The Best Cheesecake Recipes - Book 4

Sweet with Slightly Tangy Goodness

BY
Brian White

Copyright 2021 Brian White

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 Table of Contents
Introduction
Chapter 1: What is a Cheesecake?
History of Cheesecakes
Chapter 2: The Basics of making cheesecakes
Tools of a Cheesecake Baker
Recipe Conversion Factors
Solutions for Cracked Cheesecake
Chapter 3: Recipes
Recipe 1: Italian Ricotta Cheesecake
Recipe 2: Jam-Topped Mini Cheesecake
Recipe 3: Japanese Cotton Soft Cheesecake
Recipe 4: Kahlua Chocolate Cheesecake
Recipe 5: Keto Cheesecake Fat Bomb
Recipe 6: Killer Cheesecake
Recipe 7: Korean Honey
Recipe 8: Lavender Cheesecake
Recipe 9: Layered Pumpkin Cheesecake Bars
Recipe 10: Lemon Cheesecake
Recipe 11: Lemon Cheesecake Bites
Recipe 12: Lemon Cheesecake Tart
Recipe 13: Lemon Cherry Cheesecake
Recipe 14: Lemon Lime Cheesecake
Recipe 15: Lemon Mascarpone Cheesecake
Recipe 16: Lemon Meringue Cheesecake
Recipe 17: Lemon Mousse Cheesecake
Recipe 18: Lemon Poppy Seed Cheesecake
Recipe 19: Lemon Ricotta Cheesecake
Recipe 20: Lemon Ricotta Cheesecake Squares
Recipe 21: Lemon Souffle Cheesecake with Blueberry Topping
Recipe 22: Lemon-Flavored German Cheesecake
Recipe 23: Light and Fluffy Cheesecake
Recipe 24: Light Chocolate Cheesecake
Recipe 25: Lime and Strawberry Cheesecake
Recipe 26: Lime Cheesecake
Recipe 27: Lime Cheesecake Bites
Recipe 28: Lime Coconut Cheesecake
Recipe 29: Lime Pineapple Cheesecake
Recipe 30: Lindy’s Cheesecake
Recipe 31: Luck O' The Irish Cheesecake
Recipe 32: Cheesecake Loaf
Recipe 33: Mallow Cranberry Cheesecake
Recipe 34: Mandarin Orange Cheesecake
Recipe 35: Mango Ripple Cheesecake
Recipe 36: Maple Cinnamon Cheesecake
Recipe 37: Maple Pumpkin Cheesecake
Recipe 38: Maple Syrup Cheesecake
 Recipe 39: Maple-Nut Cheesecake
Recipe 40: Marbled Cheesecake Bars
Recipe 41: Marbled Pumpkin Cheesecake
Recipe 42: Mascarpone Cheesecake
Recipe 43: Matcha Cheesecake
Recipe 44: Milk Chocolate Cheesecake
Recipe 45: Mini Caramel Apple Cheesecakes
Recipe 46: Cheesecakes
Recipe 47: Mini Ginger Cheesecakes
Recipe 48: Mini Oreo Cheesecake
Recipe 49: Mini Raspberry Cheesecake
Recipe 50: Miniature Cheesecake
Conclusion
Afterthoughts
 Introduction

Cheesecake is a very versatile dessert that comes in many different flavors,

so I have included baked and no-bake cheesecake recipes and also some
hybrid cheesecake recipes that you will have on hand when needed. If you
crave cheesecake for breakfast, a nice glass of cheesecake parfait will be the
best thing to make to satisfy your cravings. But what about some nice
cheesecake brownies or blondies? Sounds like a delicious baking challenge,
right? I love the creaminess from the cream cheese mixture and the
fudginess from the brownies, how they interact with each other in every
bite.
One interesting thing about cheesecake is that it's not a cake but a baked
cheese custard with a crust. But whatever you call it, nobody can resist its
delicate flavor and texture. It's so popular in America that there is even a
National Cheesecake Day on the 4th of June.
Even though it sounds like an easy dessert to make, and in fact, it's super
easy, there are some things that you need to be careful with while making
this delicious, decadent and delicate dessert.
First and foremost, the original cheesecake is the baked one, and it's as
crunchy and sweet as it sounds. A graham cracker crust, sweetened with
granulated sugar and mixed with melted butter, is always pressed into the
bottom and sides of an 8–9 inch springform pan so the filling will stay in
the graham cracker shell. It's important to bake the crust, but be careful not
to overbake it. Otherwise, it might taste a little bitter, and that's not what
you want.
Secondly, make sure you mix the cream cheese filling ingredients well and
make a smooth and creamy filling without lumps. That will contribute to
your maximum enjoyment while eating this delicate dessert.
One of the most important things is not to overbake or underbake the
cheesecake. It's more dangerous to underbake it because if you cut a slice of
underbaked cheesecake, it will spill all over the table, and that's not what
you want. If you do overbake the cheesecake, the best way to cover it is
with whipped cream, but chocolate glaze will also do the work here if
chocolate goes well with the other ingredients. Whipped cream is always
the best idea, because let's be honest—who doesn't love whipped cream
with anything sweet?
To make sure that the cheesecake will be set while it's baking, add
cornstarch or flour to the cream cheese filling. Here a little goes a long way,
so don't use more than ¼–½ cup of flour in your filling. And finally, if you
find your cheesecake gets too brown on the top and still jiggles when you
shake the springform pan, cover the top with aluminum foil or lower the
temperature and go for long and slow baking.
Giving a final touch to your cheesecake is what will make it look prettier
than when just served plain. Here you can use whipped cream, caramel
sauce, chocolate glaze, fresh fruit, or just sprinkled something on to give a
nice final touch. To be honest, some cheesecakes are better when they are
served without any fancy extra ingredients on top.
 Chapter 1: What is a Cheesecake?
Cheesecake is more than just the simple juxtaposition of cream cheese,
eggs, and sugar. Cheesecake is an experience in silky smoothness, with a
gentle hint of vanilla.
 History of Cheesecakes
Cheesecake, the richest, most decadent dessert that everyone has come to
love, has its origins in the early pages of history. The cheesecake may have
been one of civilization's earliest desserts.
The earliest cheesecakes were made with cream or clabbered milk,
combined with honey and spices, and baked on a bed of bay leaves.
The ancient Greeks used them as wedding cakes, with the bride bringing
roasted cheesecakes covered with honey for all the guests.
By the time the Romans conquered Greece, the techniques and recipes
became more refined. As the custom spread from Rome to Russia,
cheesecakes became an Easter tradition of the Orthodox Church. Over time,
the cheesecake conquered Western Europe. Saffron and lemon cheesecakes
became a favorite in Europe in the mid-1700s.
In the early 1800s, Americans began to sample and experiment with
cheesecake. In the 1870s, American dairy farmers turned to the task of
duplicating the French Neufchatel cheese and instead came up with a richer,
creamier cheese, perfect for use in cheesecake. That wonderful discovery is
now known as Cream Cheese. The cheesecake revolution had begun.
Americans eat more cheesecake than any other group of people. The
prototypical cheesecake made by Lindy's restaurant in New York City is
seen by some as the primary cause of this phenomenon.
Chapter 2: The Basics of making
cheesecakes
 Tools of a Cheesecake Baker
The cheesecake recipes contained in this book vary in difficulty, as well as
the tools that are called for. Below is a list of the tools you should consider
adding to your kitchen to make cheesecakes.
Springform pans - usually available in sizes ranging from 7 to 12
inches, if you can afford only one, 9 inches is the most useful
size
Electric Mixer, or a hand mixer
Double Boiler - for melting chocolate, and other things
Wax Paper
Bakers Parchment Paper
Nonstick Vegetable Oil Spray
Food Processor or Blender - for turning crust materials into
crumbs
Wire Rack - for cooling cakes hot from the oven
Grater - for grating chocolate for garnishes
Microwave - occasionally handy to warm ingredients
Oven thermometer - to calibrate your oven

Most of these tools are available in a well-stocked grocery store,

department store, or a kitchen specialty store, or as a last resort, from a
restaurant supply house.
 Recipe Conversion Factors
There are various specific size pans to put in mind. Typically, it’s the nine
(9) inch springform pan, unless otherwise specified.
If you don't mind a slightly thinner cake, you can just use the same recipe
and cut down on the cooking time a bit. If you want the same thickness of
the cake, then the volume of batter you'll need will have to be corrected for
the different areas of the pans:
12-inch pan - approximately 113 square inches
11-inch pan - approximately 95 square inches
10-inch pan - approximately 78 square inches
9-inch pan - approximately 63 square inches
8-inch pan - approximately 50 square inches
7-inch pan - approximately 38 square inches

To a precision satisfactory for most recipes, a 10-inch pan requires one and
a half times as much batter as an 8-inch pan, and one and a quarter-time as
much as a 9-inch pan.
So, you can adjust your recipes accordingly. The only problem with
adjusting cheesecake recipes is that you sometimes wind up needing a
quarter of an egg. First, remember that it's not that critical to get the
conversion precisely right, and secondly, decide whether you want to round
the eggs up to the nearest whole egg or down to the nearest whole egg
based on the effects of eggs on the batter.
In general, egg whites both lighten a cheesecake and toughen the texture;
egg yolks make the cake firmer but don't lighten. The yolks also lend a
"rich" taste to the cake. So, if you need part of an egg, you can separate it
and use whichever half you prefer, or you can use one less egg for a softer,
heavier cake or one more egg for a firmer, lighter cake.
 Solutions for Cracked Cheesecake
The number one problem facing cheesecake bakers is the heartbreak of
cracking cheesecake. While the cracking doesn't affect the taste of the
cheesecake, it does tend to detract from the finished appearance.
Typically, cheesecakes crack for one of two reasons:
Too much beating before baking (which causes the entrapment
of air in the mixture); the air is released during the bake cycle,
and like a souffle, the cheesecake collapses and cracks; or
Insufficient post-bake, a cool-down time before removal from
the oven. Again, like a souffle, the cheesecake is a delicate
creation and is easily cracked if removed from the oven while
the batter/cake is still warm.

