For the International Cheesecake Day celebrations, we found six special recipes • From a classic biscuit cake to a cake with alphaphores and a lemon

International Cheesecake Day is celebrated today (Thursday) around the world, and in his honor we have selected the best recipes for cheesecakes. Whether you prefer a baked cheesecake or you are a squid cake person - you can make everything in these recipes.

Maya Darin's cheesecake  

Photo: Gil Kramer

List of materials for round mold no. 26:

Tartlet:

250 grams cookies or biscuits (I use caramel-flavored lotus cookies)

1 cup pecans

2 tablespoons cocoa

1/4 cup sugar

100 grams melted and chilled butter

For the filling:

200 grams white chocolate

3/4 cup sweet cream

1 and 1/2 cups cream cheese (300 grams)

200 grams white cheese 9%

1/2 cup sugar

4 eggs

For the coating:

1 cup sour cream

100 g cream cheese (half a cup)

3 tablespoons sugar

1 teaspoon fine vanilla extract

How to prepare: For the

tartlet: Grind the biscuits, pecans, cocoa and sugar into thin crumbs. Add the melted butter and mix into a moist crumb mixture.

Grease a round pan with a diameter of 26 and fasten the crumbs to the bottom and sides and form a uniform batter. Refrigerate for about 15 minutes in the refrigerator.

For the filling: Melt white chocolate with sweet cream and mix well to a thin and smooth mixture.

Mix the cream cheese, white cheese and sugar, add the eggs one by one and while stirring.

Add the white chocolate mixture to the cheese mixture and mix to a uniform cream.

Pour the filling over the cold pancake and bake in the oven on low heat (165 degrees) for about an hour until the surface of the cake is golden and it is slightly vibrating in the center.

Remove from the refrigerator and refrigerate for about 15 minutes.

For the icing: Mix the entire icing ingredient, pour over the baked cake and bake in the oven for another 15 minutes and

refrigerate for at least 4 hours before serving.

Cheese and blueberry squares

Maya Darin

List of materials for a rectangular pattern 20 by 30 cm:

For the dough:

1 cup pecans

3 egg yolks

1/2 cup sugar

pinch of salt

200 g cold butter cut into cubes

1 and 3/4 cups flour 

For the filling:

1 cup blueberry jam

1 cup fresh or frozen blueberries

250 g cream cheese

2 tablespoons cornflour

1 egg

2 tablespoons sugar

How to prepare: For the

dough: In a food processor, grind pecans and flour into a powder, add egg yolks, sugar, salt and butter.

Process in pulses until dough crumbs remain. Set aside 1/4 of the dough and keep in the refrigerator.

Flatten the rest of the dough in a 20 X 30 pan using your fingers to a smooth base. Spread jam over the dough.

For the filling: Mix cheese, cornflour, egg and sugar and pour the cheese filling over the jam. Sprinkle blueberries and the crumbs left over in the refrigerator over the pan.

Bake in a hot oven at 180 degrees for about 30 minutes until the crumbs are golden and the cake is ready.

Cool completely, cut into squares and serve.

Baked Alphaphores cheesecake

Maya Darin

List of ingredients for the cake with a diameter of 24 cm: For the

base:

100 grams butter cut into small cubes

2/3 cup powdered sugar

2 egg yolks

2/3 cup flour

2/3 + 2 tablespoons cornflour

1 teaspoon baking powder

4 tablespoons milk jam

For the filling:

200 g broken white chocolate into pieces

3/4 cup sweet cream

1 and 1/2 (300 g) cream cheese cups

3/4 cup sugar

1 heaped cup (200 g) white cheese

4 eggs

For the coating:

2 cups sour cream

2 tablespoons sugar

4 tablespoons milk jam

How to prepare: For the

tartlet: Process all the ingredients into a soft dough, using your hands, flatten the bottom of the greased pan. Perforate the dough with a fork.

Bake over medium heat, 180 degrees for about 10 minutes. Remove from the oven and gently spread a generous layer of milk jam. (It is easier to spread when the base is cool, but it is also possible when hot)

.

