EditorialCheesecake, baked in a wood-burning oven, is served at the Frenchman’s Dough at the Tin Building, a new market and food hall in New York, Nov. 13, 2022. (Rachel Vanni/The New York Times)
EditorialHarriet Hageman’s campaign sponsored the dessert table of brownies, cheesecake and pie at the Conservatives in Crimson Gala in Rock Springs, Wyo., Feb. 5, 2022. (Kim Raff/The New York Times)
EditorialJoshua Hebert, the chef and a managing partner of Roux 61, at the restaurant in Baton Rouge, La., Oct. 14, 2021. (Edmund D. Fountain/The New York Times)
EditorialChhena poda, a sort of free-form cheesecake from the state of Odisha, served burning-hot at Dhamaka, chef Chintan Pandya's restaurant inside Essex Market in Manhattan, May 5, 2021. (Emon Hassan/The New York Times)
EditorialNikki Howard and Jaqi Wright, sisters and founders of the Furlough Cheesecake, which sells its cakes online, in Temple Hills, Md., on March 20, 2020. (Caitlin Teal Price/The New York Times)
EditorialGuests eat a cannoli cheesecake prepared by Jack Clark at his dinner in the Lake Como Family Nudist Resort in Lutz, Fla., Jan. 11, 2020. (Jason Henry/The New York Times)