Cheesecake recipes
Recipe resources containing the ingredients and preparation instructions for a range of cheesecakes are available to help businesses use the advice contained in the cheesecake reformulation technical guidance
Chocolate flavoured cheesecake
A list of ingredients and preparation instructions for chocolate flavoured cheesecake.
1. Belgian chocolate cheesecake
Base ingredients (26.2%) |
Quantity |
% |
---|---|---|
Biscuit crumb |
150g |
17.5 |
Unsalted butter |
75g |
8.7 |
Filling ingredients (73.2%) |
Quantity |
% |
---|---|---|
5% Low fat soft cheese |
250g |
29.0 |
Whipping cream |
270g |
31.4 |
Belgian chocolate (reduced sugar) |
70g |
8.1 |
Icing sugar |
40g |
4.6 |
Vanilla extract |
1g |
0.1 |
Topping ingredients (0.6%) |
Quantity |
% |
---|---|---|
Belgian chocolate shavings (reduced sugar) |
5g |
0.6 |
Belgian chocolate cheesecake method
Base
Place the biscuit crumb in a bowl. Melt the unsalted butter until just soft – don’t over melt. Once the butter is softened use some of it to grease the base and sides of a removable base cake tin. Mix the rest of the butter with the biscuit crumb until all the crumbs are completely coated with the butter. Press firmly into the well-greased tin making sure the mixture flls the tin right to the edge. Refrigerate (<5°C) for 1 hour.
Filling
In a bowl beat together the whipping cream and the icing sugar until the mixture is thick like clotted cream. For best results tilt the bowl during this procedure and ensure the cream is straight from the chill at <5°C. Fold (don’t beat) in the 5% fat cream cheese. To maintain the texture of the finished product, take care to use a folding action until the cream cheese and cream/sugar mix are completely uniformly mixed.
Melt the Belgian chocolate in short bursts in the microwave until fully melted, then fold the chocolate into the above mixture until fully mixed. Stir in the vanilla extract. Spoon this mixture over the top of the chilled biscuit base and refrigerate at <5°C for 24 hours.
Topping
Grate Belgian chocolate over the top to decorate.
2. Mint chocolate cheesecake
Base ingredients (25.5%) |
Quantity |
% |
---|---|---|
Biscuit crumb |
150g |
17.0 |
Unsalted butter |
75g |
8.5 |
Filling ingredients (73.4%) |
Quantity |
% |
---|---|---|
5% Low fat soft cheese |
250g |
28.2 |
Xylitol |
30g |
3.4 |
Unsweetened cream alternative (33.5%) |
300g |
33.9 |
Crushed mint chocolate |
70g |
7.9 |
Topping ingredients (1.1%) |
Quantity |
% |
---|---|---|
Crushed mint chocolate |
10g |
1.1 |
Mint chocolate cheesecake method
Base
Place the biscuit crumb in a bowl. Melt the unsalted butter until just soft – don’t over melt. Once the butter is softened use some of it to grease the base and sides of a 20cm spring form tin. Mix the rest of the butter with the biscuit crumb until all the crumbs are completely coated with the butter. Press firmly into the well-greased tin making sure the mixture fills the tin right to the edge. Refrigerate (<5°C) for 1 hour.
Filling
In a bowl beat together the 33.5% fat unsweetened cream and the xylitol until the mixture is thick like clotted cream. For best results tilt the bowl during this procedure and ensure the cream is straight from the chill at <5°C. Fold in (don’t beat) the 5% fat cream cheese. To maintain the texture of the finished product take care to use a folding action until the cream cheese and cream/xylitol mix are completely uniformly mixed. Fold (don’t beat) in the crushed mint chocolate pieces. To maintain the texture of the finished product take care to use a folding action until the mint chocolate and the cheese/cream/xylitol mix are completely uniformly mixed. Spoon this mixture over the top of the chilled biscuit base and refrigerate at <5°C for 24 hours.
Topping
Sprinkle the crushed mint chocolate pieces over the top to decorate.
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Northern Ireland
Fruit flavoured cheesecake
A list of ingredients and preparation instructions for fruit flavoured cheesecake.
