15 Cheesecake Topping Recipes (2024)

FAQs

What to decorate cheesecake with? ›

There are so many topping options out there. Oreos, Stella Doro cookies, M&M's, twizzlers, chocolate truffles- the options are endless! Using store-bought caramel, or even pie filling as a simple topping can also elevate your cake, and would be a real game changer.

The top layer is lightly sweetened sour cream. This cheesecake is very good on its own, or you can serve it with fresh berries or a fruit sauce.

Cheesecake is a versatile dessert that goes well with a variety of topping like fruit sauces, chocolate fudge, pie fillings, fruit curd, and much more! What pairs well with cheesecake? Cheesecake pairs well with fresh fruit salad, hot or cold coffee or tea, or by itself!

Increase the Amount of Cream Cheese: Adding more cream cheese to the filling can help thicken it. This will also enhance the richness and flavor of the cheesecake. Add Sour Cream: Incorporating sour cream into the filling can add thickness and tanginess.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

touch the top of the cheesecake in the center. If the surface is firm, but has a slight give, it's done.

You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that's jiggly. It should wobble a bit, but not too much. If it looks liquid-y still and has kind of a sloshy wiggle, it's not done it. If it's just set and still jiggly, it should be good.

It features a graham cracker crust, a sour cream layer, a rich cheesecake filling, and a cherry topping, all of which is surrounded by white buttercream. Best of all, since this is Costco we're talking about, this new cheesecake offering is almost six pounds. And the price is a very reasonable $22.99.

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

What is on top of cheesecake Factory cheesecake? ›

The Cheesecake Factory Cheesecake is topped with a thin sour cream layer, that nicely balances the sweetness of the dessert. I love serving this delicious sweet treat with just a touch of whipped cream on the side and sometimes fresh strawberries for a pop of color.

If you want to get fancy, you can make a design with multiple varieties of fruit. Top with candy – spread a layer of whipped cream on top of the cheesecake and scatter chopped peanut butter cups, Heath Bars, Snickers or your favorite chocolate candy bar over-top.

The major component of this dessert's delicious flavour is undoubtedly high-quality cream cheese. After that, you add sugar, full cream, or sour cream. For a baked variant, some recipes ask for eggs and flour, while those for unbaked cheesecakes call for gelatin or its plant-based equivalent (agar-agar).

For crust, combine graham cracker crumbs and melted butter. Stir until well combined. Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan. Mix cream cheese, sugar, flour, and vanilla.

Luckily enough, imperfect cheesecakes still taste great and you can disguise the cracks pretty easily. Catherine recommends topping your cheesecake with fresh whipped cream. You can also mask all manner of flaws with fresh fruit or even homemade chocolate ganache like on this mint-chocolate cheesecake.

There are a few differences between cheesecake pastry and regular shortcrust pastry. Cheesecake pastry typically contains more egg, because egg is a great binding agent. It provides extra strength and stability to the pastry. I would even go so far as to say it provides a small amount of elasticity.