Strawberry Cassata - NYT Cooking: The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries.
Mascarpone Cheesecake with Strawberry-Rhubarb Compote - Two types of cheese -- mascarpone and cream cheese -- make this indulgent cheesecake filling doubly decadent. But the real star of the show? Definitely the sweet-tart, ginger-spiked rhubarb topper.
Coffee Walnut Layer Cake - This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow Even if you don't make cakes, this one is a cinch Don't be alarmed if the two sponge layers look thin when you unmold them
Behold An ode to summer in cake form In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche
NYT Cooking: Crust is made of Nabisco chocolate wafers, bottom a fluffy pool of cream cheese, eggs, sugar, top is a thin layer of sour cream and sugar. Use 2 teaspoons of vanilla extract in place of the vanilla bean.
NYT Cooking: Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give y
NYT: All-American cheesecake of the big, beautiful, lush and creamy variety. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts