Did you know that today is National Cheesecake Day? No doubt this decadent dessert, a well-loved American favorite, deserves to be honored. But what do you know about this creamy cake, aside from the best slices to order at The Cheesecake Factory? Take our quiz and find out!
To commemorate their 30th anniversary, the Cheesecake Factory will be lowering the price of cheesecake. When the first Factory opened in Beverly Hills in 1978, a piece of cheesecake was only $1.50. Tomorrow, (which also happens to be National Cheesecake Day) the restaurant chain will offer cheesecake at its original ($1.50) price!
In addition to serving the cheap cheesecake, the Cheesecake Factory is introducing a special, limited-edition flavor, the 30th Anniversary Chocolate Cake Cheesecake. A portion of the sales of each anniversary slice will be donated to America's Second Harvest.
If you can't make it to a Cheesecake Factory tomorrow, no worries, the "sweet initiative" celebration — additional promotions have yet to be announced — will continue throughout the year.
Every year on the Fourth of July, I like to make a red, white, and blue dessert. It's my personal salute to America. While a flag cake is festive, this year I'll wow guests with a red, white, and blueberry cheesecake tart.
The easy, crisp crust is a mixture of ground graham crackers and almonds. The filling is smooth, creamy, and classic. The red topping is a juicy syrup made with red plums. Garnished with plump, burst-in-your-mouth blueberries, this is one star-spangled dessert.
To learn how it's made, read more
Those Daring Bakers have done it again, and this time it's with delicious-looking Cheesecake Pops. This is just one person's interpretation, be sure to hunt them all down. They look unbelievable! — Jumbo Empanadas
At the last minute, I decided not to make the white chocolate-lime cheesecake bars for my half birthday party. Instead, I opted for these lemon ripple bars. Lemon seemed to evoke the flavors of Spring more than lime and white chocolate. I cut them into small, bite-sized pieces and they went like hot cakes at the party!
This easy-to-follow recipe is divine. The crust is flecked with lemon zest and lemon curd is rippled with the creamy cheesecake filling. They are wonderful for a party because you can make them one or two days before the event. For the recipe, read more
At all of my parties I like to provide guests with a sweet treat even if it is only a small bite. At my half birthday — besides filling bowls with M&Ms which is signature to all my events — I will make one refreshing dessert: white chocolate and lime cheesecake bars.
Instead of cutting the bars into squares, I'll use a cookie cutter to cut out circles making mini cheesecakes. To emphasis the half theme, I will cut the circles in half and serve mini half cheesecakes! For the recipe, read more
I think it's safe to say that most people would not turn down a creamy slice of sweet cheesecake. However, the more out of the ordinary savory cheesecake is a much harder sell.
I would jump at the chance to eat Nemmie's savory stilton and bacon cheesecake, but know many of you find blue cheese — no matter what form — unappetizing. The blue cheese is mixed with cream cheese and topped with bacon, so the pungent flavor is most likely be toned down.
Knowing that, would you eat this?
After discovering a tub of Philadelphia's new ready-to-eat Chocolate Cheesecake Filling, Susan used it to create a delicious and delightful Valentine's Day dessert. — Sticky, Gooey, Creamy, Chewy
Earlier today, I told you about how I accidentally passed out before dessert at a dinner party I was hosting. Embarrassment aside, the worst part was not being able to taste the dulce de leche cheesecake I made! What was left of it is pictured at left.
When I saw the recipe in the current issue of Everyday With Rachael Ray, I knew I had to make it. The crust is a mixture of crushed shortbread cookies, almonds, and brown sugar. The smooth and creamy filling is a perfect blend of luscious cream cheese and sweet caramel. To take a look at the recipe please read more
