Is cheesecake difficult to make?

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I know this is AIBU but sorry...I need help! It's DD's birthday coming up and I'm just a crap baker. It's taken me years to realise this.

I can cook well...just not bake. Am I wrong in thinking a cheesecake might be easier? Crushed biscuit base type thing?

I saw a toblerone one that looked easy...is it tricky?

Is it a baked cheesecake recipe or a no cook one?

Providing it doesn't contain gelatine they're pretty easy. Don't over mix - ingredients all at room temperature before you start and mix by hand.

An ordinary sponge cake is no more easy or difficult than a cheesecake.

Baked cheesecakes are slightly more tricky than no bake one's as you need to bake in a water bath

A no bake cheesecake is really easy but there are some really simple cake recipes too.

Just buy a birthday cake though, you don't have to make one. I'm not bad at baking but I've paid someone to make ds birthday cake in a few weeks because I've got enough to do tbh.

Baked or not baked? If it's baked, make sure you follow any instructions about cooling it down slowly (e.g. leaving it in the oven or not taking it out the tin). Having made the mistake of rushing it once, they do indeed fall apart if you do....

I've just googled recipes and they all look like no bake ones and look fairly easy. Use full fat ingredients

Yes defo full fat and also use real Philadelphia instead of a cheaper substitute.

Nigella's no bake Nutella cheesecake is so easy and has always gone down really well when I've made it!

www.nigella.com/recipes/nutella-cheesecake

This one is no bake and sooo good www.nigella.com/recipes/nutella-cheesecake

Haha snap!

I made a no bake cheesecake last week and it was an absolute disaster. I didn't think it would be possible to mess it up that badly. I left it to set for 48 hours as it was taking ages, it was definitely still not set 😂

I should have clarified. I live in rural Australia. Unless you book way in advance there's no way I'm getting a cake made by someone else. Also, I don't know...when I bake, things just turn out badly! I want a decorated cake and I'm bad at that...with a cheescake I could just throw some chocolate curls on it or something.

did you use full fat cream cheese? Low fat stuff doesn't work.

Cheesecakes aren’t that hard, but the Swedish tradition of cream cakes is even easier. Make a sponge cake (the light kind where you cream sugar and eggs, not the heavier kind where you cream butter and sugar). Split it in two levels if you’re a beginner, three if you’re an over achiever. If you live in the 70s you fill with mashed banana and jam. If you are not that kind of sociopath you do a cream filling. A vanilla custard mixed with half whipped cream, a mousse of some sort, or the sort where you melt sweets in cream, chill overnight and then whip the next day into sweetie flavoured cream. The outside is just covered with whipped cream and decorated with berries. You can always add chopped/split berries to the filling too.

OP - baked cheesecake, while a bit more work, is soooooo much nicer than unbaked. But - there are so many recipes out there and some of them are a faff - separating eggs, gelatine, water baths NOOO - I cannot deal with this faff. My partner loves cheesecake and I've got my daughter and her DH coming today not seen them since before the pandemic kicked off and today I am going to make a NO FAFF BAKED CHEESECAKE! YES! So I'm going to post my recipe here, and I'm going to report back as to how it went. And yes so easy to decorate - I spread mine with frozen fruit and jam so that it kind of glazes and glistens. Also most cheesecakes are laden with fat - this is a slightly lower fat one due to being part ricotta. I've done similar before and it was FAB!

Sorry it's not precise, I've already adapted the recipe to my no faff desires.
You can make it chocolate - leave out the lemon and add choc powder with the cornflower - I'd go for a couple of heaped tablespoons. You can adjust water accordingly because you've lost the 'water' in the lemon juice, IYSWIM.

• 330G CREAM CHEESE, CHOPPED AND SOFTENED
• 500G FRESH RICOTTA
• 1⅓ CUPS (295G) CASTER (SUPERFINE) SUGAR
• ¼ CUP (60ML) LEMON JUICE
• 2 TABLESPOONS FINELY GRATED LEMON RIND
• 1 TEASPOON VANILLA EXTRACT
• 1 TABLESPOON CORNFLOUR (CORNSTARCH)
• 1 TABLESPOON WATER
• 5 EGGS
BASE IS ANY BISCUITS CRUSHED UP WITH MELTED BUTTER – LESS BUTTER THAN YOU’D THINK.

METHOD

1. Preheat oven 150°C
2. Lightly grease a 22cm round springform cake tin and line the base with non-stick baking paper. Crushed bisc and melted butter pressed in.
3. Place the cream cheese, ricotta, sugar, lemon juice, lemon rind and vanilla in a food processor and process until smooth. Place the cornflour and water in a small bowl and mix until smooth. Add the cornflour mixture and the eggs to the filling and process to combine.
4. Lightly re-grease the sides of the cake tin and pour the filling over the base, tapping gently to remove any air bubbles.
5. Bake for 50 minutes – 1 hour or until light golden and just set. Allow to cool in the closed oven for 50 minutes.
6. Refrigerate for 1 hour or until chilled. Remove the cheesecake from the tin and place on a cake stand or plate to serve. Serves 8–10

Simple simple simple. I'll report back on how it's gone. Hopefully with a magnificent picture!

This is my husbands favourite though simplyinthekitchen.blogspot.com/2011/04/swedish-meringue-cake.html?m=1 And it’s good I’m just sick of the clamouring requests for it on every occasion for a cake so he can fecking make it himself now.

Banivani my sponges always turn out badly. No matter how hard I try. I'm almost 50...I don't think I'm going to master it.

A no-bake cheesecake sounds more my style...

www.google.co.uk/amp/s/www.bbcgoodfood.com/recipes/new-york-cheesecake%3famp
My favourite baked cheesecake recipe

I've made a cheesecake and I'm not exactly Paul Hollywood. Follow the instructions and you'll be fine.

Ah but try the meringue cake some time. The sponge is not as big a deal there!

So so easy, use this recipe:

www.thespruceeats.com/juniors-original-new-york-cheesecake-recipe-1135432

This has ingredients for 8 inch cake or 9 inch cake, depending on what size you want.

The only thing to remember is that you MUST make it the day before you want to eat it, it needs the time overnight to firm up.

I don't bother with the sponge base, I just crush up some biscuits and melt with butter to make the base.

Honestly, I have made this loads of times and it's never gone wrong.

www.carnation.co.uk/recipes/key-lime-pie-recipe

This has never failed me

This lime one is easy and lovely. You might want more limes, just taste it as you’re making it. You can use lemons instead. Also taste it after you’ve added about three.
miri-thegreatcookeryadventure.blogspot.com/2014/05/key-lime-pie.html?m=1

Mary Berry's white chocolate and raspberry cheesecake is dead easy to make. And you can swap the chocolate over and use other fruit.

I don't know but I can guarantee that black cherry chocolate trifle is easier