cheesecake is a sweet dessert composed of a mixture of cream cheese, mascarpone, eggs, sugar and flavors of vanilla or lemon, on a crust of crumbled cookies.

The following recipe is an Halloween pumpkin cheesecake.

Difficulty level : easy
Prep time : 25 min
Rest time : 30 min
Cook time : 45 min
Total time :  1 h 40 min
Yield : 6 servings
Base :
2 cups Digestive crumbed cookies
1/2 cup butter
Cream :
1 cup California Cheese
3 eggs, at room temperature
3/4 cup sugar
1lbs pumpkin
3 tablespoons milk
1/2 cup flour
1 cup mascarpone, at room temperature

Base :

  • Chop the cookies in a blender until you get a sandy consistency and put in a bowl.
  • Melt the butter in a saucepan over low heat.
  • Once it becomes liquid, add the butter to the cookies and mix until completely incorporated.
  • Place a cake pan of 10 inch pan lined with parchment paper and pour the mixture of butter and biscuits.
  • Refrigerate for about 30 min.

Cream :

  • Cook the cleaned pumpkin and cut into pieces in a saucepan with half a glass of water for about 20 minutes so that it softens.
  • Drain and place in a large bowl.
  • Add the milk and mix until you obtain a puree.
  • In another bowl, mix the sugar with the eggs.
  • Add the mascarpone and cheese spread. Mix.
  • Then add the pumpkin and the flour sifted beforehand.
  • Mix until obtaining a homogeneous preparation without lumps.
  • Pour the cream on the base of the biscuit.
  • Preheat to 320°F.
  • Bake for about 45 min.
  • Leave to cool completely and refrigerate for a few hours.
  • Decorate with dark chocolate and icing sugar.
  • Serve and enjoy!


A Lemon cheesecake is a dessert consisting of two layers. The main, and thickest, layer consists of a mixture of cottage cheese, lemon, eggs, and sugar. The bottom layer consists of a sweet pastry dough. It is then baked.

Easy to prepare, sweet and creamy, deliciously flavoured with lemon, this cheesecake is perfect for daytime snacks.

Difficulty level : easy
Prep time : 25 min
Rest time : 1 hour
Cook time : 45 min
Total time : 1 h 10 min + 1 h (rest)
Yield : 6 servings
Pastry dough :
2 cups (250 g) all-purpose flour
1/2 cup (125 g) butter
1/4 cup (50 g) powdered sugar
3 tablespoon whole milk
1 tablespoon vanilla sugar
1 pinch of salt
Filling :
2 cups (450 g) whole milk cottage cheese
1/2 cup (90 g) powdered sugar
2.7 oz (75 g) lemon zest
1 lemon (peel)
1 tablespoon cornstarch
3 eggs
1 tablespoon vanilla sugar
1 pinch of salt

Pastry dough :

  • In a bowl, combine the flour, butter, sugar, milk, vanilla sugar and salt until a ball of dough is formed.
  • Wrap in plastic wrap and let stand 1 hour in the refrigerator.
  • Roll out the dough with a rolling pin and place in a 11 inch pie dish (24 cm) lined with parchment paper.

Filling :

  • Preheat the oven in static mode to 360° F/180°C.
  • Separate the whites from the yolks.
  • In a bowl, beat the egg whites until stiff, adding a pinch of salt.
  • Put aside.
  • In another bowl, combine the fromage blanc, egg yolks, powdered sugar, vanilla sugar, cornstarch and lemon zest until well combined.
  • Pour the mixture over the snow-covered eggs, then mix gently with a spatula, making slow movements from bottom to top.

Assembly :

  • Place a few zest of candied lemons in the pie shell, then pour the filling and spread out well.
  • Bake during 45 min.
  • Take out of the oven and let cool.
  • Before serving, sprinkle with icing sugar and add a few zest of candied lemons.
  • Enjoy !


A lemon California cheesecake is a sweet dessert made with a mixture of cream cheese, eggs, sugar, and scents of vanilla or lemon, on a crust of cookie crumbs (usually Graham crackers).

Easy and quick to prepare, it is perfect at the end of the meals or for daytime snacks.

