graham cracker

This is an exceptionally velvety and tender cake, reminiscent (in the best possible way) of the frozen pound cake you might buy at the supermarket. Perfected over many years by the expert baker Rose Levy Beranbaum (and published in her book “Rose’s Baking Basics’), its fine texture comes from cake flour and superfine sugar. A caramelized pecan and graham cracker coating lines the pan and provides delicious crunch, but it is optional.

Pecan Crunch Cream Cheese Poundcake

unsalted butter,

graham crackers (5 by 2 1/4 inches,

pecan halves

granulated sugar

egg yolks,

120 grams full-fat sour cream

vanilla extract

sifted cake flour (not unbleached)

superfine sugar

baking powder

baking soda

fine sea salt

Set an oven rack in the middle of the oven and heat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan with butter and line with two pieces of crisscrossed parchment: Lay the first sheet in the pan, butter it lightly, then lay the other sheet across. Both pieces should extend a few inches above the edges of the pan, making a sling that you’ll use to lift the cake out.

Make the pecan crunch, if desired: Break the crackers into a few pieces and add to the bowl of a food processor. Add the nuts and sugar. Process until you have fine crumbs. Add the melted butter and pulse it in until evenly incorporated.

Spoon about half of the crunch mixture into the prepared pan and press it evenly across the bottom. Press the remaining mixture against the sides, stopping about 1 inch from the top of the pan: Begin by tilting the pan to one side and use a bench scraper or the flat side of a metal spatula to lift, spread and press the coating against the side of the pan. Without tilting the pan, repeat with the remaining three sides. Use the back of a small spoon to even the coating on the sides and against the corners of the pan. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 3 days.

Make the batter: In a medium bowl, whisk the egg yolks with 2 tablespoons sour cream and the vanilla, just until lightly combined.

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds.

Add the butter, cream cheese and the remaining 6 tablespoons sour cream. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually pour the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition. Scrape down the sides of the bowl after each addition.

Gently spoon the batter into the crunch coating-lined pan and smooth the surface. Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.

Let the cake cool on a wire rack for 20 minutes. Use a small knife to dislodge the crunch coating at the corners and lift the cake out, using the parchment paper “sling.”

Let cool completely before gently removing the parchment and transferring to a serving plate or cutting board. (Or, wrap well and store at room temperature for 3 days or in the refrigerator for 5 days.) To serve, use a serrated knife to cut into 1/2-inch-thick slices.

For the chef Isa Fabro of IsaMADE in Los Angeles, the use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert, as the fruit has a unique deep honey taste, a creamy texture with virtually no fibers, and a heavy aroma. If using Kent or Haden mangoes, remove any excess fiber and add lime; the extra acid complements their flavor, but will compete with the Manila mangoes. As long as the mangoes are super-ripe, even over-ripe, the dish will be fine. If not, the mango flavor will become dulled and lost in the cold of the freezer. If ripe mangoes aren’t available, frozen ones can be used once defrosted.

Mango Royale

unsalted butter (1 1/2 stick)

graham crackers (about 9 1/2 ounces)

heavy whipping cream

sweetened condensed milk

lime juice (optional)

In a small pan, melt the butter over medium heat. Cook the butter, occasionally scraping the pan, until it turns deep golden brown, being careful not to let it burn. Remove from the heat and let cool.

Pulse crackers in a food processor until finely ground. Pour into a medium bowl and add brown butter. Mix until well combined and texture is like wet sand. Let cool.

Generously spray a 9 1/2-inch glass pie plate with cooking spray. In a stand mixer fitted with the whisk attachment, pour the cream into the mixing bowl and whip on medium speed. Slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium takes longer, but helps build a stable structure.) Set aside and chill until ready to use.

Cut cheeks from mangoes parallel to center pits. Scoop out flesh from cheeks with a spoon and slice flesh from pits. Coarsely purée fruit in a clean food processor. Measure 2 cups (save extra for other uses). If you like, add lime juice so purée tastes sweet-tart.

