Sesame-Orange Almond Tuiles

These lacy cookies have an exotic appeal thanks to the tiny sesame seeds inlaid in the surface, as well as the spoonful of sesame oil in the batter that adds a toasty sesame scent. Black sesame seeds make the tuiles especially striking.  

• 3 Tbs. (1-1/2 oz.) unsalted or salted butter
• 1 Tbs. toasted sesame oil
• 3 Tbs. freshly squeezed orange juice
• Grated zest of 1 orange, preferably organic
• 10 Tbs. granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup unblanched or blanched sliced almonds
• 2 Tbs. white sesame seeds
• 1-1/2 tsp. black sesame seeds

In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, and white and black sesame seeds. Let the batter rest for 1 hour at room temperature.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. (Don't use silicone baking mats because the cookies may be difficult to remove.) Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.

Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart. Slightly flatten the batter with dampened fingers.

Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.

Let cool briefly, about 1 minute. Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin. (If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.) Let cool on the rolling pin, then transfer the tuiles to a wire rack. Repeat with the remaining batter.

Serve the tuiles within a few hours of baking.

Salmon, Mushroom & Dill Quiche

I like to serve this quiche with a crunchy cucumber salad, dressed with a little sour cream and dill; together they make a nice supper. Use poached, sautéed, or baked salmon; or you can cook raw salmon fillet by microwaving it on high for 6 to 8 minutes (or until just cooked through).

• 3 Tbs. unsalted butter
• 1/2 lb. small cremini mushrooms, stems removed, caps thinly sliced
• 4 medium scallions (2 inches of green removed), thinly sliced
• 2 extra-large eggs
• 2 extra-large egg yolks
• 1-1/2 cups heavy cream
• 3/4 lb. (12 oz.) cooked salmon, flaked or broken apart into bite-size pieces (about 1-1/4 cups)
• 3 Tbs. finely minced fresh dill, plus 8 to 10 small whole dill sprigs for garnish
• 1/3 cup finely grated Parmigiano-Reggiano
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground pepper (preferably white)
• 1 partially baked tart shell in a 12-inch porcelain quiche pan or a 12-1/2-inch metal tart pan

In a 10-inch skillet, melt half of the butter over medium heat. Raise the heat to medium high. Add the sliced mushrooms and sauté, stirring frequently, until they’re nicely browned around the edges and somewhat softened. Add the rest of the butter and the scallions and cook until the scallions are soft. Set aside to cool.

In a bowl, whisk the eggs, yolks, and heavy cream until smooth and well blended. Add the mushroom-scallion mixture, the flaked salmon, the minced dill, and the Parmigiano. Season with the salt and pepper.

Heat the oven to 350°F. If using a tart pan with a removable bottom, put it on a baking sheet. Pour the salmon and mushroom mixture into the prepared shell, making sure that the filling is evenly distributed, and bake until the custard is set and the tip of a knife comes out clean and the top is golden brown, 40 to 45 minutes. Let cool for 15 to 20 minutes before serving. Garnish each serving with a sprig of fresh dill.

Smoked Salmon, Goat Cheese, and Artichoke Quiche

The high-sided, free-form crust makes this spring quiche an especially elegant addition to brunch. If you can’t find hot-smoked salmon, cold-smoked will also be scrumptious, although it will lose some of its silky texture once it’s baked.

For the crust:

• 9 oz. (2 cups) all-purpose flour
• 2 tsp. granulated sugar
• 1 tsp. kosher salt
• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch cubes
• 4-6 T bs. ice water

For the filling:

• 1 oz. (2 Tbs.) unsalted butter
• 1/2 medium red onion, thinly sliced crosswise (1 cup)
• 24 frozen artichoke heart quarters, thawed
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 T bs. roughly chopped fresh dill
• Kosher salt and freshly ground black pepper
• Pinch nutmeg
• 6 oz. hot-smoked salmon, skin removed and roughly broken into 1/2-inch pieces (1 cup)
• 4 oz. fresh goat cheese, crumbled (3/4 cup)

Make the crust:

In a stand mixer fitted with the paddle attachment, mix the flour, sugar, and salt on low speed. Add the butter and mix until the largest pieces are the size of peas. With the mixer still on low, add the ice water 1 Tbs. at a time until the dough just begins to come together— you may not need all the water. Transfer the dough to a piece of plastic and shape it into a disk. Wrap in the plastic and refrigerate for at least 30 minutes.

Roll the dough on a lightly floured surface into a 15-inch circle about 1/4 inch thick. Transfer to a 9-inch springform pan and press the dough into the bottom and up the sides, pressing any pleats flat against the sides. With scissors, unevenly snip any dough that overhangs the rim, to make a jagged edge. Prick the bottom of the crust all over with a fork. Freeze for 20 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line the frozen crust with two overlapping sheets of parchment and fill two-thirds of the way with dried beans. Bake until the sides are set, about 25 minutes. Remove the beans and parchment and bake until the crust just begins to brown lightly, another 8 to 10 minutes. Remove from the oven and let cool on a rack. Meanwhile, raise the oven temperature to 400°F.

Make the filling:

Melt the butter in a 10-inch sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and turning translucent, about 3 minutes. Add the artichoke hearts and cook until softened and slightly browned, another 3 to 4 minutes. Remove the pan from the heat.

