Strawberry and vanilla baked cheesecake

Strawberries are the hero in this beautiful baked cheesecake recipe. You can make the recipe the day before serving, making it perfect for a summer dinner party.

Ingredients
For the cheesecake

300g digestive biscuits
60g melted butter
6-7g tub freeze-dried strawberries (from Sainsbury’s, Waitrose and Ocado)
600g full-fat cream cheese
150g caster sugar
1 tbsp plain flour
Grated zest and juice 2 large lemons
3 medium free-range eggs, plus 2 yolks
200ml soured cream
1 vanilla pod, seeds scraped
For the topping

500g small British strawberries, some halved, some left whole
3 tbsp caster sugar
Good splash Cointreau or other orange liqueur
Juice ½ lemon

Baked rhubarb and orange cheesecake

This baked cheesecake recipe combines classic British favourite rhubarb with fresh, juicy orange.

And if you love rhubarb with a bit of citrus, then you’ll also love our rhubarb and lemon baked cheesecake.

Ingredients

800g rhubarb (untrimmed weight)

1 large orange

250g caster sugar

For the base

75g unsalted butter

200g digestive biscuits, crushed

2 tbsp demerara sugar

For topping

Butter for greasing

900g full-fat cream cheese, such as Philadelphia

250g caster sugar, plus 1 tbsp

3 tbsp plain flour

Pinch of salt

Grated zest of 1 small orange, plus 1 tbsp orange juice

3 large free-range eggs, plus 1 large egg yolk

400ml soured cream

2 tsp lemon juice

Baked yogurt cheesecake

Cheesecakes aren’t usually considered a healthy dessert, but this Greek baked yogurt version is lower in calories and fat than most others.

Ingredients

500g 1.5-per-cent-fat cottage cheese

500ml fat-free Greek yogurt

4 tbsp runny honey, plus 8 tsp for drizzling

1 large free-range egg

1 tbsp cornflour

1 tsp vanilla extract

40g toasted walnut pieces, roughly chopped

For the base

50g reduced-fat wheatmeal biscuits, crushed

50g Grape-Nuts

½ tsp ground cinnamon

30g extra-light low-fat spread, melted