Cheesecake Archives - CookDiaries

April 7, 2026

Classic Cheesecake

Classic Cheesecake is rich, creamy, and perfectly smooth a timeless dessert that never goes out of style. With a buttery crust and a velvety filling, it’s ideal for celebrations, special occasions, or anytime a simple yet indulgent treat is needed. Prep Time: 45 minutesCook Time: 1 hourTotal …

Desserts

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October 24, 2025

No-Bake Cheesecake

This is a light and fluffy, deliciously creamy cheesecake and the fresh blueberry sauce takes makes it over-the-top delicious! And here no turning on a hot oven and waiting the extra hour+ for a cheesecake to bake, and chill time is half what a standard …

Desserts

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August 27, 2025

Mini Biscoff Cheesecakes

These mini Biscoff cheesecakes are creamy, spiced, and indulgent, with a crisp biscuit base, smooth baked filling and a generous layer of Biscoff spread on top.

Prep Time30 minutes mins
Cook Time20 minutes mins
Servings12 cheesecake

Ingredients

For the base

75 g (2.6 oz) digestive biscuits (graham crackers)
75 g (2.6 oz) Biscoff biscuits
70 g (2.5 oz) salted butter

For the filling

165 g (5.8 oz) light cream cheese room temp
165 g (5.8 oz) full fat cream cheese room temp
115 ml (3.9 floz) double cream (heavy cream) room temp
2 medium free range eggs room temp
1 tbsp plain white flour (all purpose flour)
1 tsp vanilla extract
140 g (4.9 oz) soft light brown sugar
140 g (4.9 oz) Smooth Lotus Biscoff Biscuit Spread

For the topping

150 g (5.3 oz) Smooth Lotus Biscoff Biscuit Spread
6 Lotus Biscoff Biscuits

Make the Biscoff cheesecake filling

Put the cream cheese, cream, eggs, vanilla, sugar and Biscoff spread in a large bowl. Whisk just enough to combine. Don’t over mix as this can introduce too much air.
Spoon the mixture into the cases on top of the biscuit bases, to about ½ cm shy of the tops. You might not need all of the mixture.
Bake in the oven for 20 minutes until just firm, no wobble.
Take out the oven, and allow to cool in the tin at room temperature.
Place the whole tray in the fridge and chill for at least an hour (ideally overnight, or as long as you can stand to wait).
If you didn’t use cupcake cases, turn your tray upside down over a clean board or sheet of greaseproof paper and lightly bang the tray on the counter. The cheesecakes should drop out.

Make the topping

Spread or pipe the Biscoff spread on top of each cheesecake
Snap the Biscoff biscuits in half and push into the tops of the cheesecakes at an angle.

Nutrition

Desserts

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August 21, 2025

Basque Cheesecake

Baked at high heat for a golden finish, it’s simple yet indulgent, with hints of vanilla and lemon zest for brightness. Perfectly chilled, it’s smooth, decadent, and effortlessly elegant. Prep Time: 15 minutes minsCook Time: 35 minutes minsServings: 8 people Ingredients Instructions Notes Sweet Tips …

Desserts

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November 18, 2020

Chocolate Cappuccino Cheesecake

If you want to treat yourself with a dessert that is made out of chocolate and cappuccino, you must take a look at Chocolate Cappuccino Cheesecake. When you try this dessert for just one time, it would become your favorite dessert to try and you …

Desserts

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September 8, 2020

‘Got Some Crust’ Macaroni and Cheese

Ingredients:

2 cups elbow macaroni
¼ cup butter, divided
1 small onion, chopped
2 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon prepared yellow mustard
2 cups shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup dry bread crumbs

Directions:

Step 1:Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 inch glass baking dish.
Step 2:Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter.
Step 3:While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
Step 4:Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.

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Image Source:*allrecipes.com

Source:allrecipes.com

Pasta

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July 15, 2020

A Cheesecake Recipe You Can Enjoy Even If You’re Keto

INGREDIENTS: For the Crust1 cup macadamia nuts1 cup blanched almond flour1/4 cup unsweetened shredded coconut3 Tbsp coconut oil or butter, meltedPinch sea salt For the Filling1 lemon3 8-oz packages cream cheese, softened1 cup powdered erythritol1 tsp vanilla3 eggs1 8-oz carton sour cream1/2 cup fresh blueberries …

Desserts

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June 22, 2020

Matt Preston’s irresistible salted chocolate sour cream cheesecake

INGREDIENTS: 1 x 85g pack raspberry jelly 250g packet chocolate biscuits (we used Choc Ripple biscuits) 280g caster sugar 75g unsalted butter, melted 750g cream cheese, at room temperature 4 eggs 250g sour cream 200g dark chocolate, melted and cooled ¼ cup cocoa 1 1/2 …

Desserts

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June 15, 2020

Pineapple-Topped New York Cheesecake

What You Need:

7 graham crackers, finely crushed (about 1 cup)
3 Tbsp. butter, melted
1 cup plus 3 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 Tbsp. vanilla
4 egg s
1 can (8 oz.) pineapple tidbits in juice, very well drained
1/2 cup pineapple preserves

Let’s Make It:

Heat oven to 325ºF.2Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.3Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each just until blended.4Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.5Mix pineapple and preserves; spread over cheesecake just before serving.

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Image Source:*myfoodandfamily.com

Source:myfoodandfamily.com

Desserts

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May 25, 2020

Lobster Mac & Cheese

Ingredients: for 6 servings 12 oz lobster tail(340 g), 4 tails 1 cup homemade breadcrumb(115 g) 2 tablespoons parmesan cheese salt, to taste pepper, to taste 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 tablespoon cognac 2 cups whole milk(480 mL) 2 cups sharp white cheddar cheese(200 g) 1 ½ cups shredded comte cheese(150 g) ⅓ cup grated parmesan cheese(35 g) 2 …

Seafood

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Tag: Cheesecake

Ingredients

For the base

For the filling

For the topping

Make the Biscoff cheesecake filling

Make the topping

Nutrition

Ingredients:

Directions:

What You Need:

Let’s Make It: