Cheesecake

Bake it gently and avoid sudden temperature changes: switch off the oven when the centre still has a slight wobble, then leave the cheesecake inside with the door ajar for about an hour. Don’t overbeat the batter, which adds air that can expand and crack the surface.

A water bath helps a baked cheesecake cook evenly and stay moist. Wrap the outside of the tin tightly in foil, set it in a roasting tin, and pour in hot water to come halfway up its sides.

Cover it and refrigerate it within two hours of serving; it keeps well for about three to four days. Keep it away from strong-smelling foods, as the creamy filling can pick up odours.

Yes. Freeze it whole or in slices, well wrapped, for up to two months; thaw it overnight in the fridge. Add fresh fruit or other toppings after thawing, since they can turn watery.

Fresh berries, sharp fruit such as raspberries, or a spoonful of lemon curd balance the rich, creamy filling. For a classic baked cheesecake, serve the toppings separately so the crust stays crisp.

Baked cheesecake sets as its egg-and-cheese filling cooks, giving it a dense, smooth texture; no-bake versions usually set in the fridge with gelatine or whipped cream and taste lighter. Chill a no-bake cheesecake for at least six hours before unmoulding.

Apple cheese torte has slightly less, at 176 kcal per 100 g, compared with 183 kcal in cheesecake.