The cooking method is a bit different from your traditional cheesecake, but results in a light, fluffy and giggly cheesecake! You fold in egg whites into the cream cheese mixture to give it that perfect airiness and you bake it in a bain marie to keep it lusciously moist!

This basic baked cheesecake recipe is a keeper, it can be adapted with a whole host of different flavours even when strawberries aren’t in season. Be sure to line both the base and sides of the baking tin well to allow easy cheesecakerelease, once baked.

I am a Nutella fiend and I know I’m not the only one so if you are a fan of the chocolatey goodness from a jar, this is the recipe for you! These little bars have all the flavour and richness of a traditional cheesecake but are ready in half the time! Sliced up, they are perfect for cakes sales, bringing into the office to share or even just keeping all to yourself to gorge on!