How do you define a true New York-style cheesecake? A sweetly crunchy graham cracker crust cushioning a rich, creamy, moan-inducing filling with a slightly lemony lilt. In other words, this recipe.
About Barbara Fairchild
Barbara Fairchild is a food and travel writer and editor best known for her 10 years as editor-in-chief at Bon Appetit magazine. She was inducted into the Who’s Who in Food and Beverage in May 2010. Fairchild resides in Los Angeles, CA. @fairchild.barbara
Plum-Blueberry Upside-Down Cake
This purple-stained cake—er, what’s left of it—calls for just old-fashioned goodness and the season’s most compelling fruits. Got milk?
Smoked Salmon Pizza with Red Onion
Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple. Infallibly impressive.
Cranberry-Orange Cheesecake
Sweetly tart cranberries make an unexpected yet inspired match for this rich, creamy, vanilla-inflected, perfect-for-fall cheesecake. Bye bye, pumpkin pie.