Editor's note: As with all photos on the blog, I must defer to the MiamMiam photos of the mini cheesecakes. I cannot say good things abo...

Editor's note: If you want a summary on why this dessert is worth a whirl, then fast-forward to the end of this post for a photo of the ...

As you know from recent posts I'd made the salted caramel cheesecake … there's only one problem when you've “road-tested” a dess...

It does – eureka! Take your time and gently does it To ease the cheesecake from the base use a palette knife, gently and slide it on to t...

You'll need two medium mixing bowls – one for the soft cheese and Biscoff spread and another for the cream, vanilla essence or bean past...

After the miserable news at the weekend spoiling plans for Christmas I'm glad I decided to crack on with the cheesecake. It's not m...

Here's the method for the sauce, given in the original recipe : Next make the salted caramel sauce. Place the sugar and 120ml water in...

What follows is the method taken exactly from the recipe. My tweaks and hints and tips are designed to help and underlined. Method Line t...

It's all very well needing muffin cases – can I find any?! I thought I had loads, clearly not. The nearest I could find were foil b...