Do you have fond memories of eating at a Woolworth's lunch counter where a quick, post-shopping meal always came with a free side order of friendly sass? Among the standard menu items of sandwiches, ...

In a large separate bowl, whip your cream cheese a minute or so until there are no lumps. Beat in your condensed milk, and then your egg yolks, until everything is well blended. Add a pinch of salt.

In a separate mixing bowl, add softened cream cheese and beat on high for about 2 minutes until smooth. ... Make 4 stripes on the cheesecake topping about 2 inches apart. 5.

Make the cherry compote . Stir together cherries, sugar, kirsch, cornstarch, and salt in a medium saucepan. Cook over medium-high, stirring often, until cherries break down and sauce thickens ...

This Pimm's no-bake cheesecake is inspired by a Pimm's Cup, the British cocktail made with Pimm's No. 1, mint, citrus and cucumbers.

1. Remove the cheesecake slices from refrigeration and place into a mixing bowl. Fold with a rubber spatula. Do not over-mix. (Cheesecake should still be somewhat firm and not too soft. It must ...

Bake cheesecake at 375°F until center is set (center will wobble slightly), 18 to 22 minutes. Let cool on a wire rack 1 hour. Place in refrigerator until chilled, at least 6 hours or up to 8 ...

To separate the eggs, have three small bowls ready, preferably glass or ceramic. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along ...