A stunning peach melba cheesecake recipe that will make your mouth water, taken from ‘The Goodness of Nuts and Seeds’ by Natalie Seldon.
Ingredients: For the base: 60g (2½ oz) soft pitted Medjool dates 165g (5½ oz) unsalted pistachio kernels 90g (3â…“ oz) blanched almonds For the More
A raspberry and rose Jelly cheesecake recipe taken from Milly’s Real Food by Nicola ‘Milly’ Millbank.
A delicious no-bake strawberry and double cream cheesecake recipe.
