Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Author: Sarah Patterson Scott
Begin preparing the cheesecake one day before you plan to serve it.
Author: Rose Levy Beranbaum
No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.
Author: Dora Charles
This is an alternative to the classic recipe that calls for powdered sugar. We use it to frost cocktail cake. Try it on applesauce, spice, banana, or carrot...
Author: Anne Brothers & Rick Smetzer
Author: Sarah Magid
Author: Ellen Lebow
Author: Dorie Greenspan
Author: Phyllis A. Jones-Rubenstein
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension...
The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a smooth cream cheese streaked through with violet...
Author: Jocelyn Delk Adams
The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing...
Author: Mark Bittman
Author: Julia Shure
Author: Judith W. Harris
Author: Rick Bayless
Everyone's favorite bake sale treat goes gluten-free without any hard-to-find ingredients or alternative flours, just cornstarch and cocoa powder. Instant...
Author: Anna Stockwell
Author: Elisa Mazzaferro-Rosenberg
These luscious cheesecake bars combine the best of several beloved desserts. This easy cheesecake recipe is even better after a night in the fridge.
Author: Tara O'Brady
This classic frosting couldn't be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste...
Author: Katherine Sacks
Author: Michael Noble
Author: Nigella Lawson
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Author: Carole Bloom
These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.
Author: Alison Riede
Author: Sarah Patterson Scott