Cheesecake

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.

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.

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

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

This treat is topped with slices of bright oranges. The slices must be cooked very slowly, or the pulp will fall away. Begin preparing the cheesecake one day before you plan to serve it.

Make these individual desserts a day ahead.

Active time: 25 min Start to finish: 4 hr (includes chilling)

The tender nut crust and a vanilla bean syrup make these cheesecake-like tartlets extra special. Top with more nuts, if you like.

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

Since just about any combination of fruits will work for the topping, this recipe can be used all year long.

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.

My mom used to make this recipe for class bake sales when I was in elementary school, and it was always a huge hit with the other kids (and teachers). She uses mini-muffin tins for petite, cute, and delicious little cheesecakes.