The Art of Cheesecake: Our Melt-in-Your-Mouth and Crispy Recipes
Explore our best cheesecake recipes
A true icon of global pastry, cheesecake comes in endless variations to satisfy every craving. Whether you’re a fan of the baked New York Cheesecake for its creamy density, or prefer the no-bake version for its airy lightness, the secret lies in the balance between the biscuit base and the smoothness of the cheese. On this page, we share our best variations and all the expert tips for making perfect cheesecakes without cracks and with a flawless texture.
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Speculoos and Mango Cheesecake
The sweetness of the sun on a plate. A light and fruity cheesecake that comes together in a flash for a “wow” effect.
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Cheesecake spéculoos et framboises (sans cuisson et sans gélatine)
A fresh and light dessert, with no fuss about baking. The acidity of the raspberry balances the sweetness of the biscuit.
All your questions about the perfect cheesecake 🍰
The cracks are due to thermal shock or overcooking. For a smooth top, use the water bath method in the oven and don’t overmix the batter to avoid incorporating air. Also, let the cheesecake cool in the oven with the door ajar.
If you can’t find cream cheese, you can use St Moret , Kiri, or a mixture of mascarpone and drained fromage blanc . The important thing is to use a high-fat, low-moisture cheese to ensure the cake holds its shape.
This often happens if the cream isn’t rich enough or if the resting time is too short. A no-bake cheesecake needs at least 6 hours in the refrigerator (ideally 12 hours). If you’re not using gelatin, melted white chocolate can help set the filling.
The secret is to press the crushed biscuits mixed with melted butter firmly into the bottom of the tin. For an even crispier result, bake this base for 10 minutes at 180°C (350°F) before pouring in the cheese mixture: this will “set” the biscuit and prevent it from becoming soggy.
Using a springform pan is essential. Carefully run a thin, hot knife around the edges before opening the springform. For the base, always use parchment paper so you can easily slide the cheesecake onto your serving plate.
