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Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
In this superb cheesecake, rhubarb is combined with ginger - a luscious partnership - to make a dessert that's perfect for spring, when rhubarb is in season.
Yes, it's unusual for a cheesecake to be savoury rather than sweet, but try to suspend disbelief and we can promise you'll enjoy this light and summery concoction, which will also please vegetarians if it's on the menu.
Definitely not for diet days, but this glorious chocolate cheesecake is a must for chocoholics. It's also easier to make than it looks, so why not wow your guests?
OK, this isn't the healthiest dessert on record, but we all deserve a no-holds-barred bit of indulgence now and then. Anyone who loves chocolate will thrill to this wonderful baked cheesecake. To avoid it cracking, allow to cool in the oven.
Make these the day before you want to eat them: creamy, luxurious and so special, these lovely low-fat cheesecakes are the perfect treat for dieters!
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!).
There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple
This savoury cheesecake includes a clever blend of cheese flavours, as the smooth fromage frais and curd cheese gently complement the sharpness of the Roquefort.
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless – the combination of bananas, cream and toffee is inspired.
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