Cheesecake, whether rih and creamy or light and smooth, are high on most poeple’s list of favorite desserts. A well made cheesecake can be the pergect ending to either a simple lunch or a grand dinner.

There are two basic types of cheesecakes: baked and unbaked. Baked cheesecakes are rich and creamy, while unbaked cheesecakes are light and smooth.

Making a cheesecake is quick and easy, but an accurate oven temperature is crucial for baked cheesecakes. They need low temperatures and after baking, are best left to cool and settle undisturbed with the oven door open. Use a good rustproof fluted metal flan tin or a nonstick springform baking pan, so that cheesecake can be easily slipped out onto a serving dish when cool.

A low carb cheesecake recipe.

More recipes.

For cheesecakes to be smooth, the cream cheese must be thoroughly blended. To achieve this, bring the cheese to room temperature and then beat it in an electric blender or food processor.

Using biscuit crumbs is a delightful short cut to making a crust for cheesecakes. Digestive biscuit or graham crackers can be crushed quickly in a food processor.

Both baked and unbaked cheesecakes should be covered and chilled for a couple of hours, preferably overnight, before eating. Serve topped with fresh whipped cream and fresh fruit or chocolate shavings or finished with a fruit glaze.