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Made with cream cheese, ricotta cheese and a ground almond crust, the cake is a hybrid between an American-style cheesecake and an Italian-style cheesecake. The tart sweetness of the jam and fresh raspberry topping is the perfect contrast to the cake, which isn’t overly sweet.
Popular in Latin America, this is a light and fluffy cake is soaked with a mixture of three milks: sweetened condensed milk, evaporated milk, and heavy cream. In this version, rum is added to the soaking liquid and a simple rum-spiked dulce de leche glaze covers the cake. My husband calls it “heaven on earth.”
This make-ahead cake doesn’t even require an oven. Simply layer store-bought chocolate wafers with peanut butter-flavored whipped cream in a loaf pan, and then chill the dessert overnight. In the fridge, the cookies soften and meld with the cream, creating a dessert that resembles a fancy layered mousse cake.