Sprinkle about 2/3 of the graham crumbs into the pie plate. Using your fingers and the palm of your hand, press to create an even layer on the bottom and sides of the plate.

Dollop half the whipped cream mixture on top, carefully spreading the cream evenly without stirring up crumbs. Spoon half of the mango purée on top and spread evenly.

Sprinkle all but a few tablespoons of the remaining crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don't smooth down.

Loosely wrap dessert with plastic wrap and freeze until firm, about 8 hours, or overnight. Can be made ahead up to this point and kept frozen for 2 weeks.

To serve, let thaw in fridge the night before serving, or let stand at room temperature for 45 minutes to 1 hour. Serve in wedges or scoops, making sure to scrape up the crumbs from the bottom of the plate.

Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan

Kentucky Derby Pecan Pie Cheesecake Recipe by Tasty

graham cracker crumbs

butter, melted

oz cream cheese,

sugar

milk

sour cream

flour

bourbon whiskey, divided

eggs

dark brown sugar

cornstarch

salt

maple syrup, corn syrup

cream, warm to the touch

butter, cold

pecan,

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In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.

Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.

In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.

Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.

Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.

While the cheesecake is cooking, prepare the stove-top pecan pie filling.

In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.

Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.

Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.

Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.

Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.

If you like, sprinkle with extra chopped pecans or garnish with whole pecans.

Let the cheesecake chill in the refrigerator until completely set.

Slice and serve cold or at room temperature.

https://vid.tasty.co/output/92411/landscape_480/1525369249

You need less than 10 ingredients to make my Key Lime Pie Bars. These squares are zesty, filled with lime juice and are the perfect spring time dessert!

Key Lime Pie Bars

graham cracker rectangles

pecans

cinnamon powder

(1/2 cup) unsalted butter, melted

(14 oz) sweetened condensed milk

lime zest (about 3 limes)

key lime juice (regular limes are fine too)

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking pan with cooking spray and line with parchment paper, set aside.

In a small bowl, stir together the graham...

In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Remove from oven, leave oven on.

In the bowl of an electric mixer fitted...

In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let mixer run for 2 minutes once added. Pie mixture will be slightly thicker when done. Pour the filling into crust and bake for 15 minutes.

Cool completely on rack. Filling will set as...

Cool completely on rack. Filling will set as it cools. Refrigerate for at least 2 hours. Slice and serve chilled.

This is our absolute best cheesecake recipe—supremely creamy, rich, and classic. Use a whole vanilla bean to take things to pro level.

BA's Best Cheesecake

graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies

½ cup (1 stick) unsalted butter, melted, slightly cooled

cream cheese (2½ 8-ounce bars), room temperature

vanilla bean, split lengthwise

sour cream, room temperature

lemon zest

eggs, room temperature

Meet the absolute best cheesecake recipe. Room temperature ingredients ensure a smooth and creamy texture; take the cream cheese, sour cream, and eggs out of the refrigerator about 2 hours ahead of time. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2" up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.

Preheat oven to 325°. Pulse cream cheese, granulated sugar, and salt in food processor, occasionally scraping down sides of bowl, until smooth. Scrape in vanilla seeds; save pod for another use. Add sour cream and lemon zest and pulse until smooth. Add eggs and pulse to combine. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours.

Do Ahead: Cheesecake can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

This creamy mango cheesecake has the unmistakable scent and taste of fresh limes and cardamom — and, best of all, it doesn’t require you to turn on the oven. Avoid using fresh mango pulp here: An enzyme in raw mango can prevent the gelatin from setting. (Canned mangoes don’t have that enzyme; it’s destroyed when they’re heated to high temperatures to be preserved.) If you must use fresh mangoes, purée the pulp, then bring it to a boil over medium heat, stirring constantly, and cool before using.

