Take all your favorite flavors of buttery, flaky, crunchy baklava and smoosh them together with a dreamy cheesecake for the ultimate baklava cheesecake bars. The result is a perfectly salty-sweet dessert that will impress everyone.
Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.
Introduction: Are you looking for a dessert that combines the tropical flavors of pineapple and coconut with the creamy goodness of cheesecake? Look no further! Mini Pineapple Condensed Coconut Milk ... Learn More
In a Spanish region acclaimed for its savory dishes, it’s odd that a pintxos (Basque tapas) bar would be famous for its cheesecake. But tourists...
New York deli man Arnold Reuben claimed he was the first to serve cheesecake. But it was his competitor, Leo Lindemann, who hired away Reuben's pastry chef to re-create the dessert at his place, Lindy's, and made it an icon.
Get a restaurant quality meal or dessert right at home with these amazingly delicious copycat Cheesecake Factory recipes. Yum!
These sopapilla cheesecake bars have a thick layer of creamy cheesecake between 2 sheets of flaky pastry. Then they're topped with buttery cinnamon sugar. This version of sopapilla is made with only 8 ingredients - so it's quick, easy & oh so delicious.
Nanaimo Cheesecake is everything you would find in the original bar, but made into a crisp and tasty cheesecake crust.
This baked yogurt cheesecake is made with rich ingredients, but the lack of a base means it’s actually a lot lighter than many other recipes. Gill Meller uses his own seville orange and fennel seed marmalade, but you could of course use any good-quality bitter marmalade you like.
Nanaimo Cheesecake is everything you would find in the original bar, but made into a crisp and tasty cheesecake crust.
With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!
These Sopapilla Cheesecake Bars are to-die for! Rich, creamy, cinnamon sugary delights that are a cinch to make!
This Samoa Cheesecake recipe is inspired by the famous Girl Scout cookies (a.k.a. “Caramel Delights”). It’s a simple vanilla cheesecake base, made with an Oreo crust, and topped with caramel, toasted coconut and drizzled with chocolate.
Who says cheesecake needs to be fussy? This version has just five ingredients, an easy method, and a sweet backstory. With just five ingredients, a few simple steps, and keeping a close eye on temperatures, this crustless cheesecake is baked in a springform pan in a hot oven (no fussy water bath) and yields a cake that delights with its lightly caramelized exterior and ultracreamy interior. It strikes a perfect balance of milky, tangy, and sweet, with hints of warmth and bitterness from the deeply caramelized exterior. This recipe was adapted for our readers from the celebrated recipe redeveloped over 30 years ago by Santiago Rivera at the La Viña bar and restaurant in Donostia-San Sebastián, Basque Country, Spain. Click here to read more about our development of this recipe.
Adapted from The Yoga Kitchen by Kimberley Parsons
Indulge in the fusion of creamy cheesecake and classic creme brûlée with these mini cheesecake cupcakes. Main ingredients include graham crackers, butter, cream cheese, sugar, eggs, sour cream, and vanilla extract.
Fulfill your burnt cheesecake cravings with this exclusive recipe from Fluffed Cafe.
These crunchy cookies have deep chocolate flavor from a double dose of chocolate with an espresso punch, designed for the ultimate munching and dunking experience.
These Sopapilla Cheesecake Bars are to-die for! Rich, creamy, cinnamon sugary delights that are a cinch to make!
Oozing caramel Rolos are the perfect inso for a cheesecake
A beautiful special occasion cake, this is two layers of red velvet cake with cheesecake in the middle. The whole cake is covered with cream cheese frosting.
This cheesecake is a family favorite. It has a delicate crust and a creamy cheesecake layer topped with sweetened sour cream. It is very simple to make and easily serves a crowd. What makes it even better, is that it is made in a 9 x 13 pan that you can just cover the glass...Read More »
It lives up to its name and then some.
Trusted adult birthday cake recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more.
