Berry and Ricotta Slice

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.

Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.

Consider every birthday cake, brownie, and cupcake covered (in this frosting, that is).

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.

Serve a thick slice for breakfast or an afternoon pick-me-up.

This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.