10 outstanding recipes to pull out and keep

SO SUBLIME… White chocolate and limoncello

LIGHTER TOUCH Lower-sugar fruity cheesecake bars

EXOTIC TASTES Honey, sesame and filo cheesecake puddings

FEEL THE LOVE Hazelnut and cinnamon-swirl cheesecake

DAIRY-FREE BLISS Bounty parfait cheesecake

Cheesecake brownies

MARBLED MAGIC Cheesecake brownies

MAKES 20. HANDS-ON TIME 10 MIN, OVEN TIME 25 MIN, PLUS SETTING

MAKE AHEAD

The brownies will keep in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

• 150g unsalted butter

• 200g dark chocolate, broken into chunks

• 310g golden caster sugar

• 4 medium free-range eggs

• 2 tsp vanilla extract

• 100g plain flour

• 6 digestive biscuits or Hobnobs, broken into small chunks

• 180g full-fat cream cheese (we used Philadelphia) YOU’LL ALSO NEED…

• 20cm square cake tin, greased and lined with non-stick baking paper

1 Heat the oven to 180°C/160°C fan/ gas 4. Melt the butter, chocolate and 250g of the sugar in a medium-large saucepan, stirring occasionally, until the chocolate and butter have melted and the sugar has dissolved. Remove from the heat and leave to cool slightly.

2 Whisk 3 of the eggs into the melted chocolate mix, one at a time, whisking well to bring the mixture back to a glossy consistency. Add 1 tsp vanilla and a pinch of salt, then beat in the flour until just combined and glossy. Finally, stir in the biscuits.

3 In a separate bowl, beat the cream cheese with the remaining 60g sugar, 1 tsp vanilla and egg until smooth.

4 Spoon the chocolate mixture into the prepared tin, then randomly spoon over blobs of the cheesecake mixture. Use a knife to swirl through both mixes for a marbled effect, making sure not to touch the bottom of the tin.

5 Bake for 25 minutes until the top is set and starting to crack. Cool in the tin, then cut into 20 squares. Put in the fridge for 30 minutes to set, then serve.

PER BROWNIE 244kcals, 12.9g fat (7.5g saturated), 3.3g protein, 28.2g carbs (22.5g sugars), 0.2g salt, 0.7g fibre .

A FINE ROMANCE Red velvet bundt cheesecake

White chocolate and limoncello cheesecake

SERVES 12. HANDS-ON TIME 40 MIN, OVEN TIME 50-60 MIN, PLUS CHILLING AND AT LEAST 9 HOURS COOLING AND SETTING

MAKE AHEAD

The cheesecake will keep covered in the fridge for up to 2 days.

FOOD TEAM’S TIP

Add an extra squeeze of fresh lemon juice instead of limoncello, if you like.

• 450g Biscoff biscuits

• 115g unsalted butter, melted

• 175g white chocolate, chopped

• 2 x 280g packs full-fat cream cheese (we used Philadelphia)

• 125g caster sugar

• 150ml soured cream

• 50ml limoncello (see tip)

• Finely grated zest and juice 1 lemon

• 2 tbsp cornflour

• 3 medium free-range eggs

• 240g good-quality lemon curd YOU’LL ALSO NEED…

• Deep 20cm loose-bottomed cake tin, lightly greased and the base lined with non-stick baking paper

1 In a food processor, whizz the biscuits with a good pinch of salt to the texture of breadcrumbs. With the motor still running, add the butter to combine. (Or put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Tip into a bowl, then mix in the melted butter.)

2 Firmly press the biscuit mixture into the base and up the sides of the prepared tin, then chill for 30 minutes.

3 Heat the oven to 170°C/150°C fan/ gas 3½. Put the white chocolate in a heatproof bowl over a pan of barely simmering water (don’t let the bowl touch the water). Stir occasionally with a metal spoon until melted, then set aside.

4 Put the cream cheese, sugar, soured cream, limoncello and lemon zest and juice in a large mixing bowl. Using an electric mixer, beat until well combined and smooth. In a separate bowl, beat the cornflour and eggs until smooth, then beat into the cream cheese mixture. Stir in the melted chocolate.

5 Pour the filling into the chilled biscuit base, then put the cake tin on a baking tray and bake for 50-60 minutes until the top is firm at the edges but the centre still has a slight wobble. Turn off the oven and leave to cool inside (leave the door slightly ajar) for 2-3 hours.

6 Put the cheesecake in the fridge and leave to set for 6 hours or overnight. An hour before serving, stir the lemon curd to loosen, then spoon over the cheesecake and chill for another hour before serving.