The Cheesecake Bible: 300 Sweet and Savory Recipes for Cakes and More Paperback – Illustrated, 31 Oct. 2018

Very enjoyable.

I'm very happy with this book, there are so many delicious looking recipes I'm making a different cheesecake each week, to the delight of my boyfriend! :)The only thing, we both agree there could be some more pictures, there are 3 or 4 sections throughtout the book of about 6 pages of pictures of some of the recipes.It's got a contents page and a good section at the beginning of the book giving you the best techniques, tools and ingredients. On each recipe page it's got tips and a variation that you might like to try instead, I like the layout of the book as it's all very easy to follow and understand. I'm extremely happy I got this.

I bought this book last summer but only got round to baking from it recently. In spite of some inadequacies I recommend it due to the variation of the recipes.Plain non glossy paper & very few pictures of the cakes (hence 4 stars), American measurements, 2008 publication, slight inaccuracies in instructions YET what great ideas & cheesecakes recipes.Every recipe has a "tip" or two (e.g. substitute ingredients or advice) and also a sentence that describes the cake in some shape or form. The Lemon soufflé cheesecake grabbed my attention as it is described as "a very light and airy" cheesecake. The recipe calls for mixing the cream cheeses + sour cream + sugar + vanilla essence, 4 yolks, lemon zest & juice. Then (separately) whip the 6 egg-whites & crème tartar to "wet peaks" and then fold the egg mixture into the cheesy mixture. Baking time 45-55 minutes then chilling on a rack. The result is a cheesecake different in its consistency, quite airy and fluffy, very tasty.Inaccuracies in the lemon soufflé cheesecake recipe:1. the conversions from "cup" to ml (provided in each recipe) did not seem right so I consistently followed the "cup" measurements as this is an American book.2. Instructions called for a 23cm diameter round tin with 3 inches sides' height. When I saw the yield I used common sense and buttered strips of baking sheet around the edges before pouring the mix into the baking tin, to prevent possible spillage (of course I had the frozen crumbs base already in the tin so could not change tin last minute). I was right - the yield was too much for the specified tin size and the cake rose slightly more in the oven.A nice anthology of recipes and ideas for cheesecakes.--------RECIPES LIST *CC = cheesecake, all comments in ( ) are quotes from the authourA WORLD OF CHEESECAKES (CC): Blue ribbon CC (won many awards)which features on the front cover, NY style CC, Brooklyn CC (crustless ck), Farmer's CC (made from cottage cheese but is dry enough to slice/crumble), Austrian CC (cottage cheese keeps this cake light), German quark CC (soft textured ck), Italian ricotta CC (using chopped pecan crust makes this ck pure Italian), Café au lait CC (the richness of coffee, choc & hazelnuts...), Coffee liqueur CC, Espresso CC (rich flavour created by combining espresso, coffee liqueur and candied coffee beans), Mocha CC, English trifle CC, Dulce de leche CC (caramel flavour), White choc crème brulee CC, English toffee CC, Toffee cheesecake with caramel sauce CC, Sticky toffee pudding CC (using toffee candy instead of the traditional dates), Tiramisu CC (half cheesecake half layer cake), Zabaglione CC, Creamy amaretto CC (a light almonds cheesecake), Rum raisin CC, Three cinnamon CC (Vietnamese, Ceylon & Korintje ground cinnamons), Lavender honey CC, Ginger & honey CC, Carrot cake CC (your guests will ask if it's a cheesecake or a carrot cake - it's the best of both worlds), Lemongrass CC (combining lemongrass and coconut milk with ck creates a fusion... to serve after a pacific rim meal), Vanilla bean CC, Vanilla sour cream CCCHOC