Olla-Podrida: cheesecake recipe

Showing posts with label cheesecake recipe. Show all posts

Tuesday, April 15, 2025

Murder by Cheesecake with Lingonberry Drizzle

Today marks the release of Murder by Cheesecake, the highly anticipated Golden Girls-inspired mystery that I had the pleasure of reviewing earlier this year (you can find my review here). To celebrate, I’m diving into something just as delightful as the book itself: cheesecake! Featured in the back of the novel, this simple yet scrumptious recipe gets an extra-special twist with a Lingonberry sauce—a nod to St. Olaf that would make Rose proud. Whether you’re a fan of cozy mysteries, cheesecake, or the Golden Girls, this is a treat you won’t want to miss.

Murder by Cheesecake with Lingonberry Drizzle

Crust:

2 c. graham crackers (about 12 full-size crackers), crushed

½ c. slivered almonds

½ c. melted butter

⅓ c. sugar

Filling:

4 8-oz. pkgs. cream cheese, room temperature

1 c. sugar

1 T. flour

1 t. vanilla extract

4 whole eggs, room temperature

1 egg yolk, room temperature

½ c. cream

Lingonberry Drizzle:

1 jar Lingonberries

Water (as needed)

Sugar (as needed)

Preheat oven to 400°F. Spray or butter a 10-inch springform pan.

Crush graham crackers and almonds in a food processor until fine. Add melted butter and sugar, processing until combined. Press mixture evenly onto the bottom and up the sides of the prepared pan.

In a mixing bowl, beat cream cheese, sugar, flour, and vanilla until smooth. Gradually beat in eggs, egg yolk, and cream until fully combined. Pour filling into the crust. Bake for 15 minutes. Lower the oven temperature to 250°F and bake for 1 hour.

Remove from oven and cool completely on a wire rack. Refrigerate for several hours or overnight.

To prepare the drizzle, slowly heat the jar of Lingonberries in a saucepan over low heat. Add water, one tablespoon at a time, to thin the sauce to the desired consistency. Add sugar, one teaspoon at a time, to achieve the desired sweetness. Gently spoon the sauce over the cooled cheesecake. Refrigerate to set.

To serve, dip a knife in water and wipe between cuts.

Enjoy your Murder by Cheesecake with a tangy and sweet Lingonberry drizzle!

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Thursday, March 27, 2025

No-Bake Chocolate Mocha Cheesecake

If you’ve been following my dessert adventures, you might remember my growing obsession with no-bake cheesecakes from last year’s posts that you can find here and here. There’s something magical about their simplicity—no oven required—and the way they deliver that perfect creamy texture I crave. My latest favorite? This No-Bake Chocolate Mocha Cheesecake. It’s a chocolate lover’s dream, with an intense, rich flavor that comes from the chocolate-infused cheesecake base and a luscious chocolate ganache topping. It’s fancy enough to impress guests yet easy enough for my family to enjoy on any given day.

No-Bake Chocolate Mocha Cheesecake

For the Crust:

24 Oreos (about 2 cups of crumbs)
1 stick (8 T.) unsalted butter, melted

For the Cheesecake:

2 (8-oz) packages cream cheese, softened
1 c. powdered sugar
1 t. vanilla extract
1 c. bittersweet chocolate chips, melted
1 t. espresso powder
1 c. heavy cream

For the Ganache Topping:

½ c. heavy cream
¾ c. semi-sweet chocolate chips
Chocolate sprinkles (to garnish)

Crush the Oreos into fine crumbs (a food processor works wonders here), then mix with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Pop it in the fridge to chill for 30 minutes.

In a stand mixer, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla, melted dark chocolate, and espresso powder, mixing until fully incorporated. In a separate bowl, whip the heavy cream into stiff peaks, then gently fold it into the chocolate mixture for that airy texture.

Spread the filling evenly over the chilled crust. Refrigerate for at least 4 hours—or until it’s fully set and ready to slice.

Once set, run a knife around the edge and remove the springform pan. For the topping, heat the heavy cream, pour it over the semi-sweet chocolate chips, and stir until smooth. Let it cool slightly, then drizzle it over the cheesecake. Finish with a generous scattering of chocolate sprinkles around the edges.

Return the cheesecake to the fridge for another 30 minutes to let the ganache set, then slice and serve.

This no-bake wonder is a total crowd-pleaser. The deep chocolate flavor, enhanced by a hint of espresso, pairs perfectly with the crunchy Oreo crust and silky ganache. Whether you’re hosting friends or just treating your family, this recipe delivers every time. I’m already planning my next slice!

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Wednesday, May 3, 2017

Coconut Cream Cheesecake

Thursday was take lunch to dad day. You read that right, I did not take dad to lunch, I took lunch to him. I took him a couple of meals, first a new roast beef that I'd made in the crockpot that has the working title of Slow Cooker Red-Eye Roast (It was so good, I'm only sorry that I didn't have it long enough to photograph so that I could share it with you right away, but hang on it's coming.), and Spaghetti with Italian Meatballs. Naturally, I also took him dessert. Dad loves coconut, and so, when I saw a recipe for Coconut Cream Cheesecake, I had to make it.

The late Mr. O-P loved his cheesecake, and made a dandy one. You may recall this post and this post where I talked about our cheesecake wars. He was a cheesecake purist though, and just couldn't abide any cheesecake with additional flavor. So, I had to give this one a try, to see if it would be as good as his. Oh, mama! This was delicious! It was so good, in fact, that I had to cut it into individual slices, wrap them, and freeze them, to keep myself from eating them all. Dad liked it too. In fact, I think he could've eaten a couple more slices.

This is an easy cheesecake to make - delicious, beautiful, easy, what more do you want? If you love coconut like dad and I do, you're going to want to try this.

Coconut Cream Cheesecake

Slightly adapted from Tornadoughalli

Crust:

1 envelope graham crackers, broken

5 tablespoons sugar

½ cup shredded sweetened coconut

6 tablespoons butter, cut into cubes

Cheesecake:

3 (8-oz) blocks cream cheese, softened

1 cup sugar

1 tablespoon cornstarch

½ cup shredded sweetened coconut

1 teaspoon vanilla extract

½ teaspoon coconut extract

½ teaspoon salt

3 large eggs, beaten

7 ounces coconut milk

Topping:

1 cup heavy cream, whipped

½ cup toasted coconut

Preheat oven to 350°F. Spray a 9” springform pan with Pam; set aside. (If you have any fears that your pan may not be watertight, wrap foil around the edges.)

In the work bowl of a food processor place graham cracker crumbs, sugar, coconut, and butter; pulse until combined.

Press into prepared pan (I use a tart tamper to do this. If you don’t have one, you MUST get one, click here) and bake for 15 minutes. Remove and set aside while you prepare the rest of the cake.

Lower oven temp to 325°F.

In a large mixing bowl beat cream cheese until smooth. Add sugar, cornstarch, coconut, extracts, and salt, and mix until incorporated. Slowly add eggs, mixing well after each addition. Add coconut milk and beat to combine.

Pour into prepared pan and place inside a roasting pan. Fill halfway with water so it’s up the sides of your pan.

Bake for 1 hour and 15 minutes or until center is slightly jiggly.

Remove from oven and allow to cool to room temperature before wrapping in foil and chilling for 8 hours to overnight.

Once chilled, spread whipped cream over the top of the cheesecake, reserving some for piping, if desired. Sprinkle with toasted coconut and serve.

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