CheesecakeView Our Alphabetical Recipe Index for Cheesecake
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A choux paste bottom bakes up into a golden crust. It’s filled with a special cream cheese filling, and then topped with fudge sauce or glazed, fresh fruit (such as strawberries and kiwi). A pretty dessert that is both elegant and easy.
No need to wait for the holidays...
Cheesecake on a stick? Close. This is a creamy and quick no-bake ice-cream cum cheesecake you can serve with hot fudge sauce or a cherry topping on any summer day. It's conveniently made ahead and ready when you are. Use premium quality ice-cream for maximum stability. Cancel the order for the Dairy Queen ice-cream cake – this is just as good if not better. This calls for premium vanilla ice-cream and Oreo crumbs but feel free to use any flavor ice-cream you prefer.
A dramatic version of a chocolate marble cheesecake. Bittersweet chocolate swirling throughout with a glossy fudge glaze
A filo crust cradles this treasure of a golden, spring-like cheesecake.Bird's Custard powder (or a vanilla pudding mix if you cannot find Bird's) makes a traditional cheesecake creamy but firm and lends a nice yellow hue. A filo crust cradles the cake and a sour cream topping provides a nice contrast. Fresh pureed strawberries would do nicely here.
A sumptuous little cheesecake you can whip up in no time flat. This is ideal when you want a little cheesecake and not a huge one and enjoy the nutritious and smoothness of a great Greek yogurt. I’ve used canned cherry pie topping but fresh fruit and apricot glaze is another way to go.
A sumptuous little cheesecake you can whip up in no time flat. This is ideal when you want a smaller cheesecake, the nutritious and smoothness of a great Greek yogurt and the luxury of a decadent cheesecake. I suggested canned cherry pie topping or fresh fruit and apricot glaze but this cake is so good, it really doesn’t need anything but a fork.
This recipe is part of a collection of cheesecakes that first appeared in Bon Appetit magazine in a feature called Fabulous Cheesecakes, my debut as a food writer. It is a glorious vanilla cheesecake with a touch of Middle Eastern halvah in it, and it is encased in filo dough. A holiday cheesecake.
When tradition presents as creamy, smooth, cool cheesecake, what’s not to like? Gold Hanukkah gelt coins garnish this glamour girl. A party pleaser. I sometimes make a white chocolate ganache and coat the chilled cake and then put on the gold coins. Talk about drama - talk about decadence!
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A perfect holiday cheesecake for the winter season or simply if you have a crowd that loves brown sugar swirls and chunky oatmeal crunch in a creamy batter. The best granola for the job is Quakerâ€™s Harvest Crunch. Some is used in the crust and more is thrown into the batter, where it bakes up soft and a touch chewy, and nestles into pockets of oaty/nutty/brown sugar goodness.