4 Cheesecake Recipes To Try

4 Cheesecake Recipes To Try

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4 Cheesecake Recipes To Try

4 Cheesecake Recipes To Try

4 Cheesecake Recipes: Hello there food lovers and food enthusiasts, today, in this food tutorial, you will learn how to make cheesecakes and we’ll show you 4 recipes you can try out.

No-Bake Lotus Biscoff Cheesecake, Japanese Cheesecake, Baklava Cheesecake, No-Bake Chocolate Cheesecake. No matter which cheesecake you choose, you will love the result. Perfect cheesecake recipes ideas for holidays, for Christmas, for birthdays and more.

No-Bake Lotus Biscoff Cheesecake

This no-bake lotus Biscoff cheesecake is the perfect cheesecake recipe for all the Biscoff lovers. Biscoff cookie crust, cream cheese – biscoff cookie butter filling and a layer of delicious biscoff cookie butter spread on top.


For the crust:

250g (9oz) Lotus Biscoff cookies
6 tbsp (90g) Butter, melted
For the filling:

2½ cups (565g) Cream cheese
200g (7oz) Lotus biscoff cookie butter
1 cup (240ml) Heavy cream, cold
2/3 cup (85g) Powdered sugar
1 teaspoon Vanilla extract
14g Gelatin powder +70ml water
For the topping:

200g (7oz) Lotus biscoff cookie butter
3-4 Crushed cookies


1. Make the crust: In a food processor or a ziploc bag crush the lotus biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.

2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.

3. In a large bowl beat cream cheese, vanilla extract and cookie butter until soft and smooth. In a separate bowl beat heavy cream with powdered sugar until medium-stiff peaks form. Gradually fold whipped cream into the cream cheese mixture.

4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.

5. Pour into the springform pan and freeze for 30 minutes.

6. Meanwhile prepare the topping: place biscoff cookie butter in a heatproof bowl and melt in the microwave until melted. While still liquid pour over the cheesecake.

7. Refrigerate the cake for at least 6 hours, until set.

8. Decoration: release the cake from the pan and garnish the cake with crushed cookies around the edges.

Japanese Cheesecake


9oz (250g) Cream cheese
6 Eggs, separated
3/4 cup (150g) Sugar, divided
1/2 cup (120ml) Milk
4 tablespoons (60g) Butter
60g (8 tablespoons) Cake flour
20g (2½ tablespoons) Cornstarch
1 tablespoon Lemon juice
1 teaspoon Lemon zest


1. Preheat oven to 320°F (160°C). Grease 8-inch (20cm) round cake pan with butter, line bottom and sides with parchment paper. Grease the parchment as well. If using springform pan wrap the pan tightly with aluminum foil.

2. Melt cream cheese, butter, milk and ¼ cup (50g) sugar over a double boiler.

3. Remove the mixture from heat. Add egg yolks and stir until combined. Sift flour and cornstarch and stir until incorporated. Add lemon zest and lemon juice and stir until combined.

4. Whisk egg whites at low speed until foamy, gradually add the sugar while continuing to beat until stiff peaks form.

5. Using a whisk, mix in 1/3 of egg whites into the cream cheese mixture until incorporated. Then gently fold in another 1/3 into the mixture, then gently fold the last 1/3.

6. Pour the batter into the cake pan and tap the pan on the counter to release air bubbles.

7. Place pan into a deep roasting pan (larger in size). Pour boiling water into roasting pan so that water comes halfway up the sides of the springform pan.

8. Bake for 20 minutes, then reduce the heat to 285°F (140°C), and bake for another 30-35 minutes.
Turn off the oven and leave cake in the closed oven for another 30 minutes. Remove the cake from the oven and let cool until ready to serve.

Pro tips:

Use room temperature egg whites.
For extra fluffy cheesecake use 1 or 2 more egg whites.
For topping you can dust the cake with powdered sugar.

Baklava Cheesecake

This cake has so many layers, textures and flavors. This special dessert is perfect for holidays, birthdays and special occasions.


For the nut mixture:

225g (8oz) Walnuts, toasted
225g (8oz) Pistachios, toasted
1 teaspoon Cinnamon
1/4 teaspoon Salt
For the syrup:

1 cup (240ml) Water
1 cup (200g) Sugar
1/4 cup (85g) Honey
1 tablespoon Lemon juice
1-2 teaspoons Rose water

2 cups (450g) Cream cheese
1 cup (230g) Sour cream/yogurt
2/3 cup (133g) Sugar
3 Eggs
1/4 cup (60ml) Heavy cream
1 tablespoon Lemon zest
3 tablespoons (22g) Cornstarch
1 teaspoon Vanilla extract

200g (7oz) Butter
12-14 Phyllo dough sheets
Crushed pistachios


1. Place walnuts, pistachios, salt and cinnamon into a food processor and process until coarsely ground. Set aside.

2. Make the syrup: in a small saucepan combine all the syrup ingredients and bring to boil. wait until the sugar is dissolves and simmer 4-5 minutes more. Pour 1/3 of the syrup into the nut mixture and mix until combined. Set the rest aside and let cool while you are making the baklava.

3. Preheat oven to 170C (340F). Grease the bottom of a 9-inch (23cm) springform pan and set aside.

4. Make cheesecake filling: In a large bowl, beat cream cheese with sugar on medium speed until smooth. Add eggs, one at a time and beat after each addition. Add sour cream, heavy cream, salt, and vanilla extract. Beat until smooth. At the end add cornstarch and beat until incorporated.

5. Assembling: Unroll phyllo dough and cover with a damp towel to keep from drying out as you work. Take one sheet and lay the sheet inside the pan, pushing into the sides and allowing one end of the pastry to overhang the top edge of the springform pan. Brush the phyllo sheet and repeat the process with 8-10 layers, until the bottom and the sides of the pan is completely covered.

6. Evenly spread 1/2 of the nut mixture over the phyllo crust. Pour cheesecake mixture over the nut layer. Then, sprinkle the remaining nuts on top of the filling. Place 2-3 layers of phyllo and fold over the overhanging phyllo to cover the cheesecake. Brush with butter on top.

7. Bake the cheesecake for 45-50 minutes, until golden brown on top and just set in the middle. If after 30 minutes in the oven, the cake turns too brown, cover with foil for the rest of baking

8. While the cheesecake is still warm, pour the remaining syrup over top to soak. Garnish with chopped pistachios. Let cool completely in room temperature, then refrigerate for at least 4 hours or overnight.

Pro Tip:
You may not need all the butter

No-Bake Chocolate Cheesecake

This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.

For the crust:

200g (7oz) Oreo cookies
1/4 cup (60g) butter, melted
For the filling:

2 cups (450g) Full fat Cream cheese, room temperature
9oz (250g) Dark chocolate
1 cup (240ml) Heavy cream
2/3 cup (83g) Powdered sugar
1 teaspoon Vanilla extract
For the ganache:

140g (5oz) milk chocolate
1/2 cup (120ml) Heavy cream


1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.

2. Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.

3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.

4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.

5. Pour the filling into the pan. Place in the freezer while making the topping.

6. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.

7. Refrigerate for at least 6 hours.

Watch Video Below

YouTube Video Credits
The Cooking Foodie

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