This was the tiered cheesecake at our wedding reception. I couldn’t find my cheesecake book when it was time to go grocery shopping, and couldn’t find a recipe that looked like what I wanted, so I modified one. I didn’t have time to test it, and it was our guests’ good fortune that it turned out to be the best cheesecake any of us had ever tasted.
I made three batches total – a double batch for the 14″ tier and a single batch divided between the 10″ and 6″ tiers. But they were pretty short – you could probably pour a whole batch into a 10″ (3″ high) pan without it overflowing. Be sure to do the banging on the counter bit – if you don’t get out all the air bubbles the cake will crack.
Yummy, tart, and so very easy. A small slice will do, it's so rich. Save the egg whites for an omelette or put one in each section of an ice cube tray and freeze until needed for something else. Also, if you use a crust with "2 extra servings" just double the rest of the ingredients. Continue reading
Yum. Simply yum.
Flourless almond cookies. Chewy goodness that's a breeze to make.
(Adapted/simplified from a recipe from the L.A. Times — the original had cherries.) Continue reading
A cool and creamy dessert that requires no baking! My coworkers actually lick their plates when I bring this in. Continue reading
A luscious combination of moist cake with a coconut cream sauce topped with coconut whipped cream. Continue reading
Tried and true – and it never fails to impress. However, make sure your oven is reliable. A dodgy oven maketh a dodgy pavlova. Continue reading
It's made with white powder, and it's addictive. Continue reading
While I mostly make this for Passover, this recipe works well year-round. Continue reading
Light, sweet, flourless — lemon meringue pie without the crust. Continue reading