World Cheesecake Day: Six delicious desserts for after your Sunday dinner

These delicious cheesecake recipes are easy to make (Waitrose)

TODAY marks World Cheesecake Day, honouring the sweet dessert that we all love.

Here are six recipes, courtesy of Waitrose, to help you celebrate!

No-bake raspberry cheesecakes

Preparation time:10 minutes + thawing and chilling time
Total time:10 minutes + thawing and chilling time
Serves: 4

Ingredients

200g frozen raspberries
2 tbsp blackcurrant cordial or squash
6 shortbread biscuits
250g Soft Cheese
100g Greek Style Natural Yogurt
2 tbsp Pure Clear Honey

Method

Place the frozen raspberries in a bowl, pour over the cordial or squash and leave to thaw.
Meanwhile, crush the biscuits and divide the crumbs equally between 4 small glass tumblers.
Stir together the soft cheese, yogurt and honey. Spoon over the biscuit crumbs, cover with clingfilm and chill until ready to serve.
Stir the thawed raspberries and spoon over the top of the cheesecakes just before serving.

Cook’s tip

Turn this speedy pud into a prepare-ahead breakfast by swapping the biscuit crumbs for some crunchy granola, or try replacing the raspberries with equally delicious frozen blueberries.

Zesty Lime Cheesecake with a Crunchy Biscuit Base

This light and fluffy reduced-fat cheesecake, set with jelly, is so refreshing you’ll want to treat yourself time and time again.

Preparation time:20 minutes, plus 2 hours chilling
Total time:2 hours 20 minutes
Serves: 8

Ingredients

50g unsalted butter, cut into chunks
150g Chocolate Chip Cookies, crushed
135g pack Lime Jelly, cut into small pieces
½ x 410g can Carnation Light Evaporated Milk, chilled
200g pa Half Fat Soft Cheese
3 limes

Method

Line the base of a 20cm x 5cm round loose-bottomed sandwich tin with baking parchment.
Melt the butter in a saucepan and stir in the crushed biscuits. Press the mixture into the base of the prepared sandwich tin and chill.
In a bowl, dissolve the jelly in 100ml boiling water. Stir with a spoon then set aside to cool.
Meanwhile, whisk the evaporated milk in a large bowl using an electric or balloon whisk, until light and fluffy, and doubled in volume. Then whisk in the cream cheese until smooth and well combined.
Take the finely grated zest and juice of 2 of the limes. Finely slice the remaining lime and set aside. Add all the juice and half of the zest to the cream cheese mix then whisk in the jelly. (Keep the rest of the zest chilled.) Pour over the biscuit base and chill for 2 hours or until set. Decorate with the reserved lime zest and slices of lime.

Cook’s tips

Make a lemon cheesecake by replacing the grated zest and juice of the limes with the zest and juice of 1 lemon, and using lemon jelly instead of lime jelly

Fresh strawberry & vanilla New York-style cheesecake

Serves: 8-12

Ingredients

125g McVitie’s Hobnobs biscuits or Waitrose Vanilla Viennese Swirls
125g Seriously Gingery All Butter Dark Chocolate & Ginger Biscuits
25g butter, melted
600g cream cheese
75g caster sugar
4 large essential free range eggs
3 tsp vanilla extract
300g fresh strawberries, hulled and quartered
1 tbsp icing sugar
Few sprigs fresh mint, finely chopped
170ml tub soured cream

Method

Preheat the oven to 160˚C, gas mark 2. Line the base of a 23cm springform loose-bottomed cake tin with parchment paper. Place the biscuits in a food processor and whizz until fine crumbs. Tip into a bowl, add the melted butter and mix well. Press the biscuits into the base of the tin and place in the fridge to chill.
Beat together the cream cheese and sugar with an electric hand whisk until smooth then carefully add the eggs one at a time, with the vanilla extract, until well mixed – be careful not to over whisk. Pour the mixture onto the chilled biscuit base and bake in the middle of the oven for 50 minutes until just set. Turn off the heat and leave the cake to cool in the oven with the door open.
Meanwhile, place the strawberries in a bowl with the icing sugar and mint and toss together well.
When the cheesecake is completely cooled, spoon the soured cream over the top and spread to give a thin layer then decorate with the fresh, minted strawberries.

