Carrot Cake Roulade with Pineapple Cream Cheese

Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.

For the filling

• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  4 oz. (1 cup) confectioners’ sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve
  
  

For the cake

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan
  
  


• 
  
  1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)
  
  


• 
  
  1-1/2 tsp. finely grated orange zest
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  5 large eggs, separated, whites at room temperature
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  

To finish

• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Make the filling

In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.

Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature

In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.

In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.

In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.

Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other  edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the  closer curled end so that when the cake is sliced there will be filling in the center of the spiral

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.

Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.

Chocolate-Cherry Cheesecake Tart

Black forest cake was the inspiration for this tart, which has a chocolate crust, a cherry-swirled topping, and a subtly tangy cream cheese filling.

• 
  
  6 oz. chocolate wafers, finely crushed (1-1/3 cups)
  
  


• 
  
  1/3 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter, melted
  
  


• 
  
  1 cup pitted fresh or frozen sweet cherries, puréed
  
  


• 
  
  3 Tbs. cherry preserves
  
  


• 
  
  1 Tbs. kirsch
  
  


• 
  
  12 oz. cream cheese, softened
  
  


• 
  
  4 oz. sour cream (1/3 cup plus 1 Tbs.), at room temperature
  
  


• 
  
  1 Tbs. all-purpose flour
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  2 large eggs, at room temperature
  
  

Position a rack in the center of the oven and heat the oven to 350°F.


In a small bowl, mix the crushed cookies with 2 Tbs. of the sugar. Add the melted butter and toss with your fingers until evenly moistened. Transfer the crumbs to a 9 1/2-inch fluted tart pan with a removable bottom. With your fingers, gently pack the crumbs into the bottom and up the sides to form the crust. Bake on a rimmed baking sheet until set, 10 to 12 minutes. Set aside to cool. Reduce the oven temperature to 325°F.


Meanwhile, in a 1-quart saucepan over medium heat, bring the cherry purée to a simmer. Whisk in the cherry preserves and continue to simmer until the mixture thickens slightly, 3 to 5 minutes. Stir in the kirsch and continue to cook for 30 seconds more. Remove from the heat and let cool.


In a stand mixer fitted with the paddle attachment, beat the cream cheese and remaining 1/3 cup sugar on medium-low speed until the mixture is smooth and fluffy, about 3 minutes. Add the sour cream, flour, vanilla, and salt and beat until well combined, about 1 minute more. Add the eggs one at time, beating until just combined, about 15 seconds for each egg (do not overbeat).


Pour the batter into the crust and distribute evenly. Dot the batter with the cherry mixture and gently drag a butter knife through the filling to form decorative swirls.


Bake until the tart is just set but still slightly moist in the center, 18 to 24 minutes. Cool on a wire rack. Refrigerate for at least 4 hours. Serve cold.

Irish Cream Caramel Cheesecake

A shot of Irish cream in the creamy filling and a luscious caramel topping make this cheesecake the perfect way to cap off a St. Patrick's Day menu. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 
  
  8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  

For the filling:

• 
  
  4 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  3 Tbs. Baileys
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  

For the caramel topping:

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  2 Tbs. unsalted butter
  
  

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the Baileys and vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

In a 2-quart saucepan, combine the 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add the cream, butter, and a pinch of table salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, about 15 minutes.


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Dulce de Leche Caramel Cheesecake

Caramel fans will be in heaven with this cheesecake, between the creamy caramelized dulce de leche in the filling and the luscious caramel sauce on top. Create your own customized cheesecake recipe with our Recipe Maker.

• 
  
  8 oz. graham crackers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  3/4 cup dulce de leche
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  2 Tbs. unsalted butter
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


In a 2-quart saucepan, combine the 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add the cream, butter, and a pinch of table salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, about 15 minutes.


