'cheesecakes' on Serious Eats

Pie of the Week: Ricotta Cheesecake Pie

Cheesecake can be lightened two ways: by changing the crust from leaden grahams and butter to a classic, flaky pie shell, and by swapping some of the cream cheese for ricotta. These modifications, combined with the fact that a pie is not so dramatically big and tall, create a lovely, tangy, fluffy wedge upon which to drip and drizzle any fruit compote or coulis that you desire. More

Bake the Book: Sweet Potato Cheesecake

When it comes to improving upon already great desserts, combining one dessert with an additional dessert seems to do the trick pretty much every time. (Remember the Cookie Stuffed Cookie?) So when Sonya Jones, the pastry chef-owner of Sweet Auburn Bread Company in Atlanta, Georgia set out to fancy up her sweet potato cheesecake, naturally she paired it with another classic Southern dessert, the pound cake. More

Orange Blossom Cheesecake

This cheesecake, which is infamous in my family, was exclusively made on special occasions, and I would always request it on birthdays. It is rich and creamy, but lightened with the inclusion of egg whites beaten to stiff peaks. The crust was usually Galletas María crumbs and it was served plain--very understated but sumptuous. More

Cakespy: Pizza Pie Dessert

This confection may look like a pizza but has the soul (and ingredients) of a delicious dessert, comprised of pie crust heaped with sweet preserves, rounds of cheesecake filling and little marzipan "leaves" to mimic the look of a Neapolitan pie. The final result is pleasingly substantial, with a nice mix of textures and sweet and tart flavors--not to mention extremely fun to serve to unsuspecting guests. More

Blogwatch: Caramel Toffee Cheesecake

Hayley, of Buff Chickpea, sought to re-create a caramel cheesecake from The Cheesecake Factory for her friend's birthday, but I think she one-upped them and made something that looks better than anything I've ever had from the place. Using a recipe from Genesis of a Cook, she succeeded in baking something that "stole the show." With pieces of toffee dotting the creamy interior and a layer of homemade caramel dripping down the sides, there's enough here for everyone.... More

Foodbeam's Vanilla Cheesecake

I wouldn't put cheesecake on my list of "Most Favorite Desserts," but when I saw Fanny's very vanilla cheesecake (cheesecake très vanille) on her blog Foodbeam, I got a craving. It doesn't help that Fanny's beautiful photos make me look at my own food and want to cry. After reading her description of the cake, I wanted to cry some more: "rich and thick yet feathery," "fragrant with vanilla," atop a milk chocolate crust with a "pleasing buttery aftertaste." Recreate the deliciousness in your home by following her recipe. I'll just continue to oogle her photos. Previously Step into the Sweetest Kitchen in Paris Cook the Book: Honey-Vanilla Cheesecake Cheesecakes Gone Wild Junior's Apple Caramel Cheesecake... More

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