Recipes

A tall, dense water-bath cheesecake with a buttery graham crust and a glossy apricot glaze that turns its top into a sheet of amber. It is the cake to make when you want the classic diner slice, only brighter and more fragrant.

Buttery crumb base, airy whipped cheesecake cream, and a tangy fresh apricot compote layered into jars. No oven, no water bath, and they are ready to eat after two hours of chilling.