Beat the eggs in a medium bowl with the cream, milk, 1 tsp. of the dill, 1/4 tsp. salt, 1/4 tsp. pepper, and the nutmeg.

Put the springform pan on a rimmed baking sheet. Pour about half of the egg mixture into the crust. Bake in the oven until the filling is partially set (it will still be slightly runny), about 20 minutes.

Scatter half of the onion and artichoke mixture over the partially set egg mixture. Distribute half of the salmon and goat cheese on top. Pour on the remaining egg mixture and then scatter the remaining onions, artichokes, salmon, and goat cheese over the egg. Sprinkle the remaining dill over the top.

Bake until the center is just set (use a paring knife to peek), another 40 to 50 minutes. Check about halfway through baking; if the crust seems to be browning too fast, shield it with strips of foil. Cool slightly on a wire rack.

To unmold, remove the springform ring and loosen the quiche from the pan’s bottom by running a thin-bladed knife between the two. Slide the quiche off its base onto a serving plate. Serve warm or at room temperature, cut in wedges.

Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 1/2 cup golden raisins
• 1/2 lb. broad egg noodles
• 4 Tbs. unsalted butter (1/2 stick), melted
• 16 oz. cottage cheese
• 2 cups crème fraîche
• 4 large eggs, beaten
• 1 tsp. pure vanilla extract
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Matzo-Stuffed Cornish Game Hens

For some reason, you never see Cornish hens in restaurants anymore. Too bad, because this recipe, stuffing the birds with matzo and chicken livers and serving them with chicken jus (a brown chicken stock reduced to a glaze consistency), is a winner.

For the roasted chicken jus

• 2 lb. uncooked chicken bones
• 1 Tbs. canola oil
• 2 celery ribs, chopped
• 1 medium yellow onion, chopped
• 1 carrot, chopped
• 2 garlic cloves
• 2 sprigs fresh thyme
• 12 black peppercorns
• 1 cup dry red wine (such as Cabernet Sauvignon—an inexpensive one is fine)
• 1 Tbs. tomato paste
• 1 tsp. kosher salt

For the stuffing

• 1 cup chicken livers (about 7 oz.)
• 1/4 cup canola oil
• 1 large yellow onion, cut into 1/4-inch dice
• 3 celery ribs, cut into 1/4-inch dice
• 3 garlic cloves, minced
• 2 tsp. chopped fresh sage
• 1/2 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 3 matzo crackers (full sheets), crushed into pieces

For the hens

• 4 Cornish game hens
• 2 Tbs. olive oil
• 4 Tbs. unsalted butter (1/2 stick), cut into small pieces
• Kosher or fine sea salt
• Freshly ground black pepper
• 2 carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 medium yellow onion, coarsely chopped

Tip:

To make this dish for a kosher meat meal, dot thehens with margarine instead of butter, or brush them with canola or
olive oil.

Make the jus

Preheat the oven to 325°F. Place the bones in a roasting pan and drizzle with the oil. Roast, stirring several times so they cook evenly, until the bones turn light golden-brown—30 to 40 minutes total. Leaving the oven on, transfer the bones to a paper towel-lined plate to drain and wipe the pan dry. Return the roasted bones to the pan; add the celery, onions, carrots, garlic, thyme, and peppercorns. Pour in the wine and stir in the tomato paste and salt. If appropriate, add water to cover. Return the pan to the oven and cook for 4 hours, adding water as necessary to keep the bones covered.

Pour the liquid from the pan through a mesh strainer into a small saucepan; discard the bones. Bring the liquid to boiling over medium heat and boil gently until it is reduced to 2-1/2 cups, skimming off any impurities. Transfer the jus to a storage container.

Make the stuffing

To clean the livers, use the tip of a sharp paring knife to remove the sinew that runs into the meat and trim off any yellow spots or unevenly colored areas. Rinse the livers under cold running water and pat them dry thoroughly with paper towels. Coarsely chop the livers into 1/2-inch pieces. Heat the oil in a large sauté pan over medium heat. Add the onions, celery, and garlic, cook for 2 minutes; lower the heat to medium-low and continue to cook until the vegetables are translucent and begin to soften—6 to 8 minutes. Add the livers, sage, salt, and pepper; sauté until the livers are cooked—about 5 minutes. Transfer the mixture to a paper towel-lined plate to drain. Place the crushed matzos in a medium bowl; add the liver mixture and mix well with a wooden spoon. Taste the stuffing and add more salt or pepper if you wish

Stuff and roast the hens

Trim any excess fat from the hens; wash them under cold water and pat dry with paper towels. Set aside.

Mix the carrots, celery, and onions in the bottom of a roasting pan large enough to hold all 4 hens.

Preheat the oven to 400°F. Loosely fill the cavity of each hen with stuffing. Drizzle 1-1/2 tsp. oil over each hen and rub into skin. Sprinkle each hen with salt and pepper. Truss the hens with twine (tie the legs together, tuck the wings under the backs). Place the hens, breast up, in the roasting pan, on the bed of chopped vegetables. Dot each with the butter, dividing equally. (If there is extra stuffing, place it in an appropriate size casserole or ramekin; add it to the oven with the hens about halfway through the roasting time.)

