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1 teaspoon pure vanilla extract

4 large eggs, room temperature

Boiling water, for roasting pan

1. Preheat the oven to 350°F. Wrap the exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

2. Stir together the cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press the crumb mixture firmly onto the bottom of the pan. Bake until set, about 10 minutes. Let cool in the pan on a wire rack. Reduce oven heat to 325°F.

3. Process the raspberries in a food processor until smooth, about 30 seconds. Pass the puree through a fine sieve into a small bowl; discard the solids. Whisk in 2 tablespoons sugar, and set aside.

4. Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With the mixer on low speed, add the remaining 1½ cups sugar in a slow, steady stream. Add the salt and vanilla; mix until well combined. Add the eggs, one at a time, mixing each until just combined (do not overmix). Pour the cream cheese filling over crust.

5. Drop the raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl the sauce into the filling.

6. Set the cake pan inside a large, shallow roasting pan. Transfer to the oven. Carefully ladle boiling water into the roasting pan to reach halfway up the sides of the cake pan. Bake until the cake is set but still slightly wobbly in center, 60 to 65 minutes.

7. Transfer the cake pan to a rack; let cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

lemon-blackberry pudding cakes

MAKES 6 INDIVIDUAL CAKES

1 pint blackberries

½ cup plus 1 tablespoon fresh lemon juice (about 3 lemons)

1 cup plus 3 tablespoons sugar

3 tablespoons unsalted butter, melted, plus more for the ramekins

3 large eggs, separated

6 tablespoons cake flour (not self-rising), sifted

1 cup milk

¼ teaspoon salt

4 ounces crème fraîche (about ½ cup)

1. Preheat the oven to 350°F. Process 2½ ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass the mixture through a fine sieve into a small bowl; discard the solids. Set the sauce aside.

2. Butter the inner top inch of 6 6-ounce ramekins; set aside. Whisk together the egg yolks and ¾ cup sugar in a medium bowl. Whisk in the flour and milk in two batches each, beginning with the flour. Whisk in the remaining ½ cup lemon juice, the salt, and the melted butter, and set aside.

3. Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1½ minutes. With the mixer running, add the remaining ¼ cup sugar in a slow, steady stream; beat until the whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into the reserved lemon mixture until combined; gently fold in the remaining whites with a rubber spatula.

4. Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among the ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto the cakes, and use a toothpick or skewer to swirl the sauce into the batter. Transfer to the oven; pour boiling water into the pan, a bit more than halfway up the sides of the ramekins.

5. Bake until the cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from the pan to a wire rack, and let cool 15 minutes.

6. Meanwhile, beat the crème fraîche in a clean mixing bowl to soft peaks. Serve the cakes warm with crème fraîche and the remaining berries.

honey cake with caramelized pears

MAKES ONE 10-INCH CAKE

To make a dairy-free version of this recipe, substitute margarine for the butter and soy milk for the regular milk. The cake can be made (without the pears) 1 day ahead, and stored in plastic wrap at room temperature.

Unsalted butter, softened, for pan

1¾ cups all-purpose flour,