Apple cheesecake In a short on ingredients world everything for this cheesecake has remained readily available. It serves two generously, four if you’re being restrained, and one if you’re just having that kind of a day. This recipe is hugely adaptable to what you have in the house, any fruit, any biscuit, any sweetener or fats (the texture might be a bit different but it’s all delicious). If you have some yogurt, sour cream or an extra lemon, the extra tartness would be good but not essential. Whipped cheesecakes are the mother of all inventions. Add anything you fancy. If it tastes good on it’s own, it is rarely going to taste bad combined with all the other lovely ingredients. If you want to save yourself the washing up, make it directly in your serving bowls as a deconstructed kind of dessert (call it a parfait!). Officially you would chill the cheesecake to help it firm up and hold its shape which is essential if you’re using a tin, however I’m just fine eating it when the c...