This baked cheese cake is straightforward to make. With a touch of orange and cinnamon, the ricotta also gives a lovely flavour and texture compared to typical cheesecakes made with cream cheese.
This is an easy and decadent cheesecake that looks quite impressive when drizzled with toffee sauce. I sometimes double the base recipe to make it just a bit thicker.
Compared to most cheesecake recipes, this version isnâ€™t particularly high in fat, as it uses cottage and curd cheeses instead of the traditional cream cheese, and is lightened by folding in whisked egg whites before baking. The delectable filling is set atop a crunchy digestive biscuit and oat base.
I personally prefer cheesecake with something other than a digestive biscuit base. This shortbread base is delicious and I love all of the fresh blueberries in this recipe!
This luscious cheesecake is topped with blueberries, and can be made any time of the year thanks to frozen blueberries. Use fresh blueberries if in season!
This delightful blueberry mascarpone cheesecake is baked and uses a fresh blueberry purÃ©e for maximum flavour.