Cream cheese was added to the ricotta for this smooth, luscious dessert. But if you can find fresh ricotta, which is less grainy than some of the commercial types, use it and omit the cream cheese.
Consider every birthday cake, brownie, and cupcake covered (in this frosting, that is).
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
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.
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.
These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.