Cheesecakes can be refrigerated or cooked, and even savoury.

My personal favourite is my native tourteau fromager, with its charred dome – barely sweet and with the combined tang of lemon and goat’s curd.

This no-bake beauty is rich, not overly sweet, and “delicately sinful”, I’ve been told.

Sesame brittle and salted caramel cheesecake

I waited nearly a year to make this one, as it requires ripe apricots:

Pistachio and cardamom cheesecake, apricot ganache

And a third recipe from Chetna Makan:

Mint and rosewater cheesecake

Baklava cheesecake – as you can guess, a sliver of it goes a long way. But it is delicate and tasty, and far less sweet than you’d expect.

Baklava cheesecake
Baklava cheesecake

You have a favourite? You want to try something new? Just ask, I can make it for you.