classic dessert

Check out this recipe for the absolute best strawberry cheesecake from Delish.com!

Strawberry Cheesecake

8-oz. blocks cream cheese,

c. sugar

eggs

sour cream

pure vanilla extract

lemon

strawberries,

graham crackers, crushed

tbsp. butter, melted

sugar

kosher salt

strawberry preserves

water (or lemon juice)

Great recipe! I used 8tbs of butter for 15 whole graham crackers because the crust still seemed too dry after 5tbsp. Baked the cheesecake for an hour and it really turned out fantastic. I couldn't do a water bath because my springform dish was too large for my roasting pan so I placed a roasting pan with water on the bottom rack and the cheesecake was on the rack above it. Did the trick just as well. Thanks for the recipe!

Made this twice, baking for under an hour both times and both times it cracked significantly while cooling. Flavor is good though

II love this recipe. I have already done it 4 times and I have been perfecting it. I made two for Mother's Day and I will give them in some nice Party City cake boxes as a gift. As for the doubts of other reviews, I will tell you in relation to the time of cooling in the oven, that when I left it in the oven for an hour with the open door, the cheesecake that had been baked perfect, in fact cracked after leaving it in the oven.  I cooled these last ones on the stove top and they didn't cracked. The other question regarding the number of crackers, I used one of the packages that comes in the box of Honey Maid graham crackers and it was the exact amount for the crust. This cheesecake is really delicious!!!

Turned out really well, just not sure how to get my sides cleaner. I will be using this recipe again.

1. Lack of clarity. I had to refer to other recipes to see if I was doing it right. 

2. "Cool in oven" resulted it what originally looked almost perfect to the burnt dry mess you see.

3. Texture was leathery. 

4. I learned a lot of what not to do by following this recipe.

Cake came out phenomenal! Wonderful recipe

First time making a cheesecake, it cake out so perfect. Thank you!

Are you supposed to add the preserve glaze right away off the stove? I'm going to anyways. Hopefully this turns out well!

The video says the glaze has water in it but the recipe only says lemon juice. I put a little bit of both in mine 2 be safe. Its DELICIOUS. My family enjoyed it

Came out AMAZING..... I strawberries...blueberries and raspberries...i did NOT use the lemon zest...i didn't have..lol but still MY GOODNESS I SHOCKED MYSELF. Made this for boyfriend's 1st birthday i celebrated with him...and he LOVED IT. people didn't believe i made it...because i bought the golden cardboard plate lol....

No mater what I top it with, this is my go-to recipe for cheese cake!

I thought it was strange to let the cheesecake "cool in the oven" but did it anyway.  I wish I had not followed that directive.  What started out looking yummy when it had cooked an hour and 10 min turned out to be an overcooked dark brown mess after remaining in the oven when the oven was turned off.  I searched the comments for a rebuttal to the cooling in the oven, but couldn't find one so I ended up doing it.  It probably would have been a great recipe without that part.  Sorry I am out that time and money as now I have to throw it away.

https://streaming.hearstdigitalstudios.com/manual_upload/591b139ce694aa1dace90e93/mp4/Strawberry_Cheesecake_YOUTUBE_1494946734_4000_hd_v3.mp4

Our favorite recipe for the most classic of all cheesecakes.

This classic teacake recipe deserves a spot in every baker's cookbook. Light-as-air, laced with apple and glazed with melted butter—divine!

Aussie cinnamon and apple teacake

unsalted butter, chopped,

(1/2 cup) caster sugar

tsp vanilla extract

(1 1/2 cups) self-raising flour

pink lady apples, peeled, cored, coarsely grated

milliliters (1/2 cup) milk

tbsp caster sugar

tsp cinnamon

unsalted butter, melted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5582674452001&=domain=taste

5348771529001-5582674452001

Matt Moran takes a classic, French tart and gives it a summery, Aussie twist.

Matt Moran's apple and lemon thyme tart Tatin

red gala apples

caster sugar

unsalted butter, chopped

lemon thyme

unsalted butter,

tbs white vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Blueberry Hand Pies are an easy single serve pie recipe! Made from scratch this homemade hand pie recipe uses blueberry pie filling and an easy pie crust!

Blueberry Hand Pies Recipe

recipe All Butter

blueberry pie filling

egg egg wash)

If using my all-butter homemade crust, roll the dough then chill for 15 minutes. If using store bought refrigerator crust, allow the crust to warm up on the counter until you can unroll it without it cracking.

Use a 3-inch round cookie cutter to cut circles of dough, re-rolling the dough as needed to use it all. You’ll get about 16 rounds (to make 8 pies).

