A dinner party favourite, and a pudding you can always rely on. Have a stab at one of our top 10 cheesecake recipes.
One of our prettiest cheesecake recipes (pictured above), and well worth the lengthy cooking time. Use a little goat’s cheese in the mix for acidity, and make a crumble topping out of butter, sugar and granola. Orange zest, strawberry jam, galettes and blackberries are also essential.
A tablespoon of chopped rosemary enhances this sweet, sharp and creamy dessert, which comes with a buttery digestive biscuit base and vanilla cream cheese filling. Top with a blackcurrant compote, allowing it to trickle prettily down the sides.
It’s hard to make a cheesecake vegan when the core ingredient is, well, cheese. But vegan expert Lane Gold says that vegan cream cheese is just as good, especially when coupled with swirls of raspberry jam, and crushed Oreo cookies for the biscuit base.
Chocolate + cheesecake = pudding heaven. Impress dinner party guests with Alan Coxon's decadent dessert, topped with berries and fresh mint. This cheesecake may be made up to two days in advance before serving and will keep for up to one week in the refrigerator.
Prefer yours plain? No problem. Paul Hallett has the perfect recipe for the simplest cheesecake – just cream cheese, vanilla extract, eggs, sour cream, and a Graham Cracker crust. Make sure your cream cheese is at room temperature and beaten until very smooth before using.
Eric Lanlard’s recipe is very versatile and easy. By adding a few drops of lemon oil and some finely grated lemon zest, you will give it some zing. Don’t worry if the top cracks when the cake is cooling – it’s all part of the charm! Replace the blueberries with raspberries, if desired.
Another Eric Lanlard classic, this time all the way from the Big Apple. The base is butter and crushed digestive biscuits, and the filling is a medley of cream cheese, sugar, lemon zest, eggs and soured cream. Top with a sugared sour cream layer, and dust with icing sugar.
Let’s keep cheesecake British! Made with low fat soft cheese and some Wensleydale or white Cheshire, this recipe is wonderfully unique and works well with a warm blueberry sauce. You could use finely grated mild Lancashire, Caerphilly, or Wensleydale with apricots if you prefer.
Andrew Dargue, head chef at veggie restaurant Vanilla Black, shows us how to make one of his best-selling vegan puddings. You’ll need cocoa nibs, cocoa powder, olive oil, vegan peanut butter, Tofutti cream cheese, and a little soy milk… we promise it tastes great.
A pretty blueberry cheesecake, made simply with sour cream, cream cheese, and a gingernut biscuit base. It will take you 20 minutes to prepare, and only 40 minutes cooking time… plus they’ll be enough for eight people (or four very greedy guests).
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