Here are several solutions I've tried that singly or in concert have reduced
the number of cracked cheesecakes I've produced.
Avoid over-mixing the batter. If you think you've overdone it,
allow the mixture to stand in the refrigerator for a half-hour,
remove it from the refrigerator, and allow it to stand for an
additional half-hour before placing it into the preheated oven.
Leave the cheesecake in the oven with the door closed, and the
heat turned off for an hour after you have finished baking.
Simply turn off the heat at the end of the baking time — Do not
open the door.
If that isn't sufficient, try baking the cheesecake in a water bath.
At the end of the cool-down period, run a knife around the inner
edge of the springform pan to loosen the cheesecake from the
pan, then allow the cheesecake to completely cool at room
temperature. Refrigerate for at least six hours before removing
the springform sides.
If all else fails, and your cheesecake does crack, spread a can of
cherries or blueberries over the top, to hide the cracks. (Hey,
even the best of us cracks up from time to time!)
Chapter 3: Recipes
 Recipe 1: Italian Ricotta Cheesecake

An Italian dish that you can share with your friends.

Serving Size: 16
Cooking Time: 1 hour
Ingredients:
9 eggs
3 pounds ricotta cheese
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup white sugar
1 teaspoon grated orange zest

Directions:
Use vegetable oil cooking spray to coat 2 9-in. pie pans.
Mix in the eggs, zest, sugar, cinnamon, vanilla, and ricotta cheese. Put in
prepped pans.
In a preheated oven, bake till firm; cool. Refrigerate till cold.
 Recipe 2: Jam-Topped Mini Cheesecake

Serve it at your children’s occasions and watch them disappear from the
appetizer table.
Serving Size: 8
Cooking Time: 2 hours
Ingredients:
Assorted jams (warmed) 3 tablespoons
Eggs, large 1
Vanilla extract 1 teaspoon
Sugar 1/3 cup
Cream cheese (softened) 1 cup
Butter (melted) 2 tablespoons
 Graham cracker crumbs 2/3 cup

Directions:
Take a small-sized bowl, gather butter and graham cracker crumbs.
Press it gently onto the bottom of 9 muffin cups (lined).
Take another small-sized bowl, beat the vanilla, cream cheese, and sugar
until soft and smooth.
Add the eggs and then beat until well combined at low speed. Spoon it over
the crust.
Bake for about 15 to 20 minutes at 350 degrees F until the center becomes
set. Let it cool down for 10 minutes before you remove it from the pan.
Transfer to the wire rack to let it cool down completely. Freeze for 1 hour or
more.
Remove the lines of paper and use 1 teaspoon of jam to top it over every
cheesecake.
 Recipe 3: Japanese Cotton Soft Cheesecake

You are sure to enjoy this delightful tasting Japanese cheesecake!

Serving Size: 10
Cooking Time: 1 hour 10 minutes
Ingredients:
9 ounces cream cheese
6 egg yolks
¼ teaspoon cream of tartar
¼ teaspoon salt
2 ounces unsalted butter
2 ounces cake or superfine flour
1-ounce cornflour
 6 egg whites
1 tablespoon lemon juice
3 fluid ounces fresh milk
5 ounces fine granulated sugar

Directions:
Using a bowl over hot water, dissolve your butter, cheese, and milk
together, then cool slightly. Mix in the salt, flour, lemon juice, egg yolks,
and cornflour.
In another bowl, beat your egg white and tartar together when it becomes
slightly stiff add in the sugar. When it forms peaks, it is ready.
Gently mix ¼ of the egg white into your cheese mix, then mix in another ¼
of the egg white. Add the cheese mix to the rest of the whites.
Place the mix into your prepared cake pan, then set the pan into a baking
dish with some water at the bottom.
Cook for 70 minutes, remove from oven when done, or it is golden brown
all over and is set in the middle.
Allow to cool, then serve and enjoy!
 Recipe 4: Kahlua Chocolate Cheesecake

The Kahlua flavor of the crust goes well with dark chocolate.
Serving Size: 10
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
¼ cup butter, melted
1 ½ cups Oreo cookies, crushed
1 tablespoon Kahlua

Filling:
½ cup light brown sugar
 1 cup dark chocolate chips, melted
1 pinch salt
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 tablespoons Kahlua
3 cups cream cheese
3 eggs

Directions:
Crust: combine the cookies, butter, and Kahlua in a container until well
combined. Move to a 9-inch round cake pan and press it thoroughly on the
bottom of the pan.
Filling: Combine all the ingredients in a container. Pour the mixture over
the crust, preheat your oven and bake at 330F for about fifty minutes or
when the center looks set if you shake the pan.
Let cool down and serve, sliced.
 Recipe 5: Keto Cheesecake Fat Bomb

Perfect for those who need keto recipes

Serving Size: 24
Cooking Time: 10 minutes
Ingredients:
2 tablespoons sweetener
4 ounces coconut oil
8 ounces cream cheese, softened
4 ounces heavy cream
2 teaspoons vanilla extract

Directions:
Add all the ingredients to a small mixing bowl and stir until well combined.
Make 24 small balls with hands.
Refrigerate for 1-2 hours.
Serve and enjoy!
 Recipe 6: Killer Cheesecake

This recipe makes is a hit (not literally) to lots garnering its notorious name
Serving Size: 10
Cooking Time: 1 hour 30 minutes
Ingredients:
3 (8 ounces) packages cream cheese
1 1/2 teaspoons ground cinnamon
3 eggs
1/2 cup butter
1 1/2 teaspoons vanilla extract
1 individual package graham crackers
1 teaspoon vanilla extract
 1 (16 ounces) container sour cream
3 teaspoons white sugar

Directions:
In a food processor, mix cinnamon, butter, 2 tablespoons of sugar, and
graham crackers. Process until smooth. Press into the base of an 8x12-inch
baking dish.
Blend vanilla, eggs, 1 cup of sugar, and cream cheese in the food processor.
Process until smooth. Transfer over crust.
Bake in the prepared oven for 25 to 30 minutes until filling is firm. Let cool
for 2 hours.
Start preheating the oven at 350°F. Combine vanilla, sugar, and sour cream
in a small bowl. Scatter over the top of cheesecake. Bake in the prepared
oven for about 10 to 15 minutes.
 Recipe 7: Korean Honey

The Korean cheesecake recipe is sure to delight your dinner guests to no

end!
Serving Size: 6-8
Cooking Time: 4 hours
Ingredients:
For the filling:
¼ cup fresh milk
1 tablespoon gelatin
1 cup non-dairy topping cream
1 tablespoon lemon juice
3 tablespoons water
3-4 tablespoons of tea paste
 2 ¼ cups cream cheese
3 tablespoons sugar

For the crust:

6 ounces Marie biscuits, crushed
3 ½ ounces butter, melted

For the topping:

5 ½ tablespoons of tea paste
1 ½ teaspoons gelatin, mixed with 2 tablespoons of water

Directions:
First, line a 9-inch spring-form pan, then set it aside. Blend the crumbs and
butter in a bowl and mix well. Compress the biscuit mix around your pan
bottom and place it in your fridge.
Next, prepare your filling by dissolving the gelatin in water in a bowl.
As it begins to swell, place over boiling water, and stir once then allow to
cool. Now, beat your cream for the topping and place it to the side.
Using another bowl, cream the cheese and sugar together, so it becomes
light and fluffy.
Slowly add your milk to the mix and blend well. Add the tea paste, gelatin,
and lemon juice, then stir well. Blend in the whipped cream and mix.
Add the mix to the spring-form pan, level it out, and place it in your fridge
for 4 hours.
When making your topping dissolve your gelatin as the same method
above.
Blend in the tea paste and allow it to cool down. Smear mix over your
cheesecake.
Keep your cheesecake in your fridge until you are ready to serve and enjoy
it!
 Recipe 8: Lavender Cheesecake

A fancy cheesecake recipe for when you want to impress your guests!
Serving Size: 12
Cooking Time: 1 hour 5 minutes
Ingredients:
Crust:
⅓ cup margarine, melted
¼ teaspoon ground cinnamon
1 ½ cups graham cracker crumbs

Filling:
2 teaspoons vanilla extract
1 ¼ cups white sugar
 4 (8 ounces) packages of cream cheese, softened
½ cup sour cream
1 tablespoon lavender, chopped
5 large eggs

