Fill each pastry with the cream cheese layer evenly ... Adding a little lemon zest to the cream cheese filling is delicious.

Making a cheesecake can seem like a daunting task reserved for professional pastry chefs. But whipping one up doesn’t have to ...

In a bowl of electric mixer beat the cream cheese and butter ... Transfer mixture to a pastry bag fitted with a ¼-inch plain tip. Turn half of the wafers upside down and pipe a shy tablespoon ...

Chopped spinach, marinated artichokes, and three types of cheese—Parmesan, cheddar, and Gruyère—are rolled into flaky puff ...

If the pastry feels very dry ... a separate bowl and fold the cream into the cream cheese. Mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs ...

Let the pastry cool for 10 minutes ... Sieve the mixture into a bowl and leave to cool. To make the cream cheese filling, put the cream cheese, salt, vanilla paste and icing sugar in a bowl ...