Creamy cheese

Let it soften briefly at room temperature, then whisk it into a little warm pasta water off the heat. Return the pan to a low heat and stir gently; boiling can make the sauce split.

Yes. Use plain, full-fat creamy cheese and soften it before mixing so it blends smoothly with the sugar and eggs. Bake the cheesecake gently and cool it gradually to reduce the chance of cracks.

Keep it covered in its original tub or a clean, airtight container in the fridge, and use a clean knife or spoon each time. Follow the pack’s use-by guidance; discard it if it develops mould or an unusual smell.

You can, but freezing often makes it grainy or watery after thawing. It works better in cooked dishes than as a spread; thaw it in the fridge and stir it well before using.

Spread it on toast, bagels or crackers, or pair it with smoked salmon, cucumber, herbs or sliced radishes. It also makes a smooth filling for savoury pastries and sandwiches.

Thick strained yoghurt gives a tangier, lighter dip; blend it with herbs and a little lemon juice. For a richer, firmer result, use fresh cheese and loosen it with a spoonful of milk.

Fresh cheese has 26 g of protein per 100 g, compared with 6.7 g in creamy cheese, so it provides considerably more.