Directions:
Combine the ingredients for the crust in a bowl. Line a large pie pan with
parchment paper and spread crust onto a pan. Press firmly. Cover it with
foil & keep it in the freezer until ready to use.
Combine all for filling apart from the eggs in a bowl. Mix in eggs 1 at a
time & beat until fully blended.
Remove the crust & pour in the filling, spreading it evenly. Place the pie
pan into the heated skillet in the oven and bake for about 12 minutes.
Reduce the heat to 350°F. Continue to bake for about 50 minutes, or until
the top of the cake is golden. Remove it from the oven & move the skillet
onto a wire rack to cool.
Refrigerate for at least 4 hours.
Serve cold.
Recipe 9: Layered Pumpkin Cheesecake Bars

A guilt-free dessert treat that is so good you won’t even realize there are not
many calories in it!
Serving Size: 16
Cooking Time: 50 minutes
Ingredients:
2 tbsp sugar
1 cup graham cracker crumbs
2 tbsp reduced-fat butter, melted

FILLING:
1/3 cup sugar
1/3 cup reduced-fat sour cream
11 ounces reduced-fat cream cheese
 1/2 tsp vanilla extract
2 tbsp all-purpose flour
1 large egg, lightly beaten
1 tbsp brown sugar
1/2 cup canned pumpkin

Directions:
Mix the sugar as well as the cracker crumbs in a small bowl, then add in the
butter and mix well. Grease a 9-inch square-shaped baking dish then put in
the cracker crumb mixture and push it evenly onto the bottom of the baking
dish. Put it in a 325° oven and let it bake for 7-10 minutes or until the
mixture has set. Place the baked crust onto a wire rack and let it cool down.
To make the filling, whisk the sugar, cream cheese, vanilla, sour cream, and
flour together in a big bowl until it is smooth on consistency. Put in the egg
and mix it at low speed just until everything is well-blended. In a small
bowl, put in 3/4 cup of the prepared batter mixture then add in the brown
sugar and pumpkin and mix well until the mixture is well-combined.
Spread the prepared plain batter mixture evenly on top of the baked crust.
Put an even layer of the prepared pumpkin butter mixture on top of the
plain batter mixture. Put it in a 325° oven and let it bake for 20-25 minutes
or until the middle of the filling mixture has nearly set. Place the baked
layered mixture onto a wire rack and let it cool down for 1 hour. Cover the
baking dish and keep it in the fridge for not less than 2 hours. Keep any
leftovers in the fridge.
 Recipe 10: Lemon Cheesecake

Cool and creamy.

Serving Size: 16
Cooking Time: 1 hour and 15 minutes
Ingredients:
2 tablespoons reduced-fat margarine, melted
1 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons all-purpose flour
3 packages (8 ounces each) cream cheese, reduced-fat, softened
3/4 cup egg substitute
3 tablespoons lemon juice
 1 cup (8 ounces) lemon yogurt, fat-free and sugar-free

Directions:
Mix margarine and cracker crumbs. Put aside.
Beat sugar, flour, and cream cheese till fluffy. Add egg substitute and lemon
juice slowly. Beat well. Fold in the yogurt. Put into crust.
Cover; bake at 350° till set for 60-70 minutes. Cool to room temperature.
Refrigerate. If desired, garnish with berries.
 Recipe 11: Lemon Cheesecake Bites

This cheesecake recipe with the lemony and creamy flavors is so amazing.
Serving Size: 25
Cooking Time: 9 hours 35 minutes
Ingredients:
1 cup finely crushed graham crackers
1 cup sugar (see Tip)
3 tablespoons butter, melted
1 4-serving-size package fat-free, sugar-free, reduced-calorie
lemon instant pudding mix
1 cup fat-free milk
1 (8 ounces) package fat-free cream cheese, softened
 2 (8 ounces) packages reduced-fat cream cheese (Neufchâtel),
softened
¼ teaspoon salt
¼ cup plain fat-free Greek yogurt
3 eggs
2 tablespoons pistachio nuts, chopped
2 tablespoons lemon juice
½ teaspoon shortening
2 tablespoons white baking pieces
2 tablespoons lemon peel, finely shredded

Directions:
For the crust, in the small-sized bowl, mix finely crushed graham crackers,
a quarter cup of sugar, and butter. Press equally to the bottom of the
prepped pan. Bake for 10 minutes then let cool down on the wire rack.
In the medium-sized bowl, stir the pudding mix and milk together till
becoming smooth; put aside. In the big bowl, whip the fat-free cream
cheese and Neufchatel cheese using the electric mixer on medium to high
speed for half a minute. Put in salt, pudding mixture, yogurt, and the rest
three-quarter cup of the sugar. Whip till combined. Put in the eggs one at a
time, and whip well after each of the additions. Whip in lemon juice and 1
tablespoon of lemon peel till mixed.
In the small-sized microwave-safe bowl, mix the shortening and white
baking pieces. Let microwave on 100% power (high power) till melted or
for 10 - 60 seconds, whisking every 20 seconds.
Sprinkle melted mixture on the baked cheesecake; scatter with the chopped
pistachios. With the edges of the foil, lift the uncut cheesecake out of the
pan. Slice into 25 square pieces. Garnish with the rest of 1 tablespoon of the
lemon peel.
 Recipe 12: Lemon Cheesecake Tart

These mini tarts are semi-homemade no-bake desserts quickly made with
prepared pie crust, topped with lemon curd and fresh blueberries.
Serving Size: 12
Cooking Time: 2 hours 10 minutes
Ingredients:
2 sheets prepared pie crust

Filling
8 ounces cream cheese
10 ounces lemon curd
1 teaspoon vanilla extract
8 ounces frozen whipped topping
1 cup fresh blueberries
Topping
Confectioners' sugar

Directions:
Cut round shapes from the pie crust using a cookie cutter.
Press each one into a muffin cup.
Mix the filling ingredients, except blueberries.
Pour the mixture into the shell.
Top with the blueberries.
Refrigerate for 2 hours.
Sprinkle with the confectioners’ sugar before serving.
 Recipe 13: Lemon Cherry Cheesecake

The combination of the lemon and cherry reduces the amount of tart in the
cheesecake and adds a lovely mild sweet taste that is not too intense.
Serving Size: 24
Cooking Time: 20 minutes
Ingredients:
20 ounces graham cracker crumbs
4 ounces melted butter
6 ounces lemon-flavored Jello
8 ounces boiling water
8 ounces softened cream cheese
8 ounces white sugar
1 teaspoon vanilla extract
 1 ½ ounces lemon juice
12 fluid ounces evaporated milk
21 ounces cherry pie filling

Directions:
Mix the crumbs and melted butter.
Create a crust with the mixture by pressing it into the bottom of a baking
pan (9”x13”). Chill for 10 minutes.
Add gelatin to the boiling water and stir to dissolve. Set aside.
Beat the following: cream cheese, sugar, and vanilla in a large bowl with an
electric mixer until smooth.
Add gelatin and lemon juice, stirring thoroughly.
Whip evaporated milk in another bowl until frothy, then fold the milk into
the cream cheese.
Pour cream cheese into the pan and chill for 5 hours. Spread pie filling over
the top when you are ready to serve.
 Recipe 14: Lemon Lime Cheesecake

These two citruses are partners in creating a burst of happiness.

Serving Size: 16
Cooking Time: 1 hour 40 minutes
Ingredients:
1/2 cup whipping cream
3/4 cup granulated sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1/4 cup butter
1 lime, zested and juiced
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 eggs
 3 (250 g) packages Cream Cheese
1 tablespoon icing sugar
1 1/4 cups graham crumbs

Directions:
Mix butter and graham crumbs; press on the bottom of a 9-in. parchment-
lined springform pan.
Beat granulated sugar and cream cheese with a mixer till blended in a big
bowl. Add vanilla, lime juice, and zest and lemon juice and zest; stir well.
Blend in flour. Put in eggs one by one, beating at low speed after each till
just blended; put on the crust.
Bake till the center is nearly set, 35-40 minutes. Loosen cake by running a
knife around pan’s rim; cool, then remove rim. Refrigerate cheesecake for 4
hours.
Beat cream with a mixer at high speed till stiff peaks form in a small bowl;
add icing sugar slowly after soft peaks form, then spread on cheesecake.
 Recipe 15: Lemon Mascarpone Cheesecake

Tasty and yummy cake

Serving Size: 14
Cooking Time: 1 hour and 15 minutes
Ingredients:
1/3 cup butter, melted
1-1/2 cups biscotti crumbs (about 8 biscotti)

FILLING:
3/4 cup sugar
2 packages (8 oz each) cream cheese, softened
2 cartons (8 oz each) Mascarpone cheese
3 tbsp all-purpose flour
 1/4 cup lemon juice
2 tbsp vanilla extract
1 tbsp grated lemon peel
4 eggs, lightly beaten

TOPPING:
1/2 cup boiling water
2 oz white baking chocolate
1/4 cup orange marmalade
3/4 cup coarsely chopped dried apricots
3/4 cup cold water
1/4 cup sugar

Directions:
Mix butter and biscotti crumbs in a small bowl. Grease a 9-inch springform
pan, then press the mixture up sides 1 inch and on the bottom of the pan.
Set it on a baking pan and let it bake at 350°F. Bake it for 8 to 10 minutes
until it turns light brown.
Beat sugar and cheeses in a large bowl until smooth. Mix in the flour,
lemon juice, vanilla, and lemon peel. Add the eggs and on the low-speed
beat until just combined. Transfer the mixture into the crust.
Bake it again at 350°F for about 45 to 55 minutes until the center is nearly
set. Let it cool for at least 10 minutes on a wire rack. Loosen from pan by
running a knife around the edges. Let it rest to cool for half an hour.
In the meantime, for 10 minutes immerse apricots in boiling water. Drain
the water and discard it. Add cold water, sugar, and the apricots in a small
saucepan and boil. Decrease heat, do not cover and simmer until the water
is completely absorbed 12-14 minutes. Take off the heat and add
marmalade. Let it cool down to room temperature.
Drizzle the toppings on top of the cheesecake and let it cool for 30 minutes
more. Place it in the refrigerator overnight.
Melt white chocolate in a microwave. Stir it until smooth before sprinkling
it on top of the cheesecake. Let it rest for 15 minutes. Be sure to refrigerate
leftovers.
 Recipe 16: Lemon Meringue Cheesecake

Who doesn’t love mocha?

