Cheesecake

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

This cheesecake has a vanilla pound cake base, because why the hell not? You bake the cheesecake first, then the pound cake on top, and flip the whole thing over before decorating and serving. Room temperature eggs, cream cheese, and butter are vital to an evenly mixed cheesecake and fluffy pound cake. If you’re in a hurry, place the eggs in a bowl of hot tap water and zap the butter and cream cheese in the microwave in 10-second increments to quickly warm them up.

This is the light, fluffy, cloudlike cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that’s impossible to mess up.

A whole vanilla bean takes this supremely creamy, wonderfully rich, classic New York–style cheesecake to pro-level.