Baked vanilla & raspberry swirl cheesecake

Vegetarian
Preparation time:20 minutes
Cooking time:1 hours
Total time:1 hour 20 minutes
Serves: 6 – 8

Ingredients

125g unsalted butter, plus extra for greasing
150g raspberries
3 tbsp icing sugar
1 Edler’s Continental Medium Flan Case
50ml limoncello
85g caster sugar
1 tsp vanilla powder
2 large Free Range Eggs, separated
Zest and juice of 1 lemon
2 x 280g full-fat soft cheese
4 tbsp double cream

Method

Preheat the oven to 170°C, gas mark 3. Grease the sides of an 20cm cake tin with soft butter.
Place the raspberries in a bowl, sprinkle with the icing sugar, squish with a fork and leave to macerate for 5 minutes before sieving over a bowl to remove the pips.
Use the base of the tin to trim the size of the sponge flan case to a snug fit with the bottom of the tin. Then push the sponge into the tin base and drizzle with limoncello. Cream the butter and sugar together with an electric whisk until pale. Add the vanilla powder, followed by the egg yolks and the lemon juice and zest. Add the soft cheese and double cream, and mix briefly to incorporate. Don’t overbeat.
Whisk the egg whites in a separate clean bowl, until just stiff. Gently fold into the mixture with a metal spoon until incorporated. Pour into the prepared tin, then top with the raspberry purée and marble slightly with a skewer.
Place in the oven for 1 hour, until golden around the edges but still with a slight wobble in the middle.
When cooked, switch off the oven and leave the cheesecake in the oven with the door ajar to cool (prevents cracking). Once cool, remove, and refrigerate before serving with seasonal berries.

Cherry & coconut cheesecake

Make summer extra-special with this baked cheesecake, with its marbling of fresh cherries and hint of coconut.

For even more indulgence, use a third pack of soft cheese in place of the Quark.

Vegetarian
Preparation time:20 minutes + cooling
Cooking time:1 hour to 1 hour 15 minutes
Total time:1 hour 20 minutes to 1 hour 35 minutes + cooling
Serves: 8 – 10

Ingredients

150g digestive biscuits
25g desiccated coconut
50g butter, melted
2 x 180g packs soft cheese
250g tub Quark
4 medium free range eggs
25g caster sugar
1 tsp vanilla bean paste
160ml can coconut cream
200g pitted cherries
25g fresh coconut chunks, thinly sliced with a vegetable peeler

Method

Preheat the oven to 180°C, gas mark 4.
Place the biscuits in a food processor to make into fine crumbs. Mix well with the desiccated coconut and butter, and press into a 20cm round loose-bottomed cake tin.
Whisk the soft cheese, Quark, eggs, sugar, vanilla and coconut cream in a large bowl, and pour over the crumb base. Roughly chop half the cherries and scatter over the top with the coconut slices. Bake for 1-1¼ hours until golden on top but still with a slight wobble. Remove from the oven and cool completely in the tin. Remove from the tin and place on a platter. Serve topped with whole cherries and shavings of toasted coconut, if you wish.

Baked cherry swirl cheesecake

Preparation time:15 minutes + chilling
Cooking time:1 hour-1hour 10 minutes
Total time: 1 hour 15 minutes-1 hour 25 minutes
Serves: 8 – 10

Ingredients

150g digestive biscuits
75g butter, melted
420g cherries, pitted and halved, reserve 12 whole cherries to decorate
2 tbsp cherry brandy
400g soft cheese
250g tub ricotta
3 medium eggs, beaten
50g caster sugar
Icing sugar to serve

Method

Preheat the oven to 180°C, gas mark 4. Place the biscuits in a food processor and pulse to make fine crumbs. Mix in the melted butter and press into a 20cm round loose-bottomed cake tin. Place on a baking tray and bake for 5 minutes.
Meanwhile, cook the cherries in the brandy for 5 minutes, then cool slightly.
Whisk the soft cheese, ricotta, eggs and sugar together. Gently stir in the cherries and liquid to give a marbled effect. Pour over the biscuit base in the tin and bake for 50-60 minutes until just set. Allow to cool completely before removing from the tin. Chill for 1-2 hours before serving topped with the cherries and a dusting of icing sugar.