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Weird Cheesecake: 100 Cheesecakes That Shouldn't Work (But Do)
Paperback
Publisher: Independently Published
Published: Sep 28 2026
Pages: 126
Weight: 0.68
Height: 0.27 Width: 8.50 Depth: 11.00
Language: English
Fish sauce in the Basque cheesecake. Marmite in the butterscotch. Neither one should work. Both of them do.
Cheesecake is the most forgiving dessert in the world and the one people are most afraid of. This book settles the fear first, then goes looking for trouble.
Of the 100 cheesecakes here, 44 carry a genuine twist: a spoonful of white miso in the caramel, cracked black pepper in the New York, tahini folded through the dulce de leche. The other 56 are straight, well-tested cheesecakes with nothing strange about them at all. You get both, and the book tells you which is which before you start.
A few of the ones people ask about:
- Burnt Basque Cheesecake with Fish Sauce
- Marmite Butterscotch Cheesecake
- Turtle Cheesecake with Miso Caramel
- Everything Bagel Cheesecake
- Blue Cheese Fig Cheesecake
- Blueberry Miso Cheesecake
- Kimchi Cheddar Cheesecake
- No-Bake Matcha Cheesecake Cups
The front of the book is the part you will use twice. Cheesecake Fundamentals covers ingredients at the right temperature, how far to beat the batter and when to stop. The No-Crack Method walks through the water bath properly: wrapping the pan, the low oven, the slow cool, so the top comes out flat instead of split down the middle.
Every recipe gives you a yield, a time and a weirdness level from 1 to 3, so you know what you are signing up for. Level 1 covers 46 of them. Only 14 go all the way to level 3. Six chapters run from Classic & Decadent through Boozy, Global & Botanical and Savory & Weird, and the last is Mini & No-Bake, for the nights you do not want to commit to a whole springform. 118 pages, illustrated throughout, one drawing per recipe.
Start with the plain New York. Then decide how far you want to go.
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