1. Strawberry cheesecake
Base ingredients (16.1%) |
Quantity |
% |
---|---|---|
Biscuit crumb |
150g |
10.7 |
Unsalted butter |
75g |
5.4 |
Filling ingredients (61.4%) |
Quantity |
% |
---|---|---|
5% Low fat soft cheese |
250g |
17.9 |
Icing sugar |
80g |
5.7 |
Unsweetened cream alternative (33.5%) |
250g |
17.9 |
Canned strawberries (drained) |
278g |
19.9 |
Topping ingredients (22.5%) |
Quantity |
% |
---|---|---|
Strawberry purée (from fresh strawberries) |
120g |
8.6 |
Icing sugar |
16g |
1.1 |
Fresh strawberries |
180g |
12.8 |
Strawberry cheesecake method
Base
Place the biscuit crumb in a bowl. Melt the unsalted butter until just soft – don’t over melt. Once the butter is softened use some of it to grease the base and sides of a 20cm spring form tin. Mix the rest of the butter with the biscuit crumb until all the crumbs are completely coated with the butter. Press firmly into the well-greased tin making sure the mixture flls the tin right to the edge. Refrigerate (<5°C) for 1 hour.
Filling
Using a sieve drain the canned strawberries until as much of the residual liquid as possible has been removed. Purée half the drained strawberries using a blender until smooth. Sieve the puréed strawberries to remove all of the seeds, and to achieve a fnal purée weight of 139g. In a bowl beat together the 33.5% fat unsweetened cream and the icing sugar until the mixture is thick like clotted cream. For best results tilt the bowl during this procedure and ensure the cream is straight from the chill at <5°C. Fold (don’t beat) in the 5% fat cream cheese. To maintain the texture of the finished product, take care to use a folding action until the cream cheese and cream/sugar mix are completely uniformly mixed. Take the remaining 139g of the unpuréed drained strawberries and cut into small chunks (small, diced size pieces) and fold them into the mix. Fold (don’t beat) in the drained and sieved strawberry purée. To maintain the texture of the fnished product, take care to use a folding action until the strawberry purée/pieces and the cheese/cream/sugar mix are completely uniformly mixed. Spoon this mixture over the top of the chilled biscuit base and refrigerate at <5°C for 24 hours.
Topping
Remove the green stalks from the 180g of fresh strawberries and cut into small chunks (small, diced size pieces). Use these to decorate the top. Remove the green stalk from enough strawberries to make 120g of purée. Blend to a smooth purée using a blender. Sieve the puréed strawberries through a sieve to remove all of the seeds.
Add the 16g of icing sugar to this purée and mix until the sugar is completely dissolved throughout the purée. Pour/drizzle this mixture over the diced strawberry pieces that have been used to dress the top of the cheesecake.
2. Mango and passion fruit cheesecake
Base ingredients (19.7%) |
Quantity |
% |
---|---|---|
Biscuit crumb |
150g |
13.1 |
Unsalted butter |
75g |
6.6 |
Filling ingredients (63.7%) |
Quantity |
% |
---|---|---|
5% Low fat soft cheese |
250g |
21.8 |
Whipping cream |
200g |
17.5 |
Canned mango (drained) |
220g |
19.2 |
White chocolate |
30g |
2.6 |
Icing sugar |
30g |
2.6 |
Topping ingredients (16.6%) |
Quantity |
% |
---|---|---|
Juiced passion fruit (fesh and pips) |
120g |
10.5 |
Powdered gelatine (5g) water (50g) |
55g |
4.8 |
Lemon juice |
15g |
1.3 |
Mango and passion fruit cheesecake method
Base
Place the biscuit crumb in a bowl. Melt the unsalted butter until just soft – don’t over melt. Once the butter is softened use some of it to grease the base and sides of a removable base cake tin. Mix the rest of the butter with the biscuit crumb until all the crumbs are completely coated with the butter. Press frmly into the well-greased tin making sure the mixture flls the tin right to the edge. Refrigerate (<5°C) for 1 hour.
Filling
Using a sieve drain the juice from the canned mango. Blend the mango in a food processor until smooth. Add the icing sugar to the whipping cream and beat until it resembles a clotted cream appearance.
Finely chop the white chocolate. Add all ingredients to the mango in the food processor and blitz until fully mixed. Spoon this mixture over the top of the chilled biscuit base and refrigerate at <5°C for 8 hours or overnight.
Topping
Make a passion fruit jelly by blitzing the pulp and pips from the passion fruit with the lemon juice.
Add the water to a cup. Sprinkle gelatine over the surface and whisk until fully mixed. Microwave for around 10 seconds to ensure the gelatine is fully dissolved. Allow this to cool before adding to the passion fruit.
Pour the passion fruit jelly over the cheesecake, tipping the tin to ensure the surface is covered. Refrigerate at <5°C for 24 hours.
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Northern Ireland
Luxury cheesecake
A list of ingredients and preparation instructions for luxury cheesecake.
