Tag Archives: cheesecake

Recipe of the Week: No-Bake Cheesecake

No-bake Nutty Chocolate Cheesecake

No-Bake Cheesecake

I wrote this recipe for my husband who adores cheesecake but rarely has it as I’m not usually a fan.

However, with the addition of Snickers bars; I’m now a cheesecake convert!



Did you know…

Cheesecake is believed to have originated in ancient Greece. In fact, a form of cheesecake may have been served to the athletes during the first Olympic Games held in 776 B.C. to give them energy. Greek brides of the era also cooked and served cheesecake to their wedding guests.

In “The Oxford Companion to Food,” editor Alan Davidson notes that cheesecake was mentioned in Marcus Porcius “Cato’s De re Rustica” around 200 BCE and that Cato described making his cheese libum (cake) with results very similar to modern cheesecake. The Romans spread the tradition of cheesecake from Greece across Europe. Centuries later, cheesecake appeared in America, with a variety of regional recipes brought over by immigrants.

When people think of cheesecake today, it’s most often associated with a product that has a cream cheese base. Cream cheese was invented in 1872 by American dairyman William Lawrence of Chester, New York, who accidentally stumbled on a method of producing cream cheese while trying to reproduce a French cheese called Neufchâtel.

Taken from The History of Cheesecake and Cream Cheese by Mary Bellis







Must-Have White Chocolate Cheesecake

White Chocolate Cheesecake


You MUST try the cheesecake

I don’t usually even like cheesecake but loved this one taken from the 2016 Dairy Diary.


White Chocolate Cheesecake

Time 45 mins plus chilling,
Serves 8-10,
Calories 678,
Fat 51g of which 31.4g is saturated

  • Butter 75g (3oz), melted
  • Ginger nuts 200g (7oz), crushed
  • Good quality white chocolate 350g (12oz), chopped, plus extra, shaved, to decorate
  • Double cream 150ml (¼ pint)
  • Full fat cream cheese 500g (1lb 2oz)
  • Frozen cranberries 150g (5oz)
  • Caster sugar 125g (4½oz)
  • Orange juice 125ml (4fl oz)

1 Mix together butter and biscuits. Press into the base of a 20.5cm (8in) round loose-based tin. Chill for 10 minutes to firm.

2 Place chocolate in a heatproof bowl. In a saucepan heat cream until almost simmering then pour over chocolate. Stir well until chocolate has melted then leave to cool.

3 Beat cheese until soft. Fold into chocolate cream and mix well. Spoon over biscuit base and smooth the surface. Cover with cling film and chill for 8 hours, or preferably overnight, until set.

4 Place cranberries, sugar and juice in a saucepan and heat gently, stirring, until sugar has dissolved. Bring slowly up to boil, then simmer for 5-10 minutes.

5 Reserve 12, then blend rest of cranberries until smooth. Unmould cheesecake. Decorate with chocolate and cranberries and serve with cranberry coulis.

A Dairy Diary 2016 recipe. For more information and to purchase click here.






Five Festive Dairy Diary RecipesFor more recipes see
Five Fantastic Festive Recipes.









Dairy Diary 2016

Dairy Diary 2016Britain’s favourite home diary is packed with essential information plus inspirational weekly recipes and fascinating features.

The diary is clearly laid out with lots of writing space plus a sheet of memorable dates stickers for appointments and occasions.

Notable features of the 2016 Dairy Diary include:

Clear A5, week-to-view diary
Easy-to-follow weekly recipes
Reminder stickers
Handy pocket for notes and cards
Essential kitchen and home information
Budgeting, conversions, addresses, etc.
The first edition of the Dairy Diary was produced in 1982 and since then more than 30 million copies have been sold, making it Britain’s best-selling home diary.

Order online or call 08450 948 128 (lines open 9am-8pm, Mon-Fri).


To read the recipes click on the images above or visit http://www.dairydiary.co.uk/blog/five-fantastic-festive-recipes.html


#christmas #menu #recipes







Baked Cream Cheesecake

Baked Cream Cheesecake recipe

Baked cheesecake is easy to make and absolutely delicious

Serves 10
Preparation 30 mins plus chilling
Cooking 1¼ hrs
Per portion 351 kcals, 25g fat (14g saturated)

50g (2oz) butter, melted
150g (5oz) digestive biscuits, crushed
¼ tsp ground cinnamon
500g (1lb 2oz) full fat soft cheese
125g (41/2oz) caster sugar
3 eggs, beaten
Grated rind of 1 lemon
2 tbsp lemon juice
1½ tsp vanilla extract
150ml (1/4 pint) soured cream
Grated lemon and lime rind to decorate

1 Mix together melted butter, biscuits and cinnamon. Press into base of a greased loose-bottomed 20cm (8in) cake tin.

2 Cook at 180°C (350°F) Mark 4 for 10 minutes.

3 Beat together soft cheese and 110g (4oz) caster sugar, then gradually beat in eggs. Stir in lemon rind, lemon juice and vanilla extract.

4 Pour into cake tin and bake for 1 hour or until centre is firm to touch.

5 Remove from oven and allow cheesecake to cool.

6 Mix together remaining sugar and soured cream. Spread soured cream over cheesecake.

7 Remove from tin and chill until ready to serve. Decorate with lemon and lime rind.

Recipe taken from The Dairy Book of Home Cookery

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