Almost, because I came so close to pulling this off perfectly, only to stumble at the very end. It turns out that exposing a pale-topped cheesecake to 500°F of radiant heat for 4 minutes (the lower end of ATK’s recommended browning time) on the upper rack—which I mistakenly thought was the recommended upper-middle rack 😖—produces a very dark mahogany perimeter surrounding a small golden center. Fortunately, I was able to salvage a few more presentable slices (this being one of them) from the lighter portions of the cake. Even more fortunately, the 4-minute blast of high heat proved to be only skin-deep. This seven-hour endeavor (not including chilling time) still yielded a smooth, creamy, pleasantly tangy cheesecake atop a toffee-flavored crust, thanks to a batch of leftover homemade Tate’s graham crackers. All in all, a successful—and highly instructive—Cheesecake Day bake.

Disarmingly petite for the price. But with a richness that makes you reconsider how much you really needed.

Lush, creamy, tangy and oh so satisfying!

Vicariously enjoying a slice through this bake from 2023 when I was just discovering “BEATRIX BAKES.” Happy National Blueberry Cheesecake Day.

Made the old fashioned way with the finest cream cheese on crushed graham crackers and adorned with fresh strawberries.

BRIEF: “Smooth and light, soft and creamy, heavenly and delicious. The Junior’s cake that started it all. Our Original New York Cheesecake is always baked fresh on a delicious bottom layer of buttery light sponge cake. Rated the best overall cheesecake by The Wall Street Journal.” SOOT’S TAKE: My first ever cheesecake in New York. It is smooth, creamy and surprisingly lighter than I expected it to be as all other NY-style cheesecakes I’ve had outside of NY have been dense.

Creamy, dreamy cheesecake from “BEATRIX BAKES”, topped with vanilla-scented sour cream topped with burst blueberry compote topped with butter oat streusel. I regret nothing. Happy National Blueberry Cheesecake Day.

Happy National Cheesecake Day! Kicking it off with Dee’s Fabulous Cheesecake with Salted Butter Caramel Sauce, as adapted by David Lebovitz in his Paris Kitchen. I may try it with the Kiri cheese next time because it’s available and I’m curious!

Happy Cheesecake Day a year after this one happened. There was no such cheesecake this year but thanks to events originating in the 1800’s, culminating in this digital capture almost 2 centuries later, I get to live vicariously through salivating at a visual representation. Calorie-free. 😂🤤😏😭

Technically a birthday cheesecake but perfect for any occasion, including a heart attack.

Much better the day after and some time in the freezer. Also, it tastes like the real thing!

Let’s see, it’s been 2 years since I DIY’d a cheesecake? 2 years since that bottle of Baileys began collecting dust? And it’s been abother pretty shit week for humanity? Well then, one can (almost) always count on the healing power of baking. Looks amateurish (I know), but this cheesecake is the mostest: super creamy, dense, pretty damn flavorful and intoxicating. Can’t really go wrong with Baileys in the filling and ganache. Plus it’s St. Paddy’s Day, so why the hell not? ☘️

Would “Rich & Creamy” be too cheesy a description?

I’d seen these around but never got around to trying them. Boy am I glad I discovered these! They’re cheesy, buttery and soufflé-like in their texture and in a word, delectable.

From one of the cheese stalls at Züglete. This was more like a savory cheese pie than the kind of cheesecake many of us are accustomed to.

“Creamy classic burnt cheesecake, crunchy crispy pistachio kunafa center, finished with smooth milk chocolate ganache.”

Like a breakfast dessert!

BRIEF: “Sliced rectangular three layer cake with a digestive biscuit crust, a layer of rich and smooth cream cheese filling and a layer of fresh mango topping.” SOOT’S TAKE: Frozen cheesecake that when eaten under the leafy shade of trees amid the chirps of little birds flitting about in the lovely garden alley of a warmly-staffed bake shop, fills you with nostalgia of bygone days.

Would’ve been better without the blueberry topping.

Fresh out of the oven from a Bake-To-Order Japanese Recipe Bakery. It’s passable (I can do this at home too) and it is very small.

Japanese-style cheesecake.

It’s got a gooey, meltier texture and cheesier taste compared to other variations of cheesecake I’ve had, somewhat akin to a lava cheesecake.

My first. It’s higher maintenance than its western style counterpart but if you want to elevate cheesecake to lighter and fluffier...🤷‍♀️

Not as dense as the North American kind (it was a bit drier) and certainly not as light as the Japanese kind. But you could be convinced it was cheesecake.

Cheesecake with hints of rum & raisin, with what tasted like an Oreo cookie crust.

Hokkaido cheese cakes in chocolate, coffee and matcha flavors.