Cheesecake

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

A luscious tropical treat enhanced with a delicious crust made of gingersnap cookies and macadamia nuts. Begin preparing this one day before you plan to serve it.

To save time, simply skip the topping.

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.

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

"While in Vancouver, we had a wonderful meal at Diva at the Met. The star of the show was the Stilton cheesecake. Could you persuade the chef to part with the recipe?" asks Mark Horne of Laurel, Mississippi. Editors' note: Pairing Stilton and rhubarb may sound like a joke, but we had to try it. It turns out that the joke's on us — the combination is terrific. Chef Michael Noble caramelizes the top with a blowtorch, but we think the cheesecake is also delicious without the crackly crust.

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

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.

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

Cheesecakes have been popular in Britain for five hundred years. Our version has a shortbread crust, butterscotch topping and a filling laced with Scotch whisky.