I remember when we were still living in the states both my mom and I loved going into NYC, to spend the day shopping at Macy’s, Bloomingdales, etc :). During the day we would stop over at this coffee shop named Chock full o’ Nuts to enjoy a great cup of coffee. 🙂 They had these big booths that you could sit in and relax for a while. I always loved having dessert my absolute favorite was their Cheesecake. They had the Cheesecake on the counter in a large glass cake stand, yum yum!! I’m not even sure if they made the cheesecake or they just ordered it from some other bakery…:) (I was 14 at the time I was interested in going shopping not finding out if they baked the cake or not hahhaha). Ohhhh my to be honest it was delicious!!! each bite was wonderful that creamy texture uhhhh, I always looked forward to going into the city this was a 3 times a month to shopping spree with mom and indulge that great piece of Cheesecake.Now, I know Cheesecakes are suppose to be eaten during Summer, but I like doing things a bit differently, enjoying food all year round. 🙂 This recipe needs no baking so in about 3 to 4 hours depending on your refrigerator it’s ready to eat! 🙂

Personally, I do not make the crust or use a spring form pan. I just use a deep dish sized frozen crust. Its very important you let this cool slowly, otherwise the top will crack. It's just visual though, will still taste just great!

I made a refreshing yet still rich version of my favorite cheesecake.Do not try to force the cake out of the pan once it has set.The texture is soft, so it will fall apart easily.This cake remains moist and melt-in-your-mouth soft even if you let it sit overnight.Add peach liqueur to make this even more delicious. Recipe by ROCKANA

Small amount of cheese cream wouldn't take you away from baking cheese cake, would it? This easy, soft and fluffy cheese cake will be gone soon after it is taken out from the oven. Enjoy!

This is an orthodox cheesecake recipe that I've been making for a long time.If you don't have any allergies, feel free to add in 1 egg yolk for an even more authentic taste. The egg yolk should be added after the sugar if you decide to use it.You can add the heavy cream without whipping it first, but the texture of the cheesecake will differ slightly. Recipe by Yuuyuu0221

Instead of a springform pan I used cupcake holders and topped them with my chocolate ganache then decorated for a wedding/ baby shower celebration :hungry

This is one of the best cheesecakes I've tried. Sweet and tangy, creamy and dense. It's the perfect indulgent treat. Recipe adapted from : Sallysbakingaddiction.com

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

This was the cheesecake served regularly to our regulars. Although the recipe is a little bit different from this one, I have it posted (along with a picture) on my blog back in February 2011. FYI, for meringue and such, see: http://m.ameba.jp/m/flyid.do?url=air1506The cake won't bake well if you put too much hot water for the water bath, so keep it at about 1/4 to 1/3 the height of the cake mold. The browning in this picture is a bit light, so bake until it looks golden brown. For 15 cm [5.9 in] cake pan. Recipe by Naginagi

I wanted to make mousse-like cake.Make sure not to cool the batter until you add the egg whites. It's important to finish the soufflé while its warm. You will bake a perfect soufflé if you keep this in mind.Baking time will differ from oven to oven.My 18 cm mold is on the small side. Recipe by ko-ko

#goldenapron /post- 13/ 28.5.19Cheese cake is a sweet dessert consisting of one or more layers. The main thick layer consists of a creamy soft layer of cream cheese,eggs and sugar.A crumbly Graham Cracker crust and silky cream cheese filling that is the essence of a perfect cheese cake.

I wondered if I could make it without heavy cream, and it was refreshing and delicious.Thoroughly chill before serving. Recipe by lemiel