Learn how to spot a true slice of New York City cheesecake, which is known for its dense, creamy texture and timeless, no-frills simplicity.

I grew up making cheesecake in a store-bought graham cracker crust, and I still prefer to make my cheesecakes in a pie pan. Without a springform pan, you don’t need to worry that water from the water ...

A classic strawberry cheesecake with a smooth, creamy filling, buttery graham cracker crust, and a fresh homemade strawberry sauce. An easy make-ahead dessert that’s perfect for spring gatherings and ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. At Honeysuckle ...

It’s mid-winter, but I’m still excavating some of the frozen treasures from my freezer after a whirlwind holiday season. Besides turkey bones and lumps of cookie dough (which I’m enjoying every ...