1. Lemon and coconut cheesecake
Base ingredients (26.4%) |
Quantity |
% |
---|---|---|
Biscuit crumb |
125g |
14.7 |
Unsalted butter |
75g |
8.8 |
Toasted desiccated coconut |
25g |
2.9 |
Filling ingredients (72.5%) |
Quantity |
% |
---|---|---|
5% Low fat soft cheese |
250g |
29.4 |
Toasted desiccated coconut |
90g |
10.6 |
Fresh whipping cream |
100g |
11.8 |
Coconut cream |
100g |
11.8 |
White chocolate |
30g |
3.5 |
Icing sugar |
30g |
3.5 |
Lemon juice |
15g |
1.8 |
Lemon flavouring |
1g |
0.1 |
Topping ingredients (1.1%) |
Quantity |
% |
---|---|---|
Lemon rind |
10g |
1.1 |
Lemon and coconut cheesecake method
Base
Firstly toast the desiccated coconut. Preheat oven to 160°C. Spread the coconut fakes on a baking sheet in a thin layer and bake for 2 minutes. Remove from oven and stir to help ensure even colour. Bake for a further 2 minutes until golden brown. Allow the coconut to cool.
Place the biscuit crumb in a bowl. Melt the unsalted butter until just soft – don’t over melt. Once the butter is softened use some of it to grease the base and sides of a removable base cake tin. Mix the rest of the butter together with the biscuit crumb until all the crumbs are completely coated with the butter. Mix the toasted coconut with the biscuit crumb mix. Press firmly into the well-greased tin making sure the mixture fills the tin right to the edge. Refrigerate (<5°C) for 1 hour.
Filling
In a bowl beat together the coconut cream, icing sugar and whipping cream until the mixture is thick like clotted cream. For best results tilt the bowl during this procedure and ensure the cream is straight from the chill at <5°C. Fold (don’t beat) in the 5% fat cream cheese with the toasted coconut. Melt the white chocolate in short bursts in the microwave until fully melted and add to the cream, cream cheese and toasted coconut mix. To maintain the texture of the finished product, take care to use a folding action until the mix is completely uniformly mixed. Stir in the lemon flavouring and lemon juice. Spoon this mixture over the top of the chilled biscuit base and refrigerate at <5°C for 24 hours.
Topping
Grate the lemon rind on top to decorate.
2. Raspberry and white chocolate cheesecake
Base ingredients (21.7%) |
Quantity |
% |
---|---|---|
Biscuit crumb |
150g |
14.4 |
Unsalted butter |
75g |
7.3 |
Filling ingredients (76.4%) |
Quantity |
% |
---|---|---|
5% Low fat soft cheese |
250g |
24.2 |
Xylitol |
20g |
1.9 |
Cream alternative (28.5% fat) |
250g |
24.2 |
Canned raspberries |
140g |
13.5 |
White chocolate |
130g |
12.6 |
Topping ingredients (1.9%) |
Quantity |
% |
---|---|---|
White chocolate |
20g |
1.9 |
Raspberry and white chocolate cheesecake method
Base
Place the biscuit crumb in a bowl. Melt the unsalted butter until just soft – don’t over melt. Once the butter is softened use some of it to grease the base and sides of a 20cm spring form tin. Mix the rest of the butter with the biscuit crumb until all the crumbs are completely coated with the butter. Press firmly into the well-greased tin making sure the mixture fills the tin right to the edge. Refrigerate (<5°C) for 1 hour.
Filling
In a bowl beat together the 28.5% fat slightly sweetened cream and the xylitol until the mixture is thick like clotted cream. For best results tilt the bowl during this procedure and ensure the cream is straight from the chill at <5°C. Fold (don’t beat) in the 5% fat cream cheese. To maintain the texture of the finished product, take care to use a folding action until the cream cheese and cream/xylitol mix are completely uniformly mixed. Using a sieve drain the canned raspberries until as much of the residual liquid as possible has been removed. Use a blender to purée the raspberries and sieve to remove the seeds. Finely chop the white chocolate and combine with the cream cheese/cream and xylitol mix. Fold (don’t beat) in the raspberry purée. To maintain the texture of the finished product take care to use a folding action until the raspberry purée and the cheese/cream/xylitol mix are completely uniformly mixed. Spoon this mixture over the top of the chilled biscuit base and refrigerate at <5°C for 24 hours.
Topping
Grate or flake the white chocolate on the top to decorate.
Download the PDF version
Northern Ireland
This recipe makes 11 slices at 90g or 10 slices at 100g in a 20cm diameter tin.
Revision log
Published: 26 January 2022
Last updated: 12 September 2023