Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Author: Maggie Ruggiero
I came up with this recipe when the orange juice in another recipe didn't fit the flavor profile I was looking for.
Author: JavaMama
No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.
Author: Julia Shure
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!
Author: Donna Hay
Author: Sondra Wilson
Author: Sue Knechtel
Author: Nigella Lawson
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 like the breaded, deep-fried apps you get in sports...
Author: Mark Bittman
An experiment I had that turned out rather delicious. Everyone I know loves it. Makes enough to ice and decorate a sheet cake. Store any unused frosting in an airtight container.
Author: babiiboi1990
Author: Molly McCarty
Author: Brent Ridge
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
An easy Vanilla Cream Cheese Frosting recipe
Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.
Author: Todd Richards
Author: Gil Marks
Author: Reddin Ellison
Author: Carolyn Beth Weil
Author: Linda Woods
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
Author: Sarah Magid
This basic cheesecake is one part soufflé, one part custard, resulting in a lightly sweet and airy cake that is super simple to make. Get the recipe.
Author: Epicurious Editors
Author: Noah Bernamoff