No-Bake Mango Lime Cheesecake

unsalted butter

graham crackers

(1/4-ounce 7-gram) packet granulated gelatin

60 milliliters hot water (120 to 140 degrees)

heavy cream

(8-ounce 225-gram) packages cream cheese, cubed, at room temperature

120 milliliters canned unsweetened, puréed mango pulp

lime,

cardamom

240 milliliters canned unsweetened puréed mango pulp

lime juice

Generously butter the sides and bottom of an 8- or 9-inch round springform pan. Line the base and the sides with parchment paper and grease again with butter. Chill pan in the refrigerator. (This helps the butter firm up and the cake release more seamlessly.)

Start the crust: Pulse the crackers in a food processor until they’re a fine powder. Add the brown sugar and pulse to combine, then add the melted butter and pulse again until fully incorporated. Transfer the mixture to the prepared pan and use your fingers or a measuring cup to press it into an even layer. Freeze the pan for 10 to 15 minutes until completely chilled.

Prepare the filling: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour the 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.

As gelatin hydrates, add the heavy cream and 1/2 cup/100 grams sugar to the bowl of a stand mixer fitted with the whisk attachment, and mix at medium speed until the cream forms stiff peaks, about 2 to 3 minutes. Transfer to a medium bowl and set aside.

Wipe down the stand mixer bowl and the whisk attachment. Add the cream cheese and remaining 1/2 cup/100 grams sugar, and whisk on medium-high until smooth, light and fluffy, about 5 minutes. Scrape down the bowl. Add the mango pulp and lime juice, and beat on medium-low, gradually increasing the speed to medium-high once the mango is incorporated, about 2 minutes. Stop the mixer and scrape down the bowl.

Add the gelatin mixture and whisk over medium-high until completely incorporated. Remove the bowl from the mixer. Add the whipped cream, lime zest and the cardamom. Fold the cream into the mango mixture until there are no flecks of cream. (The mixture will be very light and airy, resembling a mousse.) Pour this mango mixture over the chilled crust, and level the top with an offset spatula. Return pan to the refrigerator and chill for 30 minutes.

As cheesecake chills, prepare the glaze: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.

In a separate medium bowl, whisk the mango pulp with the sugar. Whisk in the gelatin mixture. Add 1 teaspoon lime juice and 1 teaspoon lime zest, and whisk to thoroughly combine. Pour this mixture over the top of the cheesecake, swirl the pan to coat evenly, cover the top of the pan with plastic wrap. Refrigerate the cheesecake until the gelatin layer is completely set and firm, at least 6 hours and up to overnight.

When ready to serve, remove the plastic wrap, and carefully release the cheesecake from the springform pan. Slice the cheesecake with a sharp, serrated knife. (For cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.)

There are those who may not find this sweet enough, and if that’s the case I recommend adding a quarter cup or so of sugar instead of increasing the honey, because you don’t want the honey flavor to become overpowering. Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; or chopped raisins or, I suppose, chocolate chips. I prefer the straight honey-lemon combination, unadulterated.

No-Bake Blueberry Cheesecake Bars

graham cracker squares (8 whole crackers), crushed

butter

cream cheese,

ricotta cheese

honey,

blueberries

Combine crushed graham crackers, nuts if using, and melted butter. Press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick. Put in refrigerator until ready to use.

Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth.

Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and chill for at least an hour, or until set. Cut into squares or bars and serve.

No-Bake Lemon Blueberry Cheesecake

water

granulated sugar (or more if you want it sweeter)

(12 ounces) fresh blueberries

lemon juice

cream cheese, softened

(2 ounces) powdered sugar

lemon

(6 ounces) sour cream

lemon juice (2-3 lemons)

heavy whipping cream,

graham cracker crumbs (7-8 ounces, 13-14 rectangles)

brown sugar

(1/2 cup, 4 ounces) butter, melted

For the crust: preheat the oven to 350...

