All the flavour of cheesecake, with all the fun of a sundae. Don’t be tempted to swap out the yoghurt and creme fraiche for sweeter options — you’ll lose the cheesecake effect.
I have played fast and loose with this recipe from a Kansas City café ... coconut-milk yoghurt and – like a retro cheesecake topping – blueberry compôte. Preheat the oven to 180C/160C ...