The classic “New York” cheesecake
The simple cheesecake: a Digestive base, cream cheese filling with vanilla and lemon, and fruit as topping.
The Cookbook by Denis Lewinsky
Cheesecakes to Die For
A collection of indulgent yet approachable cheesecake recipes, created to inspire home bakers, impress guests and make every occasion taste unforgettable.
Original photography and taste testing by Jakob Mydtskov.
30+recipes inside
From the Book
Featured Cheesecakes
A first taste of the collection, from timeless classics to Denis’s more adventurous creations.
White chocolate cheesecake with Lemon Curd and roasted hazelnuts
One of my absolute favourites, with Lemon Curd and roasted hazelnuts.
White chocolate cheesecake with caramel and macadamia nuts
A cake where you should not be counting the calories, the “wow factor” is worth it.
Mojito cheesecake — white chocolate cheesecake with Lemon Curd and mint
Mint blended into the Lemon Curd and rum into the filling.
Oreo cheesecake
Oreo is a great addition to a cheesecake, and the cake is definitely a classic version.
Chocolate turtle cheesecake
Chocolate, caramel and pecans, carried over into a cheesecake. I was right!
Cappuccino fudge chocolate cheesecake
Among my top three favourites. It is quite addictive.
Crème Brûlée cheesecake
When I first heard of this combination, it seemed wrong. Then again, why not?
The Story Behind the Book
A Cheesecake for Every Occasion
Cheesecakes to Die For grew out of Denis Lewinsky’s long standing love of one particular cake, and years of experimenting and taste testing with friends and family. The collection moves from familiar classics to more adventurous flavour combinations, while keeping every recipe practical and genuinely enjoyable to make at home.
- 1Approachable MethodsThe same four simple steps underpin every recipe, learn them once and the rest is variation.
- 2Creative Flavour CombinationsFrom New York classic to mojito, chili and crème brûlée, there really is a cheesecake for every occasion.
- 3Beautiful Original PhotographyEvery cake photographed and taste tested by Jakob Mydtskov.
A World of Cheesecake
Find Your Flavour
Eight ways into the collection, browse by the style of cheesecake you’re in the mood for.
Classic Cheesecakes
Where every baker begins, the timeless New York cheesecake and its close relations.
Browse →
Fruit Cheesecakes
Fresh berries, apple, pomegranate and rhubarb folded through a creamy filling.
Browse →
Chocolate Cheesecakes
For the devoted, dark, rich and unapologetically indulgent.
Browse →White Chocolate Creations
Silky white chocolate paired with lemon curd, caramel, berries and nuts.
Browse →Caramel & Nut Cheesecakes
Warm caramel, toasted nuts and that irresistible chew.
Browse →Coffee & Dessert Inspired
Tiramisu, cappuccino fudge and crème brûlée, reimagined as cheesecake.
Browse →Creative Combinations
Mojito, chili and goat cheese, carrot, the adventurous end of the collection.
Browse →
Alternative & No Bake
Nut bases, cold cheesecakes and portioned cupcakes for every occasion.
Browse →
Meet Denis Lewinsky
The baker behind the book
Denis’s passion began with a single bite, many years ago, and only grew during family travels across the United States, where, he’s convinced, the cheesecake comes in more varieties than anywhere on earth. He started with the classic New York cheesecake, then let his imagination run wild.
His belief is simple: a memorable cheesecake should taste exceptional without demanding hours of fuss. Why spend all day on a cake, he asks, when you can make one that alters the universe, and your tastebuds, in well under thirty minutes?
Read Denis’s Story
Cheesecake Essentials
Understand the Four Layers of a Great Cheesecake
No matter the flavour, every baked cheesecake is built from the same four parts. Master these, and the rest is your imagination.
01
The Base
Usually crushed biscuits, Digestive is the favourite, bound with plenty of melted butter. Swap in chocolate biscuits, Lady Fingers, cookies or even a pure nut base.
02
The Basic Filling
The heart of the cake: cream cheese (Denis prefers light), sometimes with ricotta or mascarpone, whisked with eggs, sugar, vanilla and lemon zest. A little cornflour keeps the top from cracking.
03
The Flavoured Filling
Here the only limit is your imagination, fruit, chocolate, spices, even vegetables. There is, Denis argues, a cheesecake for every occasion.
04
The Topping
The finishing touch that adds flavour and quietly repairs any cracks: fresh berries, sliced fruit, grated chocolate, cream mixes or jam, always added once the cake is fully baked and cooled.
Signature Cheesecake
White chocolate cheesecake with caramel and macadamia nuts
This is yet another cake, where you should not be counting the calories. You should actually not think at all but rather just enjoy this incredible dessert. It is a little more difficult to make than many of the other cheesecakes and requires that you heat up the topping and pour it over the cake just before serving. But the “wow factor” is worth it!
- White chocolate
- Salted caramel
- Macadamia
A Little History
From Ancient Greece to the New York Classic
The cheesecake has travelled a very long way to reach your kitchen. A brief timeline, drawn from the book.
-
776 BC
Ancient Greece
Cheesecake is believed to have been served to athletes at the first Olympic Games, thought to give them energy.
-
2nd c. BC
Rome
The Roman writer Cato records an early recipe in “De Re Rustica”. The Romans called their version “Placenta”.
-
1000 AD
Across Europe
The Roman army carries cheesecake along on its campaigns, spreading it to the rest of Europe.
-
1545
An English Recipe
A cookbook records “a tarte of Chese”, a recipe already recognisable as a modern cheesecake.
-
19th c.
Käsekuchen
The German “Käsekuchen” is popular across Central and Eastern Europe, in Jewish kitchens made for the spring holiday Shavuot.
-
1872
Cream Cheese
American cream cheese is invented, inspired by the French Neufchâtel.
-
1912
Philadelphia
James L. Kraft invents the pasteurised Philadelphia cream cheese we still use today.
-
20th c.
The New Yorker
New York delis, Reuben’s and Lindy’s among them, turn the New York cheesecake into an icon.
Photography from the Cookbook
Photographed to Make Every Slice Irresistible
The book’s original photography captures the flavour, texture and individual personality of every cheesecake.
Photography and taste testing by Jakob Mydtskov.
Buy the Book
Bring the Complete Cheesecake Collection into Your Kitchen
From timeless classics to unexpected flavour combinations, Cheesecakes to Die For is designed to help home bakers create impressive desserts with confidence.
Get in Touch
Book, media & collaboration enquiries
Have a question about the book, a media request or an idea for a collaboration? Send a note and Denis will get back to you.
- Book enquiriesQuestions about the cookbook and where to buy it.
- Media & pressInterviews, features and review copies.
- CollaborationsEvents, partnerships and recipe features.