Vanilla Cheesecake with Baked Rhubarb

DessertServes 8

With rhubarb season almost upon us for another year, put this delicious (and locally sourced) produce to good use with this Vanilla Cheesecake with Baked Rhubarb recipe from the team at Harrogate based farm shop Fodder For more recipe inspiration visit

Raspberry and Passion Fruit Cheesecake

DessertServes 6-8

Need a simple, sweet dessert you can make with minimal fuss! This creamy raspberry and passion fruit cheesecake from the team at Raydale Preserves really hits the spot! Using their Raspberry and Passion Fruit jam this tangy dessert is easy to make and the perfect weekend pudding. For more information and to buy online visit  

Wensleydale, Ginger and Apricot Cheesecake

DessertServes 10

Taken from Jervaulx Abbey Tearooms In Their Footsteps recipe book which celebrates 25 years of baking at the iconic North Yorkshire landmark, this simple cheesecake recipe combines another Yorkshire icon, Wensleydale cheese with punchy ginger to make a deliciously decedent dessert. Perfect on its own or with a dash of cream.  For more information on Jervaulx Abbey and their award-winning tearoom visit Serves 10

Ampleforth Abbey Apple Crumble Cheesecake

DessertServes 8

Try this summery twist on a classic comforting pud from the apple experts and award winning drink producers at Ampleforth Abbey.  Perfect for a summery evening in the garden.

Rhubarb and Ginger Cheesecake

DessertServes 12

Equipment - mixing bowl - sharp knife - microplane - measuring jug - whisk - wooden spoon - spatula - 25cm cake tin - rolling tin - chopping board Instructions 1. Preheat the oven to 200°C/Gas 6. Grease and line a 25cm lose-bottomed cake tin. 2. Cut two thirds of rhubarb into pieces about 5cm long. Place in an ovenproof dish and sprinkle with 55g of caster sugar. Roast in the oven for 20 minutes or until tender. 3. Meanwhile, cut the remaining rhubarb into pieces about 7.5cm long, place in another ovenproof dish with a tablespoon of caster sugar and roast until just tender but still holding their shape. Set aside to decorate the cheesecake. 4. To make the biscuit base, place the ginger biscuits in a plastic bag and crush with a rolling pin, leaving the mixture quite rough. Place the biscuit crumbs in a bowl, mix in the melted butter and press into the bottom of the prepared cake tin. Place in the fridge while you make the cheesecake mixture. 5. Beat the cream cheese with the remaining 125g caster sugar and the lemon zest, then add the soured cream and egg yolks and beat until smooth. 6. Spread the rhubarb onto the chilled biscuit base. Whisk the egg white until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb. 7. Bake in the oven for about one hour, reducing the heat to 180°C/Gas 4 once the cheesecake has risen. The top should be firm to the touch but still slightly wobbly. Leave the cheesecake to cool then remove it from the tin, arrange the reserved rhubarb on top and dust with the icing sugar.

Rhubarb Cheesecake

DessertServes 6

Cheesecake Base

# Break the biscuits to a crumb by placing them in a bag and beating with a rolling pin. # Add the melted butter, mix and then press into the base of 4 individual round moulds

Cheesecake Filling

# Chop the rhubarb into chunks and place in a pan with 2 tablespoons water and 20g sugar. # Heat for approximately 5 minutes until very soft. # Add the drained, soaked gelatine, mix and leave to cool. # Beat the cheese, sugar and sour cream until smooth, add the stewed rhubarb. # When the mix is cool fold in the whipped cream and set in the prepared moulds on top of the biscuit base.

Rhubarb Syrup

# Boil the water and sugar for 5 minutes then add the chopped rhubarb. # Simmer for 5 minutes, remove from the heat and pass through a fine sieve. # The syrup may need to be reduced further, depending on its consistency so cook for another 2 minutes until it is sticky. # Cool and then pour on top of the cheesecake before the syrup sets.

Low Fat Strawberry Cheesecake Pots

DessertServes 6

# Crumble 75g (3oz) light digestive biscuits into a bowl, not too fine. Divide the crumbs between 6 wine glasses or small tumblers. # Place 200g (7oz) Carnation Condensed Milk Light (half a can) into a bowl and add the zest and juice of 1 lemon and 1tsp vanilla extract (optional). Stir together until the mixture has thickened. # Whisk 150g (51/2oz) extra light cream cheese and 150g tub 0% fat Greek yogurt in a small bowl until smooth then fold into the thickened condensed milk, don't over beat. Spoon the creamy mixture over the biscuits. Chill for at least 30 minutes to 1 hour. # Chop 250g (9oz) fresh strawberries, mix with 3tbsp strawberry jam and top the cheesecakes with the fruit to serve.

Jake’s Vanilla and Berry Cheesecake

DessertServes 8

1. Lightly grease the sides of a round cake tin with a small amount of olive oil. 2. Soak the gelatine leaves in cold water for at least 5 minutes 3. Crush the biscuits and add the melted butter 4. Compact the biscuit as much as possible into the cake tin 5. Chop 12-13 strawberries in half and slot these around the sides of the cake with the flat side of the strawberries touching the side of the tin 6. Place the cake tin in the fridge to set the biscuit base 7. Scrape the seeds from the vanilla pods and mix in with the cream cheese and caster sugar 8. Whip 300ml double cream 9. Heat 100ml of cream just before boiling point 10. Squeeze out as much water from the gelatine as possible and add to the hot cream. 11. Add the hot cream and gelatine mix to the cheese, vanilla and sugar mixture 12. Add the whipped cream and then fold into the mixture 13. Remove the cake tin from the fridge and add in the cheesecake mixture. 14. Use a spatula to create a smooth flat surface. 15. Place the cheesecake in the fridge and leave for at least 4 hours 16. When releasing the cheesecake from the cake tin, simply use a flat pointy knife and carefully go around the sides of the cheesecake 17. Lightly push down on the top of the cheesecake and slowly release the cheesecake 18. Decorate the top of the cheesecake with the rest of the berries however you like.