Bake cake until edges begin to crack and filling is just set in center (filling will move only slightly in center when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Cut around pan sides to loosen cake; chill uncovered in cake pan overnight.
TOPPING: Stir marshmallows and milk in large saucepan over low heat until marshmallows are melted. Remove from heat; stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally. Fold sour cream into marshmallow mixture. Pour topping over cheesecake and spread evenly, leaving ½ inch plain border around edges. Chill to set topping, at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
Cut around pan sides again. Remove pan sides. Cut cheesecake into wedges and serve.Technique Tip: A Clean SliceFor neat cheesecake slices, dip a thin-bladed knife into a large glass of very hot water before cutting (the cheesecake filling won’t stick to the hot blade). Dip the blade and wipe it clean after cutting each slice.
Crème fraîche brings extra tanginess to this tropical-flavored cheesecake, while dark rum gives it a decidedly grown-up kick. 12 servings
Crust
1 cup graham cracker crumbs
¼ cup (½ stick) unsalted butter, melted
1 tablespoon sugar
Filling
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
1 vanilla bean, split lengthwise
2 large eggs
¾ cup crème fraîche or sour cream
Topping
1 pineapple, peeled, cut into ½-inch-thick rounds, cored
1 cup water
¼ cup honey
2 tablespoons sugar
2 tablespoons dark rum
CRUST: Preheat oven to 350°F. Blend all ingredients in bowl until crumbs stick together. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2¾-inch sides. Bake crust until golden, about 12 minutes. Transfer to rack; cool. Wrap outside of pan with 3 layers of heavy-duty foil. Reduce oven temperature to 325°F.
FILLING: Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sugar. Scrape in seeds from vanilla bean (reserve bean for another use) and blend 1 minute. Beat in eggs 1 at a time. Mix in crème fraîche. Pour filling over crust. Place pan in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of cake pan.
Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath; remove foil. Chill uncovered until cold, at least 6 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
TOPPING: Preheat oven to 400°F. Place pineapple rings on large foil-lined rimmed baking sheet. Bring 1 cup water, honey, sugar, and rum to boil in small saucepan, stirring until sugar dissolves. Boil 3 minutes, stirring occasionally. Spoon syrup over pineapple. Roast pineapple 12 minutes. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer. Cool pineapple on sheet. Cut into ⅓-inch cubes; transfer pineapple and syrup to bowl.
DO AHEAD: Can be made 1 day ahead. Chill.
Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing pineapple in syrup separately.
Cheesecake gets an irresistible Italian accent with mascarpone (Italian cream cheese), biscotti, and balsamic vinegar. The vinegar is used along with sugar to macerate the strawberries, which gives them a tang that contrasts wonderfully with the rich, creamy cheesecake. You can find all three of these ingredients at Italian markets, of course, but many supermarkets carry them as well. 8 to 10 servings
1½ cups ground crumbs from purchased almond biscotti (about 6 ounces)
6 tablespoons (¾ stick) unsalted butter, melted
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
8 ounces mascarpone cheese
1¾ cups plus 2 tablespoons sugar, divided
2 large eggs
3 cups quartered hulled strawberries (about 18 ounces)
¼ cup balsamic vinegar
Tightly wrap outside of 9-inch-diameter springform pan with 2¾-inch-high sides with 3 layers of heavy-duty foil. Mix biscotti crumbs and melted butter in bowl until evenly moistened. Press crumb mixture evenly onto bottom (not sides) of prepared pan. Chill crust 30 minutes.
Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone, and 1¼ cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended after each addition. Spread cheese mixture evenly over crust in pan. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan.
Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes. Transfer cake to rack; cool 1 hour. Remove foil from pan sides. Chill cake uncovered overnight.
DO AHEAD: Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.
Mix strawberries, remaining ½ cup plus 2 tablespoons sugar, and vinegar in large bowl. Let stand at room temperature until juices form, tossing occasionally, about 30 minutes.
Cut cake into wedges. Spoon strawberries with juices alongside.
Cream Cheese vs. MascarponeCream cheese is a soft unripened cheese made of cow’s milk and cream (by law, it has to contain 33% milk fat)—and it’s far and away the most widely used ingredient in cheesecake. When cream cheese is called for in Bon Appétit recipes, the Test Kitchen specifies “Philadelphia-brand.” This is a result of side-by-side testings with several other brands, in which we found that the cheesecakes made with Philadelphia cream cheese set up far better than those made with other brands, which didn’t have the desired firmness after chilling.Mascarpone, sometimes called Italian cream cheese, is different from American cream cheese. Both are rich, but while cream cheese is dense, with a pronounced tanginess, mascarpone is mellower and more buttery and lends a lighter texture to the finished cheesecake. Mascarpone is fairly widely available in supermarkets these days, but if you can’t find it at yours, look for it in specialty foods stores or in Italian markets.
Dulce de leche—the Latin version of caramel sauce that is made with condensed milk—creates a rich layer atop the mascarpone cheesecake. If you don’t have time to make your own, you’ll find dulce de leche sold in jars with other ice-cream toppings at many supermarkets and at Latin markets. 14 servings
8 ounces purchased shortbread cookies
⅓ cup pecans
2 tablespoons (¼ stick) unsalted butter, melted
12 ounces Philadelphia-brand cream cheese, room temperature