I love cookbook author Hiroko Watanabe's heesecake and have been making it for more than 10 years. Since then I have arranged it into something that is easy for me to make, so I uploaded the recipe this time. You can enjoy it with a variety of flavors, so it will have you hooked!The bag you place the crackers into will rip easily, so stack two together, or use a convenient freezer bag. You will be flipping this upside down when removing from the mold, so the contents will come out if you don't chill it properly (I have failed doing this before). For 21 cm [8.3 in] tart mold. Recipe by satomako

I used to use a blender to make cheesecake. However, when I changed to using a hand mixer, the amount of batter was too much. I wanted to be able to make cheesecake with a hand mixer that had the same flavor.You can use a blender to mix. Put all the ingredients into the blender for 2 minutes. The batter may overflow, so it's better to pour only 70% full. Recipe by jun jun

I love cheesecake, and I settled with this recipe. My friends and family like it. My mom's coworker praised it saying, "you can sell it!"If you mix well at each step, it will have a smooth and pleasant texture.Please use a water bath with boiling water when baking. The cake will be moist.If you try to take off the mold when it comes out of the oven, it will fall apart. Recipe by Mayia

I came up with a simple cheesecake recipe of my own because I love cheesecake.It's best to let the baked cheesecake sit for a day, as the flavors will settle and meld.It's even better after two days.I recommend using salted crackers for the crust.Match the type of cracker with the sweetness of the cake, and it will give a great flavor. In my case, I use Ritz crackers. Recipe by muguet.

I was thinking about how to make cheesecake easily and found the way using a blender!You will be surprised that it tastes like a normal cheesecake recipe and it's so delicious.You can also use a food processor or blender instead of a hand mixer. When you add heavy cream and cream cheese, make sure to pulse well and make a smooth batter consistency.If you are concerned that the cheesecake might burn, once the cake starts to brown, cover with aluminium foil. Recipe by YUZUMAMAN

I just couldn't find the right combination to make a good cheesecake and tried over and over again.This is delicious, so use high quality ingredients! Since it's such an easy recipe, the flavor depends on the quality of ingredients!Go ahead and splurge on ingredients to make this for Father's Day.Since all you have to do is gradually mix together the ingredients, anybody can easily make this without failing.But, since the cream cheese makes up about half of the ingredients, the quality of the flavor is important. Recipe by Masashippo

A "cookable" program written in Chef. See also https://gist.github.com/mame/08b888feb4cc8005f46a0a16ca85310d .

My mom has made this cheesecake for me since I was a little girl. Let the blender "Blend!!" and it's done! Easy treat in no time. Recipe by Chometa

This is my husband's step mothers recipe. A huge hit with our family! Quick, easy, and delicious! :ohyeaah

I like rich and thick no-bake cheesecake, but I also like the light version as well.I made this using some yogurt I had in the fridge.It is a simple recipe that you can make in no time.Pour into the mold quickly after adding in the gelatin! It will start to solidify a bit at a time if you wait.After pouring it in, drop the mold at a height to pop trapped air bubbles! Recipe by misax2

I wanted to make a rich, bitter caramel flavored cheesecake.Bring the heavy cream to room temperature before making the caramel cream.Microwave the butter for 10-15 seconds to melt.Butter is for flavor, so you don't have to add it.If you use low fat heavy cream, you can cut the calories. (The batter turns a bit soft though) For 18 cm [7.1 in] round cake tin. Recipe by Kurinika kitchen

I used to love this particular pastry shop's Camembert cheesecake and I really wanted to recreate it at home. After many trials, I perfected the recipe.Be careful when you handle the microwaved Camembert. It'll be runny, so watch out for burns.When you add the eggs and cream, the temperature of the filling will drop and the cheese may harden. If you warm the eggs and cream beforehand, it'll be easier to handle. After adding the Camembert, you will have lumps in the filling. Pour the filling through a sieve at the end for a smooth filling. I put a tea strainer in a bigger miso strainer for a smoother result. It might take time, but you will have a very tasty cheesecake in the end. Recipe by Tsukonindesumasu