50 Bar Recipes-Brownies, Blondies, Cheesecakes and more-because you can never have too many go to recipes! I’ve always been a fan of Bar recipes. One Pan, set the timer one time for baking, maybe let them cool, then just dig in and enjoy the rewards of your effort! So to help you get your Bar…
Nadiya Hussain's Money Can't Buy You Happiness Brownies feature a triple chocolate base, nutty caramel centre and cheesecake topping. As featured on her BBC2 series Nadiya Bakes.
This seemed like a festive dessert to fix for the holidays, so I decided to try it out on my co-workers. They loved it!—Joanie Ward, Brownsburg, Indiana
Dulce de Leche Cheesecake Bars - match made in heaven! Smooth, creamy caramel atop classic cheesecake. They're impressive! #DulcedeLecheCheesecakeBars
Best ever Eggless Baked Cheesecake with a creamy texture, and a perfect brown top. Use this Cheesecake recipe as a base, and you can experiment with the flavours.
Nanaimo Cheesecake is everything you would find in the original bar, but made into a crisp and tasty cheesecake crust.
Enough of pumpkin, it's time for coconut! Okay, I have nothing against pumpkin, but it's time to include other ingredients in my meals. Seriously. I've been eating pumpkin almost everyday. I haven't made cheesecake for a long time and when I saw a lonely can of cream of coconut in my counter, I realized that it's time to bake a coconut cheesecake. And I wasn't wrong. It was a perfect time. In fact, it's always a perfect time for a cheesecake. And the result? Absolutely perfect. Creamy, smooth, not too sweet, light and without a single crack on top. But the best part... was the frosting. It was TO DIE FOR. Really, it was the most delicious coconut frosting ever. You must try this cheesecake. And you MUST try this coconut frosting. That's all you need. Coconut Cheesecake Crust: 150g (~1 1/2 cup) graham cracker crumbs (any other cookies work as well) 60g (2oz) butter, melted Filling: 1 kg (4 8oz packages) cream cheese 200g (1/2 can) coconut cream (unsweetened) 225g (1 cup) sugar 3 large eggs, lightly beaten 1 tsp vanilla extract 15g (1 tbsp) cornstarch Frosting: 200g (1/2 can) coconut cream (unsweetened) 60g (2oz) powdered sugar 1) Mix together graham cracker crumbs with butter and press into the bottom of a springform pan. Refrigerate while you prepare the filling. 2) In a bowl, beat together cream cheese and sugar. Add coconut cream, eggs, vanilla extract and cornstarch. Mix just until smooth. 3) Pour onto the crust and bake in a 180C / 350F preheated oven for 15 minutes. Reduce the heat to 120C / 250F and bake for another 60-90 minutes. 4) Let cool completely, preferably overnight. 5) For the frosting, beat together coconut cream and powdered sugar until creamy. Spread over the cooled cake. Refrigerate for at least an hour. Slice and enjoy! Recipe by collecting memories
Are you ready for an insane recipe? Once you make these Rolo Cheesecake Bars, you will be hooked. Cheesecake+Rolos=perfection! These are probably one of my most favorite cheesecake bar recipes. I hope you love them, too. I have a feeling you will. xoxo HERE IS THE CHEESECAKE BATTER MEETING THE ROLOS! HOT OUT OF THE OVEN -READY TO COOL! POURING ON THE CHOCOLATE GLAZE!!!!!! ROLO CHEESECAKE BARS....INSANELY DELISH!!!!!!!!!!! CRUST:3 cups of graham cracker crumbs1 cup sugar2 STICKS MELTED BUTTER (16 TABLESPOONS)FILLING:2 8- OUNCE PACKAGES OF CREAM CHEESE2 EGGS1 C. SUGAR1/4 C. FLOUR8 ounces rolo minis (unwrapped)GLAZE:1 STICK BUTTER6 OUNCES
Queijadas de Sintra, or Portuguese cheesecakes, are a traditional pastry found throughout Portugal. The cheesecakes have a flaky crust and rich, cheesy filling with a hint of sweetness. All sorts of cheeses are used in these pastries – from mozzarella to goat cheese to ricotta. This Portuguese...
These Blueberry Lemon Cheesecake Bars with a buttery shortbread crust are the perfect summer treat.
