We bulked up our favourite recipe to fill a 20-cup (5 L) metal cake pan, such as a 14- x 14- x 2-inch (35 x 35 x 5 cm) square or 15- x 11- x 2-inch (38 x 28 x 5 cm) rectangle. You can rent these from some cake-decorating stores, or buy one online at goldaskitchen.com. Or use two 13- x 9- x 2-inch (3.5 L) pans.
A wedge of cheesecake is always tempting, but squares of it covered with toffee bits are irresistibly easy to pop in your mouth.
Serve up a moist cheesecake filled with fresh blueberries for an epic summer dessert.
These mouth-watering muffins are not only moist and sweet, but they’ve also got serious crunch!
Can't decide between cheesecake or pumpkin pie? Treat yourself to the best of both worlds with these fabulous pumpkin cheesecake squares!
This golden-topped company-fare casserole offers tender pasta, succulent shrimp, crunchy broccoli and a smooth cheesy sauce in every bite.
Rugalahs are one of the most requested Hanukkah cookies, now popular year-round. When the nut and fruit crescents bake, they ooze ever so slightly, and this rich filling gets crisp and caramel-like around the crescents.
Grilling cheesy mushrooms on a water-soaked cedar plank infuses them with a wonderfully smoky flavour. For a twist, we substituted hazelnuts for the more classic bread crumb topping. If you can't make this on a barbecue, bake it on a plank in a 425°F oven for 20 minutes.
