As a lover of all things sweet and tangy, I can't resist the temptation of lemon cheesecake ... or Lemon Pudding Poke Cake. In a medium bowl, combine graham cracker crumbs, granulated sugar, and ...

2 lemons, very thinly sliced ½ cup light brown sugar ½ cup boiling water ...

Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake ... the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon ...

A lovely light gluten-free cheesecake with a creamy lemon ... Sprinkle the amaretti biscuits on the bottom and the sides of the cake tin, tilting and shaking to get an even coating.

Blueberry Cheesecake Bars are made with multiply layers of cheesecake filling, homemade lemon curd and a fresh blueberry filling surrounded by a moist cake top and bottom. Lemon Curd Cream Cheese Puff ...

Line the bottom and sides ... then add the lemon zest and juice and the vanilla and continue to whisk until everything is combined. Pour the cheesecake filling onto the biscuit base.

Beat chilled evaporated milk till thick. Fold evaporated milk into jelly mixture. Place mixture on prepared cheese cake base. Chill 1/2 hour. Decorate with fine strips of lemon zest.