Cheesecake is the ultimate indulgent dessert and makes for the perfect addition to any occasion. With its tangy-meets-sweet ...

These decadent vegan raspberry cheesecake bars combine a buttery graham cracker crust with a silky-smooth cashew cream ...

Baking the cheesecake first at a higher temperature (325°F) before reducing the heat (to 250°F) allows the outside of the cake to set while the filling cooks slowly and stays deliciously creamy.

It is important to use tinned alphonso mango purée in the cheesecake filling as it has a perfectly sweet flavour and silky-smooth texture. You will need a 20cm/8in springform cake tin.

For the filling, suspend a heatproof bowl over ... then chill in the fridge. Remove the cake-tin ring from the cheesecake and place the cheesecake, still on its base, onto a serving plate.

TikToker and food blogger, Sarah Rossi, shared her simple recipe of how to make a no-bake mini egg cheesecake with her ...

Keep stirring constantly. Dissolve the gelatine with cold water and mix it with the blueberry filling. 2. Boil the mixture and then let it cool. Now, pour it over the top of the hardened cheesecake.