For the crust: preheat the oven to 350 degrees F. Combine the graham cracker crumbs, brown sugar, and melted butter until well mixed. Press the mixture evenly into the bottom and up the sides of a deep 9.5-inch pie plate (see note). Bake for 8-10 minutes until fragrant and lightly browned. Remove from the oven and let cool.

For the cheesecake: in a medium bowl with...

For the cheesecake: in a medium bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), mix together the cream cheese, powdered sugar, and lemon zest until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed.

Add the sour cream and lemon juice; mix until well-combined,...

Add the sour cream and lemon juice; mix until well-combined, 1-2 minutes. Scrape down the sides of the bowl. Add the melted and cooled white chocolate and whip until creamy and thick. If the batter is at all warm from adding the white chocolate, refrigerate until chilled so the whipping cream will thicken properly (probably not necessary if the white chocolate was cooled for enough time).

Add the chilled heavy cream and mix until...

Add the chilled heavy cream and mix until very thick and creamy, 3-4 minutes, scraping down the sides of the bowl as needed. Spread the cheesecake filling evenly in the cooled crust. Cover loosely with plastic wrap and refrigerate for at least 4 hours to let the filling chill and set up (or up to 24 hours).

For the blueberry topping: in a medium saucepan,...

For the blueberry topping: in a medium saucepan, combine the water, sugar, cornstarch, blueberries and lemon juice. Bring the mixture to a simmer over medium heat. Cook, stirring constantly, until the mixture bubbles and thickens, 4-5 minutes (you can continue letting it cook longer if you want the blueberries to break down a bit more). Remove from the heat, scrape the mixture into a bowl, press plastic wrap directly on the surface, and let it cool to room temperature (see note for make-ahead options).

Serve slices of cheesecake with a dollop of...

Serve slices of cheesecake with a dollop of blueberry topping OR spread the blueberry topping evenly over the entire cheesecake (you can do this several hours in advance and chill ahead of time) and cut pieces to serve.

Your favorite cocktail in pie form—what's not to love? This creamy, tart, tequila-spiked frozen dessert is exactly what every pool party needs.

Frozen Margarita Pie

Tbsp. sugar

limes, divided

Tbsp. tequila blanco

Your favorite cocktail in pie form—what's not to love? Just keep in mind that you'll need to freeze the pie at least 8 hours, preferably overnight, for the ideal texture, so be sure to plan ahead.

Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.

Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.

Transfer graham cracker mixture to a shallow 9" pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.

Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.

Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.

Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.

Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.

Using a microplane, zest half of the remaining lime over pie.

Freeze pie at least 8 hours, or preferably overnight.

A showstopping peanut-studded banana cream pie with sky-high whipped cream. Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.

Banana Cream Pie

peanuts

kosher salt

Tbsp. unsalted butter, melted

kosher salt,

Place a rack in middle of oven; preheat oven to 350°. Using your hands, crush graham crackers into a food processor; pulse until finely ground. Add peanuts and salt and pulse a few times until incorporated but with some flecks of peanut remaining. Pour in butter and pulse just until mixture holds together when squeezed in your palm.

Press mixture firmly and evenly into the bottom and up the sides of a standard 9" pie dish using the bottom of a flat measuring cup or glass. Bake until golden brown,12–15 minutes. The crust will most likely have slumped down toward the bottom of the dish; remove from oven and press crust back up the sides while still hot. Return to oven and bake until browned, about 5 minutes longer. Let cool.

Do Ahead: Crust can be made 3 days ahead. Store tightly wrapped at room temperature.

Whisk granulated sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in milk, vanilla, and ½ tsp. salt.

Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.

Add butter to pudding and whisk until melted and fully incorporated. Add bananas and stir once to incorporate. Scrape filling into cooled crust; smooth surface. Chill until cold and set, at least 2 hours and up to 1 day.

Using an electric mixer, beat cream, powdered sugar, and a pinch of salt in a large bowl until soft peaks form. Spoon whipped cream over filling, swirling as desired. Top with peanuts.

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