Cheesecake

A Greek man answered an ad we ran in The New York Times for a baker. He said he baked Lindy's cheesecakes. "You get me the ingredients I want—pure cream cheese, eggs, and heavy cream and I'll make you Lindy's cheesecake." He was a gem. He baked Lindy's cheesecake for our restaurant. Miriam Perlof, founder, the Country Club Restaurant and Pastry Diner, Philadelphia

The shortbread cookie crumbs will hold together in the pan without any additional butter. Fromage blanc gives this cheesecake a light and silky texture.

This savory cheesecake from noted chef Marcel Desaulniers of The Trellis restaurant makes a standout first course for a large dinner party.

Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.

Garnish with whole gingersnaps, cherries and mint for a beautiful presentation. Begin preparing the cake a day before the party.

Majorca, Spain When this dessert is made on Majorca, rum-soaked raisins are baked on top. Here the filling is flavored with rum; then the cake is served with a strawberry compote.

Dulce de leche is a soft milk-caramel confection that is yet again one of the year's top flavors. If you don't have time to make the sauce, look for it with the ice cream toppings at the market. Note that the baked cheesecake must be chilled overnight before serving.

"This incredible cheesecake was made by the mother of my first boss," says Jim Carrier of Greenwich, Connecticut. "When I called Mrs. Marshall to ask if she would consider showing me how she made it, she warmly replied, 'I would be delighted to share the recipe with you, kid.' On the evening of my 'seminar,' it was a wonderful sight as I walked into her kitchen and found the stage set with all the ingredients and utensils for the important lesson. Mrs. Marshall sat on a wooden stool and directed me through the entire process. 'Pick up that wooden spoon—and save some energy for later,' she said. 'You will be beating the egg whites by hand. We don’t use any electrical appliances in this production except the oven!' I dutifully followed each step. This is a cheesecake recipe to treasure." Although Mrs. Marshall doesn't use any electric appliances to make this cheesecake, feel free to use a food processor for the crumbs and an electric mixer for the filling. The cake will rise as it bakes and fall as it cools. Active time: 45 min Start to finish: 6 1/4 hr

Prepare this cake a day ahead.

These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.

Two of our all-time favorite desserts, now in one new classic.

This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.

Bouncier than a bobblehead and fluffier than a cloud, this cheesecake is a keeper.

This is possibly the simplest strawberry cheesecake you’ll ever make: It requires no mixer, no springform pan, and it bakes in 30 minutes.

Layers of gingersnap crust, tangy cheesecake, and tart lime curd make these freezer treats a warm-weather crowd-pleaser.