Sensational Cheesecakes

Oooh! Five exquisitely indulgent variations on everyone's favourite dessert, all with a buttery biscuit base...

Lemon & Lime Cheesecake

Ingredients (Serves 8)

1 Line the base of an 18cm spring-release cake tin with non-stick baking parchment. Put the biscuits in a food processor and process to a fine crumb. Melt the butter in a saucepan and stir in the crumb. Tip into the cake tin and press down firmly with the back of a spoon.

2 Add 3tbsp cold water to a small bowl and sprinkle over the gelatine. Leave to stand for 2-3min, then place over a bowl of simmering water and stir to dissolve.

3 Meanwhile place the cheese, yogurt and sugar in a bowl and whisk together until it forms soft peaks. Gradually mix in the grated rind and juice of the lemon and limes and finally the gelatine. Transfer to the tin and level the surface. Chill for 3-4 hours.

4 To serve, remove from the tin and place on a serving plate. Drizzle the lemon curd over the cheesecake, sprinkle with the lemon and lime zests and serve.

Strawberries & Cream Cheesecake

Ingredients (Serves 10-12) 

1 Line the base of a 22cm spring-release cake tin with non-stick baking parchment. Place the biscuits and butter in a bowl and mix together. Tip into the cake tin and press down firmly with the back of a spoon.

2 Add 2tbsp cold water to a small bowl and sprinkle over the gelatine. Leave to stand for 2-3min, then place over a bowl of simmering water and stir to dissolve.

3 Meanwhile place the strawberries and sugar in a food processor and process to a purée. Whip the cheese and cream together in a bowl until it forms soft peaks. Gradually whisk in the strawberry purée and then the gelatine. Transfer to the tin and level the surface. Chill for 1 hour.