Dessert

On the outside, this cake looks like any other Bundt cake, but inside, it has a vibrant shade of green and a beautiful honeycomb pattern.

As the name implies, the recipe for Junior’s famous original cheesecake has been baked the very same way since the 1950s. And for good reason. It’s simply *The Best* cheesecake you can find. “There will never be a better cheesecake than the cheesecake they serve at Junior’s on Flatbush Avenue...it’s the best cheesecake in New York,” wrote Ron Rosenblum (*Village Voice*, July 26, 1973). The next year, a jury of six cool-headed cheesecake lovers for *New York* magazine named Junior’s the *Champion Cheesecake.* I asked Alan Rosen what makes it so special: “It’s light but not crumbly, oh-so-creamy but not dense, and with that heavenly cream cheese flavor that makes Junior’s New York cheesecake famous the world over.” Surprisingly, this is one of the easiest cakes to make. Just follow this recipe that we have specially adapted for your home kitchen. You’ll soon proudly be slicing up the best cheesecake you’ve ever tasted\!

This joconde cake is nutty and rich but still light as a sponge cake should be.

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

Coconut, pecans, and chocolate—this classic German chocolate cake satisfies any sweet tooth.

This no-bake chocotorta is thrown together with everyday staples from the Argentine pantry.

Baked in the embers of a campfire or charcoal grill, these strawberries are sure to please.

This featherlight Japanese cheesecake is often called cotton cheesecake, and you can see how it gets its name from its incredibly delicate, wispy texture.

This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.

Thanks to a splash of fizzy 7UP soda, there’s no need for baking soda or baking powder in this classic Southern cake recipe.

The secret to a great lamington is to let the cake sit overnight so it will soak up more chocolate. This Australian specialty is then coated with coconut.