The best carrot cake recipe is more carrot-y than ever. Bring on more carrots, more toasted nuts and more cream cheese ...

There’s something about red velvet cupcakes that feels like magic in miniature form. Maybe it’s the bold splash of scarlet ...

Fold-in method – Whip the cream cheese base separately. Then whip heavy cream until airy and gently fold it into the base.

Ricotta cheese, quickly whipped in a food processor with honey and vanilla, forms the base of the mousse. Folding whipped cream into the ricotta yields a luscious dessert. Hetal Vasavada flavors ...

There are many varieties of cream cheese available. Look for young cheeses with a far-off use-by date. Cream cheeses are designed to be eaten as fresh as possible. Eat 3-4 days after opening.

Add it, one teaspoon at a time, to the egg mixture. Fold carefully to acquire an even mixture without any lumps. In a mixing bowl, whisk cream cheese and butter using an electric beater at low heat ...

"My mom searched for years for an authentic German cheesecake recipe, but Germans use 'quark', an ingredient not readily available in the U.S. This recipe uses cottage cheese in p ...

A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat. This cake when served as 12 portions provides 277 kcal, 7g protein, 14.5g ...