Place the pan in the oven and roast for 10 minutes, lower the heat to 325°F. Roast for 40 minutes more, until done (the internal temperature of the thigh should register 160° on an instant read thermometer), checking from time to time that the hens are browning evenly and rotating the pan 180 degrees about halfway through the cooking time.

Make the sauce and serve

Transfer the hens to a cutting board and cover with foil to keep warm. Transfer the vegetables and pan juices to a small saucepan and add 1 cup of the roasted chicken jus. Bring to simmering over medium heat; simmer for 10 minutes. Strain the sauce through a fine mesh strainer into another pan or serving pitcher; discard the solids and keep the sauce warm.

Slice the thighs, legs, and breast meat from each hen—as you would when carving a turkey. Carefully spoon the stuffing from inside each hen and place on individual plates. Arrange the meat from one hen on top of the stuffing on each plate. Spoon the sauce over the top and serve.

Challah

If you like, sprinkle poppy or sesame seeds onto the braid after brushing it with egg wash; both are traditional. To easily measure the honey, first measure the oil in a 1-cup measure. The oil will coat the cup and will let the honey just slip right out.Video:Watch Maggie Glezer braid a loaf of challah step-by-step.

• 2 tsp. instant yeast (Red Star Quick Rise, SAF Perfect Rise, Fleischmann’s Rapid Rise or Fleischmann’s Bread Machine Yeast)
• 16-3/4 oz. (3-1/2 cups) unbleached all-purpose flour (Hecker’s, Gold Medal, or Pillsbury); more as needed
• 1/4 cup warm water
• 3 large eggs
• 1/4 cup vegetable oil
• 1/4 cup honey
• 1-1/2 tsp. table salt

For the glaze:

• 1 egg, lightly beaten
• Sesame or poppy seeds for sprinkling (optional)

In a large bowl, mix the yeast with 1/2 cup of the flour. Add the warm water, stir, and let this mixture, called a sponge, sit until it starts to puff up, 15-to 20-minutes. Add the eggs, oil, honey, and salt; stir until well combined. The sponge will remain lumpy—this is fine. Add the remaining flour and mix the dough in the bowl until all the ingredients are combined. Turn the dough out onto a work surface and knead until fairly smooth, about 2 minutes. The dough should feel very firm and will be hard to knead. If it’s soft and sticky, add more flour until it’s very firm. Transfer the dough to a large, clean container and cover it well. Let it rise until doubled in bulk and very soft to the touch, about 2 hours, depending on the room temperature. Line an insulated baking sheet with parchment or oiled foil. If you don’t have an insulated sheet, stack two sheets together (this keeps the bottom of the bread from overbrowning during baking).

To shape the dough:

Turn the dough out onto a lightly floured work surface and sprinkle a little more flour over it. Spread and flatten the dough a bit, but don’t worry about punching it down. Cut it into six equal pieces. Set aside the dough pieces, cover them lightly with plastic, and brush all the flour off the work surface. Have a small bowl of water handy. Using no flour, roll a piece of dough with a rolling pin into a very thin sheet, between 1/8 and 1/4 inch thick (don’t worry about making a rectangle; an amoeba-type shape is fine). The dough may stick to the work surface; this is all right—just nudge it gently with a dough scraper. Tightly roll up the sheet like a carpet to form a strand. Roll the strand back and forth between your hands until it’s thin, very even, and 12 to 15 inches long. At the ends of the strand, angle the outer edge of your hands into the work surface as you’re rolling to make the ends pointy and the strand thicker in the middle (This will help you get a football-shaped loaf). The strand needs to grip the work surface slightly during this rolling; the “grab” will help as you roll. If the strand is too slick, very lightly dampen it with water to help it grip the work surface better. Repeat the rolling out, rolling up, and elongating steps with the remaining five pieces of dough, rolling them out to the same length. Lightly sprinkle all the strands with flour to prevent them from sticking to one another during proofing. Arrange the strands parallel to one another. At one end, gather and pinch the strands very tightly together. Weight the end with a heavy canister to keep the braid from moving and to leave your hands free, and braid closely, following the illustrations below. Lightly tap each end of the loaf with your palms to tuck it under the loaf.

1. Move the second-to-the-right strand to the far-left position.

2. Move the far-right strand left over two strands, to the center position (spread the strands apart to make room).

3. Move the new second-to-the-left strand over to the far right position.

4. Move the far-left strand (the same strand you moved in step 1) over two strands to the center position. Now repeat the steps.

Transfer the braid to the lined baking sheet and cover it loosely but thoroughly with plastic wrap. Let proof until doubled in bulk and the loaf remains indented when lightly pressed, about 2 hours, depending on room temperature. (If in doubt, let the dough proof more rather than less.)

To bake:

Position an oven rack in the lower third of the oven and heat the oven to 325°F. Just before baking, brush the dough with the beaten egg. Sprinkle with sesame seeds or poppy seeds, if using. With a thin wooden skewer, poke the bread deeply all over (the holes will prevent air pockets and help the bread keep its shape during baking). Bake for 20 minutes. Rotate the challah 180 degrees and bake until the bread is a dark, burnished brown, about another 15 minutes. (If the challah is browning too rapidly cover it loosely with foil and let it finish baking. Don’t remove the loaf too soon, as you’ll risk underbaking.) Let cool thoroughly on a rack.

