With Ann Reardon

Never-Fail Cheesecake Recipe

easy cheesecake yummy gourmet dessert recipe
Make you next dinner party stress free by planning ahead.   Cheesecakes can be prepared weeks ahead and left in the freezer.  Pull them out the morning that you need them, decorate and defrost in the fridge.  You can even make individual sized ones using fancy cupcake wrappers in a muffin tin.
Just defrost one for each guest and save the rest for another night.

Cheesecake Base:

1 cup (100g (3.53 ounces)) biscuit crumbs of your choice – take a wander down the biscuit aisle and choose something that will compliment your filling.
50g (1.76 ounces) or 1/4 cup melted butter
For an elegant looking cheesecake choose a taller skinnier container rather than one that is wide and flat.

easy cheesecake recipe recette receta cheesecake cupcakesYou can use a plastic container.  Line the sides and base of your container with baking paper.  Combine crumbs and butter, press into base to form a flat layer and put in the freezer.

Cheesecake Filling Recipe:

2 tablespoons or 28g (0.99 ounces) gelatine dissolved in 1/3 cup or 83g (2.93 ounces) water

750g (26.46 ounces) or 2 3/4 cups plus 3Tbsp cream cheese – leave out of the fridge to soften while you make the base

1 cup or 216g (7.62 ounces) sugar

3/4 cup or 188mL (6.36 fluid ounces) milk

3/4 cup or 179mL (6.05 fluid ounces) cream 35% fat (whipped to soft peaks)

Flavouring of choice eg: a packet of crushed oreos, chopped up mars bars, frozen berries and a tablespoon of lemon juice…

Sprinkle the gelatin over cold water, stir and leave to stand.

easy cheesecake recipe recette receta cheesecake cupcakes

Beat cream cheese and sugar until smooth.  Slowly heat the softened gelatine in the microwave until it is a smooth liquid (NB: if you overheat  it will overflow, so heat for 20secs at a time or use a large bowl).easy cheesecake recipe recette receta cheesecake cupcakes Add this to the cream cheese and beat.  Then add the milk and beat some more.easy cheesecake recipe cheesecake recette cheesecake receta

Using a large spoon fold in the flavouring of your choice. easy cheesecake recipe recette receta

Then fold in the cream.easy cheesecake recipe cheesecake recette receta

Pour over the base and level the top.  Chill in the freezer until frozen.  Tip out, peel off baking paper.  Place on a plate and decorate, defrost in the fridge before serving. See previous post for instructions on making the chocolate decorations pictured.


36 Comments View Comments

  1. hi Ann, Past 2 years ago ,when i first see your youtube channel i was so amazed in your different recipes, and then i started to make your amazing creations, it always come up good. but in this recipe it is hard to make because here in Baler, Aurora ,Philippines CREAM CHEESE is hard to find so that i need to go all over the province just to try this recipe and i found it at last . it worked well and it become my favorite recipe.thank you for sharing your amazing creation.and as a big fan of yours can i request a meet and greet here in Baler Aurora Philippines. our district is a great tourist spot and in our neighbor district you can found the largest tree in asia. can you please have a meet and greet in our district

    • Search online for easy homemade cream cheeses. Not the ones with cultures but the ones with a litre of milk and a few tsp of lemon juice, over the stove… You’ll have great luck, I always do. If you need a recipe, just ask. I’ll post it.

  2. Thank you for this delicious cheese cake

    • .

  3. Hi Ann .i have recenly started seeing your recepies.now i am a big follower of yours.i had tried chocolate truffles from all 3 parts.they all turned out very well. Thanks a lot. I have a querry that in a no bake cheese cake what diffrence does using eggs and not using eggs make.

    • Admin HowToCookThat

      Hi preeti, If egg is used in a recipe it needs to be cooked, otherwise the egg remains raw in the mix.

  4. Hi Ann, if i use the gelatin sheet. How much would i have to use and would i dobthe same with gelatin powder that you use?

    • Ann

      Hi Apple the gelatin sheets vary in strength so look at your packet and check how much liquid it says it will set. The powdered gelatin I have says 14g of gelatin sets 500ml of liquid

      • Ann,
        Can you make a raspberry cheese cake with a straw berry glaze

      • hi ann a massive fan. think i will make this for xmas

  5. I made this for today for my brother’s birthday and it was a success! I thought I would share it with you 🙂

    Mars bars, maltesers and oreo’s.

    • Ann

      wow, looks yummy

  6. How many people does this recipe serve?

    • not sure how many people, it depends on serving sizes, but it fills 2 9-inch pie tins, with a some left over.
      hope this helps

  7. Hi, I would like to see the video of this recipe 🙂

  8. Hi Ann, I just want to know wicth cream cheese can I use. Should I use the Philadelphia (because it’s not like the onde in the picture, is soft and sreadable) or the other one (the mascarpone)? TY =)

  9. Hi Ann, On the cheesecake filling recipe. You said to put 750g of cream cheese. How much is that in ounces. I don’t do to good whipping cream can I use coolwhip? You also said to use 50g of melted butter. What kind of butter is it salted or unsalted.
    I love the monkey brains.

  10. hi, what kind of cream do you use? cooking cream, whip cream or normal cream or thickening cream?

    • Ann

      hi syafika any cream that is around 35% fat is good.

  11. Hi, How much does the cheese cake make. Can I use anything else beside rasberry? I love the monkey brain cake. That’s a great dessert for Halloween.

    • Ann

      hi dora the container that I use for this cheesecake is 17cm in diameter and 9cm tall

  12. Hi Ann

    Can we substitute gelatine ?

  13. your information is wonderful so easy to follow
    thank you

  14. Now I add another picture to let you see inside the cheesecake.
    I hope you like it.
    Best regards

  15. Hello Ann,

    I want to share with you my first cheesecake!!! It is delicious……..and I have followed almost all the steps you teach.

    I ‘ve made the” Never Fail Cheesecake” and as I didn’t have enough time for the chocolate decorations I only coverd the cheesecake with a ganache.

    You are a great teacher and I love all your recipes.

    Many thanks for share all you knowledge.

    All my best

    Patricia (from Argentina)

    • ann

      thanks for sharing Patricia, looks wonderful, I bet it is all gone now!

  16. The 3/4 cream is to fold into mix – how much would I need to top it and would I need to add anything else? Thank you. cheryl

    • ann

      Hi Cheryl to top it I’d suggest 1 cup would be plenty you can just whip it and not add anything because the cheesecake is sweet or if you prefer you can add a teaspoon of icing sugar and a few drops of vanilla essence.

  17. hai dear…how about the others if i just use 250g cream cheese?

    • ann

      hi obet, the recipe needs 750g of cream cheese, if you only have 250g you will need to divide the rest of the ingredient by three : )

  18. Hello I was thinking how could you remove the cheesecakes from that recipient?? If I use baking paper the cheesecakes will break it when I intent to remove it…..what can I use…or maybe I don’t understand very well. Please if you could you show this in a video it will be very much appreciated ( I coudnt find the video of this recipe).Thank you very much in advance I love all your recipes!!!

  19. Hi

    What kind of sugar did you use? castor sugar or white sugar?

    p.s Your blog is very helpful! thank you!

    • ann

      Hi Haamna I used caster sugar but normal white sugar is fine in this recipe.

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