Cheesecake

The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.

Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries.

You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!

We drink green tea all the time, at home or in restaurants, and it is an essential part of the Japanese culture. Matcha is a type of green tea often used in the formal tea ceremony, but it is also used in a number of Japanese desserts. It doesn't give a strong tea flavour but creates a nice colour and slight dry tartness at the end of the palate. This cake is very light and refreshing compared to many New York- style cheesecakes.

This easy cheesecake is one part soufflé, one part custard, resulting in a lightly sweet and airy cake that is super simple to make.

Here, the building blocks of Scottish cranachan are brought together in a different guise, layered into an alternately crisp, creamy, and fruity cheesecake. It's not as rustically simple as the dessert that inspired it, but it does, I think, stay true to cranachan's ingredient-centric ethos, with honey, raspberries, whiskey, and oats in perfect balance.

Although this sweet-tart cheesecake is great with a homemade graham cracker crust, which you can whip up pretty quickly, to make this easy cheesecake even easier, use a 9-inch ready-to-use all-natural graham cracker piecrust. If you like a limier flavor, add a teaspoon of lime zest to the batter (which you can sample before cooking because, thanks to chia, there are no raw eggs to worry about).

A quick raspberry sauce adds pastry-shop polish to this cheesecake. Want extra to serve alongside the dessert? Double the ingredient amounts and reserve half the sauce.

To create this Girl Scout cookie–inspired dessert, grind Thin Mints and use them to make the cookie crust for a luscious mint chocolate cheesecake.

This cheesecake has Classic Caramel Sauce swirled into it, which makes it flavor-rich as well as visually exciting. The crust, made with toasted walnuts, provides a perfect balance of both flavor and texture. Because the cake needs time to cool and chill, I recommend making it at least a day in advance of when you plan to serve it.

No one really knows just whose idea it was to use a sponge cake crust for Junior's cheesecake recipe. It worked, and that same base continues to delight today.

This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.