Valentine’s Day recipe courtesy of Linsy Domanlall, a self-taught baker, food blogger and social media influencer ...

Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest.

Add the cream cheese to the bowl, mix until smooth, then add the eggs, soured cream, lemon juice, vanilla and cornflour. Beat again until smooth. Spoon the cheesecake mixture into the prepared tin ...

Take a bowl and add crumbled digestive biscuits, sugar and melted butter and mix it properly and then bake it at 325°F (163°C ...

Once smooth, add the sour cream, eggs and yolks, lemon juice and vanilla ... until it reaches halfway up the outside of the cheesecake tin. Bake the cheesecake for 1 hour and 10 minutes ...

The whole combination of the smooth cheesecake, crunchy biscuits and the gooey blueberries make this a heavenly dessert. Now, freeze it till it becomes hard. In a separate bowl, mix the cream cheese ...

It is a lowfat cheesecake but can be adapted to be more decadent. This cheesecake is best eaten in 24 hours or frozen and thawed. Lemon juice helps preserve the color of the pawpaw fruit that will ...