Level of difficulty : easy
Prep time : 30 min
Rest time : 2 hours
Cook time : 10 min
Total time : 2 h 40 min
Yield : 6 servings
1.5 cups cream cheese
2 cups ladyfingers crumbs
1 cup fresh cream
1 cup icing sugar
1.2 cup lemon yoghurt
1/3 cup butter
1 lemon (zest and juice)
1 tbsp gelatin
0.5 cup sugar
2 tbsp corn starch
1 cup water
1 lemon

Cheesecake :

  • Put the ladyfingers in the blender and mix with the melted butter until a homogeneous mixture is obtained.
  • Pour the mixture into a hinged mold and put in the refrigerator.
  • Soften the gelatin sheets in cold water, then squeeze them and let them melt over high heat with a tablespoon of milk.
  • In large bowl, mix cream cheese with icing sugar, then add lemon yogurt, zest and lemon juice.
  • Mix well. Add the melted gelatin and stir. Finally, add the cream, whipped beforehand.
  • Mix with a wooden spoon until you obtain a smooth and homogeneous cream.
  • Remove the hinge pan from the refrigerator and pour the mixture over the biscuit base. Level as much as possible and refrigerate for 2 h.

Lemon jelly :

  • In a saucepan, pour the sugar, cornflower and finely grated lemon rind. Mix well.
  • Add water and lemon juice and mix again, then bring to a boil.
  • Stir constantly and heat for another 5 min until the jelly thickens.

Finishing :

  • Cool, then remove the lemon cheese cake from the refrigerator and pour over the entire surface of the cake.
  • Return the cheese cake to the refrigerator for one hour, then remove it from the hinge pan.
  • Put on a serving platter and garnish with fresh lemon wedges.
  • Cut the lemon cheesecake into slices and serve.


tiramisu cheesecake or “cheesecake tiramisu” is a cake combining the delicate cream of mascarpone and lady’s fingers dipped in the coffee of tiramisu and the rich, fresh and firm consistency of cheesecake.

Easy to prepare, sweet and delicate, it is perfect during lunch and daily snacks.

Level of difficulty : easy
Preparation time : 30 min
Rest time : 4 h 30 min
Cook time :
Total time : 5 hours
Yield : 8 servings
Base :
2 cups biscuits spoon or lady’s fingers
1/2 cup butter
4 tbsp coffee
Mascarpone cream :
2 cups mascarpone
1 cup cream cheese
1/2 cup sugar
1/2 cup fresh liquid cream
6 egg yolks
1 tsp cold water
1 tbsp gelatine
Biscuits’ layer :
1 cup lady fingers
1/2 cup coffee
FInish :
1.5 tbsp bitter cocoa powder

Base :

  • Prepare the coffee (espresso or mocha) and let cool.
  • Melt the butter in a saucepan, making sure it does not burn.
  • Let cool.
  • Meanwhile, insert the lady’s fingers into the blender and reduce to a powder.
  • Transfer to a bowl and add the melted butter and 4 tbsp coffee. Mix well.
  • Line with parchment paper a 10 inch pan.
  • Pour in the lady’s finger mixture.
  • Distribute evenly over the bottom, pressing down with the back of a spoon to compact it.
  • To make it firm, put the mold in refrigerator for at least half an hour.

Mascarpone cream :

  • Soak the gelatin in a baking dish with cold water.
  • At the same time, put 1/4 cup sugar and 3 tbsp water in a small saucepan and bring the syrup to a boil.
    Check the temperature with a food thermometer.
  • When it reaches 240° F, put the egg yolks and the rest of the sugar in a mixer fitted with whips and start whipping.
  • When the syrup reaches 250° F, remove from the heat and start adding it little by little to the blender, stopping the whisks from time to time so as not to lose the syrup on the edges of the bowl.
  • Continue to whisk until the mixture is completely cold.
    In a saucepan, heat the liquid cream without boiling it and add, after having pressed it, the gelatin left to soak.
  • Mix well to dissolve the gelatin completely and let cool.
  • In a bowl, add the fresh cheese spread and mascarpone and mix.
  • Add the cheese, one spoonful at a time, to the mixer while continuing to whisk.
  • Finally, add the cold cream in which you have melted the gelatin.
  • Mix all the ingredients of the cream, then stop.

