3 Party-ready cheesecake recipes

Wild hibiscus cheesecake

Serves 12

Edible flowers will turn any dish into an impressive guest-wowing treat. We love Wild Hibiscus Flowers in Syrup for our party desserts and drinks.

Ingredients:

• 1 (8.8 ounce) jar Wild Hibiscus Flowers in Syrup
• 1 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 2 tablespoons superfine sugar (grind granulated sugar in a spice grinder)
• 1 cup granulated sugar
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup reserved syrup from the Wild Hibiscus Flowers in Syrup
• 4 eggs
• 1 cup sour cream
• 3 tablespoons all-purpose flour

Directions:

1. Preheat your oven to 350 degrees F.
2. Drain the jar of Wild Hibiscus Flowers in Syrup and reserve the syrup. Quarter half of the flowers and set aside.
3. For the crust, mix all graham cracker crumbs, butter and superfine sugar together in a small bowl. Pat crumbs into the bottom of a greased 9-inch springform pan. Set aside.
4. To make the filling, in the bowl of a standup mixer fitted with the paddle attachment, beat the granulated sugar, cream cheese and reserved hibiscus syrup until fluffy.
5. Beat in eggs, one at a time, until incorporated. Beat in sour cream and flour until smooth.
6. Pour the filling into the prepared springform pan. Bake in the lower part of the oven for 35 to 45 minutes or until center is set but slightly jiggly.
7. Remove the cheesecake from the oven and cool completely on a wire rack.
8. Loosely cover and refrigerate for at least 4 hours or overnight.
9. Loosen the cheesecake from the side of the pan by running a knife in between cake and ring. Remove the ring.
10. To serve, slice cheesecake and place onto dessert plates.
11. Garnish cheesecake slices with some cut and full hibiscus flowers.

Swirled blackberry and white chocolate cheesecake

Serves 12

Blackberries make a stunning swirl in this rich white chocolate cheesecake. If blackberries aren't within reach, swap in fresh strawberries, blueberries or raspberries.

Ingredients:

• 1-1/2 cups honey graham cracker crumbs
• 1/3 cup melted butter
• 1 cup coarsely chopped premium white chocolate
• 1 cup fresh blackberries plus more for garnish
• 1 tablespoon lemon zest
• Juice of half a lemon
• 3 (8 ounce) packages cream cheese, softened at room temperature
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon pure vanilla extract
• 4 eggs, separated

Directions:

1. Preheat your oven to 325 degrees F. Set a kettle of water on the stove to boil -- keep hot.
2. Place a 9-inch springform pan on an 18-inch square of heavy duty foil and wrap foil around the pan. Set aside.
3. In a small bowl, combine graham cracker crumbs and butter. Press into the bottom of the springform pan.
4. Melt white chocolate in the top of a double boiler over simmering water, stirring until smooth. Set aside to cool.
5. Place blackberries, lemon zest and lemon juice in a blender and purée. Strain and set aside.
6. In the bowl of a standup mixer fitted with the paddle attachment, beat cream cheese until smooth.
7. Beat in condensed milk and vanilla until smooth. Beat in egg yolks until combined.
8. Stir in white chocolate mixture. Set aside.
9. In a medium bowl, beat egg whites with a hand mixer until firm peaks form. Fold egg whites into the cream cheese batter.
10. Pour batter into the prepared springform pan. Drop spoonfuls of the blackberry purée on top of the batter. Use a knife and swirl blackberry purée through the batter.
11. Place the springform pan in a large baking pan and add about 1 inch of boiling water into the baking pan.
12. Bake for 60 minutes or until the center of the cheesecake is just set. Remove the springform pan from the water bath and carefully remove foil. Let it cool on a wire rack for 15 minutes.
13. Use a knife to loosen cake from the side of the pan. Let it cool for 1 hour or until room temperature.
14. Cover with plastic wrap and refrigerate overnight. Remove sides of pan.
15. Slice and serve cheesecake with fresh blackberries.

Ginger lemon cheesecake

Serves 12

A gingersnap crust, fresh lemon zest and ricotta cheese make this cheesecake a party favorite.

Ingredients:

• 1-1/2 cups gingersnap crumbs
• 1/4 cup granulated sugar
• 1/3 cup melted butter
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 5 eggs
• Finely grated zest of 1 lemon
• 12 ounces ricotta cheese

Directions:

1. Preheat your oven to 350 degrees F. Set a kettle of water on the stove to boil -- keep hot.
2. Place a 9-inch springform pan on an 18-inch square of heavy duty foil and wrap foil around the pan. Set aside.
3. In a small bowl, mix together the crumbs, sugar and butter.
4. Press crumb mixture evenly into the bottom and slightly up the sides of prepared springform pan.
5. In a standup mixer fitted with a paddle attachment, beat the cream cheese, sugar and vanilla on low speed until smooth.
6. Add the eggs, 1 at a time, beating well after each addition.
7. Add lemon zest and ricotta to the batter and beat on low until smooth.
8. Pour the batter into the prepared springform pan and place the springform pan in a large baking pan. Add about 1 inch of boiling water into baking pan.
9. Bake for 60 minutes or until the center of the cheesecake is just set. Remove springform pan from the water bath and carefully remove foil. Let it cool on a wire rack for 15 minutes.
10. Use a knife to loosen the cheesecake from the pan. Loosen the outer ring and let the cake cool in the pan on a wire rack.
11. Once the cheesecake is cooled to room temperature, cover with plastic wrap and refrigerate overnight.
12. Remove sides of pan. Slice and serve.

More party-ready cheesecake recipes

Gluten-free cheesecake cups with strawberries
How to fake a cheesecake
Easy no-bake cheesecake recipes