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Extreme Chocolate Cheesecake

You can't get more chocolate than this cheesecake: a chocolate-wafer crust, melted dark chocolate in the filling, and chocolate shards scattered over the top. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 
  
  8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  

For the filling:

• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  10 oz. semisweet or bittersweet chocolate, melted and cooled
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  Chocolate shards or curls, for garnish
  
  

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate shards and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Carrot Cake Roulade with Pineapple Cream Cheese

Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.

For the filling

• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  4 oz. (1 cup) confectioners’ sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve
  
  

For the cake

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan
  
  


• 
  
  1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)
  
  


• 
  
  1-1/2 tsp. finely grated orange zest
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  5 large eggs, separated, whites at room temperature
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  

To finish

• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Make the filling

In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.

Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature

In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.

In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.

In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.

Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other  edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the  closer curled end so that when the cake is sliced there will be filling in the center of the spiral

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.

Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.

Lemon Bar Cheesecake

This cheesecake gets a double-dose of citrus from the lemon zest stirred into the filling and a layer of tangy lemon curd spread on top. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  

For the filling:

• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  1 cup ricotta
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  2 Tbs. finely grated lemon zest
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  

For the garnish:

• 
  
  3/4 cup lemon curd
  
  


• 
  
  Confectioners' sugar, for garnish
  
  

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the lemon zest and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Garnish and serve:

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate.

Spread lemon curd evenly over the top of the cheesecake. Sift confectioners' sugar evenly over the cake and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Crème Brûlée Cheesecake

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling. Create your own customized cheesecake recipe with our Recipe Maker.

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  8 oz. mascarpone
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  2 Tbs. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Grilled Fingerling Potato Salad with Creamy Herb Dressing

Shake up plain potato salad by grilling the potatoes and tossing them in a cream cheese-based, herb-packed dressing.

• 
  
  3 oz. cream cheese, softened
  
  


• 
  
  1/2 cup packed chopped mixed fresh herbs, such as dill, parsley, chives, mint, or basil (use at least 3)
  
  


• 
  
  1/4 cup whole milk
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  4 tsp. white wine vinegar 
  
  


• 
  
  1 Tbs. grainy Dijon mustard
  
  


• 
  
  1/2  tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 lb. fingerling potatoes, halved lengthwise
  
  


• 
  
  8 large shallots, peeled and halved
  
  


• 
  
  3 Tbs. olive oil
  
  

In a large bowl, combine the cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest, and 3/4 tsp. each salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside.


Prepare a gas or charcoalgrill for indirect cooking over medium-high heat: On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes; on a charcoal grill, bank the coals to one side of the grill.


In another large bowl, toss the potatoes and shallots with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the potatoes and shallots on the cooler side of the grill (if the bars on your grill grates are far apart, lay a piece of foil down and put the potatoes and shallots on it), cover, and cook until tender and golden-brown, flipping once, 10 to 15 minutes. Transfer the potatoes to the bowl of dressing. Transfer the shallots to a cutting board, coarsely chop, and then add them to the potatoes. Stir gently to combine. Season to taste with salt and pepper.


Serve warm.

Grilled Fingerling Potato Salad with Creamy Herb Dressing

Shake up plain potato salad by grilling the potatoes and tossing them in a cream cheese-based, herb-packed dressing.

• 
  
  3 oz. cream cheese, softened
  
  


• 
  
  1/2 cup packed chopped mixed fresh herbs, such as dill, parsley, chives, mint, or basil (use at least 3)
  
  


• 
  
  1/4 cup whole milk
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  4 tsp. white wine vinegar 
  
  


• 
  
  1 Tbs. grainy Dijon mustard
  
  


• 
  
  1/2  tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 lb. fingerling potatoes, halved lengthwise
  
  


• 
  
  8 large shallots, peeled and halved
  
  


• 
  
  3 Tbs. olive oil
  
  

In a large bowl, combine the cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest, and 3/4 tsp. each salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside.


Prepare a gas or charcoalgrill for indirect cooking over medium-high heat: On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes; on a charcoal grill, bank the coals to one side of the grill.