Serving Size: 8-12
Cooking Time: 1 hour plus cooling time
Ingredients:
For the Crust:
12 Oreo cookies, crushed, plus extra to serve
1 tablespoon white sugar
2 tablespoons unsalted butter, melted

For the Filling:

4 tablespoons milk
1 cup semisweet chocolate chips
 3 teaspoons espresso powder
12 ounces cream cheese softened
1/2 cup white sugar
2 large eggs
½ teaspoon vanilla extract
1 tablespoon flour

Directions:
For the Crust: In a medium-sized bowl, combine the crushed Oreos, sugar
& melted butter. Press the crumb mixture in the pan & bake for 10 minutes.
Remove & set aside to slightly cool.
Reduce the oven to 350°F.
For the filling: In a saucepan, combine the milk and chocolate chips and
heat them on low until the chocolate chips are melted. Remove from heat
and add in the espresso powder. Set the mixture aside.
In a large bowl, beat together the cream cheese and sugar for about 2
minutes. Add in the eggs & beat again until well-combined. Finally, add in
the vanilla extract and flour and beat until well-combined.
Pour batter onto the crust and bake for about 45 minutes.
Turn off & leave the door open several inches and leave to cool for about an
hour.
Remove, cover and cool in the refrigerator for another hour or until ready to
serve.
Top with crushed Oreos and serve.
 Recipe 17: Lemon Mousse Cheesecake

Candlelight, music, and this dessert - perfect setting for your special
intimate dinner.
Serving Size: 4
Cooking Time: 1 hour
Ingredients:
1/2 cup crushed chocolate wafers (about 8 wafers)
2 tablespoons butter
1/2 cup sugar
1 package (8 ounces) cream cheese
1 tablespoon all-purpose flour
1/2 cup sour cream
 1/2 teaspoon vanilla extract
3 tablespoons lemon juice
1 tablespoon grated lemon peel
1 egg

Directions:
Combine chocolate wafers and butter in a small bowl. Set aside and let it
cool on a wire rack.
Meanwhile, combine sugar and cream cheese in a large bowl. Beat together
until you achieve a smooth consistency. Add flour and sour cream, blend
well. Add egg and beat until incorporated. Lastly, stir in vanilla, lemon
juice, and peel just until mixed. Pour mixture over the prepared crust.
Take the pan back to the baking sheet and bake for 40 to 45 minutes or until
the center is nearly set. Set aside and let it cool on a wire rack for 10
minutes. Then carefully loosen the edge of the pan by running a knife
around the edge. Let the cake cool for another 1 hour then keep refrigerated
overnight; refrigerate leftovers.
 Recipe 18: Lemon Poppy Seed Cheesecake

This cheesecake was the winner.

Serving Size: 12-14
Cooking Time: 1 hour and 10 minutes
Ingredients:
1-1/2 cups graham cracker crumbs
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2-1/2 tablespoons vanilla extract
5 eggs, lightly beaten
1/2 cup heavy whipping cream
1/4 cup lemon juice
 1 tablespoon grated lemon peel
1/3 cup poppy seeds

Directions:
Mix butter and graham cracker crumbs together in a small bowl. Press onto
the bottom and 1-inch up the sides of a greased 9-inch springform pan. Put
aside.
Whisk vanilla, flour, sugar, and cream cheese together in a big bowl until
smooth. Add poppy seeds, peel, lemon juice, cream, and eggs. Whisk just
until blended at low speed. Add to the prepared crust.
On a baking sheet, put the pan. Bake at 350° until the middle almost sets,
about 55-60 minutes. Put on a wire rack to cool, about 10 minutes. Run
around the pan edge carefully with a knife to loosen. Cool for another 1
hour. Chill overnight. Remove the pan sides. Chill the leftovers.
 Recipe 19: Lemon Ricotta Cheesecake

Delicate and amazing.

Serving Size: 12-14
Cooking Time: 1 hour and 45 minutes
Ingredients:
1 teaspoon grated lemon peel
1/4 cup butter, melted
1-1/2 cups crushed vanilla wafers

FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cups half-and-half cream
1 carton (15 ounces) ricotta cheese
 1-1/4 cups sugar
1/4 cup cornstarch
2 tablespoons vanilla extract
1/3 cup lemon juice
3 tablespoons grated lemon peel
4 eggs, lightly beaten
Fresh mint and lemon slices, optional

Directions:
Mix lemon peel, butter, and wafer crumbs in a small bowl. Press on the
bottom of a greased 9-in. springform pan. Bake for 12-14 minutes at 325°
till browned lightly. Cool.
Beat vanilla, cornstarch, sugar, ricotta, cream, and cream cheese till smooth
in a big bowl. Beat in lemon peel and juice. Add eggs; beat on low speed
till just combined. Put filling into the crust. Put the pan on a baking sheet.
Bake it at 325° till the center is nearly set for 70-80 minutes. Cool for 10
minutes on the wire rack. Run a knife around the pan’s edges carefully to
loosen; cool for 1 more hour. Refrigerate overnight. If desired, garnish with
lemon and mint.
 Recipe 20: Lemon Ricotta Cheesecake
Squares

Luscious and dense.

Serving Size: 16-20
Cooking Time: 1 hour and 15 minutes
Ingredients:
3 large eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
3/4 cup sugar
2 tablespoons grated lemon zest

CAKE:
1 package lemon cake mix (regular size)
 1 cup water
1/3 cup vegetable oil
1/4 cup lemon juice
3 large eggs
2 tablespoons confectioners' sugar

Directions:
Mix lemon zest, sugar, ricotta cheese, and eggs in a big bowl; put aside.
Beat eggs, lemon juice, oil, water, and cake mix for 30 seconds on low
speed in a big bowl; beat for 2 minutes on medium. Put into 13x9-in.
greased baking pan; scoop ricotta mixture over cake batter carefully.
Bake at 350° till lightly browned for 60-65 minutes; cool for 1 hour on wire
rack. Refrigerate overnight. Dust using confectioners’ sugar; cut to squares.
Refrigerate leftovers.
 Recipe 21: Lemon Souffle Cheesecake with
Blueberry Topping

You can use wild huckleberries or blueberries for this recipe, or get frozen,
thawed then drained blueberries.
Serving Size: 12
Cooking Time: 6 hours 20 minutes
Ingredients:
2 tablespoons brown sugar, packed
1 1/4 cups graham cracker crumbs
1 tablespoon butter, melted
4 (8 ounces) packages cream cheese, softened
1 cup white sugar
 4 large egg yolks
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 cup sour cream
4 large egg whites
3 cups fresh blueberries or frozen blueberries, thawed
1 tablespoon finely grated lemon zest

Directions:
Crust: Mix brown sugar and graham cracker crumbs in a bowl; mix in
melted butter till blended thoroughly. Evenly press the mixture into the
bottom of the prepped pan.
In a preheated oven, bake for 8 minutes till golden brown. Take the pan
from the oven; cool on a rack.
Filling: Beat cream cheese for 2 minutes till creamy in a mixing bowl; beat
as you add 1 cup sugar slowly. Beat till sugar is blended thoroughly. One by
one, beat in the egg yolks, scraping bowl sides after every addition. Mix in
sour cream, vanilla, lemon juice, and lemon zest till blended well.
Beat egg whites till soft peaks form in a clean bowl; beat while adding 1/3
cup of sugar slowly in a slow stream till you get stiff peaks. Don’t overbeat.
Fold 1/3 meringue into cream cheese mixture slowly. Repeat twice again
with leftover meringue, carefully mixing to avoid deflating egg whites, till
there are no meringue streaks. Put filling into prepped pan; put into big
baking pan. To reach 1-in. of sides of a springform pan, put hot yet not
boiling water into the baking pan.
In a preheated oven, bake for 50-55 minutes till the top is nearly set. Turn
off heat and prop the oven door open 2-in.; rest cake in the oven for 1 hour
till fully set. Refrigerate before serving for 4 hours minimum – overnight.
Topping: Cook sugar and 1 cup blueberries in a saucepan on medium heat
for 6-8 minutes till berries start to break. Strain berries through a
cheesecloth or sieve above a bowl while hot; put the juice aside. Discard the
berry pulp. Cool juice.
In a big bowl, mix lemon juice and leftover 2 cups blueberries; mix in
strained blueberry juice. Put blueberry topping on cheesecake before
serving.
 Recipe 22: Lemon-Flavored German
Cheesecake

This is a German cheesecake that you are sure to enjoy!

