There’s nothing better than a no-bake dessert that looks impressive but takes minimal effort. This No Bake Sour Cream ...

It is, I should say, very easy to make. There’s no crust, it’s just a wodge of tangy cheesecake that, although burnt on top, is only barely set in the middle. The hard thing is learning to ...

The same Graham cracker crust is also used to make a classic no-bake cheesecake crust. All you need to do is mix the crust ...

Pour into prepared crust. Gently tap springform pan on counter 3 to 5 times to release air bubbles. Bake at 325°F for 30 minutes. Reduce oven temperature to 250°F (do not remove cheesecake from ...

Simply put, Philadelphia-brand cream cheese has always been a New York creation. Five decades later — in the 1930s — Jewish bakers and deli owners in the city started substituting cream cheese for ...

This cheesecake is best eaten in 24 hours or frozen and thawed. Lemon juice helps preserve the color of the pawpaw fruit that will oxidize and brown at room temperature. 1. Prepare prebaked 8-inch pie ...

Transfer to prepared pan and press firmly into bottom to form an even crust. Add cream cheese ... 1 inch up side of springform pan. Bake until cheesecake center jiggles slightly, 50 to 60 minutes.