Bon Appetit Desserts (50 page)

2 ½-pint containers raspberries

1 1-pint container strawberries

Preheat oven to 350°F. Spread 1 tablespoon butter evenly over bottom of 9-inch-diameter springform pan with 2¾-inch-high sides. Sprinkle with graham cracker crumbs. Using electric mixer, beat cream cheese in large bowl until smooth. Add 1 cup sugar and 1 teaspoon vanilla and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Gently fold beaten whites into cheese mixture in 3 additions. Pour batter into prepared pan.

Bake cheesecake until filling is puffed and cracks begin to form around edges, about 35 minutes. Remove from oven. Combine sour cream, remaining ¼ cup sugar, and remaining ½ teaspoon vanilla in small bowl; stir until blended. Spoon sour cream mixture over filling. Using spatula, spread sour cream mixture evenly over hot cheesecake, covering completely.

Bake cake 5 minutes longer. Transfer cake to rack. Cool completely. Cover and chill overnight.

Cut around pan sides to loosen cake; remove pan sides. Garnish cake with some berries. Cut into wedges and serve with remaining berries.

Lemon Cheesecake with Gingersnap Crust

Simple yet surprising—fresh lemon juice and freshly grated lemon peel transform the classic cheesecake, and leaves from a lemon tree are a simple, perfect garnish. To grind gingersnap cookies, break them into large pieces and whirl them in a food processor until evenly ground.
16 servings

2 cups ground gingersnap cookies

6 tablespoons (¾ stick) unsalted butter, melted

5 8-ounce packages Philadelphia-brand cream cheese, room temperature

2 cups sugar

¼ teaspoon salt

7 large eggs

3 cups sour cream

2 tablespoons finely grated lemon peel

2 tablespoons fresh lemon juice

Lemon leaves (optional)

Preheat oven to 350°F. Stir cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F. Wrap outside of pan with 3 layers of heavy-duty aluminum foil.

Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs 1 at a time. Beat in sour cream, lemon peel, and lemon juice. Pour filling into crust. Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan.

Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.

Cut around pan sides to loosen cake; remove pan sides. Place cake on platter. Garnish with lemon leaves, if desired.

Orange Blossom Cheesecake with Raspberry-Pomegranate Sauce

Orange-flower water and pomegranate juice lend Moroccan style to the New York cheesecake. The rich filling is citrusy and floral, and the tart, red pomegranate sauce offers a deliciously tangy contrast. Orange-flower water is an aromatic flavoring extract that is sold at some supermarkets and at liquor stores and Middle Eastern markets.
12 servings

1¾ cups graham cracker crumbs (from about 12 whole graham crackers)

1¼ cups walnuts

6 tablespoons sugar

½ teaspoon salt

¼ teaspoon ground cloves

½ cup (1 stick) unsalted butter, melted

5 8-ounce packages Philadelphia-brand cream cheese, room temperature

1⅔ cups sugar

3 tablespoons unbleached all purpose flour

2 tablespoons finely grated orange peel

2 teaspoons orange-flower water

5 large eggs

2 large egg yolks

4 cups chilled fresh pomegranate juice

2 12-ounce bags frozen raspberries (unthawed)

¼ cup sugar

½ cup honey

CRUST
: Wrap 3 layers of heavy-duty aluminum foil around outside of 9-inch-diameter springform pan with 2¾-inch-high sides. Butter pan. Blend graham cracker crumbs, walnuts, sugar, salt, and cloves in processor until nuts are ground. Add melted butter. Using on/off turns, blend until moist crumbs form. Press crumb mixture onto bottom and 2 inches up sides of pan.

FILLING
: Preheat oven to 500°F. Using electric mixer, blend cream cheese, sugar, flour, orange peel, and orange-flower water in large bowl. Beat in eggs and egg yolks 1 at a time. Pour filling into crust.

Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until cake is gently set in center (edges may crack), about 1 hour. Transfer cake to rack and cool 5 minutes. Cut around pan sides to loosen cake. Cool completely. Cover and chill overnight.

DO AHEAD
:
Can be made 2 days ahead; keep chilled.

SAUCE
: Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey and return to simmer. Cool sauce slightly. Cover; chill until cold.

DO AHEAD
:
Can be made 1 day ahead; keep chilled.

Cut around pan sides again; remove pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake and serve.

Glazed Plum Cheesecake

Glistening concentric circles of red-skinned plum wedges—which have been bathed in a syrup of orange juice, red currant jelly, brown sugar, and ginger—create a stunning presentation for a dinner-party dessert. Plum varieties that will look especially beautiful atop this cheesecake include Satsuma, Red Beauty, and Grand Rosa.
10 to 12 servings

11 whole graham crackers, coarsely broken

¼ cup (packed) golden brown sugar

¼ teaspoon ground cinnamon

Pinch of salt

5 tablespoons unsalted butter, melted

3 8-ounce packages Philadelphia-brand cream cheese, room temperature

1 cup sugar

4 large eggs

1 cup sour cream

1 tablespoon finely grated lemon peel

2 teaspoons vanilla extract

¾ cup orange juice

½ cup red currant jelly

¼ cup (packed) golden brown sugar

3 ¼-inch-thick slices peeled fresh ginger

6 large ripe red-skinned plums, halved, pitted, cut into ½-inch-thick wedges

CRUST
: Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2¾-inch-high sides. Combine graham crackers, brown sugar, cinnamon, and salt in processor. Process until fine crumbs form. Mix in melted butter. Transfer crumb mixture to prepared pan; press over bottom (not sides) of pan. Bake crust until set and golden, about 10 minutes. Cool on rack while preparing filling. Reduce oven temperature to 300°F

FILLING
: Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar. Beat in eggs 1 at a time, then mix in sour cream, lemon peel, and vanilla. Pour filling over crust.

Bake cake until sides puff slightly and center is just set, about 1 hour 15 minutes. Turn oven off. Leave cake in oven with door slightly open 30 minutes.

Transfer cake to rack. Cut around pan sides to loosen cake. Cool cake completely in pan on rack, about 3 hours (cake may crack slightly as it cools). Cover and chill cake overnight.

PLUMS
: Whisk orange juice, jelly, brown sugar, and ginger in heavy large skillet over medium-high heat until jelly dissolves. Add plums. Bring mixture to boil. Reduce heat to medium-low. Cover and simmer gently until plums are just tender but still hold shape, about 3 minutes. Using slotted spoon, transfer plums to large plate and cool. Boil cooking liquid in skillet until thickened to syrup consistency, stirring occasionally, about 7 minutes. Discard ginger.

DO AHEAD
:
Plums and syrup can be made 4 hours ahead. Cover separately and chill.

Cut around pan sides again; remove pan sides. Arrange plum wedges in concentric circles atop cheesecake, covering completely. Brush some syrup over plums. Cut cake into wedges. Serve with remaining syrup.

Peach Cheesecake with Gingersnap Crust

The gingersnap crust here has a little more spice than the familiar graham cracker crust and provides a delicious complement to the sweet peach compote, which is “hidden” between two layers of cream cheese filling. If you’re headed to a potluck dinner or celebration feast, this cheesecake travels well. Glaze the cake in its springform pan, chill it, and transport it in the same pan. Come serving time, release the pan sides, then top the cake with fresh peach slices.
12 servings

25 gingersnap cookies (about 6 ounces), coarsely broken

¼ cup (½ stick) unsalted butter, melted

4 small peaches (about 1¼ pounds), peeled, pitted, sliced ¼ inch thick

2 tablespoons plus 1¼ cups sugar

½ teaspoon fresh lemon juice

4 8-ounce packages Philadelphia-brand cream cheese, room temperature