Penarth Nub News has teamed up with a local chef, Tom Hann, who will be providing regular recipes for you to try out whilst the town is in lockdown.

Today's dessert is two no-bake cheesecake recipes (veggie alternative provided)

Tom Hann said: ''Here are 2 simple cheesecake recipes, one veggie and one with gelatin.

''The cheesecake with gelatin will have a more set springy filling.

''The cheesecake without gelatin is set using white chocolate and is much richer.

Ingredients for cheesecake using gelatin:

• 1 tub cream cheese

• 2 packets of Oreos

• 4 sheets gelatin

• 300ml milk

• 300ml cream

• 1 bar white chocolate

• ½ bar milk chocolate

• 50g butter

• 2tsp sugar

Method :

1. Firstly measure out the milk and then submerge sheets of gelatin, it will take at least 10 minutes for the gelatin to soften and start to dissolve.

1. Next grease and line a split tin with baking paper.

1. While the gelatin is doing its thing, crumb 1 ½ packets of Oreos in a food processor or in a plastic bag with a rolling pin.

1. Set aside about 1/3 of the crumbs for the filling

1. Melt the butter and mix with the remainder of the crumbs and firmly press into the base of the tin being careful not to push any up the sides.

1. Place base in the fridge to set while you prepare the filling

1. Chop the milk chocolate into small but rough pieces and set aside ready for filling

1. In a bain-marie add the sugar, white chocolate, cream, milk and gelatin and melt gently and stir continuously until homogeneous

1. Allow the filling to cool to just above room temperature and beat in the cream cheese.

1. Then stir in oreo crumbs and milk chocolate pieces.

1. Pour the filling into the tin and put back in the fridge to set for approximately 1 hour

1. Cut remaining Oreos in half and decorate the cheesecake.

1. Return to the fridge for another 2 hours to finish setting.

1. Serve with berries of choice

Ingredients for vegetarian cheesecake:

• 1 tub cream cheese

• 300ml cream

• 2 packs Oreos

• 50g butter

• 2 bars white chocolate

• ½ bar milk chocolate

Method

1. Grease and line a split tin with baking paper

1. Crumb 1 ½ packets of Oreos in a food processor or in a plastic bag with a rolling pin.

1. Set aside about 1/3 of the crumbs for the filling

1. Melt the butter and mix with the remainder of the crumbs and firmly press into the base of the tin being careful not to push any up the sides.

1. Place base in the fridge to set while you prepare the filling

1. Chop the milk chocolate into small but rough pieces and set aside ready for filling

1. In a bain-marie add the white chocolate and cream and melt gently and stir continuously until homogeneous

1. Allow the filling to cool to just above room temperature and beat in the cream cheese.

1. Then stir in oreo crumbs and milk chocolate pieces.

1. Pour the filling into the tin and put back in the fridge to set for approximately 1 hour

1. Cut remaining Oreos in half and decorate the cheesecake.

1. Return to the fridge for another 2 hours to finish setting.

1. Serve with berries of choice