Serving Size: 8-10
Cooking Time: 3 hours
Ingredients:
½ teaspoon vanilla extract
3 tablespoons cornstarch
4 eggs
2, 8 ounces cream cheese packs
2 tablespoons fresh lemon juice
1 ½ cups sugar
 1-pint sour cream
1-pound ricotta cheese
¼ cup melted butter
3 tablespoons flour

Directions:
Beat your two kinds of cheeses, then add the eggs and sugar to mix and beat
again.
Add the cornstarch, vanilla, lemon juice, and flour, and then beat until
smooth.
Blend in your cream and butter until well combined.
Grease a 9-inch spring-form pan with butter.
Pour mixture into pan and place into the oven.
Turn on the heat to 325° Fahrenheit and cook for 70 minutes.
When the cake is done, turn off the heat and leave it in the oven for 2 hours.
Use a topping of your choice for your cheesecake, then serve and enjoy!
 Recipe 23: Light and Fluffy Cheesecake

The name says it all for this airy cheesecake recipe. Even after a heavy
meal, this delicious dessert will satisfy that sweet tooth while letting you
bask in the satisfaction of a beautiful dinner and still be able to move.
Serving Size: 10
Cooking Time: 30 minutes
Ingredients:
2 ½ ounces white sugar
9” graham cracker crust
8 ounces softened cream cheese
8 ounces thawed frozen whipped topping

Directions:
Add cream cheese and sugar to a large bowl, and mix until you see peaks
forming.
Spread the cream cheese mixture into the crust and chill for 4 hours.
 Recipe 24: Light Chocolate Cheesecake

This low-fat chocolate cheesecake is unbelievably light your craving for

sweets will be fulfilled with just a small portion.
Serving Size: 10
Cooking Time: 40 minutes
Ingredients:
1/2 ounce semisweet chocolate shaved
1 cup (8 ounces) fat-free cottage cheese
1/4 cup miniature semisweet chocolate chips
1 cup sugar
1/4 cup fat-free half-and-half
6 tablespoons baking cocoa
 1/4 cup all-purpose flour
2 whole chocolate graham crackers
1/4 cup egg substitute
1 teaspoon vanilla extract
1/2 ounce white baking chocolate shaved
12 ounces reduced-fat cream cheese

Directions:
Using a cooking spray, grease the springform pan, 9-inch in size. Dust the
pan with bread crumbs; reserve. In a food processor, put in half-and-half,
cottage cheese, cream cheese, vanilla, flour, cocoa, and sugar. Process with
the cover on until the consistency is smooth. In a large bowl, put inside the
processed mixture and beat in egg substitute. Add in chocolate chips and
lightly mix by folding. Put mixture into the pan and lay on a baking sheet.
Put inside the oven and bake for 25-30 minutes at 325°F or until it is nearly
set. Transfer to a wire rack and let cool for 10 minutes. Loosen the cake by
running a knife cautiously around the pan and let it cool for another 1 hour
or longer. Put inside the refrigerator for the night. Add shaved chocolate all
over the top of the cake. Store leftovers in the refrigerator.
Recipe 25: Lime and Strawberry Cheesecake

This is another kind of no-bake dessert that’s a cinch to prepare but at the
same time guarantees compliments from anyone who gives it a try.
Serving Size: 12
Cooking Time: 4 hours 30 minutes
Ingredients:
32 ladyfinger cookies, split
¼ cup lime juice
1 packet plain gelatin
1 cup sugar
16 ounces cream cheese
 6 ounces white baking chocolate, melted
2 teaspoons lime zest
1 cup heavy whipping cream, whipped

Topping
Fresh lime slices
Fresh strawberry slices

Directions:
Arrange the ladyfinger cookies on the bottom and edges of your cake pan.
Pour the lime juice into a bowl. Sprinkle the gelatin on top. Let sit for 1
minute.
Transfer the mixture to a pan over low heat. Stir until the gelatin has been
dissolved. Let it cool.
Beat the sugar and cream cheese in a bowl. Stir in the gelatin mixture,
melted white chocolate, and lime zest.
Fold in the whipped cream. Pour the mixture into the cake pan.
Refrigerate for 3 to 4 hours. Garnish with the fresh lime and strawberry
slices before serving.
 Recipe 26: Lime Cheesecake

A lively recipe.
Serving Size: 4
Cooking Time: 55 minutes
Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg
1/4 cup Quick Baking Mix
1/4 cup key lime yogurt
1 teaspoon vanilla extract
1/2 teaspoon grated lime zest
1/4 teaspoon lime juice
TOPPING:
1/2 cup sour cream
1 tablespoon sugar
1 teaspoon vanilla extract

Directions:
Beat sugar and cream cheese till smooth in a small bowl. Add egg; beat on
low speed till just combined. Mix in lime juice, lime zest, vanilla, yogurt,
and baking mix.
Put into a 7-in. pie plate that’s coated with cooking spray. Bake it at 350°
till the center is nearly set for 35-40 minutes.
Mix topping ingredients till smooth in a small bowl; spread on cheesecake
carefully. Bake for 4 more minutes. Cool for 1 hour on wire rack.
Refrigerate till fully cooled overnight.
 Recipe 27: Lime Cheesecake Bites

Small bites you can give away on the go.

Serving Size: 24
Cooking Time: 20 minutes
Ingredients:
cooking spray
1/2 cup butter
1/2 (16 ounces) package vanilla wafer crumbs
1/2 cup white sugar
1/4 teaspoon butter flavoring
 2 (8 ounces) packages of cream cheese
1 (14 ounces) can sweetened condensed milk
4 large eggs, separated
3 large limes
1/4 cup white sugar
1/4 teaspoon cream of tartar

Directions:
Start preheating the oven to 425°F (220°C). Coat a 12-cup muffin tin with
the cooking spray.
In a saucepan, melt the butter for about 3 mins over medium-low heat.
In a food processor, add the vanilla wafers; blend until it is crumbly but not
powdery. Place into the bowl. Put in butter flavoring, melted butter, and half
a cup of sugar. Use a fork to mix. Allow setting for about 2 mins or until
crumbs soften. Pack pinches of crumb mixture tightly over bottoms of
muffin cups.
Bake in prepared oven for about 4 mins or until beginning to brown. Lower
the oven temperature to 325°F (163°C). Allow the crusts to cool.
In a bowl, mix egg yolks, cream cheese, and condensed milk with a fork
until they become smooth. Allow setting for about a minute. Juice two
limes into the mixture. Peel off the green rind from the third lime, then zest
white rind into the mixture. Juice lime into the mixture. Mix until they are
smooth.
In a bowl, using clean beaters to whip egg whites until foamy. Gradually
put in cream of tartar and a quarter cup of sugar, keeping beating until stiff
peaks form. Using a flat spatula, gently fold the cream cheese-lime mixture
into whipped egg whites until thoroughly blended. Transfer into crusts; fill
muffin cups to the rim.
Bake in a hot oven for 13-14 mins or until the edges begin to brown. Allow
cooling for at least 15 mins.
 Recipe 28: Lime Coconut Cheesecake

This beautiful cheesecake has a crunchy coconut crust.

Serving Size: 10-12
Cooking Time: 30 minutes
Ingredients:
3/4 cup sugar
1-1/2 cups sweetened shredded coconut
1/4 cup cold water
3 tablespoons butter
1 envelope unflavored gelatin
3 tablespoons ground macadamia nuts
1/4 cup lime juice
 2 packages (8 ounces each) cream cheese
1 tablespoon grated lime zest
1-1/2 cups heavy whipping cream
Green food coloring

Directions:
Combine nuts and coconut in a mixing bowl; mix in butter. Press the
mixture onto a greased 9-inch springform pan’s bottom. Bake for 10 to 15
minutes at 350° until a crust has turned golden brown around the edges.
Allow cooling on a wire cooling rack.
Scatter gelatin over cold water in a saucepan; let sit for 1 minute; mix in
sugar; cook gelatin mixture over low heat until gelatin and sugar are
completely dissolved. Turn the heat off. Whisk the cream cheese in a
mixing bowl until smooth. Slowly fold in gelatin mixture. Add lime zest
and lime juice, whisk until incorporated. Add food coloring to have a pale
green tint. Add whipped cream and fold gently. Pour filling over the crust.
Chill for 5 hours or overnight.
Loosen the cake by gently running a knife around the edge of the pan. Take
off the sides of the pan. Add coconut and more whipped cream if desired to
garnish.
 Recipe 29: Lime Pineapple Cheesecake

It's a Bittersweet combination but tastes so good.

Serving Size: 10
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup butter, melted
1 ½ cups graham crackers, crushed

Filling:
½ cup white sugar
1 cup crushed pineapple, drained
1 cup sour cream
 1 lime, zested and juiced
1 pinch salt
1 tablespoon cornstarch
3 cups cream cheese
3 eggs

Directions:
Crust: combine the two ingredients in a container. Move to a 9-inch round
cake pan and press it thoroughly on the bottom of the pan.
Top the crust with pineapple.
Filling: Combine the cream cheese, sour cream, eggs, cornstarch, sugar,
lime zest, lime juice, and salt in a container. Pour the mixture over the
pineapple.
Pre-heat the oven and bake at 350F for about forty-five minutes or until the
center looks set.
Let the cheesecake cool in the pan and serve, sliced.
 Recipe 30: Lindy’s Cheesecake

A great cheesecake recipe.