Sear-Roasted Salmon with Honey-Glazed Fennel

The richness of sear-roasted salmon is contrasted by the bright, sweet-tart salad of fennel and apple that tops it. This recipe features a few unusual spices, namely tart sumac and fragrant fennel pollen. If you can’t find fennel pollen, you can omit it; the dish will still be very flavorful. If you use paprika instead of sumac, the fish and fennel will take on a rich, red hue.

For the spice rub:

• 1 Tbs. coriander seeds
• 2 Tbs. ground sumac or sweet paprika
• 2 tsp. finely grated lemon zest
• 2 tsp. kosher salt

For the fish and fennel:

• Four 6-oz. skinless salmon fillets, preferably wild
• 41/2 tsp. freshly squeezed lemon juice
• 1 Tbs. honey
• 3 Tbs. plus 1 tsp. olive oil
• 1 small fennel bulb, quartered, cored, and sliced lengthwise about 3/16 inch thick, to yield 1-1/2 cups (save about 1/2 cup fronds for garnish)
• One-half Granny Smith apple
• Kosher salt and freshly ground black pepper
• 1/2 to 3/4 tsp. fennel pollen

Heat the oven to 425°F.

Make the spice rub

In a small skillet, heat the coriander seeds over medium heat, stirring frequently, until they are lightly golden brown and aromatic, about 3 minutes. Remove from the heat and let cool slightly. Grind the seeds in an electric grinder and transfer to a small bowl. Use your fingers to stir in the sumac or paprika, lemon zest, and salt.

Sear-roast the fish and fennel:

Generously coat the salmon fillets on all sides with the rub and set the fillets on a plate. In a small bowl, stir together 4 tsp. of the lemon juice and the honey.

In a heavy 12-inch ovenproof skillet, heat 3 Tbs. of the oil over medium-high heat. When the oil is shimmering hot, arrange the salmon fillets evenly in the pan, skinned side up. Add the fennel to the pan, fitting it into the spaces around the fish. (It will look like there’s not much room, but you will be able to squeeze this amount of fennel around the fillets.) Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven. Roast until the salmon is barely cooked in the center, 4 to 6 minutes. While the salmon is roasting, toss the fennel fronds in a medium bowl with the remaining 1 tsp. olive oil. Core the apple half and cut it into matchsticks. Add to the fennel fronds. Sprinkle the remaining 1/2 tsp. lemon juice over the apples, season with salt and pepper, and toss again. When the salmon is cooked, remove the pan from the oven and transfer the salmon with the spatula to serving plates. Taste the fennel; if it is still crunchy, set the pan over medium heat and cook the fennel a few minutes more, stirring occasionally, until it’s tender. With the spatula, transfer the fennel to a small plate.

Pour off and discard any oil in the pan, blotting the pan with a wad of paper towels (there will be some browned spice rub sticking to the pan, which is fine). Return the pan to the stove over medium-high heat and add the lemon-honey mixture. Bring to a boil, stirring with a whisk or wooden spoon to release the browned bits. Add the cooked fennel and stir to coat it with the glaze. Remove the pan from the heat. Season to taste with salt and pepper.

Top each piece of salmon with some of the glazed fennel and then a little mound of apple salad. If any glaze remains in the pan, drizzle some around each piece of salmon. Sprinkle each portion with a good pinch of fennel pollen, if using, and serve immediately.

Vegetarian Chopped Liver

This rich mushroom-walnut pâté is especially good with pumpernickel or rye bread.

• 2 oz. (4 Tbs.) unsalted butter
• 1 large yellow onion, halved and thinly sliced into half moons
• 2 fresh thyme sprigs
• 3/4 lb. cremini (baby bella) mushrooms, cut into medium dice (4-1/2 cups)
• 1/2 lb. shiitake mushrooms, stems removed, caps cut into medium dice (2 cups)
• Kosher salt and freshly ground black pepper
• 2 Tbs. dry sherry
• 1 cup walnuts, toasted
• 1 small clove garlic, minced
• 1/2 tsp. fresh lemon juice; more to taste
• 1/4 tsp. finely grated lemon zest
• 2 hard-cooked eggs, peeled and roughly chopped
• Extra-virgin olive oil, for drizzling
• Flaky sea salt, for garnish
• Thinly sliced scallion greens or chives, for garnish

Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes—it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 tsp. salt, and 1/2 tsp. pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.


Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.

Lamb Shanks Braised in Red Wine

I like to use a Merlot in this recipe, but any full-bodied red wine, like Cabernet Sauvignon, will give the sauce the right deep flavor.

• 6 lamb shanks, about 1-1/4 lb. each
• Salt and freshly ground black pepper
• 3 Tbs. olive oil
• 2 tsp. crushed black peppercorns
• 2 bay leaves
• 8 cups homemade or low-salt canned chicken or vegetable stock  
• 3 cups dry red wine (about 1 bottle)
• 2 heads garlic, halved crosswise
• 4 ribs celery, cut into large dice
• 4 carrots, cut into large dice
• 1 large onion, peeled and cut into about 8 wedges
• 1 cup thickly sliced mushrooms (about 4)
• Five 3-inch sprigs fresh rosemary

Heat the oven to 425°F. Season the shanks with salt and pepper. In a large, high-sided ovenproof pot, heat the oil until barely smoking. Sear the shanks in batches on all sides until golden brown.

