8. Cook cake until the timer goes off (around 5 mins). Leave it in the rice cooker on “Warm” mode for around 45 mins to an ...

What makes a good cheesecake? Is it tall and fluffy, or dense and creamy? What’s the right balance of sweet and tangy? Can you make it without a water bath? Is it fast or foolproof? Does it really ...

If you dream of making lofty, creamy and fluffy cheesecakes, but have been too intimidated to try, you're going to love this stress-free recipe (Scott Suchman/The Washington Post) What makes a good ...

3/4 cup well-drained coarsely chopped canned pineapple chunks (1/2-inch pieces) 3/4 cup coarsely chopped dry-roasted unsalted macadamia nuts Line bottom of an 8-inch springform pan with 1 cup coconut, ...

Make the crust: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into ...

Compared to American-style cheesecakes, which are denser and firmer, the hanjuku version, which is kinda like a half-baked Japanese-style cheesecake, is lighter and more delicate, with a soufflé-like ...

Cheesecake cooked in a slow cooker has an unbelievably silky texture because the machine steams the cake as it bakes. The toughest part about making it is resisting the urge to peek inside the slow ...