Graham Cracker

New York-style cheesecake gets a flavor update with a hint of orange and spice. The sweet-tart sauce balances the rich filling.

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.

This mildly spiked dessert is so easy to put together, it will quickly become one of your summer-entertaining standbys.

Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

One slice of this gorgeous strawberry pie from chef Barb Peters delivers nearly three fourths of your daily dose of vitamin C.

Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.

Daryl Getman of New York City, NY, writes: "I'm a second-year theater student at NYU's Tisch School of the Arts, so most days are more about running from class to rehearsal to a performance than they are about cooking. But since I moved out of the dorms last year, cooking has become my favorite distraction. And on the weekends, it's my idea of a break." Top the moist squares with vanilla ice cream or whipped cream.

Editor's note: The recipe and introductory text below are from Icebox Desserts by Lauren Chattman. Lavender honey is especially fragrant and flavorful, but any other favorite honey is fine in this wholesome-tasting pie. I think fresh peaches sweetened with a little honey and cinnamon are the perfect accompaniment, but plums, berries, or any other fresh fruit of your choice may be substituted. Use organic, whole-milk yogurt if at all possible. The Stonyfield Farm brand is widely available at supermarkets and natural foods stores.

We used store-bought graham cracker crumbs to save time; if you prefer to make your own in a food processor, you'll need 13 crackers, each about 4 3/4 by 2 1/4 inches. Freezing the tart helps to chill it quickly. If you're not in a rush, simply chill the tart in the refrigerator until you're ready to serve it.

Make the cake a day ahead so that it has plenty of time to chill.

If you like the candies called Turtles, you'll love this tart. It needs to be refrigerated at least eight hours before serving.