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03/02/2013
Cream Cheese Glaze
The tang of cream cheese is an ideal foil for all sorts of donuts.
Issue #154
11/13/2012
White Chocolate-Cream Cheese Mousse
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
05/22/2009
Cottage Cheese Kolache Filling
We love this sweet, creamy filling for our Texas kolaches recipe.
Issue #121
10/11/2012
Lindy's Cheesecake
New York deli man Arnold Reuben claimed he was the first to serve cheesecake. But it was his competitor, Leo Lindemann, who hired away Reuben's pastry chef to re-create the dessert at his place, Lindy's, and made it an icon.
Issue #97
09/04/2007
Carrot Cake
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
Issue #95
10/24/2007
Craig Claiborne's Cheesecake
This cheesecake, from former New York Times food critic Craig Claiborne, is easy to make and sure to be a crowd pleaser.
Issue #83
02/21/2010
Sour Cherry Pie
With their complex, tart flavor, sour cherries make the best pie filling.
Issue #76
09/15/2005
Sharon's Cheesecake
Sharon Oddson, of Trattoria Garga in Florence, uses sweet wheat digestive biscuits in her cheesecake crust instead of the more common graham crackers.
Issue #63
05/03/2013
Goat Cheese and Strawberry Breakfast Tarts
A childhood breakfast treat gets an upgrade with strawberry jam and tangy goat cheese.
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10/03/2012
Pumpkin Spice Cake with Mascarpone
Developed by test kitchen assistant Phillip Basone, this moist, warmly-spiced cake also makes wonderful muffins.
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