This delightful cheesecake is creamy and not thick, with a hint of lemon and vanilla. For best results, do not substitute any ingredients with low-fat unless you've made it before and want to experiment.
Recipe by: April
This dessert has the creamy consistency a cheesecake should have but uses ricotta cheese. Add an amaretti biscuit base without butter and vitamin C-rich strawberries and kiwi fruit for a healthy result that's big on flavour.
Recipe by: Lynn Lewis and Joachim Wahnschaffe
This cheesecake is straightforward to cook and has a distinguishing taste and texture compared to the cheese cakes made with cream cheese.
Recipe by: foodtechnologyteacher