As wibbly and wonderful as they are, I don’t often make cheesecake. Why, you might ask? I’ll tell you why.
Because the cheesecakes I make for two people usually serve around 18 very hungry people and contain the same amount of calories as a whole hog roast. An hour down the line I can invariably be found guiltily checking my post-cheesecake-stuffed face in the back of a spoon to see if I’ve instantly ballooned.