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Entries tagged with 'cheesecake'

Bake the Book: Brillat-Savarin Cheesecake with Mango and Passion Fruit

Emma Kobolakis 4 comments

Die-hard ricotta cheesecake purists, avert your eyes: this is a cheesecake crafted from Brillat-Savarin cheese, a French triple-crème that's super dense and fatty. It provides an excellent foil for a playful cookie crust and an artfully constructed passion fruit glaze. More

Chocoholic: No Bake Chocolate Cheesecake

Yvonne Ruperti 3 comments

Creamy, chocolatey, and best of all...no bake! More

From the Pastry Dungeon: Goat Cheese Cheesecake with Fig Jam

Very Small Anna Anna Markow Post a comment

Serving tiny wedges of this cheesecake is an elegant and very grown up way to end a dinner party or holiday meal. More

Bake the Book: Baked Goat's Curd Cheesecake

Emma Kobolakis 2 comments

The Complete Nose to Tail cookbook works a little magic on cheese curds, whipping them together with superfine sugar and eggs to make a cheesecake that's fresh, grassy, and sweetly tart. More

Chocoholic: Pumpkin Swirl Brownies

Yvonne Ruperti 1 comment

Spiced pumpkin cheesecake is swirled into a rich brownie base. Individual portions make these moist brownies easy to serve. More

Sugar Rush: Deconstructed Cheesecake at Wildebeest, Vancouver

Jay Friedman 9 comments

The "cheesecake" at Wildebeest is actually in quotation marks on the menu, as what you'll get is a deconstructed version of the classic dessert. More

American Classics: Mint Chocolate Chunk Cheesecake Bars

American Classics Alexandra Penfold 4 comments

These bars are super easy to prepare and the ratio of graham cracker crust to cheesecake filling is much more favorable than in regular cheesecake. More

Bake the Book: Red Velvet Cheesecake

Emma Kobolakis 4 comments

Playing off the recent resurgence of red velvet comes an Oreo cookie-crusted red velvet cheesecake topped with clouds of whipped cream. More

Bake the Book: Coconut & Lime Cheesecake

Emma Kobolakis Post a comment

Creamy, refreshing, tangy and sweet are key words for summer dessert. Home Made Summer combines them all into one cheesecake. Coconut and lime come together to make a unique cheesecake with a crunchy cookie crust. More

Chocoholic: Cheesecake Swirl Brownies

Yvonne Ruperti Post a comment

Despite their blended interiors, these cheesecake swirl brownies wind up being just as rich, if not richer, than an all-chocolate fudge brownie. More

Let Them Eat: Meyer Lemon Mascarpone Cake

Let Them Eat... Stephanie Stiavetti Post a comment

If you need to make use of a huge bag of Meyer lemons, start with this incredibly rich cheesecake. Made from smooth, rich mascarpone cheese and topped with a tart lemon pudding, you'll find this cake best suited cut into dainty little slices for afternoon tea. More

Let Them Eat: No-Bake Strawberry Cheesecake

Let Them Eat... Yvonne Ruperti Post a comment

Creamy sweetened cream cheese topped with bright red strawberries makes a great early spring dessert. And the best part? It's no-bake. Just press the graham cracker crumbs in the pan, fill, top with berries, and chill. More

Let Them Eat: Strawberry Almond Cheesecake

Let Them Eat... Stephanie Stiavetti Post a comment

This strawberry cheesecake is tall and moist, serving up the middle ground between uber-rich and feather light. A whisper of almond flavoring and a simple almond-flour crust round out the berries' assertive personality, making for a great balance of fruity and nutty. More

Let Them Eat: Chocolate Mini-Cheesecakes For Halloween

Let Them Eat... María del Mar Sacasa Post a comment

These mini- dark chocolate cheesecakes are perfect party food anytime of year, but for a season-appropriate topping, decorate them with white chocolate icing in a spider web design or any other spooky decoration that may strike your fancy. More

Bake the Book: Pumpkin Cheesecake Bars

Emma Kobolakis 3 comments

Welcome fall, but keep it light. These airy bars from Baked Elements: Our 10 Favorite Ingredients still pack plenty of pumpkin and spice. Sweet cream cheese frosting is just a bonus. More

Let Them Eat: Bourbon-Roasted Peach Cheesecake

Let Them Eat... María del Mar Sacasa 1 comment

Rich but delicate, this cheesecake is perfect for summer, especially when it gets a double-dose of juicy peaches roasted in brown sugar and smoky Bourbon. More

Sugar Rush: Sky-High Cheesecake at J&G Grill, Park City

Jay Friedman Post a comment

A funicular ride to the restaurant provides a playful start, and J&G Cheesecake delivers a delightful finish to dinner at J&G Grill. Even if you've had a heavy meal, this cheesecake is a good choice, as crème fraiche-based filling makes this a lighter option--one that's fluffy and slightly tangy. More

8 Cheesecake Recipes We Love

Carrie Vasios Mullins Post a comment

Heavy, dense, gut-busting New York style cheesecakes used to dominate the playing field. We're happy to embrace the new guard: the extra creamy, smooth, light-enough-to-eat-a-whole-slice confections. That's why these cheesecakes are a great idea for spring entertaining. They bridge the gap between fortifying winter cakes and the frozen sweets of summer. Plus, cheesecake is always a welcome base for seasonal fruit. More

Chocoholic: White Chocolate Cheesecake with Cherry Topping

Yvonne Ruperti 3 comments

When I was in my early twenties, weekend nights with my hometown buds were built on Fuzzy Navels, White Russians, and throwing down some sweet moves at a club called Let's Dance in Poughkeepsie, NY. After hours of drinking and sweating it out, some serious munchies were in order. We'd hit up one of the few spots in the area that was still serving. We'd sometimes land at Denny's, but if there was too much of a line, we'd head over to the 84 Diner. The atlas-sized menu spanned the cuisine of the world, but I only had eyes for one thing: the bright red cherry cheesecake that was spinning around in the revolving pastry case. The massive slice of sweet cream cheese, canned-cherry-topped, graham cracker-y goodness hit the spot and readied me right for bed. More

Shuna Lydon's Labne Yogurt Cheesecake

Shuna Lydon Post a comment

Labne and I were introduced over 10 years ago and her effervescence has never waned. Thick, buxom, confident, tart, generous and obliging. This is the yogurt all yogurts dream of being one day. Even if you despise cheesecake, as I tend to, I beg of you to try this version. More

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