Finish :

  • Take the hardened cheesecake base from the refrigerator and pour in a first layer of cream.
  • Level with a spatula.
  • Quickly dip the lady’s fingers into the remaining 1/2 cup coffee and cut in half.
  • Place the cookies in concentric circles inside the mold, then cover with the second and last layer of cream and level.
  • Put the cake in the refrigerator to cure for at least 3 at 4 h.
  • Once cured, remove from the refrigerator gently remove the mold disc and parchment paper around the edges.
  • Sprinkle the surface of the cake with sifted bitter cocoa.
  • To obtain a chessboard pattern on the top of the cake Draw a circle of the same diameter as the mold on a sheet of baking paper.
  • Draw the horizontal and vertical lines to form the squares.
  • Using a cutter, cut half of the squares alternately to obtain a chessboard.
  • Sprinkle with bitter cocoa.
  • Enjoy !


A vegan lime cheesecake is a cake composed of a base of almonds, coconut butter, lemon and vanilla juice and a cream made of cashew nuts, limes, ginger, agave syrup, avocados and coconut butter.

Easy and quick to prepare, without baking, without eggs or dairy products, this delicious lime cake is perfect at the end of a meal or during the daytime snacks.

Level of difficulty : easy
Prep time : 20 min
Rest time : 12 hours
Cook time : –
Total time : 20 min + 12 h (rest)
Yield : 6 servings
Base :
2 cups almonds
2 tbsp melted coconut butter
1 tbsp lemon juice
1 vanilla pod (seeds)
Filing :
2.5 cups cashews
3 limes (juice and zest)
2 inches ginger root
2 ripe avocados
1/2 cup agave syrup
0.4 cup melted coconut butter

Preparation :

  • Chop the almonds and place in a bowl.
  • Add the coconut butter, then the vanilla seeds and lemon juice.
  • Mix everything well and press everything by hand into a 10 inch pan fitted with baking paper.
  • Put in the refrigerator.
  • Put all the cream ingredients in a bowl, then mix until you get a homogeneous mixture.
  • Spread the cream on the base, smooth and decorate (for example with lime slices).
  • Refrigerate overnight before serving.
  • Enjoy !


A New York chocolate cheesecake is a sweet dessert composed of a mixture of cream cheese, sour cream, dark chocolate, eggs, sugar and flavors of vanilla or lemon, filing a crust of cookie crumbs (usually Graham crackers) cocoa powder and butter.

The New York cheesecake is made with a Philadelphia cream cheese (patented in 1872 by William Lawrence of Chester, New York), a fresh salty cheese.

The following recipe is a chocolate version.

Level of difficulty : easy
Prep time : 25 min
Rest time : 3 h 20 min
Cook time : 1 hour
Total time : 1 h 25 min + 3 h 20 min (rest)
Yield : 6 servings
Base :
2 cups biscuits
1 tsp bitter cocoa
1/2 cup butter
Cream :
1.5 cup cream cheese (Philadelpia)
1 cup sour cream
1/2 cup sugar
0.7 cup dark chocolate
3 tbsp flour
2 eggs
Finish :
1 pinch of bitter cocoa

Base :

  • Provide the base of a 10 inch pan with baking paper.
  • Put the cookies and cocoa in the bowl of a blender and reduce to flour.
  • Melt the butter in a saucepan, add to the cookies and mix well.
  • Spread the mixture in the bottom of the mold, compact well with a spoon and refrigerate for 20 min.

Cream :

  • In a bowl, put the cheese, sour cream, sugar and flour.
  • Mix, then insert the first egg.
  • When it is well absorbed, add the second.
  • Melt the chocolate in a double boiler, add to the mixture and stir with a spatula.

Assembly :

  • Pour the cream on the base.
  • Preheat the oven in static mode to 350° F.
  • Bake for about 1 h.
  • Take out of the oven and let cool, then put in the refrigerator for at least 3 hours.
  • Garnish the cake with a pinch of cocoa.
  • Serve and enjoy !