Can you make a cheese cake using only cheddar cheese?

If you like delicious cheesecake, you will fall in love with this one. Cheddar Cheesecake . It’s a thick, luscious cheesecake filling created with aged, nutty cheddar. Cooked into a buttery crunchy biscuit foundation. This is a dessert that will wow your guests, and it’s a breeze to create.

When I ran the cake stall, my customers always asked me which of the bakes I sold on the stall was my favourite. I’d grin sweetly and say that it’d be like choosing between my children. I couldn’t possibly have a favorite.

What a difference a generation can make. I’m sorry but I’m selling all my other children down the river for one forkful of this gorgeous cheesecake.

whole cheesecake on wooden board with slice taken out. Forks next to it and plates of cheesecake surrounding

The idea of a Cheddar Cheesecake is so interesting and exciting and the good news is that the reality of enjoying a lovely slice does not disappoint, especially for us cheese fanatics. If I’m being honest, I’m a little fascinated with this cheesecake, and I’m not the only one.

The cheddar flavor combined with a creamy sweetness is fascinating at first, but you’ll be hooked long before you finish your first slice. That simply seems perfect. It hits all the right balance of sweet and savoury notes and you won’t stop thinking about it until every crumb has been finished. Then you may have to bake it again.

Why you’ll love this Cheddar Cheesecake

All the flavours you adore from your favourite cheddar are present.
It’s a sweet dessert but the cheddar gives it a savoury tang that will keep you coming back for more.
The sweet cheddar filling sits within a crisp buttery biscuit crust for an ideal texture contrast.
It’s easy to make, perfect if you need to make a dessert in advance When you serve it, it will undoubtedly become the topic of discussion.

The golden rules of making a perfect cheesecake

Cheesecakes are quite simple to create if you follow a few simple guidelines:

A springform tin is required. Otherwise there’s just no way of getting that cheesecake out.
Pre-bake your crust so it doesn’t go soggy.
Bake your cheesecake in a waterbath for a smooth texture and no breaking.
Cool your cheesecake slowly and thoroughly.

What ingredients do we need?

Cheddar cheese – for a cheesecake with full on cheddar flavour use a really good quality cheese. Dry, nutty, and mature to a medium-strong level.
Cream cheese – It gives the filling a creamy texture. For the best cheesecake you must use full-fat.
Sour cream – the dairy tang complements the thick cheese flavor well.
Caster sugar – We use just enough to provide sweetness without overpowering the cheddar.
Cornflour (cornstarch) – adds lightness and creaminess to the cheesecake. Essential since otherwise the filling could be a bit dense.
Vanilla extract – use good quality extract for pure vanilla taste. Neilsen Massey is appealing to me.
Eggs – medium, free range.

And for the biscuit base

Biscuits – The cheesecake crust in this recipe is made using gluten-free oat biscuits. Nevertheless, digestives, graham crackers, or hobnobs might be substituted. If I really want to go all out, I’ll make these Homemade Digestive Biscuits.
Unsalted butter – for a delicious buttery flavor. You can use salted but then leave out the salt.
Salt – to balance out the flavours.

How do you make Cheddar Cheesecake?

For complete recipe directions, see the recipe card at the bottom of this page.

Make the biscuit crust. Whizz up the biscuits and salt in a food processor then pour in melted butter until it combines with the biscuit to become a thick sandy texture. Bake in a springform cake pan.
Make the filling . Combine all of the ingredients and pour into the crust.
Bake in a waterbath . Double wrap the baking pan to prevent water from seeping into the cheesecake, then put it in a bigger tin and fill the outer tin halfway with water.
Cool the cheesecake Chill for an hour in the oven, then complete cooling on the counter before transferring to the fridge to chill overnight before serving.

collage of photos on how to make cheddar cheesecake

8 inch Springform Cake Tin

Food Processor

Slow Cooker Liners

Tips for a perfect biscuit crust

For more uniform crumbling, pulse the biscuit crumbs in the food processor. Another method is to place the biscuits in a clear plastic food bag and bash with a rolling pin. This is a very successful strategy.
Let the butter to cool slightly before combining with the biscuit crumbs to avoid the biscuit foundation turning greasy.
No need to grease the springform tin.
Push the crust into the tin using a straight-sided glass tumbler, then slide it up the sides of the tin easily.
The crust is pre-baked for 10 minutes to provide a strong basis for the cheesecake filling that will not crumble when sliced.

