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.
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Entries tagged with 'cheesecake'
Creamy, chocolatey, and best of all...no bake!
Serving tiny wedges of this cheesecake is an elegant and very grown up way to end a dinner party or holiday meal.
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.
Spiced pumpkin cheesecake is swirled into a rich brownie base. Individual portions make these moist brownies easy to serve.
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.
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.
Playing off the recent resurgence of red velvet comes an Oreo cookie-crusted red velvet cheesecake topped with clouds of whipped cream.
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.
Despite their blended interiors, these cheesecake swirl brownies wind up being just as rich, if not richer, than an all-chocolate fudge brownie.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.