All Recipes
From creamy baked cheesecakes to delicious celebration cakes, this collection brings together recipes that work every time. Fairy margarine’s special blend of animal fats gives cheesecake bases their buttery crunch and keeps cake crumb soft and moist, just the way generations of Aussie bakers have loved since the 1930s.
You’ll find baked and no-bake cheesecake styles, layered cakes for birthdays, and simpler bakes perfect for a weeknight treat.
Cheesecake & Cakes
Quick tips for better results
For cheesecakes, bring ingredients to room temperature before mixing and avoid over-beating once eggs go in. This keeps the filling smooth and reduces cracking. Let your cheesecake cool slowly, then chill well for clean slices .For cakes, grease and line your tins properly, and mix gently once flour is added. A lighter hand means a lighter crumb. If a recipe calls for melted Fairy margarine, cut it into small pieces first so it melts evenly.
Whether you’re after a comforting classic or a modern flavour twist, there’s a recipe here to match the occasion. Bake something worth sharing with family, bring a cake to the next school fundraiser, or browse our slices and sweet pies and tarts for even more inspiration.
Frequently Asked Questions
Can I use Fairy margarine instead of butter in cheesecake bases?
Yes. Melt Fairy margarine and mix it through your biscuit crumbs the same way you would butter. The animal fat blend sets firm once chilled, so you get a crisp, golden base that holds together when sliced.
Why does my cheesecake crack on top?
Cracking usually comes from over-mixing or cooling too quickly. Beat the filling just until smooth, and once baking is done, turn the oven off and leave the door slightly ajar. Letting the cheesecake cool gradually inside the oven helps the surface stay even.
How far ahead can I bake a cheesecake or cake?
Most cheesecakes actually taste better after a night in the fridge, so baking one a day ahead is ideal. Cakes without fresh cream or fruit fillings keep well for up to two days stored in an airtight container at room temperature. If you need more lead time, freeze un-iced cake layers wrapped tightly in cling film for up to three months, then thaw and decorate on the day.