Explore Pink Desserts and more!

This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers, the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don’t skip the goat cheese, which tamps down the sweetness and adds a mild earthiness. (Photo: Andrew Scrivani for The New York Times)

Double Strawberry Cheesecake

NYT Cooking: Double Strawberry Cheesecake This creamy pink dessert breaks out of the usual strawberry cheesecake mold

Double strawberry cheesecake...NY TIMES.

Double Strawberry Cheesecake

Double Strawberry Cheesecake - Recipes - The New York Times; No-bake filling includes goat cheese, cream cheese and red wine; crust is homemade graham cracker cookie dough.

It is strawberry season! 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. Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance. Look for the freshest, tastiest ricotta; most good che...

Strawberry Cassata

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.

Mini Salted Caramel Cheesecakes - creamy bite-sized cheesecakes with a graham cracker crust and topped with a delicious…

Mini Salted Caramel Cheesecakes

Mini Salted Caramel Cheesecakes - Jo Cooks - creamy bite-sized cheesecakes with a graham cracker crust and topped with a delicious salted caramel.

This Berry Swirl Cheesecake with waves of fresh strawberries and blueberries is so perfect for summer celebrations or anytime!

Use gf graham waffer crumbs insyead of cookies. This Berry Swirl Cheesecake with waves of fresh strawberries and blueberries is so perfect for summer celebrations or anytime!

As the name implies, the recipe for Junior's famous original cheesecake has been baked the very same way since the 1950s. And for good reason.…

Original New York Cheesecake

Junior's NY cheesecakes are the best! I look forward to seeing if I can use their recipe & have mine turn out half as tasty. Original New York Cheesecake

This cute little Mini Cheesecake is just perfect for you and your date! Delicious, creamy, and topped with homemade cherry sauce!

This cute little Gluten Free Mini Cheesecake is just perfect for you and your date! Delicious, creamy, and topped with homemade cherry sauce!

Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. (Photo: Melina Hammer for The New York Times)

Ruth Reichl’s Giant Chocolate Cake

NYT Cooking: In her new book, "My Kitchen Year: 136 Recipes That Saved My Life," Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked…

From Better Homes and Gardens, ideas and improvement projects for your home and garden plus recipes and entertaining ideas.

Mascarpone Cheesecake with Strawberry-Rhubarb Compote

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.

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. (Photo: Craig Lee for The New York Times)

Coffee Walnut Layer Cake

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, crackly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. (Photo: Craig Lee for The New York Times)

Almond Berry Layer Cake

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: This elegant cheesecake is based on Amanda Hesser's mother's simple recipe. The crust is made of Nabisco chocolate wafers and butter. The bottom layer is a fluffy pool of cream cheese, eggs and sugar. The top is a thin layer of sour cream and sugar. Her recipe called for vanilla extract, but this one uses the seeds of one whole vanilla bean, which has a way of ...

Sour Cream Cheesecake With Vanilla Bean

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.

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 you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air. (Photo: Andrew Scrivani for The New York Times)

Rhubarb Upside-Down Cake

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

Not really a New York cheesecake — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. (Photo: Michael Kraus for The New York Times)

Tall and Creamy Cheesecake

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

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