to be topped with coconut-milk yoghurt and – like a retro cheesecake topping – blueberry compôte. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in ...

The crispy, cinnamon-sugar-coated tortilla shells serve as the perfect vessel for a creamy, lemon-infused cheesecake filling. Add a topping of vibrant, homemade blueberry sauce, and you’ve got a ...