Cheesecake isn’t just dessert – it’s a love language. Whether you’re after
a classic baked version, a no-fuss fridge cake, or a creative spin, there’s
a recipe to match every craving. Hendrik Marais keeps it keto, Jamie
Oliver adds a citrusy punch, and Oliver Swart gives Basque cheesecake
a rooibos-infused twist. From gluten-free delights to swirl brownies that
marry cheesecake with chocolate, these recipes prove there’s no wrong
way to enjoy this creamy indulgence. So, grab your whisk, preheat the
oven (or don’t!), and get ready to dig into a slice of pure, buttery bliss.
We know you won't regret it!
by Hendrik Marais
from Living the Ultimate Keto Lifestyle
Some desserts demand fancy techniques and hours in the kitchen; this isn’t one of them. This cheesecake keeps things simple: a golden, crumbly base, a velvety filling, and just the right amount of patience while it sets. Perfect for when you want maximum indulgence with minimal effort. Bake, chill, and let the compliments roll in!
by Jamie Oliver
from ONE
Buttery Biscoff base, luscious cream cheese, and bursts of tart raspberries – this Baked Lemon Cheesecake from Jamie Oliver is the ultimate crowd-pleaser. Zesty, creamy, and with just the right amount of sweetness, it’s baked to golden perfection and chilled for that dreamy texture. Simple to make, impossible to resist!
by Jason McNamara
from The Kind Kitchen
“What would the world be without cheesecake! Although it takes a bit of time to prepare, this baked cheesecake is sure to be a hit with friends and family.”
by Liziwe Matloha
from Dinner at Matloha's
This No-Bake Fridge Cheesecake is as easy as it gets – no oven, no fuss, just pure creamy indulgence. With a buttery biscuit base, a silky cream cheese filling, and a hint of citrusy jelly, it’s the perfect make-ahead dessert. Top with fresh berries for a finishing touch and let the fridge do the work!
The All-Time Flawless Cheesecake
by Estelle Sacharowitz
“As a little girl I only loved my mother’s cheesecake. I don’t know why. Loyalty perhaps, or because I was suspicious of such a thing – it did not seem like a cake at all – and therefore I only trusted the version my mother and I made together. I fear I have missed out – a confession I finally made when I tasted my great friend Beila’s recipe. She is a marvellous baker. Over the years we have shared the most cherished moments of our lives … and the most cherished recipes. She is known about town for her delectable cheesecake and I have made it many times. This version is based on Beila’s original recipe, with the addition of ginger in the sour cream topping. I love cooking with ginger; it enhances dishes both sweet and savoury. Embodying warm, spicy tones, it isn’t bitter, but it does have bite. It is earthy and citrusy, melding into the sour cream, and forming a robust base to the dense, creamy filling (laced with brandy, yum). I think my mother would be proud.”
by Tannie Maria
from Recipes to Die Live For by Sally Andrew
“This is the best cheesecake I have ever eaten. Candy is my fashion-designer friend from New York. We met when her cousin Martine was murdered. Ag, shame. This recipe has flavours of the Karoo and New York. For an extra-fancy cake, garnish with brandied muscadels (muscadel raisins simmered in a little brandy, water, honey and sugar).”
Classic Cheesecake Swirl Brownies
by Zorah Booley Samaai
from South African Guide to Gluten-free Baking
“If you like cheesecake and brownies, like me, this recipe is the perfect combination of the two. There is a chewy, chocolatey brownie layer at the base, covered with a creamy cheesecake top. They not only look gorgeous but are absolutely delicious!”
Rooibos Honey Basque Cheesecake
by Oliver Swart
from Freestyle Cooking with Chef Ollie
“San Sebastián in Spain’s mountainous Basque Country is a food Mecca. We had La Viña’s famous Basque burnt cheesecake three times! This is my version, adding a South African twist.”
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