A loose riff on the Greek cheese pie known as myzithropita, this recipe uses ricotta, eggs, and sugar to emulate its taste and texture.

The difference between fresh and commercially prepared ricotta is proven dramatically with this cheesecake.

These little bites will surprise with their tomato sweetness (bolstered with financier buns made with almond flour and confectioners sugar) and tart goat cheese.

A very creamy classic cheesecake takes a summery turn with August’s glorious blackberries heightened with fresh mint.

A Gaudi-like take on the fruit and cheese course—dried figs in red wine with helado de queso (cheese ice cream) as a cool companion and a topping of sweet-and-sour Sherry vinegar syrup—is pure Barcelona....

While no one makes spaghetti or meatloaf quite like Mom, these updated versions of classic comfort foods are sure to make her smile this Mother’s Day.

For this sophisticated cake, which will thrill any fan of bittersweet chocolate, Ferrigno took inspiration from a favorite Perugian café called Bar Sandri.

Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake.