Enter a state of bliss with our four great cheesecake recipes

New York is really the spiritual home of cheesecake. Indeed, America is responsible for most of the modern recipes you see today, despite the fact that cheesecake has existed in various forms for centuries in many parts of the world. Some have biscuit crusts, some use pastry. Some are baked and some are set with gelatine. There are the subtle ones, flavoured with vanilla and lemon. Then there are the take-no-prisoners chocolate, rum or coffee cheesecakes, and dark red berry fruit-decked ones. And the differences don’t stop there. The type of cheese used is also a matter of choice, whether it’s cream cheese, cottage cheese, quark, ricotta, mascarpone, even yoghurt. They should always be rich-tasting but don’t necessarily have to be loaded with calories and fat.

Low-fat Lemon Cheesecake
Serves 10

For the crust:
175g reduced fat digestive biscuits
50g butter or margarine, melted

For the filling:
450g low-fat cottage cheese
2 egg whites
2 whole eggs
125ml light, unsweetened, condensed skimmed milk (low-fat evaporated milk)
75g caster sugar
grated rind and juice of 1 lemon
4 tbsp plain flour
lemon slices for garnish, if desired

1. Crush the biscuits with a rolling pin or in a food processor, mix with the melted butter and press into a 23cm glass or ceramic round pie dish. Chill in the fridge.
2. Preheat the oven to 150C/300F/gas mark 2. Push the cottage cheese through a sieve to get rid of the lumps. Spoon into a food processor along with the egg whites, whole eggs, evaporated milk, sugar, lemon rind and juice. Process until smooth.
3. Add the flour and process a few more seconds to blend. Pour the filling into the pie dish, place on a baking sheet and bake for 1 hour or until the filling has just set.
4. Cool completely on a rack, then store in the fridge. To serve, decorate with curled lemon slices.

Next page: New York Cheesecake with Summer Berries

New York Cheesecake with Summer Berries
Serves 10-12

This has got to be the queen of all cheesecakes — a real stunner. It’s perfect for a party or buffet because you can make it up to a day in advance. Make sure you invite friends round so you can show it off.

For the base:
200g ginger biscuits
75g unsalted butter

For the filling:
500g full fat cream cheese
500g mascarpone cheese
50g caster sugar
2 large eggs
2 tsp vanilla essence
zest and juice of 1 lemon

For the topping:
450g summer berries (strawberries, raspberries, blackberries, blueberries, etc)
200g redcurrant jelly

1. Preheat the oven to 170C/325F/gas mark 3. Line the bottom of a 20cm/8in spring-form or loose-bottomed cake tin with greaseproof paper. Or you can bake and serve it from a ceramic or glass pie dish, in which case, don’t line it with the paper.
2. To make the base, crush the biscuits with a rolling pin or in a food processor. Melt the butter, mix with the crumbs and press onto the base of the tin. Place in the fridge until needed.
3. To make the filling, combine the cheeses, sugar, eggs, vanilla, lemon zest and juice and beat until well blended. Spoon into the prepared base, smooth over the top and bake for 1 hour.
4. After 1 hour, switch off the oven and leave the cheesecake inside for 2 hours. This is supposed to prevent it cracking. (Sometimes this works, sometimes it cracks anyway — don’t worry as it will be covered with the fruit.)
5. After 2 hours, remove and cool completely. Run a knife around the sides and gently remove the outer spring-form tin. Turn upside down onto a plate and remove the bottom of the tin and the paper. Place the serving plate upside down on the base and invert the cheesecake right side up. It’s now ready for decorating.
6. Heat the redcurrant jelly in a small saucepan until melted. Brush a layer onto the top of the cheesecake to act as a ‘glue’ for the fruit and arrange the berries generously on top. Do this in sections so the jelly stays melted and ‘gluey’. Brush the top of the fruit with the rest of the jelly to glaze.

   Next page: Chocolate Espresso Cheesecake with Amaretti Base

   Chocolate Espresso Cheesecake with Amaretti Base
   This version is so light it’s almost like a mousse, but still has that distinctive richness of a gourmet cheesecake.

   Serves 10

   For the base:
   125g amaretti or ratafia biscuits
   50g unsalted butter, melted

   For the cheesecake:
   1 x 11.7 sachet gelatine
   150g dark chocolate
   1 tbsp instant espresso powder
   400g cream cheese
   200g Greek yoghurt
   142ml tub of double or whipping cream
   3 egg whites
   50g sugar
   grated chocolate mixed with cocoa powder to decorate, if desired

   1. Lightly grease a 23cm/9 inch loose-bottomed cake tin and line the base with a round of greaseproof paper and the sides with a narrow strip.
   2. Crush the biscuits with a rolling pin or in a food processor and mix with the melted butter. Spread into the bottom of the cake tin and press down in an even layer with the back of a spoon. Store in the fridge.
   3. Place 3 tbsp cold water in a small bowl or cup and sprinkle over the gelatine. Place the bowl in a saucepan of gently simmering water, stir with a teaspoon until the gelatine has completely dissolved.
   4. Break up the chocolate into small pieces and place in a bowl. Mix the espresso powder with 2 tbsp boiling water and pour over the chocolate. Melt over a pan of simmering water or carefully in a microwave, taking care not to overheat the chocolate. Stir until smooth.
   5. Combine the cream cheese, Greek yoghurt and chocolate mixture in a large bowl and whisk until smooth. Whisk the cream until just thickened but not stiff and fold into the cheese mixture, along with the liquid gelatine. Whisk the egg whites until they hold a medium peak, then whisk in the sugar, a little at a time. Fold into the chocolate cheese mixture and spoon into the tin on top of the amaretti base, being careful not to dislodge the paper. Smooth the top, sprinkle with grated chocolate, if using, and chill in the fridge for at least 2 hours.
   6. To serve, carefully remove the sides and peel away the paper. Use a palette knife to loosen the cake off the base. Eat within 2 days.

   Next page: Individual Italian Lime Cheesecakes

   Individual Italian Lime Cheesecakes
   Possibly one of the easiest (and tastiest) cheesecake recipes ever.

   Serves 4

   For the base:
   75g Nice biscuits
   25g butter, melted

   For the cheesecakes:
   2 x 250g tubs mascarpone cheese
   50g icing sugar, sifted
   grated zest and juice of 3 limes
   4 thin slices of lime, for decoration
   icing sugar, to dust

   1. To make individual cheesecakes, use 4 x baker’s rings or well washed cans of tuna fish or pineapple slices, about 8-10cm in diameter, with the tops and bottoms cut off. Lightly grease the insides and line with greaseproof paper. Lay a piece of lightly oiled greaseproof paper on a plate or baking sheet and set the lined rings on top.
   2. Crush the Nice biscuits with a rolling pin or in a food processor, then stir in the melted butter. Divide evenly among the rings and press into the base with the back of a teaspoon.
   3. Mix together the mascarpone, sifted icing sugar, lime zest and juice until well blended. Spoon into the rings, taking care not to dislodge the paper and chill in the fridge.
   4. When ready to serve, carefully slide off the rings and remove the paper. Use a palette knife to slide the cheesecakes off the paper and on to individual dessert plates. To decorate, make a cut in the lime slices from the edge to the centre and twist in opposite directions so the slice will stand up. Place one on top of each of the cheesecakes and dust with icing sugar.