Cheesecake

Since just about any combination of fruits will work for the topping, this recipe can be used all year long.

This recipe is from Davina's mother-in-law. The tender cakes are irresistable—especially with whipped cream.

Made with reduced-fat cream cheese and light sour cream, this cheesecake is irresistible — just like its namesake cocktail.

Italy's sweet and buttery-smooth mascarpone cheese adds flavor and creaminess. Begin this cheesecake at least one day ahead.

This needs to chill overnight, so plan accordingly.

Make the cheesecake up to two days before serving (it must chill at least four hours).

Tangy crème fraîche and a very grown-up rum-pineapple topping take cheesecake to an entirely new level. For best results, use Philadelphia-brand cream cheese.

If you can't find fresh Key limes in your area, you can substitute bottled Key lime juice. We've tried several different kinds in our test kitchen, and the only one we like so far is Manhattan brand*.

Vermont's maple sugaring season is in early spring, and Vermont Grade B maple syrup-which has a more pronounced flavor than Grade A-is available by mail order in quart-size containers from Highland Sugarworks, Websterville, VT, tel. (800) 452-4012.

Begin preparing the cheesecake one day before you plan to serve it.

Espresso, chocolate and orange star in a very rich, very elegant cheesecake.