Lay half the circles on a cookie sheet that’s been covered with parchment or a silpat baking mat.

Spoon about 1 tablespoon blueberry pie filling onto the center of each round. Top with remaining rounds. Use a fork to press the edges to seal. Use a knife to cut at least one or two slits in the top to allow steam to escape while baking. Chill assembled pies at least 20 minutes (while oven is preheating).

Preheat oven to 400°F. Brush cold hand pies with a bit of beaten egg. Bake 20-30 minutes, or until the pies are a light golden on top. Cool before handling.

Store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer for up to 2 months.

https://embed.mediavine.com/videos/bwsbnisyejgucdwjsmtz

Homemade Blueberry Hand Pies are a super easy, single pie recipe! These look adorable on a serving plate and are perfect for parties.

Blueberry Hand Pies

Cook this bread and butter pudding in a water bath for a gorgeous soft and creamy texture that contrasts wonderfully with the caramelised crust

Classic bread & butter pudding

double cream

white bread

unsalted butter

raisins

nutmeg

ice cream (optional)

Heat the cream in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a large bowl with an electric whisk until light and fluffy, about 3-5 mins. Pour the hot cream over the eggs, whisking continuously, and when everything is mixed, set aside.

Spread the bread with the butter, and cut into triangles. Arrange in a shallow baking dish, about 20 x 26 x 5cm, buttered-side up, in three layers, sprinkling the raisins and finely grating some nutmeg over the bottom two layers and leaving the top layer clear. Pour over the warm custard, lightly pressing the bread down with your fingers to help it soak in. Leave to stand for at least 20 mins before cooking. Can be prepared up to this stage several hours ahead, chilled and cooked when needed.

Heat the oven to 180C/160C fan/gas 4. Sit the dish in a large roasting tin and pour a kettleful of hot water into the roasting tin so it comes three-quarters of the way up the outside of the dish. Bake in the oven for 20-25 mins until the custard is just set.

Remove the pudding from its water bath and scatter the top liberally with more sugar. Caramelise the top under a hot grill or with a blowtorch – take it really far (a few burnt edges add to the flavour), but be careful it doesn’t catch. Leave the pudding to rest for 5 mins, then serve with your favourite ice cream – I like bitter orange marmalade ice cream.

Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest

Bread and butter pudding

milk

vanilla pod,

eggs,

golden caster sugar

white crusty bread

slightly salted butter,

mix sultanas and currants or other dried fruit

tbsp demerara sugar

Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.

Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.

Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

Pineapple Upside-Down Cookies: A Fun Twist on a Classic Dessert. These cookies capture the sweet, caramelized flavor of pineapple upside-down cake in a delightful cookie form. Perfect for a fun dessert or treat.

Amazing Pineapple Upside-Down Cookies: 12 Steps

For the Cookie Base:

Unsalted Butter (½ cup, softened)

Sugar (¾ cup)

Vanilla Extract (1 tsp)

All-Purpose Flour (1 ¼ cups)

Baking Powder (½ tsp)

Salt (¼ tsp)

For the Topping:

Brown Sugar (½ cup)

Melted Butter (2 tbsp)

Pineapple Rings (1 small can,

Maraschino Cherries (halved)

Prepare the Cookie Dough: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Cream softened butter and granulated sugar until fluffy. Add egg and vanilla extract; mix well. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add dry ingredients to wet ingredients until a soft dough forms.

Prepare the Topping: In a small bowl, mix melted butter and brown sugar. Spoon about 1 teaspoon of this mixture onto the prepared baking sheet, spaced apart.

Assemble the Cookies: Place a small piece of pineapple on top of each brown sugar base. Add a maraschino cherry half in the center. Scoop about 1 ½ tablespoons of cookie dough, flatten slightly, and place it over the pineapple and brown sugar mixture. Gently press to cover the fruit and seal the topping.

Bake the Cookies: Bake for 12-15 minutes, or until golden around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serve and Enjoy: Once completely cooled, flip the cookies upside-down to reveal the topping.

Top 7 classic dessert recipes from across the web

The most viewed classic dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Strawberry Cheesecake

Aussie cinnamon and apple teacake

Matt Moran's apple and lemon thyme ...

Blueberry Hand Pies Recipe

Classic bread & butter pudding

Bread and butter pudding

Amazing Pineapple Upside-Down Cooki...

Top 7 classic dessert recipes from across the web

The most viewed classic dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Cheesecake

Aussie cinnamon and apple teacake

Matt Moran's apple and lemon thyme ...

Blueberry Hand Pies Recipe

Classic bread & butter pudding

Bread and butter pudding

Amazing Pineapple Upside-Down Cooki...

The most viewed classic dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine