White Chocolate Cheesecake With Rhubarb Compote

This soft and creamy cheesecake makes a suitably impressive and indulgent end to a dinner party

• Cooking Time Prep 20 mins
  Cook 1 hr, 40 mins
• Skill Level Easy
• Servings Serves 10 - 12

Nutrition per serving

• Kcalories

  850

• Protein

  11g

• Carbs

  67g

• Fat

  61g

• Saturates

  35g

• Fibre

  1g

• Sugar

  55g

• Salt

  1.3g

Ingredients

• 200g oatcake biscuits
• 85g butter melted
• 450g white chocolate
• 284ml pot double cream
• 400g full fat soft cheese, such as Philadelphia
• 4 eggs
• 1 tsp vanilla essence
• For the rhubarb compote
• 600g rhubarb (trimmed weight), cut into 2½ cm chunks
• 250g golden caster sugar
• ½ vanilla pod, split in half lengthways
• 100ml orange blossom muscat dessert wine (we used Brown Brothers)

Directions

1. Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool.
2. Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth.
3. Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving.
4. For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.

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Berry Cheesecake In A Glass

Mascarpone is a great standby for making an almost-instant dessert. Here, its creamy richness is cut by the sharpness of the blackberries

• Cooking Time Ready in 15-20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  497

• Protein

  3g

• Carbs

  44g

• Fat

  35g

• Saturates

  21g

• Fibre

  3g

• Sugar

  24g

• Salt

  0.67g

Ingredients

• 150g punnet blackberries
• 1 tbsp golden caster sugar
• 1 lemon, finely grated zest and juice
• 4 gingernut biscuits, crushed
• knob of butter, melted
• 2 tbsp icing sugar
• ½ x 250g tub mascarpone or ricotta

Directions

1. Toss the blackberries, caster sugar and 1 tbsp of the lemon juice in a small pan. Heat gently for 3-4 mins or until the berries start to burst. Leave to cool.
2. Meanwhile, mix together the crushed biscuits and melted butter. Spoon into 2 glasses. Gently fold the rest of the lemon juice, the lemon zest and icing sugar into the mascarpone or ricotta. Divide the lemony cheese between the glasses, then spoon over the blackberries and their syrupy juices.

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Kahlua Chocolate Cheesecake

Decadent, tempting chocolate cheesecake with the taste of coffee liqueur

• Cooking Time Takes 1 hour 30 minutes, plus chilling time
• Skill Level Moderately easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• For the base
• 50g butter
• 225g plain chocolate digestive biscuits, crushed
• For the filling
• 225g dark chocolate (at least 50% cocoa solids), broken
• 2 x 200g full fat soft cheese, at room temperature
• 100g golden caster sugar
• 4 medium eggs
• 0 284ml carton double cream
• 5 tbsp Kahlúa
• For the topping
• 200ml tub crème fraîche
• 2 tbsp Kahlúa
• cocoa powder, for dusting
• extra Kahlúa to serve

Directions

1. Lightly oil the base of a 23cm spring-form tin. Melt the butter in a pan, stir in the crushed biscuits and press on to the base of the tin with the back of a spoon. Chill while you make the filling.
2. Melt the chocolate in a bowl over a pan of gently simmering water, stirring halfway through. Remove the bowl from the pan. Preheat the oven to 160C/gas 3/fan 140C.
3. Beat the cheese and sugar together with an electric hand mixer until fluffy. Add the eggs, one at a time, but don't over-beat. With the beater on low speed, blend in the melted chocolate, the cream and the Kahlúa. Pour on to the biscuit base and bake on a baking sheet for 55 minutes-1 hour or until set. Test by touching the surface, which should be shiny, and a bit wobbly and darker in the centre. Loosen the cheesecake from the tin with a round-bladed knife and leave to cool. Chill for 3 hours or overnight.
4. Take the cheesecake from the tin. For the topping, combine the crème fraîche with the Kahlúa and spread over the top. Dust lightly with cocoa powder and serve in wedges with a little Kahlúa poured over each slice.

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Baileys Cheesecake

An intense layer of coffee jelly perfects this creamy cheesecake. Serve with one of our coffee cocktails for unadulterated indulgence

• Cooking Time Prep 50 mins
  Cook 10 mins
• Skill Level For the keen cook
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  622

• Protein

  12g

• Carbs

  44g

• Fat

  44g

• Saturates

  24g

• Fibre

  0g

• Sugar

  33g

• Salt

  0.57g

Ingredients

• 11g pack powdered gelatine, plus 1 tsp
• 175g shortcake biscuits, crushed to crumbs
• 85g butter, melted
• 250g tub Quark
• 250g tub mascarpone
• 150ml Baileys cream liqueur
• 142ml pot double cream, lightly whipped
• 2 eggs
• 140g caster sugar
• For the coffee jelly
• 1 heaped tsp powdered gelatine
• 150ml strong black coffee
• 2 tbsp caster sugar, to sweeten the coffee

Directions

1. Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
2. Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
3. Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
4. Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
5. For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer-don't pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
6. To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.

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The Ultimate Makeover New York Cheesecake

Angela Nilsen rises to the ultimate challenge - keeping a cheesecake creamy and decadent while making it healthier and lighter

• Cooking Time Prep 25 mins
  Cook 45 mins
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  315

• Protein

  9g

• Carbs

  37g

• Fat

  15g

• Saturates

  8g

• Fibre

  1g

• Sugar

  28g

• Salt

  0.89g

Ingredients

• For the base
• 35g butter
• 85g reduced-fat digestive biscuits, finely crushed
• For the filling
• 2 x 300g/11oz tubs light soft cheese, we used Philadelphia cheese, at room temperature
• 175g golden caster sugar
• 3 tbsp cornflour
• 1½ tsp finely grated lemon zest, preferably using a Microplane grater
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 3 eggs, room temperature, beaten
• 150g fromage frais
• For the topping
• 25g golden caster sugar
• 225g punnet blueberries
• ½ tsp finely grated lime zest
• 100g fromage frais

Directions

1. Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
2. For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny.
3. Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs.
4. Meanwhile, put the sugar for the topping in a small pan with 3 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the blueberries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices. Stir in the lime zest, then leave to cool.
5. Spread the fromage frais over the top of the cooled cheesecake. Cover with foil and chill for at least 4 hrs (or overnight). Remove from the fridge 1 hr before serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Slice with a sharp knife and serve each wedge topped with a spoonful of syrupy blueberries.

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Tia Maria Cheesecake

Perfect for a special occasion, this American style dessert really has the wow-factor

• Cooking Time Prep 30 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 16

Nutrition per serving

• Kcalories

  410

• Protein

  7g

• Carbs

  32g

• Fat

  29g

• Saturates

  17g

• Fibre

  1g

• Sugar

  24g

• Salt

  0.89g

Ingredients

• For the biscuit crust
• 85g hot melted butter, plus extra butter for greasing
• 14 plain chocolate digestive biscuits, finely crushed
• For the cheesecake
• 3 x 300g packs full-fat Philadelphia cheese
• 200g golden caster sugar
• 4 tbsp plain flour
• 2 tsp vanilla extract
• 2 tbsp Tia Maria
• 3 large eggs
• 285ml carton soured cream
• For the topping
• 142ml carton soured cream
• 2 tbsp Tia Maria
• cocoa, for dusting
• 8 Ferrero Rocher chocolates, unwrapped

Directions

1. Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
2. Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
3. Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don't worry if it cracks a little.
4. Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.

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White Chocolate Berry Cheesecake

A stunning no-cook pudding bursting with summer flavours - great for relaxed entertaining

• Cooking Time Prep 25 mins
  
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  667

• Protein

  9g

• Carbs

  49g

• Fat

  50g

• Saturates

  29g

• Fibre

  1g

• Sugar

  44g

• Salt

  1.01g

Ingredients

• 2 x 150g bars white chocolate
• 2 x 300g tubs soft cheese (we used Philadelphia)
• 284ml pot double cream
• 50g caster sugar
• 170g punnet raspberries
• 5 tbsp raspberry jam
• 85g amaretti biscuits
• 200g small strawberries
• a few blueberries (optional)

Directions

1. Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn't touch the water. Line a lightly oiled 900g loaf tin with cling film.
2. Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
3. Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
4. Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
5. To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

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Strawberry Cheesecake In 4 Easy Steps

Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions

• Cooking Time Prep 30 mins
  
• Skill Level Easy
• Servings Cuts into 12 slices

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• 250g digestive biscuits
• 100g butter, melted
• 1 vanilla pod
• 600g soft cheese
• 100g icing sugar
• 284ml pot double cream
• For the topping
• 400g punnet strawberries, halved and stoned
• 25g icing sugar

Directions

1. EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
2. Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
3. Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
4. Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
5. Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

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Manuka Honey Cheesecake With Raspberries

This fruity summer cheesecake can be part-prepared a day ahead

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  764

• Protein

  6g

• Carbs

  47g

• Fat

  63g

• Saturates

  37g

• Fibre

  2g

• Sugar

  34g

• Salt

  0.84g

Ingredients

• 4 lemon shortbread biscuits (about 85g)
• 140g full fat soft cheese
• 50ml double cream
• 1 tbsp caster sugar
• 2 tbsp Manuka honey, plus 1 tsp extra
• 125g punnet raspberries

Directions

1. Sit 2 x 9cm metal rings on 2 small serving plates. Crush the biscuits in a bag with a rolling pin, then divide between the rings, pressing down to form the base.
2. Put the soft cheese in a bowl, then whisk together with the double cream, sugar and 2 tbsp honey until soft peaks form. Spoon the mixture into the rings, then spread the top flat. You can chill the cheesecakes now until ready to serve.
3. Crush a third of the raspberries with 1 tsp honey, then gently fold in the rest. Using a blowtorch, warm around the edge of the ring and lift off-or use a knife to run around the inside of the ring, and lift off. Spoon over the raspberries and serve.

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New York Cheesecake

This authentic creamy dessert will add a taste of New York to any dining table

• Cooking Time Takes 1 hr 30 plus 2 hours cooling + chilling
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  549

• Protein

  11g

• Carbs

  37g

• Fat

  41g

• Saturates

  24g

• Fibre

  1g

• Sugar

  25g

• Salt

  1.04g

Ingredients

• For the crust
• 85g butter melted, plus extra for tin
• 140g digestive biscuits, made into fine crumbs
• 1 tbsp sugar, granulated or golden caster
• For the cheesecake filling
• 3 x 300g/11oz pack Philadelphia cheese, or other full-fat soft cheese
• 250g golden caster sugar
• 3 tbsp plain flour
• 1½ tsp vanilla extract
• finely grated zest of 1 lemon (about 2 tsp)
• 1½ tsp lemon juice
• 3 large eggs, plus 1 yolk
• 284ml carton soured cream
• For the soured cream topping
• 142ml carton soured cream
• 1 tbsp golden caster sugar
• 2 tsp lemon juice

Directions

1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3?4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling-if there are any lumps, sink them using a knife-the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1?4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

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