This cheesecake from California’s Wente Vineyards is ethereal and easy. An Italian grandmother might scold you for not using ricotta, but good-quality mascarpone will yield a smoother, richer, and denser cheesecake. Feel free to experiment with different kinds of biscotti such as chocolate, but really, what makes this cheesecake are the balsamic strawberries, which are sweet and tart—the perfect counterpart to the cheesecake’s richness.
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An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.