You can use a 9x13 if you want but the cake base will be significantly thinner. If you use the larger pan make sure to adjust your baking time and check it often, ...

Artfully marbled with a tangy berry swirl, this luxurious lemon raspberry cheesecake will make a show-stopping end to any ...

Once you have made the marshmallow meringue, spread a layer on the cheesecake. You will then need to place the remaining marshmallow meringue in to a piping bag to make the rosette swirls. Use one ...

Most veteran cooks have their favorite cheesecake, and this is mine. It's relatively low in sugar, and the lemon provides balance. You can skip the sour cream topping if you feel that enough is enough ...

To cook the curd, you need a double boiler. Alternatively, just use a medium stainless steel bowl that tightly fits on top of a pot. Combine the egg yolks, sugar, lemon juice and zest in a stainless ...

This cheesecake is best made a day or two before you would like to serve it and it is easier to portion if you freeze it for a few hours before slicing. The finished bars also store particularly ...

100g/3½oz butter, melted, plus extra for greasing 275g/9¾oz gingernut biscuits 625g/1lb 6oz full-fat cream cheese (or soft cheese) 140g/5oz icing sugar, sifted 3 lemons, zest and juice (about ...