Cheesecake

This cheesecake, a delicious contrast of sweet vanilla and tart cranberry, is a scruptious conclusion to any dinner. Whipped cream rosettes are a pretty finish.

A real oldie, this recipe. I first learned to make this cheesecake when I was working for a now-defunct caterer to support my then-career—acting. My job was to make what seemed like hundreds of these cheesecakes, which we also sold retail. After I moved to Los Angeles, far from the catering kitchen (located in the basement of a rock 'n roll club!) I went for years without making another cheesecake. One day, while cleaning out files that had moved across the country many times, I came across my recipe written on the back of a paper towel. Cheesecake. It seemed so corny and so old-fashioned, and it is. It is also still so good.

Nancy Pellini Morrow of Haddonfield, New Jersey, writes: "My friend and I had a wonderful meal at Canyon Southwest Cafe in Fort Lauderdale, Florida. Everything we ate was top-notch, but the best part was the cheesecake with mixed-berry sauce we had for dessert."

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

Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.

Cheesecake and Champagne are a great finale. Begin making the dessert a day ahead.

Cape Cod's cranberry bogs — which supply the crowning glory of countless holiday desserts — provided the inspiration for this festive and luscious cheesecake. Chocolate wafer cookies (used in the crust) are sometimes located in the ice cream section, displayed above the freezer case.

Crunchy hazelnut praline adds a touch of sophistication to this rich cheesecake. Begin preparing the cake a day before serving.

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*.

Coconut and chocolate team up in the filling of this impressive cheesecake, which also has a chocolate cookie crust. Begin making the cake a day before serving.

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.