Tips for making the filling

Make sure all of the components are at room temperature before combining them.
When adding the eggs, try not to overmix the filling.
After the pan has been double wrapped and put in the waterbath, pour the filling into the cheesecake crust. That way the filling won’t spill around as you’re sorting out the tin.

How to bake a cheesecake in a waterbath

Baking the cheesecake in a waterbath prevents breaking and ensures that the cheesecake bakes evenly. Springform tins are not watertight so you need to make sure to wrap a double layer of foil around the tin so the water doesn’t get in.

BEST LEAKPROOF TIP! But, the best way to guarantee that no water comes into contact with your cheesecake is to use a strainer. slow cooker liner . Place the tin (wrapped in foil) inside a slow cooker liner. You can tie the excess liner up at the side or fold down it that’s easier. These liners are completely waterproof and oven safe. You may also reuse them again and over.

Put the double-wrapped tin in a bigger cake tin or high-sided roasting pan.

Pour just boiled water into the outside tin so that the water level is halfway up the sides of the cheesecake. Put in the oven and bake for the time specified.

whole cheesecake on wooden board with slice taken out. Forks next to it.

How to cool the cheesecake

It is critical to chill the cheesecake carefully to avoid breaking.

Turn off the oven but do not open the door and keep the cheesecake in the heated oven for 30 minutes to cool down gently.

Even so, do not remove the cheesecake from the oven; instead, keep it in there for another 30 minutes.

Take the cheesecake from the oven and place it on the kitchen counter, still in its pan but on a wire rack, to cool at room temperature.

Lastly, put your cheesecake in the refrigerator to cool and harden for 6-8 hours or overnight.

Remove the cheesecake from the tin and serve.

How to serve Cheddar Cheesecake

Serve your Cheddar Cheesecake with fresh whipped double cream (slightly sweetened with icing sugar) and fresh fruit.

Instead, while serving, sprinkle a fresh fruit compote over the cheesecake. I like apricot compote, as the combination of nutty cheddar and fragrant apricot is divine.

Strawberry, blueberry or even cherry compote also work nicely

Nutty Variation

Consider incorporating nuts into the biscuit foundation. Just swap out 25g of the biscuits for 25g of walnuts or hazelnuts and add them to the food processor along with the biscuits. This little distinction punctuates the richness of the cheddar with a delightful nutty undertone.

Can you make it in advance?

Actually you need to make it in advance as it requires an overnight stay in the fridge before you can even remove it from the tin. You may prepare it up to 3 days ahead and store it in the fridge in its tin until ready to serve.

How to store leftovers

The cheesecake must be refrigerated. The best tip on storing leftover cheesecake is to place the springform tin back around the cheesecake. Finally, cover the top with foil or set a plate on top. This protects it really well in the fridge from being knocked around.

slice of cheesecake with forkful taken out

Can you freeze it?

Cheesecake freezes really well for up to 2 months. If you’re storing a complete cheesecake, keep it in its springform pan in the freezer. Freeze it overnight, then take from the pan and cover tightly in clingfilm and foil before returning to the freezer.

You may also freeze leftover slices by layering them in airtight containers with baking paper in between.

To thaw the whole cheesecake, remove the cling film and foil and leave it in the refrigerator overnight before serving.

Individual slices take about 1-2 hours to defrost on the kitchen counter. If you can’t wait that long, a slightly frozen cheesecake is a delicious alternative.

I urge you to give this unique Cheddar Cheesecake a try. If you do then please leave a comment below and give the recipe a rating so that others may find it on Google . If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Cheddar Cheesecake

If you love good cheesecake then you will be head over heels for this incredible Cheddar Cheesecake. It’s a thick, luscious cheesecake filling created with aged, nutty cheddar. Cooked into a buttery crunchy biscuit foundation. This is a dessert that will wow your guests, and it’s a breeze to create.

