It’s National Cheesecake Day on Friday (30th July), and what better time to bake the much-loved dessert. Cheesecake is the perfect summertime treat, with a crumbly biscuit base and a soft, creamy topping. 

There are so many flavour combinations and types of cheesecakes to try, so Stork is sharing two cheesecake recipes that you’ll need a slice (or two) of.

For those with a sweet-tooth, Stork is sharing a twist on the classic raspberry cheesecake with their no-bake Raspberry Ombre Cheesecake. So easy to make, there’s no need to bake, and it is guaranteed to wow friends and family with its multi-coloured filling! 

However, if you prefer more of a challenge, give the Stork Baked Peanut Butter Cheesecake a go. This bake has an indulgent peanut butter filling and chocolate glaze – peanut butter lovers will find this cheesecake utterly irresistible. 

Stork margarine is known by Britain’s home bakers as the secret ingredient for creating light, fluffy and delicious cakes, pastries, biscuits and more. Homemade bakes taste even better when they’re made with Stork margarine, and it’s perfect for creating a crisp biscuit base. 

So put your cheesecake-making skills to the test and revel in the compliments!

Raspberry Ombre Cheesecake

Prep time:  45 minutes

Chill time: 3 hours

Servings: 12 portions


  • 200g Digestive Biscuits
  • 75g Stork margarine (Original Tub)
  • 2 tbsps cocoa powder
  • 400g cream cheese (half-fat)
  • 75g icing sugar
  • 284ml Elmlea double cream
  • 150g raspberries
To Decorate
  • 100g raspberries
  • 15g dark chocolate curls


  1. Crush the Digestives finely and stir through the cocoa powder.
  2. Add the melted Stork margarine and mix well until it is an even consistency.
  3. Press the biscuit mixture into the base of a lightly greased 8” springform tin. Chill in the fridge for 30 minutes.
  4. To make the filling beat together the cream cheese and icing sugar. Add the Elmlea a little at a time, whisking well until it is all incorporated. Continue to whisk until the mixture thickens to soft peaks.
  5. Split the filling mixture into thirds. To one portion add 100g raspberries and whisk well to combine. To another portion add the remaining 50g raspberries and whisk to incorporate. Leave the remaining portion plain.
  6. Add each portion of filling to the chilled cheesecake base from dark to light levelling each roughly with the back of a spoon. Chill in the fridge for 3 hours.
  7. Release the cheesecake from the tin and set onto a serving plate. Decorate with fresh raspberries and the chocolate curls.
  8. Serve.

Baked Peanut Butter Cheesecake

Cooking time: 45 minutes

Prep time: 45 minutes

Chill time: 2 hours

Servings: 12 portions


  • 225g Digestive Biscuits
  • 80g Stork margarine (Original Tub) melted
  • 2 tbsps cocoa powder
  • 450g cream cheese
  • 3 eggs, large
  • 3 egg yolks, large
  • 175g soft brown sugar
  • 150ml sour cream
  • 250g smooth peanut butter
  • 130ml double cream
  • 35g dark chocolate
  • 2 tsp smooth peanut butter
  • 100g mini peanut butter cups
  • 20g chopped salted peanuts


  1. Lightly grease a 9” springform tin and set to one side. Blitz the Digestive Biscuits in a food processor to make fine crumbs.  Add the cocoa powder and blitz lightly to combine evenly.
  2. Combine the biscuit mixture with the melted Stork margarine to create a damp sandy consistency. Tip the mixture into the base of the prepared tin and press down with the back of spoon to make the base of the cheesecake.
  3. Wrap the outside of the tin in 2 layers of strong foil and set into a large roasting tin.
  4. In a large bowl (or in the cleaned-out bowl of the food processor) combine the cream cheese, eggs, egg yolks, sugar, sour cream and peanut butter. Pour into the tin over the biscuit base.
  5. Pour just boiled water into the roasting tin so that it comes halfway up the side of the cheesecake. Bake in the oven for 45 minutes until the top of the cheesecake is just set.
  6. Once baked remove the cheesecake from the water bath, allow to cool at room temperature and then chill in the fridge for 2 hours.
  7. Release the set cheesecake from the tin and transfer to a serving plate.
  8. In a pan gently warm together the double cream, chocolate and peanut butter, stirring until the chocolate has melted and it is a smooth consistency.  Cool a little to room temperature before pouring over the top of the cheesecake.
  9. Decorate with the mini peanut butter cups and the chopped roasted peanuts, and serve.

Check out the Stork range of spreads and search for Stork recipes here: