Bruce The Chef.

Crust:

Yield: 6 to 8 servings

Goat cheese gives a twist to traditional cheesecake and adds a savory element to this not-too-sweet dessert.

11 ounces mild fresh goat cheese, softened
3/4 cup granulated sugar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced lemon zest
1 teaspoon pure vanilla extract
6 large eggs, separated
3 tablespoons all-purpose flour
3 cups mixed fresh berries, such as blueberries, raspberries and quartered strawberries (see note)
Confectioners or powdered sugar , for dusting

Preheat the oven to 350 F. Butter a 9-inch round cake pan and dust with granulated sugar, pouring off the excess.

In a medium bowl, combine the goat cheese with the granulated sugar, lemon juice, lemon zest and vanilla and beat at medium speed until smooth. Beat in the egg yolks, 2 at a time, incorporating them completely before adding the next batch. Beat in the flour at low speed.

In another bowl, using clean beaters, beat the egg whites until firm but not dry. Beat one-third of the whites into the goat cheese mixture, then gently fold in the remaining whites. Spoon the batter into the prepared pan and bake for about 40 minutes, or until a skewer inserted in the center of the cake comes out clean. Transfer to a wire rack to cool completely.

Invert the cake onto a large plate. Arrange the berries on top and sift confectioners' sugar over all. Cut the cake into wedges and serve.

Make ahead: The cake can be wrapped well and stored at room temperature for 1 day.

Notes: To make a fruit sauce for the cake, lightly crush the raspberries and blueberries with 1 tablespoon of sugar and set aside for 10 minutes. Garnish the cake with additional whole berries.

Pina Colada Cheesecakes

Crust:
1 1/3 cup graham cracker crumbs
1/2 cup coconut
1/4 cup unsalted butter, melted

Filling:
24 ounces cream cheese, softened
14 oz can condensed milk
2 tablespoons cornstarch
4 eggs

1 tsp. rum extract or to taste
1 (3 oz.) can flaked coconut
1 (20 oz.) can crushed, pineapple, well drained

Preheat oven to 425 F.

Combine graham crumbs, coconut, and butter, press firmly on bottom and 1 inch up sides of 9-inch  cheesecake pan. Refrigerate.

In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, add cornstarch. Place rum and coconut in blender and blend. Add to cheese mixture with drained pineapple. Pour into pan.

Place pan in oven, reduce the temperature to 325 F and bake for one hour. Turn off oven and leave inside for 1 hour. Do not open oven door!!

Chill overnight before removing from pan.

Pecan Caramel Cheesecake

Pecan pie or cheesecake? Try a bite of both with this no-bake New York-style cheesecake smothered in caramelized pecans. The inspired combination of creamy cheesecake, gooey caramel, and crunchy pecans is a two-in-one treat, perfect for parties, special dinners or starting a new Thanksgiving tradition. Be generous with the caramel -- and don't be afraid to let it drip down the sides. It just looks more homemade.

Yield: 12 to 16 servings

2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake
3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson's
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed

Line bottom of 9-inch-diameter springform pan with parchment or wax paper.

Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping. Press remaining crumb mixture onto bottom of prepared pan (not up sides).

Combine 2 packages of cheesecake filling and cold milk in another large bowl. Beat for 3 minutes, or until smooth and thick. Fold 1/2 cup of caramel sauce into cheesecake mixture. Pour mixture into crust-lined springform pan.

Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. Sprinkle atop cheesecake.

Refrigerate cake at least 5 hours, or until set. Run warm knife around pan sides to loosen cake; remove pan sides. Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce.
Serve cold.