NYT Cooking on Instagram: "How to make @nicolaalamb’s Mango Basque Cheesecake: • 12 ounces/340 grams cream cheese, at room temperature • ¾ cup plus 2 tablespoons/175 grams sugar • 4 large eggs • 2 large egg yolks • 1 ⅓ cups/350 grams canned sweetened mango pulp, preferably Alphonso • ¾ cup/180 milliliters heavy cream • 2 tablespoons fresh lemon juice • ½ teaspoon fine sea salt • 3 tablespoons all-purpose flour Heat oven to 425 degrees. Line an 8-inch springform pan with a large piece of parchmen

Soohyun Lee on Instagram: "Roasted pumpkin Basque cheesecake🍁 Silky, spiced, and baked with roasted kabocha pumpkin purée, this cheesecake loaf is smooth, velvety, and full of cozy fall flavor. Comforting, fragrant, and the perfect dessert for the season. Hope you enjoy! Roasted pumpkin cheesecake: (For one 19.5 × 6.2 × 6 cm loaf pan) 500g kabocha pumpkin, skin on and seeded (if you prefer, substitute with 200g canned pumpkin puree) 380g cream cheese, softened 85g sugar 24g dark brown sugar ½ t

Lindsay Wilson - Online Coach on Instagram: "Baked Cheesecake - Save Recipe Below 👇 This is a decadent way to get 40 grams of protein!! It’s the first time I’ve done cheesecake ‘as a meal’ and man was this fun. I added a little sweetener at the last minute after tasting which wasn’t in the filming. It’s in the tracking 👌 500 kcal (41P, 31C, 21F) Ingredients - 1 medium egg 150g quark 150g reduced fat cream cheese 15g cornflour 2 tsp vanilla 5g sweetener So simple. Throw it all in. Mix with a fo