In another large bowl, toss the potatoes and shallots with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the potatoes and shallots on the cooler side of the grill (if the bars on your grill grates are far apart, lay a piece of foil down and put the potatoes and shallots on it), cover, and cook until tender and golden-brown, flipping once, 10 to 15 minutes. Transfer the potatoes to the bowl of dressing. Transfer the shallots to a cutting board, coarsely chop, and then add them to the potatoes. Stir gently to combine. Season to taste with salt and pepper.


Serve warm.

Crème Brûlée Cheesecake

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling. Create your own customized cheesecake recipe with our Recipe Maker.

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  8 oz. mascarpone
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  2 Tbs. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Extreme Chocolate Cheesecake

You can't get more chocolate than this cheesecake: a chocolate-wafer crust, melted dark chocolate in the filling, and chocolate shards scattered over the top. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 
  
  8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  

For the filling:

• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  10 oz. semisweet or bittersweet chocolate, melted and cooled
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  Chocolate shards or curls, for garnish
  
  

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate shards and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Vanilla Cupcakes with Colored Cream Cheese Frosting

These are cupcakes you can feel good about serving at a kid's birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce fat and add moisture; a portion of the flour is whole-wheat pastry flour, and the frosting is tinted with natural colorings.Easter Cupcakes:See the variations below to make lovely pastel frosting for your Easter cupcakes, and read A Fresh Look at Food Coloring to learn more tricks for adding color to food—including Easter eggs—without artificial food dyes.

For the cupcakes:

• 
  
  5 oz. (1-1/4 cups) cake flour
  
  


• 
  
  2-1/2 oz. (1/2 cup) whole-wheat pastry flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 cup unsweetened applesauce
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Tip:

If you can't find whole-wheat pastry flour, substitute cake flour.

For the frosting:

• 
  
  1 cup raspberries, thawed if frozen
  
  


• 
  
  1 8-oz. package reduced-fat cream cheese (Neufchâtel), softened
  
  


• 
  
  1 cup confectioners’ sugar
  
  

Make the cupcakes:

Position a rack in the center of the oven and heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

Combine the cake flour, whole-wheat pastry flour, baking powder, and salt in a medium bowl. Put the butter in a large bowl and beat with an electric hand mixer on medium speed until smooth, about 3 minutes. Gradually add half of the sugar and continue to beat until fluffy, about 2 minutes. Add the oil and remaining 1/2 cup sugar and continue to beat until lighter in color, about 2 minutes more. Add the eggs one at time, beating well after each addition. Beat in the applesauce until combined.

On low speed, add half of the flour mixture to the butter mixture, then half of the milk, mixing just until combined after each addition. Repeat with the remaining flour and milk, adding the vanilla with the milk.

Distribute the batter evenly among the cupcake liners and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a rack and cool in the pan for 15 minutes; remove the cupcakes from the pan and let cool completely.

Make the frosting:

Put the raspberries in a 1-quart saucepan and cook over medium heat until they begin to release their juice and break down, about 5 minutes. Strain the berries through a fine sieve set over a small bowl, pressing with a spatula to extract all of the juice (you should have about 1/4 cup). Discard the seeds. Let cool to room temperature.

Combine the cream cheese and confectioners’ sugar in a medium bowl. Beat with an electric hand mixer on high speed until smooth, about 2 minutes. Add the raspberry juice and continue to beat until well combined, about 1 minute. Cover and refrigerate until thicker and spreadable, about 2 hours, before spreading on the cupcakes. The frosted cupcakes can be refrigerated for up to 1 day.

Chocolate Coffee Cheesecake

Who needs a mochaccino when you can get your coffee-chocolate fix in this creamy cheesecake? Create your own customized cheesecake recipe with our Recipe Maker.

• 
  
  8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  3/4 cup crème fraîche
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  2 tsp. instant espresso powder
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  Chocolate-covered espresso beans, for garnish
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, crème fraîche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and instant espresso powder and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.


