Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker!
Kathleen Gualano, Cary, Illinois
Your valentine will fall in love with this sweet treat from our Test Kitchen. Each silky smooth slice is topped with juicy raspberries and a drizzle of white chocolate, making it an attractive finish to a special meal.
One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. —Brittney Segobiano, Geneseo, Illinois
“I think the ultimate dessert anytime of the year is cheesecake,” writes Darlene Brenden of Salem, Oregon. “I worked at a specialty bakery that offered 23 different cheesecakes, but not a chocolate cranberry flavor like this one. I like to top it with a thick chocolate glaze for a finishing touch.”
Cranberries, raspberries and baking cocoa take ordinary cheesecake bars to a new level. The recipe makes a big batch so it's terrific for large gatherings.Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Convenient refrigerated cookie dough is a delightful crust for a creamy peanut butter filling in this yummy dessert from Peg Gerhard. "It's so simple to prepare, and everyone loves it," says the Latrobe, Pennsylvania cook.