Serving Size: 20
Cooking Time: 50 minutes
Ingredients:
1 cup all-purpose flour
1⁄2 cup butter or margarine
13⁄4 cups sugar
1 tablespoon grated orange pare
5 eggs
5 packages (8 ounces each) cream cheese
2 egg yolks
 1⁄4 heavy whipping cream
1⁄4 teaspoon salt
3⁄4 heavy whipping cream
3 tablespoons all-purpose flour
1⁄3 cup slivered almonds

Directions:
Slightly grease nine-inch springform pan with shortening; take off bottom.
In a big bowl, blend whole crust ingredients with a fork till the point dough
forms; gather into a ball. Push one-third of the dough uniformly in the base
of the pan. Place on cookie sheet. Bake for eight to ten minutes or till the
point is light golden brown; let cool. Assemble base_ _and side of pan;
secure side. Push leftover dough two inches up the side of the pan.
Flame oven to four seventy-five °F. In a large bowl, consume cream cheese,
two cups sugar, three tablespoons flour, the orange pare, lemon pares, and
salt with an electric blender on medium speed for about one minute or till
the point is smooth. beat in eggs, two egg yolks, and one-fourth cup
whipping cream on low speed till the point is properly blended. Put into
crust.
Bake fifteen minutes. Lower oven temperature to two hundred °F. Bake one
hour longer. Cheesecake may not look like done; In case a small area in the
center seems tender, it will turn firm as the cheesecake cools.
Without releasing or removing the side of the pan, run a metal spatula
cautiously along the side of the cheesecake to loosen. Refrigerate without
cover for about three hours or till the point chilled; cover using lid or plate
and continue refrigerating at least nine hours but no longer than forty-eight
hours.
Run metal spatula alongside cheesecake to loosen again. Take off the side
of the pan; leave cheesecake on pan base to serve. In a chilled small bowl,
consume three-fourths cup whipping cream with an electric blender on high
speed till the point is firm. Strew whipped cream over top of cheesecake.
Dress up with almonds and lemon pare. Store covered in refrigerator.
 Recipe 31: Luck O' The Irish Cheesecake

This recipe is a spotlight of the St.Patrick’s Day party in our family. I serve
this classic cheesecake every year all of us look forward to.
Serving Size: 8-10
Cooking Time: 1 hour and 40 minutes
Ingredients:
20 Oreo cookies, crushed
3 tablespoons Melted butter
3 packages (8 ounce each) softened cream cheese,
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
6 drops green food coloring
 3 eggs, lightly beaten
1 cup miniature chocolate chips, divided

Directions:
Mix butter and cookie crumbs; then push down onto the bottom of a
greased 9-inch springform pan. Mix food coloring, extracts, milk, and
cream cheese in a bowl until smooth. Put in eggs; whisk on low speed just
until mixed. Mix in 1/2 cup chocolate chips.
Put onto crust. Put the pan on a baking sheet. Place in the oven and bake for
1 hour at 300°F or until the middle is just set. Cool for 10 minutes on a wire
rack; use a knife to run around the edge of the pan to loosen. Cool for 1
more hour. Keep for overnight in the refrigerator.
Put in the freezer for about 4 minutes until firm. Gently take out shamrocks
and pile on cheesecake.
 Recipe 32: Cheesecake Loaf

This innovative frosty mocha cheesecake loaf has calories fewer than the
original. The cholesterol is down to 72% and fat down to 60%
Serving Size: 12
Cooking Time: 30 minutes
Ingredients:
4-1/2 tablespoons Butter
7 tablespoons instant coffee granules
4 cups reduced-fat whipped topping
1 can (14 ounces) fat-free sweetened condensed milk
1 package (8 ounces) cream cheese
1/2 cup chocolate syrup
 1 tablespoon vanilla extract
1-1/2 cups reduced-fat Oreo cookie crumbs
1 tablespoon hot water

Directions:
Prepare a 9x5 inch loaf pan then line with heavy-duty foil. Mix butter and
cookie crumbs in a small bowl. On the bottom and 1/2 inches up the sides
of the prepared pan, press down the mixture firmly.
Beat cream cheese until it becomes fluffy and light in a big bowl. Mix in
vanilla and milk; stir well. Fold in whipped topping. In another bowl, scoop
half of the mixture then put aside. In a hot water, melt coffee granules then
fold into the leftover cream cheese mixture. Fold in chocolate syrup.
Scoop half of the chocolate mixture over the crust. Then use half of the
reserved cream cheese mixture as the topping. Repeat the layering process
(pan should be full). Put in the freezer, remove the cover for 6 hours or until
set. Put cover, freeze, and then serve. Remove from pan using a foil then
slice.
 Recipe 33: Mallow Cranberry Cheesecake

These cranberry sauce specks give this creamy cheesecake a vivid look. Top
with sugared cranberries if you like.
Serving Size: 12
Cooking Time: 60 minutes
Ingredients:
3/4 cup graham cracker crumbs
1/2 cup finely chopped macadamia nuts
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup cold water
1 envelope unflavored gelatin
 2 packages (8 ounces each) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 can (14 ounces) whole-berry cranberry sauce
1 cup heavy whipping cream

SUGARED CRANBERRIES:
1 envelope unflavored gelatin
1/4 cup cold water
1 package (12 ounces) fresh cranberries or frozen cranberries,
thawed
2/3 cup superfine sugar
Orange slice and orange peel strips, optional

Directions:
Combine sugar, nuts, and cracker crumbs in a small mixing bowl. Mix in
butter. Press the mixture onto the bottom of an oiled 9-inch springform pan
to make the base. Bake for 10 minutes at 350° until lightly browned.
Transfer to a wire rack to cool.
Beat marshmallow creme and cream cheese in a large mixing bowl until
smooth. Add cranberry sauce, beat well. Add cooled gelatin; fold
thoroughly.
Beat cream in another small mixing bowl until forming stiff peaks. Gently
fold the cream into the cream cheese mixture. Pour filling over the crust.
Chill for 8 hours or overnight.
Sprinkle gelatin over cold water in a microwaveable bowl, let sit for 1
minute. Microwave for 1 to 2 minutes on high power, stirring every 20
seconds until gelatin is completely dissolved. Whisk gelatin mixture until
slightly frothy.
Gently brush over all sides of berries with gelatin mixture. Place over a
waxed paper on a wire rack; sprinkle superfine sugar over the surface. Let
the berries sit for up to 24 hours at room temperature (do not chill or the
sugar will dissolve).
Run a knife around the edge of the springform pan carefully to loosen just
before serving. Ladle sugared cranberries over the cheesecake. Top with an
orange slice and orange peel strips, if desired.
 Recipe 34: Mandarin Orange Cheesecake

A delicious zesty cheesecake recipe that citrus lovers will love!

Serving Size: 8
Cooking Time: 30 minutes
Ingredients:
Crust
1½ cups, scooped and leveled/190g all-purpose flour
1 teaspoon baking powder
¼ cup/50g granulated sugar
Pinch of salt
1 egg
 7 tablespoons/100g unsalted high-fat, European-style butter, at
room temperature, cubed

Filling
1 cup/200g granulated sugar
4 eggs
⅓ cup plus 1 teaspoon/50g cornstarch
⅛ teaspoon salt
4 cups/1kg Quark, drained if necessary (see this page)
½ cup/120g sour cream
1¼ teaspoons vanilla extract
½ cup/120ml neutral vegetable oil
½ cup/120ml milk
2 (11-ounce/310g) cans mandarin oranges, drained

Directions:
For the crust: In a bowl, mix the flour, baking powder, sugar, and salt. Stir
in the egg and then add the butter. Knead together by hand until smooth.
The dough will be quite soft. Shape into a disk, wrap in plastic, and
refrigerate for 1 hour.
Preheat the oven to 35-F. Remove the dough & unwrap. Sandwich the
dough between 2 pieces of plastic wrap, and using a rolling pin, roll it out to
make a circle 11 inches/28cm in diameter. Carefully transfer to a 9-
inch/23cm springform pan, pressing the excess dough against the sides of
the pan to form a 1-inch/2.5cm edge. You may need to patch the crust here
and there due to the dough’s softness. Don’t worry about overworking the
dough. Prep the crust with foil & fill with pie weights/dried beans. Place in
the oven and bake for 20 mins.
For the filling: Place the sugar and eggs in a bowl & whip them together
until thick and pale, about 1 minute. Add the cornstarch and salt and mix at
medium-low speed until the cornstarch has been absorbed. Add the Quark
and sour cream and mix until well combined. Add the vanilla extract,
vegetable oil, and milk and mix until well combined.
Remove from the oven and remove the weights &aluminum foil. If the
dough has shrunk down from the sides, use the back of a large metal spoon
or measuring cup to push it back up again. Scrape the Quark mixture into
the hot crust and smooth the top. In all likelihood, the Quark mixture will
be higher than the crust you’ve made. Arrange the mandarin oranges
decoratively (in concentric circles, for example) on top of the Quark.
Alternatively, scrape half the Quark mixture into the hot crust and smooth.
Arrange the drained mandarin oranges on top of the filling and then top
with the remaining filling and smooth the top. Return and bake for 65 to 70
minutes, or until the cake is set and the rim of the cake is slightly browned.
The cake will still jiggle but should be dry to the touch.
Cool and refrigerate and then serve.
 Recipe 35: Mango Ripple Cheesecake

A very cute ripple that is photo-worthy.

