Best 5 Cakey Cheesecake Recipes

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Indulge in a delightful culinary experience with our collection of delectable cakey cheesecake recipes. These irresistible treats combine the richness of creamy cheesecake with the light and fluffy texture of a moist cake, resulting in a symphony of flavors and textures that will tantalize your taste buds. From classic New York-style cheesecake to innovative creations like red velvet cheesecake and chocolate chip cookie dough cheesecake, our recipes cater to every palate. Each recipe is carefully crafted with detailed instructions, ensuring that even novice bakers can achieve perfect results. Get ready to embark on a sweet journey as you discover the perfect cakey cheesecake recipe to satisfy your cravings.

Here are our top 5 tried and tested recipes!

THE BEST NEW YORK-STYLE CHEESECAKE



The Best New York-Style Cheesecake image

This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.

Provided by Food Network Kitchen

Categories     dessert

Time 12h45m

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups graham cracker crumbs (from about 16 graham crackers)
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Steps:

  • For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
  • Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
  • Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
  • Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
  • Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

JAPANESE CHEESECAKE



Japanese Cheesecake image

This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 10 to 12 servings

Number Of Ingredients 13

Nonstick cooking spray, for spraying the pan
10 ounces cream cheese, cut into cubes
1/2 cup whole milk
4 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
7 large eggs, separated
Juice of 1/2 lemon
2/3 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon cream of tartar
Kosher salt
1 cup granulated sugar
Confectioners' sugar, for decorating

Steps:

  • Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
  • Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
  • Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
  • Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
  • Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
  • Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
  • Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.

TRADITIONAL CHEESECAKE



Traditional Cheesecake image

Our Test Kitchen shares this recipe for a basic cheesecake that tastes great alone or with any number of garnishes. Try serving it with Raspberry Sauce and Sour Cream Topping.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

1 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 large eggs, room temperature, lightly beaten
Raspberry Sauce and Sour Cream Topping, optional

Steps:

  • In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet. , Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.

Nutrition Facts : Calories 424 calories, Fat 31g fat (19g saturated fat), Cholesterol 144mg cholesterol, Sodium 311mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.

CAKE 'N CHEESECAKE



Cake 'n Cheesecake image

This is my family's absolute favorite dessert. Found it in the Detroit Free Press newspaper in the early 70's. Very easy to make and soooo delicious!

Provided by Nancy1954

Categories     Cheesecake

Time 1h10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 16

8 ounces cream cheese
2/3 cup sugar
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 cup sifted all-purpose flour (4 oz.)
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter
2/3 cup sugar
2 large eggs
1 tablespoon milk
1 teaspoon pure vanilla extract
1 cup sour cream
2 tablespoons sugar
1 teaspoon pure vanilla extract

Steps:

  • Cheesecake topping:.
  • Beat cream cheese and sugar together until well blended, then mix in sour cream and vanilla. Beat in eggs one at a time, then set aside.
  • Cake batter:.
  • Sift dry ingredients together. Cream butter and sugar, then beat in eggs, then milk and vanilla. Stir in dry ingredients.
  • Grease and flour a deep 9-inch Pyrex pie plate, or a 9 x 9-inch square pan. Spread cake batter over bottom and sides, spreading much thinner on sides. Spoon cheesecake mixture over batter.
  • Bake at 325° for 40-45 minutes, until cheesecake is set. Spread with sour cream topping, then return to oven for another 5 minutes. Cool, then refrigerate at least 4 hours.
  • Sour cream topping:.

Nutrition Facts : Calories 711.7, Fat 44.2, SaturatedFat 26.6, Cholesterol 248.9, Sodium 447.3, Carbohydrate 68.8, Fiber 0.6, Sugar 49.4, Protein 11.3

TALL AND CREAMY CHEESECAKE



Tall and Creamy Cheesecake image

Not really a New York cheesecake - there's no lemon (although there could be) - this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. It's also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.

Provided by Emily Weinstein

Categories     dessert

Time 7h30m

Yield 16 servings

Number Of Ingredients 10

1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

Steps:

  • To make the crust: Butter a 9-inch springform pan - choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) - and wrap the bottom of the pan in a double layer of aluminum foil.
  • Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you preheat the over. (The crust can be covered and frozen for up to 2 months.)
  • Center a rack in the over, preheat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
  • Reduce the oven temperature to 325 degrees.
  • To make the cheesecake: Put a kettle of water on to boil.
  • Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition - you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
  • Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
  • Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
  • Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
  • After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster - be careful, there may be some hot water in the aluminum foil - and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
  • When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
  • At serving time, remove the sides of the springform pan - you can use a hairdryer to do this - and set the cake on a serving platter.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 276 milligrams, Sugar 22 grams, TransFat 0 grams

Tips:

  • Ensure all ingredients are at room temperature before starting. This will help ensure a smooth and even batter.
  • Don't overbeat the cheesecake filling. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help the cheesecake set properly.
  • When making the cake layer, use a toothpick to check if it's done. Insert the toothpick into the center of the cake. If it comes out clean, the cake is done.
  • When making the cheesecake layer, make sure the cream cheese is softened to room temperature. This will help ensure a smooth and creamy filling.
  • Don't overbake the cheesecake. Overbaking can cause the cheesecake to be dry and crumbly.

Conclusion:

With its delightful combination of a moist cake layer and a creamy cheesecake filling, the cakey cheesecake is a dessert that is sure to please everyone. By following the tips and tricks provided in this article, you can create a delicious and beautiful cakey cheesecake that will be the star of any party or gathering. So why not give it a try today? You won't be disappointed!

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