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recipes 2003 06 2003 06 lemon ginger cheesecake
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With three times the fruit flavor, this is the only strawberry cheesecake recipe you’ll ever need.
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Forget seasonality—canned pumpkin is forever!
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Layers of gingersnap crust, tangy cheesecake, and tart lime curd make these freezer treats a warm-weather crowd-pleaser.
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We’ve got your new favorite cheesecake recipe right here.
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This delicate cheesecake is cooked in a water bath and steamed for a supremely light texture. To make sure the homemade-gingersnap-cookie crust stays crisp, wrap the cake pan inside and out with heavy-duty, 18"-wide aluminum foil.
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With a gingersnap cookie crust!
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This cheesecake has a vanilla pound cake base, because why the hell not? You bake the cheesecake first, then the pound cake on top, and flip the whole thing over before decorating and serving. Room temperature eggs, cream cheese, and butter are vital to an evenly mixed cheesecake and fluffy pound cake. If you’re in a hurry, place the eggs in a bowl of hot tap water and zap the butter and cream cheese in the microwave in 10-second increments to quickly warm them up.
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A whole vanilla bean takes this supremely creamy, wonderfully rich, classic New York–style cheesecake to pro-level.
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Bouncier than a bobblehead and fluffier than a cloud, this cheesecake is a keeper.
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Topped with whipped cream and juicy berries, this giant shortcake is a must-bake for any summer party.
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Fluffy ricotta pancakes + Quick blueberry sauce = Other pancake recipes don’t stand a chance.
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This reader requested recipe is from the April 2003 issue (pictured above).
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This New York-style cheesecake–with a hidden layer of sweet peach compote–is an ideal do-ahead dessert. It also travels well: Just glaze the cake in its pan and chill. When ready to serve, release the sides, then top the cake with fresh peach slices. Begin preparing this at least one day in advance.
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4.0
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