Serving Size: 12
Cooking Time: 1 hour 30 minutes
Ingredients:
Crust:
½ cup butter, melted
1 ½ cups graham crackers

Filling:
¼ cup light brown sugar
¼ cup plain yogurt
¾ cup white sugar
 1 lime, zested and juiced
1 mango, peeled and cubed
1 teaspoon vanilla extract
4 cups cream cheese
4 eggs

Directions:
Crust: combine the crackers and butter in a container. Move the mixture to a
deep-dish baking pan coated with baking paper.
Press the mixture thoroughly on the bottom of the pan.
To make the filling, mixing the cream cheese, eggs, sugar, vanilla, and
yogurt and mix thoroughly. Pour the mixture over the crust.
For the mango ripple, combine the mango flesh, lime zest and juice, and
sugar in a blender and pulse until the desired smoothness is achieved.
Sprinkle the mixture over the cheesecake and swirl it around using a fork.
 Recipe 36: Maple Cinnamon Cheesecake

I love the taste of maple and cinnamon’s teamwork.

Serving Size: 12
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup ground walnuts
1 ½ cups gingersnaps, crushed
1/3 cup butter, melted

Filling:
¼ teaspoon cinnamon powder
½ cup maple syrup
 1 cup ricotta cheese
1 teaspoon vanilla extract
2 tablespoons butter, melted
3 cups cream cheese
3 eggs

Directions:
Crust: combine the ingredients in a container. Move the mixture to a 9-inch
round cake pan coated with baking paper.
Press it thoroughly on the bottom of the pan.
Filling: Combine all the ingredients in a container until creamy. Pour the
mixture over the crust.
Pre-heat the oven and bake at 330F for about fifty minutes or until set in the
center if you shake the pan.
Let cool in the pan before you serve.
 Recipe 37: Maple Pumpkin Cheesecake

This pumpkin cheesecake is a must-have at any Thanksgiving feast.

Serving Size: 12
Cooking Time: 1 hour and 40 minutes
Ingredients:
1 1/2 tablespoons ground cinnamon
1/4 cup butter or margarine
1/4 cup sugar
1 (14 ounces) can Sweetened Condensed Milk
3 (8 ounces) packages cream cheese
1 teaspoon ground nutmeg
1 (15 ounces) can pumpkin
 1/4 cup pure maple syrup
1 1/4 cups graham cracker crumbs
1/2 teaspoon salt
3 large eggs
Maple Pecan Glaze:
3/4 cup pure maple syrup
1 cup whipping cream
1/2 cup chopped pecans

Directions:
Mix the following: butter, sugar, and graham cracker crumbs; firmly press
onto the bottom of the 9-in. springform pan.
Whisk the cream cheese in a big bowl until fluffy. Slowly whisk in
sweetened condensed milk until smooth. Add salt, nutmeg, cinnamon,
maple syrup, eggs, and pumpkin; stir thoroughly. Add to the prepared pan.
Bake until the middle seems almost set when you shake it, about 75
minutes. Let cool for 60 minutes. Put a cover on and refrigerate for a
minimum of 4 hours.
For serving, put some Maple Pecan Sauce on the cheesecake.
To prepare the Maple Pecan Glaze: Mix pure maple syrup and whipping
cream together in a medium-sized saucepan; boil it. Boil quickly until
partially thickened, about 15-20 minutes, whisking sometimes. Mix in
chopped pecans. Put a cover on and refrigerate until enjoying. Whisk before
eating.
 Recipe 38: Maple Syrup Cheesecake

This maple syrup will make you hunger for more.

Serving Size: 10
Cooking Time: 1 hour
Ingredients:
Crust:
1/2 cup unsalted butter
3 1/2 cups graham cracker crumbs
1/2 cup maple syrup

Filling:
1 cup maple syrup
4 eggs
4 (8 ounces) packages cream cheese
 1 tablespoon vanilla extract
1/2 cup heavy whipping cream

Directions:
Put a rack into the center of the oven; preheat to 175°C/350°F. Grease 10-
in. cake pan; use parchment paper to line bottom.
In a big bowl, mix butter, 1/2 cup maple syrup, and graham cracker crumbs;
press up the sides and on the bottom of the cake pan.
Use an electric mixer to beat cream cheese till smooth in a bowl. Add eggs,
one by one, and 1 cup maple syrup; beat well after each. Add vanilla extract
and heavy cream; beat just till combined. Put on a graham cracker crust.
In a preheated oven, bake for 1 hour till cheesecake’s surface is firm except
for a small spot in the middle that’ll jiggle when you gently shake the pan.
Transfer onto wire rack; fully cool for 1 hour. Refrigerate for 8 hours –
overnight till firm.
 Recipe 39: Maple-Nut Cheesecake

The luscious and exquisite flavor this possesses will hit hard at the
gathering.
Serving Size: 12
Cooking Time: 4 hours
Ingredients:
Butter (melted) ¼ cup
Sugar 3 tablespoons
Walnuts (finely chopped) ½ cup
Graham cracker crumbs ¾ cup

For Filling
Chocolate (melted)
 Eggs, large (lightly beaten) 3
Lemon zest (grated) 1/8 teaspoon
Almond extract ½ teaspoon
maple flavoring 2 teaspoons
Sugar ¾ cup
Cream cheese (softened) 1 cup

Directions:
Take a greased springform pan (9 inches) and put It on the double thickness
of foil (heavy-duty). Wrap the foil around the edges of the pan securely.
Take a small-sized bowl, gather the sugar, cracker crumbs, and walnuts;
mix them into the butter. Press it down on the bottom of the prepared pan,
almost 1 inch from the sides.
Put it on the baking sheet and bake for 10 minutes at 325 degrees F.
Transfer to the wire rack to let it cool down completely.
For the preparation of the filling, beat the sugar and cream cheese until soft
and smooth. Beat into the lemon zest, maple flavoring, and extract.
Add the eggs and beat until blended at low speed. Transfer into the crust.
Put the springform pan onto a larger baking pan; pour hot water into the
larger pan until it reaches 1 inch.
Bake for 50 to 52 minutes until the center becomes set and the top becomes
dull. Take out the springform pan for the water bath.
Transfer the cheesecake to the wire rack and let it cool down for 10
minutes. Use the knife to loosen the edges and remove the foil. Let it cool
for 60 more minutes, then refrigerate for the night.
Remove the rim from the pan. Use the melted chocolate to drizzle the
cheesecake if desired.
 Recipe 40: Marbled Cheesecake Bars

You can serve these awesome treats everywhere, anytime.

Serving Size: 3 dozen
Cooking Time: 30 minutes
Ingredients:
18-3/4 ounces pkg. German chocolate cake mix
1/2 cup sugar
8 ounces pkg. cream cheese softened
3/4 cup milk chocolate chips, divided

Directions:
Make cake mix according to package instructions; pour into a greased 17-
inch x 12-inch baking pan and place aside. Beat together cream cheese and
sugar;
Mix in one-fourth cup chocolate chips. Transfer by tablespoonfuls over
batter. Cut through batter using a knife to swirl cream cheese mixture;
Drizzle gently with the rest of the chocolate chips. Bake at three hundred
fifty degrees for twenty-five to thirty minutes, or till a toothpick inserted
near the center tests clean. Place over a wire rack to let the cool; slice into
bars.
 Recipe 41: Marbled Pumpkin Cheesecake

A great pumpkin cheesecake with gingersnap crust.

Serving Size: 12
Cooking Time: 7 hours and 40 minutes
Ingredients:
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounces) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
 3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:
Preheat the oven to 175 °C or 350 °F. Combine butter, pecans, and crushed
gingersnap cookies in a medium bowl. Press into the bottom, and
approximately an-inch up sides of a springform pan, 9-inch in size. In the
prepped oven, let crust bake for 10 minutes. Put aside to cool.
Combine vanilla, half cup sugar, and cream cheese in a medium bowl just
till smooth. Beat in the eggs, one by one, mixing thoroughly after every
addition. Put aside a cup of mixture. Into the rest of the mixture, blend
nutmeg, cinnamon, pumpkin, and 1/4 cup sugar.
Into the crust, spread pumpkin flavored batter, and drop spoonfuls of plain
batter on the surface. Swirl using a knife to make a marbled pattern.
In a prepped oven, bake till filling is firm or for 55 minutes. Trace a knife
surrounding the pan edge. Cool before taking out of the pan rim.
Refrigerate for a minimum of 4 hours before serving.
 Recipe 42: Mascarpone Cheesecake

A treat that will get your family together.

Serving Size: 10
Cooking Time: 2 hours
Ingredients:
Crust:
1/3 cup butter
1 ½ cups graham crackers

Filling:
¾ cup powdered sugar
1 ½ cups mascarpone cheese
1 cup cream cheese
1 cup heavy cream, whipped
1 pinch salt
 1 tablespoon vanilla extract
1 teaspoon gelatin
2 cups cherries, pitted
2 tablespoons cold water

Directions:
Crust: combine the ingredients in a container. Move the mixture to a 9-inch
round cake pan covered with parchment paper and press it thoroughly on
the bottom of the pan.
Filling: Combine the mascarpone cheese, sugar, and cream cheese in a
container for five minutes until airy and light.
Bloom the gelatin in cold water for about ten minutes.
Mix the cheese mixture with vanilla. Melt the gelatin and mix in the melted
gelatin.
Fold in the whipped cream then put in the cherries.
Spoon the mixture over the crust and store it in the refrigerator to set for a
minimum of an hour.
 Recipe 43: Matcha Cheesecake

A very unique dessert that will surprise your guests.

