Cheesecakes

by Maxine Clark

Delectable for dessert, excellent with espresso, tantalizing with tea--that's cheesecake. Making cheesecake bases--from crackers or cookies or shortcrust pasty dough--is child's play Maxines's way. Her oven-baked cheesecakes include the legendary New York Cheesecake, irresistible Marbled Chocolate Cheesecake with two kinds of chocolate, and Tiramisu Cheesecake. And quick and simple recipes show that you don't even have to bake cheesecake: just create an easy cookie or cracker base, add incredible fillings, and chill. The result is great goodies like Banana Caramel Cheesecake of Chocalte Macaroon Truffle Cheesecake, all temptingly photographed by award-winning photographer Martin Brigdale. Melting Chocolate Sauce and Sweet Strawberry Sauce are just a few of the sauce recipes to help you gild the lily.

Genres: Nonfiction, Cookbooks

Hardcover

First published December 31, 2003

About the author

Maxine Clark is a leading food writer and a gifted cooking teacher. She has taught in well-known cooking schools, such as Leith's in London, and has taught at Alistair Little's Tasting Places in Sicily and Tuscany. While in Italy, she has collected recipes that best display its strong and sunny flavors, and teaches them to students from all over the world. Her work regularly appears in magazines and newspapers such as 'BBC Good Food' and 'Food and Travel.'