You don't have to settle for a ho-hum frozen cheesecake. Try adding one (or more) of these gourmet toppings to your next ...

Take it out of the oven and place on a wire rack to cool completely before releasing the cheesecake from the tin. Top with the lemon curd and put it in the fridge. To make the meringue ...

Spread the topping ... sugar, lemon rind & juice over a pan of warm water and whisk until the curd shows signs of thickening, remove from heat, add Elderflower and spoon over the cheesecake ...

Lemon Curd Desserts are perfect for tea parties ... Made with a graham cracker base and cheesecake topping. Serve this easy No-Bale Lemon Cheesecake Pudding Pie at your next BBQ or family gathering.

Why are you still sleeping on lemon curd -- a tangy, eggy spread that goes with almost everything. Is it because you didn't ...

This light and citrussy cheesecake is perfect for those lacking ... In a separate bowl, beat together the mascarpone, lemon curd, and lemon juice with a spatula until smooth.

Place cream cheese, sugar, vanilla and half of the cream in a mixer with paddle attachments and mix till smooth and set aside ...

Put the tin into the fridge to chill while you make the topping. Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk ...

Opening my Nigel Slater Kitchen Diaries II to the April chapter, which down under is seasonally appropriate in October, I become hungry for lemon curd. Nigel extoles its virtues for two whole pages.

I tested six versions here: Melissa Clark’s lemon curd tart, Yossi Arefi’s lemon cheesecake tart, Dorie Greenspan’s whole lemon tart, BBC Good Food’s lemon meringue tart, Nicola Lamb’s ...

To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining ...

Regardless of the frozen cheesecake you choose, you can elevate it by adding an easy, homemade topping. As a baker who's made plenty of cheesecakes over the years and dolled them up to my heart's ...