350 cake cheese cake recipes

Twisted onion Parmesan breadsticks made with hot roll mix, brushed with egg wash, and topped with grated Parmesan. Soft, golden, and ready in under an hour.

This light pancakes taste so great, light, savory, they can be served as dessert, breakfast, all love them.

Fluffy lemon verbena ricotta pancakes with whipped egg whites for lift and bright lemon zest. Ricotta drained overnight gives the batter a tender, soufflé-like texture worth the wait.

Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it.

Emeril-style focaccia topped with olive oil, mixed herbs, and grated Parmesan. Press dimples into the dough, drizzle, season, and bake until golden. Simple and straightforward.

If you love crepes but don't have the time to make them, try this simple recipe that will become your new favorite!

These deliciously moist and lemony ricotta muffins are made with most whole wheat flour and olive oil, which adds health benefits to your diet without losing any great flavor and texture.

Godiva white chocolate cheesecake with mascarpone, cream cheese, espresso, and chocolate liqueur baked in a water bath. A crustless, silky-smooth cheesecake garnished with fresh raspberries.

The crispy texture and flavor reminded me of Ritz Cheese crackers but with a richer cheese flavor.

Roger's scallop tarts: delicate pastry cups filled with garlic-cream cheese, seared scallops, and a tiny crown of caviar. A classy, bite-sized seafood appetizer.

Italian cheesecake blends silky mascarpone with creamy ricotta, brandy, and vanilla, then bakes into two graham cracker pies with a tender, lightly set filling. A no-water-bath cheesecake with old-country flavor and zero fuss.

Moist, lemony and delicious. These cupcakes are perfect for dessert after your main dish or even a delicious and nutritious breakfast with cup of smoothie.

They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!

These yummy scones are made with fresh basil, feta cheese, sun-dried tomato, oil-cured black olives, whole wheat flour and olive oil. They are delicious on their own, you can always serve them along with your meal.

These chocolaty, moist and buttery muffins are so delicious, it is a great way to use up some of the leftover ricotta cheese that adds the creaminess and moisture into the muffins.

Savory rosemary muffins with molten goat cheese centers and plump golden raisins. The herb-studded, barely sweet crumb pairs with wild game, lamb, or holiday brunch spreads.