Delectable cheesecake bites loaded with juicy berries are the perfect sweet treat for sharing.
Creamy and delicious Amaretto Mascarpone Cheesecake is made with amaretto liqueur and has a crunchy amaretti cookie crust.
... Read more
Cooking Italians - This Italian-inspired dessert perfectly marries the tangy zest of fresh lemons with the creamy richness of ricotta, all enhanced by the subtle aromatic
Nanaimo Cheesecake is everything you would find in the original bar, but made into a crisp and tasty cheesecake crust.
From the kitchen of One Perfect Bite...This is a lovely old fashioned cake that's completely without pretense. Chances are your mother or grandmother made a cake quite similar to this one. It was codified by Better Homes and Gardens and it's been around for a while, fading in and out of fashion as eating habits change. The original recipe can be found in the no longer new, Better Homes and Gardens: New Baking Book. We used to call it "Poor Man's Cheese Cake," but it's officially called a Raspberry Kuchen. A kuchen is a cake-like dessert that has a soft dough crust and a topping of custard or cheese that contains berries or other fruits. I love this recipe for many reasons. There are no stray egg whites or yolks left to deal with when the cake is finished. What's not used in the crust is used in the custard and that appeals to my "green" instincts. The cake, which can be made without a mixer, is very easy to do and has the added advantage of being low in fat and only moderately sweet. Best of all, it can be made with fresh or frozen berries of any type. Frozen berries will produce a creamier cake because of the liquid they exude as the cake bakes. Cane berries of all sorts have come to market here in Oregon, but to tell the truth, they're not up to speed this year. Hopefully, they'll improve this week and we'll have something worth putting by. Until then, I'm relying on the stash in my freezer. I used frozen berries to make the cake today, so it's wonderfully creamy in taste and appearance. I hope those of you who are not familiar with this cake will give it a try. Here's the recipe. Raspberry Kuchen...from the kitchen of One Perfect bite inspired by Better Homes and Gardens: New Baking Book Ingredients: Base 1 cup all-purpose flour 1/2 cup sugar 1/8 teaspoon salt 1 teaspoon baking powder 1/4 cup butter, melted 2 egg whites 1 teaspoon vanilla 2 cups fresh or frozen cane berries Filling 1-1/2 cups plain low-fat or nonfat yogurt 2 tablespoons all-purpose flour 1/2 cup sugar 2 slightly beaten egg yolks 1 slightly beaten whole egg 1-1/2 teaspoons finely shredded lemon zest 1 teaspoon vanilla Directions: 1) Preheat oven to 350 degrees F. Lightly grease bottom and sides of a 9-inch springform pan. If using frozen raspberries, thaw at room temperature for 15 minutes; drain. 2) In food processor bowl or medium mixing bowl, stir together 1 cup flour, the first 1/2 cup sugar, salt and baking powder. Add melted butter, 2 egg whites and first teaspoon vanilla. Cover; process or stir by hand until mixed. 3) Spread onto the bottom of springform pan; sprinkle with berries. Set aside. 4) For filling, place yogurt in a large mixing bowl; sprinkle with 2 tablespoons flour. Add remaining sugar, yolks, whole egg, zest and remaining vanilla. Mix until smooth; pour over berries. 5) Bake for about 55 minutes or until center appears set when shaken gently. Cool for 15 minutes; remove sides of pan. Cover; chill until serving time, up to 24 hours. If you are feeling brave, you can remove pan bottom. Transfer to a serving plate. Yield: 10 - 12 servings. You might also enjoy these recipes: Orange Yogurt Cake - One Perfect Bite Yogurt Cheese Cake - One Perfect Bite Greek-Style Yogurt Pie with Fruit Preserves - One Perfect Bite German Rahm Kuchen - A Feast for the Eyes Cheese Kuchen - Madame Chow's Kitchen Grandma's Pear Kuchen - Jules Food
This version of sopapilla cheesecake bars is quick and easy with minimal effort. It starts and ends with Crescent Rolls, with simplest cheesecake filling. GOOD TIMES.