Mix the cream cheese, white cheese and sugar, add the eggs one by one and while stirring.

Add the white chocolate mixture to the cheese mixture and mix to a uniform cream.

Pour the filling over the cold pancake and bake in the oven on low heat (165 degrees) for about an hour until the surface of the cake is golden and it is slightly vibrating in the center.

Remove from the refrigerator and refrigerate for about 15 minutes.

For the icing: Mix the entire icing ingredient, pour over the baked cake and bake in the oven for another 15 minutes and

refrigerate for at least 4 hours before serving. Garnish with coconut chips.

Cold oreo cheesecake 

Maya Darin

List of ingredients for 6 servings: For the

base:

1 container of sweet cream

100 grams of broken chocolate into pieces

For the cream:

250 g (1 cup) 9% white cheese

1 teaspoon vanilla puree / vanilla stick powder / vanilla extract

1/2 cup sugar

3/4 cup sweet cream

Topping:

12 broken Oreo cookies

How to prepare:

Cook the sweet cream to the boiling point, add the chocolate chips, leave for two minutes and mix into a smooth cream, pour into the bottom of the serving dish and cool until it settles.

Mix the white cheese and vanilla extract into a smooth cream.

Whip sweet cream and sugar to a soft and durable whipped cream.

Gently fold the two mixtures into a uniform cream and pour into serving bowls and cool for about 4 hours.

Sprinkle over the oreo crumbs and serve.

Limoncello cheesecake

Shai Li Lipa

Anyone who has made a cheesecake knows that the addition of lemon peel gives it a wonderful taste. Here we added Italian limoncello liqueur, which is made from lemon peels, and it further enhanced the citrus aroma. 

A 22 cm square mold

For the base:

150 g ground Piber biscuits for crumbs

100 g melted butter

Thinly grated peel from 1/2 large lemon

For the filling:

3 large eggs (L)

2 cups (400 g) New York cream cheese with a natural taste of "Gad" at room temperature

1 box (250 g) Ricotta 5% of "Gad"

1 cup (200 g) Sugar

1/4 cup (60 ml) Lemoncello liqueur 

Finely grated peel from 1/2 large lemon

How to prepare:

Preheat the oven to 175 degrees and place a vessel with hot water in the bottom of the oven. Line a pan with baking paper so that it covers the bottom and sides and grease it well.

Prepare the base: In a bowl, mix biscuit crumbs, butter and lemon peel to a uniform mixture. Flatten the mixture in a pan and fasten. Transfer to the freezer for 10 minutes.

Prepare the stuffing and bake: Beat eggs in a large bowl. Add cheese, sugar, limoncello liqueur and lemon peel and whisk with a hand whisk to a smooth, lump-free mixture. Pour over the base and slide.

Bake for 60-50 minutes until the cake is stable at the edges and vibrates slightly in the center. Cool well. Cover with cling film and refrigerate for at least 6 hours to set.

Variety: Replace the limoncello with 1/4 cup freshly squeezed lemon juice.

Cheesecake with crumbs

Ruth Oliver

The materials for the mold are 24 cm in diameter:

For the base:

250 g biscuits wild bar 

150 g cold butter for the 

filling:

300 g New York cream cheese 30%  

1 mascarpone cheese 

1 instant pudding 

1 sour cream 

2 sweet cream 

150 g (3/4 cup) sugar

How to prepare: The

base: Put the biscuits and cold butter in a food processor and process into moist crumbs. Clamp about two-thirds of the mixture to the bottom of the pan, keeping the remaining third aside.

Stuffing: In a mixer with a balloon hook, beat the cheeses with the instant pudding to a stable texture. 

Fold sour cream into the cheese mixture and mix to obtain a uniform mixture.

Whip sweet cream with sugar to a firm cream and fold into the cheese mixture.

Pour the mixture over the base, sprinkle over the remaining third of the crumbs, transfer to the freezer for an hour and refrigerate until served.