Put all the shanks in the pot; add the peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onion, and mushrooms. Put the pot in the oven and cook, turning the shanks every 1/2 hour, until the meat is very tender but still on the bone, about 2 hours.

Remove the shanks and some mushrooms and onions and cover them with foil. Strain the braising liquid into a medium saucepan, degrease carefully, and simmer gently until its flavor is intensified and its volume is reduced by about a third. Serve the shanks on top of the white bean purée; ladle the sauce over the lamb. Serve some of the mushrooms and onions on the side.

Classic Creamy Cheesecake

For the graham cracker crust:

• About 11 double graham crackers, broken into pieces (or 1-1/2 cups graham cracker crumbs )
• 2 Tbs. granulated sugar
• 5 Tbs. unsalted butter, melted

For the filling:

• 1 lb. cream cheese, softened to room temperature
• 1 cup granulated sugar
• 6 large egg yolks
• 3 Tbs. fresh lemon juice
• 1-1/2 tsp. pure vanilla extract
• 1/4 tsp. table salt
• 3 cups sour cream

Heat the oven to 350°F. Grease the bottom and sides of an 8 x 2-1/2-inch or higher springform pan.

Make the crust:

In a food processor, process the graham crackers and sugar until the cookies are fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times just until incorporated. (Alternatively, seal the cookies in a heavy-duty plastic bag and use a rolling pin to crush them into fine crumbs. Transfer to a bowl, add the sugar, and toss with a fork to blend. Stir in the melted butter and toss to incorporate.)

Using your fingers or the back of a spoon, press the mixture into the base of the prepared pan and partway up the sides. Use a flat-bottomed, straight-sided glass to smooth the crumbs over the bottom and farther up the sides (but not all the way to the top). Be sure to press the bottom thoroughly so that the crumbs are evenly distributed. Lay plastic wrap over the crumbs to keep them from sticking to your fingers, and use your fingers to continue pressing the crust to a thin, even layer. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil to prevent leaking. Cover the crust with plastic wrap and refrigerate until needed.

Make the filling:

In the large bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and sugar until very smooth, about 3 minutes, scraping the bowl and beaters as needed. Beat in the egg yolks, beating until the batter is smooth and scraping down the sides as necessary. Add the lemon juice, vanilla, and salt and beat until incorporated. Beat in the sour cream just until blended.

Bake the cheesecake:

Pour the batter into the prepared springform pan. Set the pan in a larger pan (a 12 x 2-inch cake pan or a roasting pan) and surround it with 1 inch of very hot water. Check that the oven is at 350°F and bake the cake for 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. Transfer the cheesecake to a rack (the center will still be jiggly) and cool to room temperature, about 1 hour. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight.

Unmold and slice the cheesecake:

Be sure the cheesecake is thoroughly chilled. Have ready a serving plate and another flat plate that's at least as wide as the springform and covered in plastic wrap. Wipe a hot, damp cloth around the outside of the ring (or use a hair dryer). Run a metal spatula or a thin knife inside the ring. Release and gently loosen the ring and then lift it off. Set the plate with the plastic wrap on top of the cheesecake and carefully invert the pan. Heat the base of the springform with a hot, damp cloth or hair dryer and lift it off. Set the serving plate lightly on the bottom of the cheesecake (which is now facing up) and reinvert the cake. Lift off the plastic-wrapped plate.

To cut neat slices, use a sharp, thin-bladed knife dipped in hot water (shake off excess drops) between each slice.

Fingerling Potato Galettes with Chive Crème Fraîche and Smoked Trout

This elegant starter takes fish and chips to a whole new level.

• 8 oz. fingerling potatoes (about 5 medium)
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup crème fraîche
• 2 Tbs. thinly sliced fresh chives
• 1/4 tsp. finely grated lemon zest
• 12 small, thin slices smoked trout (about 4 oz.)

Heat the oven to 375°F. Line a rimmed baking sheet with a nonstick baking liner or parchment.

Using a mandoline or a sharp knife, cut the potatoes lengthwise into 1/16-inch-thick slices. Soak the 40 nicest, most even slices in a large bowl of cold water until pliable, about 20 minutes.

Drain the potatoes and pat dry with paper towels. Put them in a medium bowl and toss with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Fan 10 potato slices into a 6-inch circle (like a flower) on the prepared sheet. Repeat with the remaining potato slices to make 4 individual circles. Cover the potatoes with parchment and set another baking sheet on top to keep the potatoes flat. Bake until tender, about 15 minutes. Remove the top baking sheet and the parchment and continue to cook until crisp and browned, 15 to 20 minutes more.

Meanwhile, in a small bowl, whisk the crème fraîche, 1-1/2 Tbs. of the chives, the lemon zest, 1/8 tsp. salt, and 1/4 tsp. pepper.

Carefully transfer the potato galettes to individual plates. Place one slice of trout on a potato circle. Add a dollop of crème fraîche, then another slice of trout, another dollop of crème fraîche, and a final slice of trout. Top with a small dollop of crème fraîche and garnish with some of the remaining chives and a grind of pepper. Repeat with the remaining galettes, trout, crème fraîche, chives, and pepper.

Ginger-Glazed Carrots

Fresh ginger and carrots are natural companions, and cilantro gives this dish an added boost. For a simple dinner, serve these carrots with pan-fried fish and a wedge of lime.