Garnish with chocolate-covered espresso beans and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Cannoli Cheesecake

This creamy cheesecake has all the flavors of a classic Italian cannoli: a ricotta filling studded with chocolate chips and orange zest, garnished with a dusting of confectioners' sugar.

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  1 cup ricotta
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1/3 cup mini chocolate chips
  
  


• 
  
  2 Tbs. finely grated orange zest
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  Confectioners' sugar, for garnish
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the chocolate chips, orange zest, and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.

Garnish with confectioners' sugar sifted over the cake and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Lemon Cheesecake Squares

These sweet-and-tangy squares are what you get when you cross lemon bars with cheesecake. The bars need to set up in the refrigerator, so allow at least 5 hours of chilling time before you serve (or pack) them. You can substitute lower-fat cream cheese for regular, if you like. The cheesecake itself will be slightly less creamy but still fabulous.

• 
  
  9 graham crackers (about 5 oz.)
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, melted
  
  


• 
  
  1 lb. cream cheese or Neufchatel (1/3-less-fat cream cheese), at room temperature and cut into approximately 1-inch pieces
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  3 Tbs. fresh lemon juice (from 1 or 2 lemons)
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 or 2 lemons, preferably using a rasp-style grater)
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 recipe Lemon Curd, warm or at room temperature
  
  

For the crust:

Cut two 8x16-inch pieces of parchment. Put the strips in an 8x8 baking pan (preferably straight-sided) so that they cross each other and the excess hangs over the pan’s sides. Push the parchment into the bottom and corners of the pan.

Position a rack in the center of the oven and heat the oven to 325°F.

Break the graham crackers into a food processor and process until finely ground. Add the melted butter and pulse until the mixture resembles damp sand. Transfer the crumbs to the lined pan and press them firmly and evenly into the pan. Set aside.

For the cheesecake:

Rinse, dry, and reassemble the food processor. In the cleaned bowl, combine the cream cheese, sugar, lemon juice, and lemon zest. Process until smooth, about 30 seconds, stopping halfway to scrape the sides of the bowl. Add the eggs and process until the mixture is perfectly smooth and blended, stopping to scrape the sides of the bowl as necessary, about another 20 seconds.

Pour the cheesecake mixture into the prepared pan. Bake until the sides are slightly puffed and the center is dry to the touch, about 40 minutes. While the cheesecake is baking, make the Lemon Curd for topping the squares.

To finish:

Tip:

These cheesecake squares are a perfect addition to a picnic menu. To make packing and serving them easier, flatten a paper muffin liner, set a cheesecake square in the center, and fold the sides up. Repeat for the remaining squares, and then pack them in a box or plastic container. The squares need to be kept cool, so remember to include freezer packs in your picnic basket.

When the cheesecake comes out of the oven, pour all of the curd onto the cheesecake and use an offset spatula to spread it evenly. Let cool to room temperature and refrigerate for at least 5 hours, preferably overnight. You can refrigerate it uncovered, as no detectable skin forms on the curd.

When the cheesecake is thoroughly chilled, carefully lift it out of the pan using the parchment “handles” and onto a cutting board. Slide the parchment out and discard it. Using a large, sharp knife, cut the cheesecake into quarters, and then cut each quarter into four equal squares. To make clean cuts, wipe the knife blade with a damp paper towel between each slice.

Vanilla Cupcakes with Colored Cream Cheese Frosting

These are cupcakes you can feel good about serving at a kid's birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce fat and add moisture; a portion of the flour is whole-wheat pastry flour, and the frosting is tinted with natural colorings.Easter Cupcakes:See the variations below to make lovely pastel frosting for your Easter cupcakes, and read A Fresh Look at Food Coloring to learn more tricks for adding color to food—including Easter eggs—without artificial food dyes.