CHEESECAKES (CC):Aztec CC (using cocoa powder), Milk choc CC (a sweet milk choc layer is paired with a rich vanilla layer), German choc CC, Triple-choc CC, Choc cookie CC, Choc truffle CC, Red velvet CC, White choc velvet CC (as smooth as velvet), Neapolitan CC, Minty choc CC, Coffee flavoured brownie CC, Choc espresso swirl CC , White choc raspberry CC, Choc cherry CC, Black forest CC, Toffee bar CC, Choc chunk peanut butter CC, Choc macadamia CC, Rocky road CC, Choc caramel pecan CCFRESH FRUIT CHEESECAKES: Crisp apple CC, Caramel apple CC, French apple CC, Poached pear CC, Peach melba CC, Peaches and cream CC, Peches louis CC (peaches infused in whiskey), Butterscotch peach CC, Apricot brandy CC, Apricot hazelnut CC, Fresh cherry CC, Cherries jubilee CC, Almond blueberry CC, Blueberries & crème CC, Fresh strawberry choc chunk CC, Spumoni CC, Tri-berry CC, Banana nut CC, Banana split CC, Roasted banana rum CC, Hummingbird CC, Maui tropical CC (using tropical fruits), Pina colada CC, Kiwi CC, Mango Diablo CC, Passion fruit CCCITRUS CHEESECAKES: Orange honey ricotta CC, Double orange CC, Blood orange spiced CC, Blood orange CC, Mandarin orange CC, Tangerine (Clementine) CC, Citrus bliss CC, Arizona sunset CC, Cassata Siciliana CC, Lemon mist CC, Lemon curd swirl CC, Meyer lemon CC, Lemon meringue CC, South of France lemon CC, Lemon soufflé CC, Lemon lime CC, Citrus daiquiri CC, Florida key lime CC, Lime curd CC, Lime soufflé CCNUT CHEESECAKES: Peanut butter CC, Peanut brittle CC (your guests will always ask "what kind of crunchy peanuts are in this ck?"), Buckeye CC (buckeye is a great choc candies packed with peanut butter), Creamy peanut CC, Butter toffee peanut CC, Toasted almond CC, Kentucky almond bourbon CC, Honey cashew CC,Hazelnut CC, Fresh raspberry hazelnut CC, White choc macadamia nut CC, AlohaToasted pecan CC, Pecan praline CC, New Orleans pecan CC, Caramel pecan CC, Pistachio CC, Black walnut CC, Walnut date CC, Maple walnut CC, Three nut CCNO BAKE CHEESECAKES (all recipe using gelatine): Holiday rum eggnog CC, Irish cream CC, Cookies and cream CC, Mint CC, Choc mocha chunk CC, Raspberry cream CC, Berry berry berry CC, Orange citrus CC, Lemon CC, Lime CCSMALL CHEESECAKES & BARS: Mojito, Quadruple-choc, individual lemon cheesecakes etcCHEESE PIES (cp):Cappuccino cp, Puerto Rican rum cp, Choc chunk cp, Deep fudge cp, Brownie cp, Apple nutmeg cp, Blueberry cp, Raspberry cp, Banana cream cp, Banana macadamia cp, Lemon cp, Citrus p, Pecan cp, Turtle cpSAVORY CHEESECAKES (cc): Mini blue CC, Three cheese torte, Spicy savoury cc, Savoury herb cc, Herbed cc, gorgonzola cc, Swiss alps cc, Blue cheese pistachio cc, Goat cheese & walnut ck Etc etcHOLIDAY & CELEBRATION CKTOPPINGS & SAUCES: classic whipped cream topping, cream cheese whipped cream, truffle fudge topping, pineapple topping, fresh lemon curd, port wine berry compot, island fruit compote, orange mist glaze, coffee flavoured syrup, espresso cream sauce, cherry almond sauce, white choc macadamia midnight sauce, fresh blackberry sauce, fresh raspberry sauce, fresh strawberry sauce, spiked cranberry sauce, marshmello sauce, maple pecan sauce

I made at least 10 cheesecakes from this book so far. Baked ones and non baked ones. They are absolutely amazing. Easy to follow recipes. For All those cheesecakes you have the option to bake your own biscuits for the base. It's amazing. Love this book. Definitely great purchase A++++

One of my favourite baking books! I already owned a copy and bought this for a fellow cheesecake-loving friend! The cakes are typically very large but all equally yummy and fun to bake.

very happy thanks

This book was a present for my son who is very pleased with it.

I love cheeasecakes. And I invent my own recipes, but I like to see others and try them too. The chessecake it's a great desert