From light ricotta cheesecakes to velvety, creamy show-stoppers to vegan variations, these summery cheesecakes from the likes of Ottolenghi, Nigella and Ruby Tandoh are just the way to round off an al-fresco feast or a picnic in the park.
Sweet amaretto is made from a base of apricot kernels and bitter almonds, which works wonders in this baked cheesecake with roasted syrupy apricots and roasted almonds, spiked with orange zest and vanilla.
“Ricotta gives a less smooth texture than the heavier cream cheese, but the taste is cleaner, allowing the fruit to really shine”, says Ruby who makes a simple blackberry syrup to swirl through the cheesecake filling. A wonderful way to make the most of a blackberry glut this season.
Turn a bunch of overripe bananas into this easy, make-ahead dessert, with a chocolatey Hobnob base and a caramelly banana filling. Just 20 minutes prep time and five ingredients.
“Making a vegan cheesecake that is indistinguishable from a cheesecake made from actual cheese is no easy feat. But this is The One, guaranteed”, says Lauren Toyota who has made a tangy, creamy, lemony cheesecake that combines cashews, tofu and vegan cream cheese. Top with your favourite fruit compote.
Raspberry Cupcake Cheesecakes from Good Food, Sorted: Save Time, Cook Smart, Eat Well by Chris Bavin
These individual cupcake cheesecakes are made with lighter cream cheese for a slightly healthier twist on an indulgent dessert. With a raspberry and lemon filling, these are great little treats for a picnic.
Soaked cashews are used here to create a thick, creamy texture without the dairy. With a rich Medjool date and pistachio base and a zesty coconut filling, this is a frozen vegan cheesecake that everyone will enjoy.
“The white chocolate is only a delicate presence here; nothing to offend a white-chocolate-hater”, says Nigella of her elegant no-bake cheesecake with a gingernut base and a creamy, firm filling. Serve unadorned or with a sprinkling of pistachios and pomegranate seeds.
With the flavours of an Italian country garden, Gerhard Jenne pairs lemon thyme-infused pastry with a lemony ricotta-based cheesecake filling. Dotted with jammy, tart raspberries, this takes a bit more effort than your average cheesecake but it's definitely worth it.
A bit of a cross between a baked cheesecake and a flan, this zesty, fluffy and light dessert doesn't have a biscuit base so it's a great one for anyone avoiding gluten. This Med-inspired bake is spiked with Corsican myrtle liqueur or limoncello for an aromatic finish.