Baked vs fridge?
There’s no argument about cheesecake quite like the one about how it’s made. Baked cheesecakes tend to have a denser, more velvety quality, whereas fridge cheesecakes tend to be lighter and airy.
Get the recipe for classic cheesecake here.
Get the recipe for no-bake fridge cheesecake here.
Burnt Basque cheesecake vs classic baked?
Burnt Basque cheesecakes are having a moment and, because they’re delicious, it’s easy to see why. But we want to know, do you prefer this trendy version to a good old baked classic cheesecake?
Get the recipe for burnt Basque chocolate cheesecake here.
The flavour face-off: Berry cheesecake vs classic
Whether baked or fridge is your pick, we bet you’ve got opinions on the flavour of your cheesecake. Do you like a berry-studded cheesecake or a classic one – perhaps garnished with fruit at most?
Get the recipe for no-bake cheesecake with blueberry coulis here.
Get the recipe for no-bake cheesecake here.
Chocolate cheesecake vs peanut butter?
While we’re on the subject of cheesecake flavours – does indulgent chocolate or peanut butter take your fancy?
Get the recipe for frozen peanut butter cheesecake here.
Get the recipe for triple-chocolate dessert here.
Thoughts on lemon cheesecake?
Is it a reliable classic or just plain old boring?
Get the recipe for lemon cream cheesecake here.
All about the base: Tennis biscuits vs every other biscuit
Call us impartial, but we’re prepared to state that Tennis biscuits make the best cheesecake base. Do you agree?
Get the recipe for baked plum cheesecake here.
The wildcard round: savoury blue cheesecake vs upside-down chicory cheesecake?
If you had to pick, which would have your vote? A celebration of blue cheese or an upside-down version that uses the bitter leaf, chicory?
Get the recipe for Gorgonzola cheesecake here.
Get the recipe for upside-down chicory cheesecake here.
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