Happy National Cheesecake Day! While today’s celebration is just one of many cheesy holidays throughout the year, we admit, National Cheesecake Day holds a special place in our hearts. Because really, who doesn’t like cheesecake, especially in the summer? The cool, creamy treat is just right on a warm evening, especially when topped with fresh, seasonal berries. Ready to celebrate with us? After delving into the history of the cheesecake, and learning about two very popular types (which is your fav?), start on one of these culture-favorite recipes right away — that baby is gonna need some time to chill.
If you have the whole day to dedicate to cheesecake making and baking, go all in and make your own graham crackers for this Fromage Blanc Cheesecake — it really takes the recipe over the top! Give this exceptional cheesecake by Chef Helena Root of Irving Street Kitchen just a touch of sweetness by serving it with a good-quality jam or compote on top. Root prefers to use Cypress Grove fromage blanc in this recipe, but use whatever you can find fresh.
This unfussy recipe from Food52 starts with the basics — a cream cheese filling and graham cracker crust — but takes things over the top in an unexpected way with a final layer of whipped sour cream. If you’re serving this at a party, the cheesecake can be made in advance, but hold off on the topping until just before serving.
Tiramisu cheesecake. Do we really need to says more? This mouth-watering dessert from Wisconsin Cheese pairs the flavors of tiramisu with the rich texture of cheesecake. New dessert for Italian night? We think yes.
National Cheesecake Day is just as much a celebration as Saint Patrick’s Day, right? If you’re craving something rich and chocolatey, look no further than this Guinness Chocolate Cheesecake. Made with neufchâtel, it delivers plenty of depth without feeling overwhelming.
With 5 cheeses, this is the ultimate in cheesecake, and absolutely perfect for National Cheesecake Day. This Ricotta Crescenza Mascarpone Cheesecake is very delicate, but freezes very well, thanks to the small amount of flour in the batter. Frozen cheesecake for a summer dessert? Sounds good to us. Serve with some fresh berries and a little whipped cream.
Love salted caramel? Don’t own a springform pan? This cheesecake recipe is for you. From baking genius Joy the Baker, this Salted Caramel Cheesecake Pie hits all the right notes of sweet, salty, creamy, and crunchy (okay, maybe we were a little heavy handed with the flaky sea salt). If you’re afraid of making your own caramel, or simply don’t want to stand over a hot stove stirring on a summer day, simply purchase a jar of caramel from your local specialty foods store — we love the goat’s milk caramel from Fat Toad Farm.
The secret to this cheesecake is using the best-quality ricotta you can find, although fresh eggs and good butter also lend their part. The compote is optional but a delicious seasonal treat. If rhubarb is out of season, you can use another fruit for the compote, or simply serve the cheesecake with fresh berries.
Happy National Cheesecake Day! Have a recipe to share? Post it in the comments!