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

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.

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

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.

Pour and scrape the filling mixture into the cheesecake base in the chilled springform ... you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes.

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.