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.
I waited nearly a year to make this one, as it requires ripe apricots:
And a third recipe from Chetna Makan:
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.
You have a favourite? You want to try something new? Just ask, I can make it for you.