greek yogurt, soft cream cheese, and 3 ounces caster sugar until smooth.

One at a time, add the eggs, then mix in the flour and vanilla extract.

Transfer the mixture to the tin, and bake until set for another 1 hour 15 minutes. The filling will be set but with a slight wobble in the middle.

Run a knife around the eggs of the pan to release its side. Set aside while on the pan to cool entirely. When cooled, cover and transfer to the fridge to chill for 6-8 hours, until set.

Preheat the oven to 400 degrees F.

In a bowl, mix 1 teaspoon of butter, walnuts, pistachios, and the remaining 2 tablespoons of sugar and 1 tablespoon of honey. Scrape the mixture into a small baking dish, and bake in the oven for 8 minutes.

Tip onto a parchment-lined baking tray until cooled and hardened before chopping.

Transfer the cheesecake to a platter, drizzle with a drop of the remaining honey, and top with caramelized nuts.

Transfer to the fridge until needed. The cheesecake can be stored in the fridge for up to 48 hours.

Banana Baked Cheesecake with Pecan Crust

Ditch banana bread and muffins; the whole family will go bananas for this creamy baked cheesecake.

Servings: 14

Total Time: 9hrs 30mins

Ingredients:

• Butter (as needed, to grease)

Base:

• cup pecans (finely chopped)
• cup all-purpose flour
• 3 tbsp sugar
• 1 tsp vanilla extract
• 2 tbsp brown sugar
• 6 tbsp butter (melted)

Filling:

• 2 tbsp lemon juice
• 1 cup mashed ripe banana
• 1 pound cream cheese (at room temperature)
• 1 cups granulated sugar
• 2 tbsp cornstarch
• 1 cup sour cream
• 1 tsp vanilla extract
• Pinch salt
• 3 large eggs (beaten lightly)

Topping:

• 1 cup sour cream
• tsp vanilla extract
• cup granulated sugar

Directions:

Preheat the main oven to 350 degrees F. Grease a 9" springform baking tin with butter.

First, prepare the crust. In a bowl, combine the chopped pecans, flour, sugar, vanilla extract, brown sugar, and melted butter. Press the mixture into the base of the prepared baking tin,

Bake the crust in the oven for 10 minutes until pale golden. Take out of the oven and allow to cool.

Next, prepare the filling. In a small bowl, combine the lemon juice and mashed banana.

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