Author: Rose Levy Beranbaum
Author: Juana Vázquez-Gómez
Author: Maggie Ruggiero
Author: Paula Shoyer
Author: Brandi Neuwirth
Author: Molly Wizenberg
A sophisticated take on the classic pretzel-crusted strawberry Jell-O and cream cheese "salad," this tart is made in a springform pan. Get the recipe.
Author: Andrea Slonecker
If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo...
Author: Ian Knauer
Author: Tracey Seaman
Author: Ursula Ferrigno
Author: Dede Wilson
Author: Suzanne Solberg
Author: Jennifer Iserloh
The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.
Author: Donna Hay
What could possibly be better than a strawberry milkshake? A strawberry cheesecake milkshake! The cream cheese, which has a tang of its own that's enhanced by the lemon zest, helps make this milkshake...
Author: Gina Marie Miraglia Eriquez
Author: Nancy Oakes
Author: Mary Cech
Tangy cream cheese frosting that taste great on carrot cakes and apple cinnamon cakes. Use less sugar to use to fill cakes, and more sugar if you want to pipe swirls.
Author: Vine
Author: Ardie A. Davis
This traditional, delicious cream cheese frosting has a maple syrup twist. This yielded enough for me to fill and lightly frost a 12 inch square cake.
Author: Caitlin
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting,...