Cheesecake Recipe

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Cheesecake Recipe

This quick and easy cheesecake recipe has good childhood memories. When I was a little boy I used to think cheesecake was made with real cheese by people who sounded like Germans. I also thought that you had to hide cheesecake away so that mice could not get to it because the cake looked like the cheese slices you see in cartoons.

I remember it like it was yesterday. My mom and dad sitting in our favourite restaurant and ordering a slice of cheesecake for dessert. I as so disappointed when they told me what it was. Clearly, that can not be cheesecake, I never ate cheesecake until I got married to a chef, many years later.

But, after eating it for the first time, I was addicted to the taste. Everything I thought I knew about cheesecake was wrong and clearly forgotten. My wife, the chef, made all the wrongs, right.

Over 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake. This rudimentary cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey.

Not far from wrong, the earliest cheesecakes were made with real cheese. At least this cheesecake recipe is on the right track. There are quite a few popular variations of the original cheesecake recipe. This cheesecake recipe I am sharing with you now, then there is the famous New York Cheesecake, and also a popular one, the cinnamon cheesecake.

I am not going to go into details about every variation but can tell you that I shared this plain cheesecake recipe with you because in my opinion, it is the most popular. The visitor stats prove it.

If you enjoy cheesecakes then you might also like our pumpkin cheesecake recipe. It is very popular and simply delicious.

We hope you enjoy this cheesecake recipe and invite you to share your thoughts and tell us what you think of this cheesecake recipe.

Thank you and happy cooking.

Welcome to The Cooking Cat, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website,, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.

Recipe Info


Serves: 12


Calories: 551
Carbs: 22g
Fat: 50g
Protein: 6g

Cooking Times

60 min
Preparation Time
1 Hours and 0 Minutes
60 min
Cook Time
1 Hours and 0 Minutes
120 min
Total Time
2 Hours and 0 Minutes




  1. For the Crust: Preheat the oven to 180° Celsius
  2. Place the flour, icing sugar and butter in a food processor and pulse until it looks like breadcrumbs
  3. Press it down in a sprayed loose bottom tin and also press it among the sides of the pan
  4. Let rest in the fridge for 30 minutes and bake for 10-20 minutes until golden brown (depending on the spreed of your oven)
  5. For the Cheesecake Filling: Whisk the cream cheese and caster sugar together
  6. Sift the flour over the cream cheese filling and fold in the citrus zest together with the vanilla essence
  7. Fold in the eggs one by one and the egg yolks one by one and whisk until well incorporated
  8. Pour the cream cheese filling into the baked cheesecake crust and bake for 1 hour
  9. Let the cheesecake cool down IN THE OVEN, with the oven door slightly open
  10. Cut the crust around loose from the cake tin to prevent the cheesecake from cracking
  11. Remove from the oven as soon as it has cooled down en place on a oven rack till completely cooled down
  12. Almond Praline: Place the sugar in a saucepan over low heat and whisk until sugar dissolves and change in colour. It becomes crumbly and form hard crystals, but it will melt again. (do this over low to medium heat otherwise the sugar will burn if you are impatient)
  13. Add the almonds to the caramelized sugar and pour on a baking tray rubbed with oil
  14. Let cool until it becomes cold and hard. Break in peaces and roll finely with a rolling pin. Keep in an airtight container
  15. Serving the Cheesecake: Sprinkle praline over the cheesecake, decorate with a variety of fresh berries such as blueberries, raspberries and strawberries. Enjoy!

Current Rating


5.00 from 5


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Latest Comments

Norma Heckle
I have a 60th birthday celebration coming up soo and will use this cheesecake recipe to impress my friends and family. Wonderful recipe. 5.00

Valerie Necker
Great, quick, and easy cheesecake recipe. It tasted delicious. Now I know how to bake the perfect cheesecak. Lovely. ❤️❤️ 5.00

Ben Harkett
Greeting from Norway. Your recipes travel all over the world, and here am I now. Thanks for this lovely cheesecake recipe. It is great and tastes good. 5.00

Jack Stokes
I am addicted to your website. I cannot get enough of it. All your recipes are amazing and the stories are unique and interesting. Love this cheesecake recipe, Speak soon. 5.00

Natasha Hempbridge
I love everything about this cheesecake recipe. I love the story, the taste of the cheesecake, the almond praline, as well as preparing and baking the cheesecake. Thanks for making my day! 🙌🥂 5.00

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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.