Cream Cheese

Ultra-rich mascarpone in the batter produces an extraordinarily creamy cheesecake. The cheesecake must be chilled at least six hours before serving.

Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was considerate and knowing, and the desserts were absolutely fantastic. They make a mascarpone cheesecake that is a bit of heaven here on earth. Would it be possible to obtain the recipe? I would love to make this dessert for my family and friends." Active time: 30 min Start to finish: 12 hr (includes cooling and chilling).

"While in Vancouver, we had a wonderful meal at Diva at the Met. The star of the show was the Stilton cheesecake. Could you persuade the chef to part with the recipe?" asks Mark Horne of Laurel, Mississippi. Editors' note: Pairing Stilton and rhubarb may sound like a joke, but we had to try it. It turns out that the joke's on us — the combination is terrific. Chef Michael Noble caramelizes the top with a blowtorch, but we think the cheesecake is also delicious without the crackly crust.

"Every meal I've had at Addie's, a small place in nearby Rockville, has been great," says Alyssa Shooshan of Potomac, Maryland. "I especially like the lime cake; in fact, it's one of my favorite desserts. I do a lot of entertaining and would love to make the cake for a party."

A rich cheesecake filling is baked in a tart crust for an elegant twist on a favorite.

Thirty-six garlic cloves may sound like a lot, but they're cooked until mellow in flavor. This recipe was created to accompany Spiced Beef Tenderloin Steaks with Mango Salsa.

Making this at least a day ahead will allow the flavors to blend.

You can prepare this brightly colored dip up to two days ahead.

Can be prepared in 45 minutes or less.

At the inn, the cake is decorated with Frangelico-flavored whipped cream and garnished with chocolate-covered almonds. Begin preparing the dessert a day ahead.

Reduced-fat cream cheese, low-fat milk and water-packed canned tuna are the secrets to this updated take on a 1950s favorite.

If making these cupcakes for a large crowd, do not double the recipe but make multiple batches.