Serving Size: 12
Cooking Time: 1 hour 5 minutes
Ingredients:
Crust:
¼ teaspoon ground cinnamon
⅓ cup margarine
1 ½ cups graham cracker crumbs

Filling:
2 teaspoons vanilla extract
½ cup sour cream
 2 teaspoon matcha powder
4 packages of cream cheese
5 large eggs
1 ¼ cups white sugar

Directions:
Combine the ingredients for the crust in a bowl. Cover it with foil & keep it
in the freezer until ready to use.
Combine all for filling apart from the eggs in a bowl. Mix in eggs 1 at a
time & beat until fully blended. Remove the crust & pour in the filling,
spreading it evenly. Place the pie pan into the heated skillet in the oven and
bake for about 12 minutes.
Reduce the heat to 350°F. Continue to bake for about 50 minutes, or until
the top of the cake is golden. Remove it from the oven & move the skillet
onto a wire rack to cool.
Refrigerate for at least 4 hours. Serve cold.
 Recipe 44: Milk Chocolate Cheesecake

Classic Milk Chocolate Flavor that fits kids and adults alike.
Serving Size: 12
Cooking Time: 30 minutes
Ingredients:
Filling:
2/3 cup whipping cream
2 (8 ounces) packages of cream cheese
1 package Marble Cake Mix
3 large eggs
8 ounces milk chocolate

Crust:
fresh strawberries
 whipping cream
1/4 cup butter or margarine

Directions:
For the filling, in a big bowl, mix liquified chocolate, cream cheese, a
quarter cup of cake mix, and contents of the cocoa pack from the mix. Whip
for two minutes using an electric mixer at high speed. Put in cream and
eggs. Whip for a minute at high speed. Put aside.
For the crust, in a medium-size bowl, mix liquified butter and the rest of the
cake mix till crumbly. Scatter the mixture in the pan. Top mixture with
filling.
Bake for about 30 to 35 minutes at 350 ° F. Allow cooling in the pan. Put
into the refrigerator until chilled. Jazz up separate servings using
strawberries and dollops of whipped cream.
Recipe 45: Mini Caramel Apple Cheesecakes

These bite-sized cheesecakes have a topping of creamy caramel and apples.

Serving Size: 1 dozen
Cooking Time: 45 minutes
Ingredients:
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted

CHEESECAKE:
2 packages (8 ounces each) cream cheese
1/2 cup sugar
 1 teaspoon vanilla extract
2 large eggs

TOPPING:
1 tablespoon butter
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/2 cup ice cream topping
1 large apple
Dash ground cloves

Directions:
Combine cinnamon, sugar, and cracker crumbs in a small bowl; mix in
melted butter. In each muffin cup, scoop 1 rounded tablespoon of the crumb
mixture; press down with a spoon or narrow glass.
Whisk sugar and cream cheese together in a big bowl until smooth. Whisk
in vanilla. Add eggs, whisk until just combined at low speed. Add to the
crusts.
Bake until the middles set, about 15-18 minutes (make sure to not
overbake). Put the pan with the cake on a wire rack to cool, about 30
minutes.
For serving, stir and cook apple with cloves, cinnamon, sugar, and butter in
a small skillet over medium heat until soft, about 4-5 minutes. Mix in
caramel topping. Scoop over the cheesecakes. Chill the leftovers.
 Recipe 46: Cheesecakes

Easy treats.
Serving Size: 6
Cooking Time: 20 minutes
Ingredients:
1/4 cup caramel ice cream topping
2 tablespoons sugar
2 tablespoons thawed apple juice concentrate
1 package (8 ounces) cream cheese
1/2 cup whipped topping
1 package (6 counts) individual graham cracker tart shells
Chopped almonds (optional)

Directions:
Beat ice cream topping, sugar, apple juice concentrate, and cream cheese till
smooth in a big bowl; fold in whipped topping.
Scoop into tart shells. Top with almonds. Refrigerate till serving.
 Recipe 47: Mini Ginger Cheesecakes

This cute treat can be served on the go.

Serving Size: 12
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup butter, melted
½ teaspoon ground ginger
2 cups graham crackers, crushed

Filling:
¼ teaspoon cinnamon powder
½ cup light brown sugar
 1 pinch salt
1 tablespoon cornstarch
1 teaspoon grated ginger
3 cups cream cheese
3 eggs

Directions:
Crust: combine the ingredients in a container. Spoon the mixture in a muffin
tin covered with muffin papers. Press it thoroughly on the bottom of the tin.
Filling: Combine all the ingredients in a container. Pour the filling over the
crust and preheat your oven and bake at 350F for about twenty minutes or
until set in the center.
Let cool down before you serve.
 Recipe 48: Mini Oreo Cheesecake

You won’t regret making this, every bite is chocolatey and creamy.
Serving Size: 12
Cooking Time: 25 minutes
Ingredients:
10 Oreo cookies
1/2 cup chopped Oreo cookies
1/4 cup powdered sugar
12 ounces cream cheese
1 cup heavy cream
1 tablespoon butter, melted
2 teaspoons vanilla
1 egg
 pinch of salt
12 mini Oreo cookies for topping

Directions:
Oil and heat the pan. Bash the Oreo cookies till they point fine and blend
with the melted butter. Take into the ready pan, adding about 1.5 teaspoons
to each property of the tin. Push the crust down with your fingers. Bake five
minutes, then take off and let cool slightly.
Bake fifteen -eighteen minutes, then chill in the refrigerator.
As soon as the cheesecakes have chilled, whip the heavy cream till the point
is light and fluffy. Beat in the powdered sugar. Spread onto the cooled
cheesecakes and add to the top of each a mini Oreo cookie. Enjoy!
 Recipe 49: Mini Raspberry Cheesecake

The trick to pairing wine with sweet desserts is the delicate balance
between the sweetness of the grape and the overall sugar in the cheesecake.
With these raspberry treats, I would stick with a dry white wine otherwise
the puree might overpower the drink.
Serving Size: 12
Cooking Time: 15 minutes
Ingredients:
6 ounces graham cracker crumbs
2 ounces pecans, chopped
1 ½ ounce melted butter
6 ounces crushed fresh raspberries
 4 ounces softened cream cheese
10 ½ ounces condensed milk, sweetened
8 ounces thawed frozen whipped topping

Directions:
Line a muffin tin with paper liners (12 cups).
Combine crumbs, pecans, and margarine in a bowl and blend well.
Spoon even amounts of the crust into the bottom of the muffin tins and
press down with a spoon or a cork to even out.
Put raspberries into a food processor and puree. Set aside.
In a separate bowl, beat cream cheese until smooth, then add milk and half
of the fruit puree. Mix well and fold in whipped topping.
Separate the puree mixture evenly in the muffin cups and put the tin in the
freezer for 6 hours. Garnish the top with the rest of the puree and some
whole fruit if desired and serve.
 Recipe 50: Miniature Cheesecake

These adorable cheesecakes are great for in-between snacks.

Serving Size: 24
Cooking Time: 20 minutes
Ingredients:
24 vanilla wafer cookies
3 (8 ounces) packages cream cheese, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 (12 ounces) can cherry pie filling (optional)
Directions:
Heat oven to 165°C (325°F) beforehand. Use foil baking liners or pepper to
line 24 muffin cups. In each cup, add 1 vanilla wafer.
Beating sugar and cream cheese till smooth in a large bowl. Beating in one
egg at a time, then stirring in vanilla and nutmeg. In each prepared muffin
cup, evenly pouring the mixture till 2/3 full.
In a preheated oven, allow baking till set or for 20 minutes. Let cool down
completely, then place cherry pie filling on top. Refrigerate, covered, till
serving time.
 Conclusion
Well, there you have it! Delicious cheesecake recipes for you to try out at
home! Make sure you give each cheesecake flavor a try and don’t forget to
share them with your friends and family!
This cookbook is written to meet all your desires for cheesecake and
demands, so you do not have to find the recipes of different flavors you
crave from other places. Make these desserts for your family and friends
either at a gathering or if you just want to enlighten their mood. The best
part about these cheesecake recipes is that they do not include any of the
ingredients that are difficult to be found. It is all easy.
You can try any of these recipes whenever you want, or even you can learn
any of the cheesecake recipes by following the instructions from this
cheesecake recipes cookbook, as we have tried our best to provide you with
all the help you need. We hope we assisted you in all the way you wanted.
We look forward to you trying these recipes and making your folks
delighted.
May God bless you with perfect health.
Thank You.
 Afterthoughts

I’ve been writing recipe books for some time now, and do you know what’s
the best feeling about it? Well, it’s the chance to put my ideas down so that
everyone can try them out, and not just me. It’s always more fun when
others have a chance to enjoy the recipes I enjoy.
However, I still try to make things simpler so that everyone can have a go at
them. No matter the experience levels. In fact, I had feedbacks from top
chefs and people who never stopped inside a kitchen. They loved the
simplicity of the recipes and yet how delicious they have turned out.
That’s why please do leave honest feedback. It will help everyone in
deciding which book they need and it will help me become even better at
my work. Also, share your favorite recipes from this book and maybe I’ll
create a book collection of my reader’s favorite recipes.

Thanks
Brian White