Prep Time 20 mins

Cook Time 1 hr 10 mins

Chilling time 8 hrs

Total Time 1 hr 30 mins

Course Dessert

Cuisine British

Servings 10 people

Calories 485 kcal

Ingredients

250 g oat biscuits – I use gluten-free
90 g unsalted butter
⅛ teaspoon salt
300 g cheddar cheese – grated
300 g cream cheese
120 g caster sugar
2 tablespoons cornflour – cornstarch
60 ml sour cream
2 teaspoons vanilla extract
4 eggs – medium

Instructions

Preheat the oven to 170°C/150°C fan assisted/gas mark 3.
In a small saucepan, melt the butter and set aside to cool for a few minutes while you create the biscuit crumbs.
In a food processor, combine the biscuits and salt, then add the melted butter and blend until it mixes with the biscuits to form a thick sandy texture.
Using the bottom of a glass with straight edges, press the biscuit foundation into an 8-inch springform pan and push the base gently up the sides of the tin.
Place in the oven and bake for 10 minutes.
Remove from the oven and leave aside to cool for a few minutes.
Reduce the temperature of the oven to 150°C / 130°C fan assisted oven / gas mark 2.
In a large mixing bowl or stand mixer, combine the shredded cheddar, cream cheese, sugar, and cornflour (cornstarch) to make the filling.
Add sour cream and vanilla and mix in completely.
Mix in the eggs one at a time until barely mixed.
Cover the springform pan in two pieces of aluminum foil, leaving no gaps, and set it in a slow cooker liner (see notes).
Put the springform pan into a bigger baking dish with high edges.
Pour the cheesecake mixture into the baked crust.
Fill the bigger cake pan halfway with boiling water to cover the edges of the cheesecake.
Place in the oven and bake for 1 hour.
Turn off the oven and let the cheesecake in there for 30 minutes with the door closed.
Let the cheesecake in the oven for another 30 minutes, with the door slightly ajar.
Remove the cheesecake from the oven and out of the waterbath to cool completely. Place it on a wire rack while still in its tin.
Finally when the cheesecake is at room temperature (after a couple of hours) then place in the fridge, still in its tin, to thoroughly chill. At least 6-8 hours, preferably overnight.
Serve the cheesecake out of the springform pan.

Notes

Ingredients

Make use of high-quality cheddar. The cheese’s strength is entirely up to you. For flavor, I like a mature cheddar.
You may use your favorite gluten-free oat biscuits, graham crackers, or digestive biscuits for the biscuits. Or how about these Homemade Digestive Biscuits? Nairns Gluten-Free Biscuit Breaks Oats & Syrup were utilized.

Cooking Tips

You don’t need to grease the tin.
In the food processor, pulse the biscuits to make even crumbs.
Let the butter to cool somewhat before incorporating it into the crumbs.
Use a straight-sided glass tumbler or measuring cup. Push the buttered crumbs into the bottom of the pan and up the edges in an equal layer. Firmly push the crust into the glass tumbler.
Make sure the cheesecake filling ingredients are at room temperature.

Waterbath

The cheesecake is baked in a waterbath for even cooking and to prevent cracking. Since springform pans are not impermeable, you must twice wrap the exterior of the tin with foil to prevent water from escaping into the cheesecake. Place your covered tin in a slow cooker liner, which is entirely leakproof and ovenproof, for further security.
Place the wrapped tin in a roasting tin with high sides or a larger cake tin. Before putting the exterior tin in the oven, fill it with water.

Make Ahead

You can make the cheesecake up to 3 days ahead. Refrigerate the cheesecake in the springform pan to keep it safe.

Freeze

The cheesecake freezes well for up to 2 months. If you’re storing a complete cheesecake, keep it in its springform pan in the freezer. Freeze it overnight, then take from the pan and cover tightly in clingfilm and foil before returning to the freezer.
You may also freeze leftover slices by layering them in airtight containers with baking paper in between.
To thaw the whole cheesecake, remove the cling film and foil and leave it in the refrigerator overnight before serving.
Individual slices thaw on the kitchen counter for around 1-2 hours.

Nutrition

Calories: 485kcal 35g carbohydrate 13g protein Fat: 33g 18g Saturated Fat 1 gram of trans fat 152mg cholesterol Sodium content: 462mg 141mg potassium 1g fiber 21g of sugar 1061 IU of vitamin A 1mg vitamin C 271 milligrams of calcium 2 milligrams of iron