Indulge in the rich, chocolatey goodness of our baked chocolate cheesecake. Made with cottage cheese and coconut cream for a protein boost, enjoy it with a dollop of coconut yoghurt and a sprinkle of coconut flakes for an extra touch of indulgence.

“This recipe made me finally fall in love with Basque cheesecake. The Pedro Ximénez sherry adds a complex raisin-y, spicy licorice sweetness to the batter and brings out extra fruity beauty in the chocolate flavour.” – Natalie Paull

Your favourite cocktail is now available in dessert form with this indulgent espresso martini cheesecake. Layers of biscotti and coffee make the crumbly base of this delicious dessert with a smooth blend of cream cheese, ricotta and espresso martini syrup to make the luxurious filling. Top with a layer of whipped mascarpone and add some extra syrup and cocoa powder for the full effect. One slice just won't be enough.

If you're looking for a showstopping dessert to impress guests, then this limoncello meringue cheesecake is it. A smooth blend of cream cheese and sour cream make the centre of this luxurious cake, mixed with a pinch of lemon zest and a splash of lemon juice for that little bit of tang. Mounds of white fluffy meringue are topped to a towering height before being lightly torched until golden and drizzled with a rich limoncello caramel sauce. Prepare for ultimate indulgence. Recipe note: Begin this recipe at least 8 hours ahead. You’ll need a 22cm springform pan, a 24cm round cake pan and a kitchen blowtorch.

Get your hands on a sublime Victorian goat’s curd and take it to new heights in Ellie and Sam Studd’s glorious cheesecake, with a native twist and drizzle of salted caramel.

Of course everyone loves cheesecake, but you'll be absolutely obsessed with this vanilla caramel and coffee version.

What's better than your morning cuppa? Well, this cheesecake, which champions your favourite breakfast flavours in a moreish dessert. Delicate and fragrant notes of Earl Grey infuse the body of this cake while a tart and tangy marmalade top offers a sweet sharpness for the perfect balance. Elegant, delicious, and oh-so-luxurious, this cheesecake recipe is one to return to. Recipe note: Begin this recipe at least 8 hours ahead. You’ll need a 22cm springform pan and a 24cm round cake pan.

This rich, golden syrup-topped cheesecake is our salute to the tradition of the ANZAC biscuit. Recipe by Kim Coverdale from Super Food Ideas.

This chocolate, caramel and malt cheesecake is what true love looks like.

The iconic Australian chocolate bar gets a transformation in this cherry ripe cheesecake. Bold flavours rule in this delicious dessert with a splash of coconut rum mixed in with the velvety cream cheese and coconut cream filling, as well as a little helping of cherry liqueur in the decadent cherry compote which oozes off the freshly whipped cream and coconut icing. The cherry ripe has just gotten chic. Recipe note: Begin this recipe at least 6 hours ahead. You’ll need a 22cm springform pan.

"Elvis and I look forward to peach season. I like to bake them with sugar syrup... and use them as a dessert accompaniment," says Ben Milgate, co-founder of Porteño and Bodega.

Enjoy two desserts in one with this cheesecake meringue citrus creation.

Banana and honey are the perfect match for this baked cheesecake.

"A modern twist on a classic Basque cheesecake that’s super-easy to make - just throw it all in the pan and away you go." – Dominic Smith. You'll need to start this recipe a day ahead, and you’ll need a 22cm springform pan.

This version of the classic Greek honey ricotta pie tastes even better than it sounds (and looks).