Cheesecake

New York cheesecake is dressed up for the holidays with bright cranberry topping, white chocolate in the filling and a hazelnut crust. The cake can be prepared up to two days ahead.

To save time, simply skip the topping.

A big finish for a big celebration dinner.

Active time: 30 min Start to finish: 2 1/2 hr

Chill this overnight to develop the blueberry flavor and give the filling time to set.

To make graham cracker crumbs, add the crackers (broken into small pieces) to processor and blend until finely ground. For best results, use Philadelphia-brand cream cheese. Bake the cheesecake at least one day and up to two days before serving.

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

Start preparing this two days before you plan to serve it. Toast the coconut in a 350°F oven until light golden in spots, stirring frequently, about ten minutes.

Wheatmeal crackers (sometimes called digestive biscuits) have a flavor similar to graham crackers. For this particular recipe, we prefer Carr's brand wheatmeal crackers, which are available at supermarkets and labeled as "whole wheat crackers." (Don't use Carr's Wheatolos, which are a bit too sweet.) Active time: 45 min Start to finish: 9 3/4 hr (includes chilling)

Make these individual desserts a day ahead.

This cheesecake is very light and fluffy, unlike more traditional cheesecakes, which are creamy and dense.

This elegant no-bake cheesecake has a smooth, airy filling similar to a mousse. To make the graham cracker crumbs, blend graham cracker pieces in a food processor.

Since this cheesecake needs to chill for several hours, it's easiest to bake it a day ahead of time.

This New York-style cheesecake — with a hidden layer of sweet peach compote — is an ideal do-ahead dessert. It also travels well: Just glaze the cake in its pan and chill. When ready to serve, release the sides, then top the cake with fresh peach slices. Begin preparing this at least one day in advance.

Begin preparing this a day before serving.