Cheesecakes have always been one of my favourite things to make and eat. I remember as a teenager buying my first ever spring-form cake tin from a German supermarket and being pretty impatient to get home and use it! The first thing I made was a Raspberry and White Chocolate Cheesecake, which was my go-to recipe for many years. Since then, through many trips to the US, I’ve tried and tested dozens of cheesecakes (conveniently ignoring their nutritional qualities…). All this eating and baking has made me into a bit of a self-proclaimed cheesecake connoisseur (and snob – I definitely prefer eating baked cheesecakes; sloppy ones set in the fridge just don’t cut it!).