Cheesecake – the bake divide

Do puddings get more comforting than a cheesecake? Crumble perhaps plays a close second to this decadent, comforting dessert that feels like a warm, sweet hug and tastes like a little slice of creamy heaven.

It sits firmly in the camp of luxurious puddings with crème brulee, panna cotta and ice cream – a real treat but also one which works incredibly well with a spot of sharp fruit involved. Think of crème brulee spiked with the aromatic tang of passionfruit, panna cotta served with a spoonful of stewed, tart blackcurrants providing a beautiful, stark colour contrast too – deepest night-purple against purest white, or vanilla ice cream with raspberry sauce.

I love both varieties of cheesecake – a NY one studded with that all-American favourite, the blueberry, cooked to a gentle wobble and then left to set overnight; or a no-cook number, a classic digestive base coupled with mascarpone or some other cream cheese and double cream and plenty of red fruit swirled through it. You’ll notice this recipe is low on the sugar front – because it’s so rich I find the filling must be relatively unsweetened – with the base providing a sweet, crunchy finish to the dish. Feel free to add ground or smashed nuts to the base – hazelnuts or pistachios would make a delicious addition. You could easily use frozen fruit here too – just defrost before use.

Click here to read my recipe for raspberry smash cheesecake


  1. i wonder if you can help me i am looking for a recipe that was in hello in july or august issue 2010 for a strawberry stacking summer cake with cream it was yummy and i have misplaced the magazine please help ?

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