• 1-1/2 lb. carrots (about 8), peeled and trimmed
• About 2/3 cup water
• 2 Tbs. unsalted butter
• 1 tsp. granulated sugar
• 1 tsp. kosher salt; more as needed
• 2 tsp. minced fresh ginger
• 1-1/2 Tbs chopped fresh cilantro(optional)

Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 1-inch lengths, measured point to point, to make diamond shapes. Put them in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add water to come halfway up their sides. Add the butter, sugar, and salt and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 7 to 9 min. Uncover, stir in the ginger, and continue to boil until the liquid evaporates to create a syrup. Shake the pan and roll the pieces around to evenly glaze the carrots. Add a pinch more salt if needed, toss with the cilantro if you like, and serve.

Challah

If you like, sprinkle poppy or sesame seeds onto the braid after brushing it with egg wash; both are traditional. To easily measure the honey, first measure the oil in a 1-cup measure. The oil will coat the cup and will let the honey just slip right out.Video:Watch Maggie Glezer braid a loaf of challah step-by-step.

• 2 tsp. instant yeast (Red Star Quick Rise, SAF Perfect Rise, Fleischmann’s Rapid Rise or Fleischmann’s Bread Machine Yeast)
• 16-3/4 oz. (3-1/2 cups) unbleached all-purpose flour (Hecker’s, Gold Medal, or Pillsbury); more as needed
• 1/4 cup warm water
• 3 large eggs
• 1/4 cup vegetable oil
• 1/4 cup honey
• 1-1/2 tsp. table salt

For the glaze:

• 1 egg, lightly beaten
• Sesame or poppy seeds for sprinkling (optional)

In a large bowl, mix the yeast with 1/2 cup of the flour. Add the warm water, stir, and let this mixture, called a sponge, sit until it starts to puff up, 15-to 20-minutes. Add the eggs, oil, honey, and salt; stir until well combined. The sponge will remain lumpy—this is fine. Add the remaining flour and mix the dough in the bowl until all the ingredients are combined. Turn the dough out onto a work surface and knead until fairly smooth, about 2 minutes. The dough should feel very firm and will be hard to knead. If it’s soft and sticky, add more flour until it’s very firm. Transfer the dough to a large, clean container and cover it well. Let it rise until doubled in bulk and very soft to the touch, about 2 hours, depending on the room temperature. Line an insulated baking sheet with parchment or oiled foil. If you don’t have an insulated sheet, stack two sheets together (this keeps the bottom of the bread from overbrowning during baking).

To shape the dough:

Turn the dough out onto a lightly floured work surface and sprinkle a little more flour over it. Spread and flatten the dough a bit, but don’t worry about punching it down. Cut it into six equal pieces. Set aside the dough pieces, cover them lightly with plastic, and brush all the flour off the work surface. Have a small bowl of water handy. Using no flour, roll a piece of dough with a rolling pin into a very thin sheet, between 1/8 and 1/4 inch thick (don’t worry about making a rectangle; an amoeba-type shape is fine). The dough may stick to the work surface; this is all right—just nudge it gently with a dough scraper. Tightly roll up the sheet like a carpet to form a strand. Roll the strand back and forth between your hands until it’s thin, very even, and 12 to 15 inches long. At the ends of the strand, angle the outer edge of your hands into the work surface as you’re rolling to make the ends pointy and the strand thicker in the middle (This will help you get a football-shaped loaf). The strand needs to grip the work surface slightly during this rolling; the “grab” will help as you roll. If the strand is too slick, very lightly dampen it with water to help it grip the work surface better. Repeat the rolling out, rolling up, and elongating steps with the remaining five pieces of dough, rolling them out to the same length. Lightly sprinkle all the strands with flour to prevent them from sticking to one another during proofing. Arrange the strands parallel to one another. At one end, gather and pinch the strands very tightly together. Weight the end with a heavy canister to keep the braid from moving and to leave your hands free, and braid closely, following the illustrations below. Lightly tap each end of the loaf with your palms to tuck it under the loaf.

1. Move the second-to-the-right strand to the far-left position.

2. Move the far-right strand left over two strands, to the center position (spread the strands apart to make room).

3. Move the new second-to-the-left strand over to the far right position.

4. Move the far-left strand (the same strand you moved in step 1) over two strands to the center position. Now repeat the steps.

Transfer the braid to the lined baking sheet and cover it loosely but thoroughly with plastic wrap. Let proof until doubled in bulk and the loaf remains indented when lightly pressed, about 2 hours, depending on room temperature. (If in doubt, let the dough proof more rather than less.)

To bake:

Position an oven rack in the lower third of the oven and heat the oven to 325°F. Just before baking, brush the dough with the beaten egg. Sprinkle with sesame seeds or poppy seeds, if using. With a thin wooden skewer, poke the bread deeply all over (the holes will prevent air pockets and help the bread keep its shape during baking). Bake for 20 minutes. Rotate the challah 180 degrees and bake until the bread is a dark, burnished brown, about another 15 minutes. (If the challah is browning too rapidly cover it loosely with foil and let it finish baking. Don’t remove the loaf too soon, as you’ll risk underbaking.) Let cool thoroughly on a rack.

