Our top tips for making cheesecake are to use fresh eggs and full-fat cream cheese for a great result. Baking in a bain-marie (that's a roasting tray full of hot water) can help prevent cracking ...

or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Save 80 calories and 9 grams of fat, including 5 grams of ...

Look for unblemished strawberries with bright-green hulls. Just one variety of strawberry, Elsanta, accounts for 80 per cent of the British fruit sold in UK supermarkets, although many other ...

Muffins continue to be New Zealand's top mid-morning treat. And they're easy to prepare. The dry ingredients are mixed in one bowl, the liquid in another, then the two are combined until the dry ...

Add It To The Top Of Your Cheesecake There's nothing wrong with plain ... you can even add lemon on one layer and blueberry or strawberry on another. A batch of muffins can make or break your ...

Transfer the muffins to a rack to cool before serving. Make Ahead: The muffins can be stored in an airtight container overnight. Reheat for 5 minutes in a 375° oven.

All the creamy tang and autumnal color of a pumpkin-flavored cheesecake, with none of the normal cheesecake drama. This twist on Basque Cheesecake cooks in a hot oven with no water bath.

Preheat the oven to 200 °C. Grease the muffin baking tray with some butter using a kitchen brush, then dust it with flour. In a bowl over hot water or a microwave melt the butter and dark ...

Delight chocolate lovers and pumpkin spice stalwarts alike with this festive pumpkin chocolate cheesecake. Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several ...