For the cupcakes:

• 
  
  5 oz. (1-1/4 cups) cake flour
  
  


• 
  
  2-1/2 oz. (1/2 cup) whole-wheat pastry flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 cup unsweetened applesauce
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Tip:

If you can't find whole-wheat pastry flour, substitute cake flour.

For the frosting:

• 
  
  1 cup raspberries, thawed if frozen
  
  


• 
  
  1 8-oz. package reduced-fat cream cheese (Neufchâtel), softened
  
  


• 
  
  1 cup confectioners’ sugar
  
  

Make the cupcakes:

Position a rack in the center of the oven and heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

Combine the cake flour, whole-wheat pastry flour, baking powder, and salt in a medium bowl. Put the butter in a large bowl and beat with an electric hand mixer on medium speed until smooth, about 3 minutes. Gradually add half of the sugar and continue to beat until fluffy, about 2 minutes. Add the oil and remaining 1/2 cup sugar and continue to beat until lighter in color, about 2 minutes more. Add the eggs one at time, beating well after each addition. Beat in the applesauce until combined.

On low speed, add half of the flour mixture to the butter mixture, then half of the milk, mixing just until combined after each addition. Repeat with the remaining flour and milk, adding the vanilla with the milk.

Distribute the batter evenly among the cupcake liners and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a rack and cool in the pan for 15 minutes; remove the cupcakes from the pan and let cool completely.

Make the frosting:

Put the raspberries in a 1-quart saucepan and cook over medium heat until they begin to release their juice and break down, about 5 minutes. Strain the berries through a fine sieve set over a small bowl, pressing with a spatula to extract all of the juice (you should have about 1/4 cup). Discard the seeds. Let cool to room temperature.

Combine the cream cheese and confectioners’ sugar in a medium bowl. Beat with an electric hand mixer on high speed until smooth, about 2 minutes. Add the raspberry juice and continue to beat until well combined, about 1 minute. Cover and refrigerate until thicker and spreadable, about 2 hours, before spreading on the cupcakes. The frosted cupcakes can be refrigerated for up to 1 day.

Caramelized Spiced Banana Cheesecake

A little reminiscent of Bananas Foster, this cheesecake has a rich spiced-banana filling, topped with a luscious caramel sauce. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  

For the filling:

• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  1-1/4 cups banana purée
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/2 tsp. ground nutmeg
  
  


• 
  
  1/2 tsp. ground cloves
  
  


• 
  
  4 large eggs, at room temperature
  
  

For the topping

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  Table salt
  
  

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Make the filling:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, banana purée, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla, cinnamon, ground ginger, nutmeg, and cloves, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below). 

Top the cheesecake:

In a 2-quart saucepan, combine the 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add the cream, butter, and a pinch of table salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, about 15 minutes.


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Banana Split Cheesecake

Luscious chocolate ganache and whipped cream top this banana-flavored cheesecake. For true ice cream-shop flavor, add a maraschino cherry.

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  1-1/4 cups banana purée
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  3 oz. chopped semisweet or bittersweet chocolate
  
  


• 
  
  5 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. light corn syrup
  
  


• 
  
  Toasted chopped nuts, for garnish
  
  


• 
  
  Whipped cream, for garnish
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, banana purée, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.


Garnish with chopped nuts and whipped cream and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Blueberry Lime Cheesecake

Deep purple blueberry purée and lime zest give this creamy cheesecake a surprisingly fresh flavor, perfect for a summer party. It's topped with a pile of glazed fresh blueberries.

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  1-1/4 cups blueberry purée
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  2 Tbs. finely grated lime zest
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  4 cups fresh blueberries
  
  


• 
  
  1/4 cup seedless raspberry or red currant jam 
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, blueberry purée, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the lime zest and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Arrange the blueberries on top of the cake. To glaze the berries, heat the jam in a small saucepan with 1 Tbs. water, stirring frequently, until melted and smooth; strain. Brush the blueberries with the melted jam mixture.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.