Slow-Cooker Brisket with Pomegranate, Red Wine, and Caramelized Onions

Pomegranate molasses and seeds add seasonal flair and a fresh, sweet-tart taste to this brisket, ideal for the Jewish holidays and other special occasions. Prepare this dish a day or two in advance to allow the flavors to meld and the meat to become more tender and flavorful.

• 1⁄4 cup plus 2 Tbs. pomegranate molasses
• 2 Tbs. Dijon mustard
• 2 Tbs. minced garlic
• 1 tsp. ground coriander
• 1 tsp. kosher salt
• 8 grinds black pepper
• 1 3-lb. beef brisket
• 3 Tbs. vegetable oil
• 2 medium red onions, halved and cut into 1/2-inch-thick slices
• 3 Tbs. tomato paste
• 3 Tbs. all-purpose flour
• 1⁄2 cup red wine, such as Zinfandel
• 1 14-oz. can whole peeled tomatoes, with juices
• 1⁄2 cup low-sodium chicken stock
• 1⁄4 cup fresh-squeezed, strained orange juice
• 2 Tbs. honey
• 3⁄4 cup pomegranate seeds, at room temperature, for garnish

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Put 1⁄4 cup of the pomegranate molasses, the mustard, garlic, coriander, salt, and pepper in the slow cooker and use a wooden spoon to mix well. Add the meat and turn to coat with the mixture (use your fingers to smear the mixture all over the meat).

Heat 2 Tbs. of the oil in a 10-inch, heavy sauté pan over medium heat. When hot, add the onions and cook, stirring occasionally, until golden brown, limp, and sweet, about 20 minutes (discard any strips of red onion skin that separate from the flesh). Pour the onions on top of the meat.

Add the remaining tablespoon of oil, plus the tomato paste and flour to the pan. Stir until no white flour is visible, about 1 minute. Remove the pan from the heat and carefully add the wine; return the pan to the heat, raise the heat to high, and simmer for about 2 minutes, whisking into a smooth, thick sauce. Add the remaining 2 Tbs. pomegranate molasses, the tomatoes with juices, stock, orange juice, and honey, and use a potato masher to gently mash the tomatoes. Boil until smooth and relatively thick, about 4 minutes, then pour over the meat-onion mixture.

Cover and cook on low until tender, about 8 hours. Carefully transfer the meat to a cutting board, and let rest for about 10 minutes. With a large shallow spoon or ladle, skim the fat off the top of the cooking juices. Cut the meat against the grain into roughly 1⁄3-inch-thick slices, mix it back into the sauce, and serve, garnished with the pomegranate seeds.

Grown-Up Applesauce

Vanilla bean and a splash of brandy lift this elegant sauce out of the realm of nursery food. Delicious warm or at room temperature, it’s great as a snack on its own, and it makes a nice filling for a blind-baked pastry shell or for crêpes. Spoon leftovers over French toast. I like to make this sauce with Macouns, or a blend of mostly Braeburns with one or two Golden Delicious.

• 8 apples, peeled, cored and cut into chunks (roughly about 1 inch each)
• 3 Tbs. unsalted butter
• 3 Tbs. water
• 1/2 vanilla bean, split lengthwise
• 3 to 4 Tbs. granulated sugar
• 1 to 2 Tbs. brandy

Put the apples, butter, and water in a heavy saucepan. Tuck the vanilla bean in among the apples, cover the pan, set it over medium heat, and simmer until the apples are completely tender and have cooked to a rough purée, stirring them gently from time to time, 20 to 25 minutes. Add the sugar, stir, and continue cooking uncovered for a few minutes to let the sugar dissolve. Taste the sauce for sweetness; it should be tart-sweet (this is grown-up applesauce, after all), but if you want it sweeter, add more sugar. Stir in the brandy and simmer a few minutes more to cook off a little of the alcohol. Remove from the heat and set aside to cool. I like to leave the vanilla bean in the applesauce to steep; remove it before serving.

Vegetarian Chopped Liver

This rich mushroom-walnut pâté is especially good with pumpernickel or rye bread.

• 2 oz. (4 Tbs.) unsalted butter
• 1 large yellow onion, halved and thinly sliced into half moons
• 2 fresh thyme sprigs
• 3/4 lb. cremini (baby bella) mushrooms, cut into medium dice (4-1/2 cups)
• 1/2 lb. shiitake mushrooms, stems removed, caps cut into medium dice (2 cups)
• Kosher salt and freshly ground black pepper
• 2 Tbs. dry sherry
• 1 cup walnuts, toasted
• 1 small clove garlic, minced
• 1/2 tsp. fresh lemon juice; more to taste
• 1/4 tsp. finely grated lemon zest
• 2 hard-cooked eggs, peeled and roughly chopped
• Extra-virgin olive oil, for drizzling
• Flaky sea salt, for garnish
• Thinly sliced scallion greens or chives, for garnish

Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes—it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 tsp. salt, and 1/2 tsp. pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.


Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.

Matzo-Stuffed Cornish Game Hens

For some reason, you never see Cornish hens in restaurants anymore. Too bad, because this recipe, stuffing the birds with matzo and chicken livers and serving them with chicken jus (a brown chicken stock reduced to a glaze consistency), is a winner.

