Cheesecake

Bake this at least a day before serving.

This needs to chill overnight, so plan accordingly.

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

Nicola, Steve's wife, likes this dessert more than any of his others, mostly because you have to eat it with yet more Pedro Ximénez sherry. If you don't want to splash out on the real McCoy, use another good, sweet dark sherry.

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

We find that different generations have different ideas about what a typical New York cheesecake is. To us, a New York cheesecake is high, firm, and dense, with a slightly lemony flavor. The Lindy's cheesecake in our January 1991 issue, adapted here for a simpler crust, is all of that. It's also a cake that keeps for up to two weeks and lends itself easily to flavor variations.

Apples sautéed with brown sugar and cinnamon top this almond-flavored cheesecake. Bake it at least one day in advance. For best results, use Philadelphia-brand cream cheese.

Bake this at least one day ahead.

This cool indulgence is actually made with light cream cheese and low-fat sour cream. Begin preparing it the day before your party.

Pumpkin adds beautiful color to the all-American cheesecake while pecan praline makes a southern-style topping. Begin preparing this cake a day ahead.

New York City's classic dessert gets a luxurious lift from chestnuts.