When I saw this recipe for a no-bake cheesecake in the October issue of
Martha Stewart, I immediately went to the store to purchase the necessary ingredients. The technique is simple and this stunning dessert comes together quite quickly. There's no eggs involved, so if you dislike custardy cheesecake, definitely give this variation a try.
In the height of good weather, food and festivity abound, and right about now, I'm wishing I could teleport myself around the United States. First I'd hit up Manhattan for
Wine 2.0's wine sampling this week, followed by the
Shrimp & Grits Festival in Georgia, and then some classic
Eli's cheesecake in the Windy City. Don't miss out on these events — if you do, you'll have to wait another year!
Since the
fashion week party I'm throwing takes culinary inspiration from the Big Apple, I'm sticking with the theme and making a New York-inspired cheesecake for dessert.
To encourage that guests mingle, I'm going for a
menu of mostly single-serving offerings. Dessert will be no exception: These mini-cheesecake snacks pack rich, chocolatey indulgence into pretty, bite-sized packages.
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?
