Cheese recipes

A silky no-bake cheesecake on a buttery graham cracker crust, set with gelatin and lightened with whipped cream, topped with fresh strawberries. No oven required.

White chocolate cheesecake on a chocolate wafer crust, covered in glossy semi-sweet chocolate ganache. Two kinds of chocolate in one rich, make-ahead showpiece dessert.

Smoky chipotle pinto bean puree blanketing chicken-stuffed tortillas, baked with sour cream, Monterey Jack, and scallions. A Mexican casserole that feeds a crowd.

Raspberry chocolate cheesecake in a chocolate wafer crust, topped with fudge sauce and fresh berries. A quick bake with a stunning layered presentation.

Vegetable lasagna primavera layers spinach lasagna noodles with bell peppers, eggplant, mushrooms, ricotta, and three melty cheeses in a slow-simmered tomato sauce. The garden-loaded vegetarian main that feeds 12.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Chicken cheddar tortilla pizzas crisp corn tortillas in oil, then top them with seasoned chicken, tomato, onion, green pepper, pizza sauce, and melted cheese. A Tex-Mex pizza in 25 minutes.

Rhubarb cheesecake with tart rhubarb sauce swirled into a lemon-scented cream cheese filling and spooned over the top. A creamy, spring-bright dessert with that signature sweet-and-sour bite.

Sweet corn and sharp cheddar chowder with potatoes, half-and-half, and a dry mustard kick. Creamy, hearty, and ready in one pot for a weeknight dinner.

Baked stuffed mushroom caps filled with spinach, feta, cottage cheese, and fresh dill, rolled in sesame seeds for a crunchy crust. A Greek-inspired vegetarian appetizer ready in under 30 minutes.

Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.

Cheesy, moist and packed with flavors. This Mexican cornbread casserole is a delicious one-dish meal or can be a side dish served with a main course.

French bread Mexi-melt tops a split loaf with seasoned taco beef, sliced onion, tomato, and melted American cheese, baked open-faced. A weeknight crowd-feeder ready in 40 minutes.

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Brazilian-style tuna casserole with fresh tomatoes, black olives, capers, and anchovies tossed with pasta and baked under a golden Parmesan breadcrumb crust. Not your average tuna noodle bake.

Lamb ring filled with creamy spinach bakes a tomato-spiked ground lamb meatloaf in a ring mold, then fills the center with sour cream and cream cheese spinach. A retro centerpiece dinner for four.