Mascarpone Cheesecake Bar
At Oyster House in Philadelphia, Aubrey Smith created this dish of mascarpone mousse and pomegranate yuzu jelly on a brown sugar pretzel crust. It’s topped with pomegranate and lime zest.
At Better Than Sex — A Dessert Restaurant, which has locations in Key West, Fla.; Orlando; Los Angeles, Greenville, S.C.;, Savannah, Ga.; and Plano, Texas, Dani Johnson offers the quartet of desserts that includes both a vanilla bean cheesecake with cherry compote and a red velvet cheesecake. Rounding out the foursome are a gluten-free carrot cake and a chocolate stout cake.
Steve Eller created this dessert that highlights local fruit at the Cosmic Cowboy Grill in Coeur D’Alene, Idaho. It’s made with cream cheese combined with huckleberries, sugar, flour, vanilla extract, eggs and lemon juice in a graham cracker crust topped with huckleberry compote.
Chocolate cheesecake with bourbon cherries
For this dessert at Sanders Ridge Winery in Boonville, N.C., Anette Johnson combines cream cheese with sugar, cocoa, flour, eggs, sour cream, and almond extract, bakes it in a graham cracker crust, and garnishes it with bourbon cherries and chocolate sauce.
At Angle in West Palm Beach, Fla., Keith Wallace makes a brown butter cheesecake by combining cream cheese, brown sugar, and maltodextrin with brown butter, eggs, vanilla bean paste, salt and cream. That’s baked and then cut to resemble a stick of butter.
It’s served with black toast ice cream (made by adding burnt toast, brown sugar and cinnamon to vanilla ice cream base, straining out the toast and freezing it).