For the roasted chicken jus

• 2 lb. uncooked chicken bones
• 1 Tbs. canola oil
• 2 celery ribs, chopped
• 1 medium yellow onion, chopped
• 1 carrot, chopped
• 2 garlic cloves
• 2 sprigs fresh thyme
• 12 black peppercorns
• 1 cup dry red wine (such as Cabernet Sauvignon—an inexpensive one is fine)
• 1 Tbs. tomato paste
• 1 tsp. kosher salt

For the stuffing

• 1 cup chicken livers (about 7 oz.)
• 1/4 cup canola oil
• 1 large yellow onion, cut into 1/4-inch dice
• 3 celery ribs, cut into 1/4-inch dice
• 3 garlic cloves, minced
• 2 tsp. chopped fresh sage
• 1/2 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 3 matzo crackers (full sheets), crushed into pieces

For the hens

• 4 Cornish game hens
• 2 Tbs. olive oil
• 4 Tbs. unsalted butter (1/2 stick), cut into small pieces
• Kosher or fine sea salt
• Freshly ground black pepper
• 2 carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 medium yellow onion, coarsely chopped

Tip:

To make this dish for a kosher meat meal, dot thehens with margarine instead of butter, or brush them with canola or
olive oil.

Make the jus

Preheat the oven to 325°F. Place the bones in a roasting pan and drizzle with the oil. Roast, stirring several times so they cook evenly, until the bones turn light golden-brown—30 to 40 minutes total. Leaving the oven on, transfer the bones to a paper towel-lined plate to drain and wipe the pan dry. Return the roasted bones to the pan; add the celery, onions, carrots, garlic, thyme, and peppercorns. Pour in the wine and stir in the tomato paste and salt. If appropriate, add water to cover. Return the pan to the oven and cook for 4 hours, adding water as necessary to keep the bones covered.

Pour the liquid from the pan through a mesh strainer into a small saucepan; discard the bones. Bring the liquid to boiling over medium heat and boil gently until it is reduced to 2-1/2 cups, skimming off any impurities. Transfer the jus to a storage container.

Make the stuffing

To clean the livers, use the tip of a sharp paring knife to remove the sinew that runs into the meat and trim off any yellow spots or unevenly colored areas. Rinse the livers under cold running water and pat them dry thoroughly with paper towels. Coarsely chop the livers into 1/2-inch pieces. Heat the oil in a large sauté pan over medium heat. Add the onions, celery, and garlic, cook for 2 minutes; lower the heat to medium-low and continue to cook until the vegetables are translucent and begin to soften—6 to 8 minutes. Add the livers, sage, salt, and pepper; sauté until the livers are cooked—about 5 minutes. Transfer the mixture to a paper towel-lined plate to drain. Place the crushed matzos in a medium bowl; add the liver mixture and mix well with a wooden spoon. Taste the stuffing and add more salt or pepper if you wish

Stuff and roast the hens

Trim any excess fat from the hens; wash them under cold water and pat dry with paper towels. Set aside.

Mix the carrots, celery, and onions in the bottom of a roasting pan large enough to hold all 4 hens.

Preheat the oven to 400°F. Loosely fill the cavity of each hen with stuffing. Drizzle 1-1/2 tsp. oil over each hen and rub into skin. Sprinkle each hen with salt and pepper. Truss the hens with twine (tie the legs together, tuck the wings under the backs). Place the hens, breast up, in the roasting pan, on the bed of chopped vegetables. Dot each with the butter, dividing equally. (If there is extra stuffing, place it in an appropriate size casserole or ramekin; add it to the oven with the hens about halfway through the roasting time.)

Place the pan in the oven and roast for 10 minutes, lower the heat to 325°F. Roast for 40 minutes more, until done (the internal temperature of the thigh should register 160° on an instant read thermometer), checking from time to time that the hens are browning evenly and rotating the pan 180 degrees about halfway through the cooking time.

Make the sauce and serve

Transfer the hens to a cutting board and cover with foil to keep warm. Transfer the vegetables and pan juices to a small saucepan and add 1 cup of the roasted chicken jus. Bring to simmering over medium heat; simmer for 10 minutes. Strain the sauce through a fine mesh strainer into another pan or serving pitcher; discard the solids and keep the sauce warm.

Slice the thighs, legs, and breast meat from each hen—as you would when carving a turkey. Carefully spoon the stuffing from inside each hen and place on individual plates. Arrange the meat from one hen on top of the stuffing on each plate. Spoon the sauce over the top and serve.

Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 1/2 cup golden raisins
• 1/2 lb. broad egg noodles
• 4 Tbs. unsalted butter (1/2 stick), melted
• 16 oz. cottage cheese
• 2 cups crème fraîche
• 4 large eggs, beaten
• 1 tsp. pure vanilla extract
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Extreme Chocolate Cheesecake

You can't get more chocolate than this cheesecake: a chocolate-wafer crust, melted dark chocolate in the filling, and chocolate shards scattered over the top. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted

For the filling:

• 3 8-oz. packages cream cheese, at room temperature
• 10 oz. semisweet or bittersweet chocolate, melted and cooled
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature
• Chocolate shards or curls, for garnish

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate shards and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Crème Brûlée Cheesecake

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling. Create your own customized cheesecake recipe with our Recipe Maker.

• 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted
• 3 8-oz. packages cream cheese, at room temperature
• 8 oz. mascarpone
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature
• 2 Tbs. granulated sugar

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.