Rich and creamy with a slightly lemony flavor, this crowd-pleaser should be your go-to cheesecake recipe. Topping it with honey-soaked kiwi adds a hint of exotic tartness, but leave off the fruit if you’re serving cheesecake purists. (Or, try our classic cheesecake recipe.)
Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath.
If time permits, make this cake a day in advance. It’s best after being refrigerated overnight.
Beverage pairing: Mount Horrocks Cordon Cut Riesling, Australia. Something with assertive, bright fruit, dense sweetness, and powerful acidity is needed to match the intensity of this cheesecake. Late-harvest Riesling is just such a match, with its syrupy concentration and mélange of citrus, peach, and tropical fruits.
by Abby Wolfe | Eating healthy can be pretty overwhelming—so daunting, in fact, that you decide to ditch the whole...
by Joey Skladany | If you are not among the many who have vowed to renounce carbs, you're in good company. And you're...