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While the soufflés are baking, make the compote. Combine the sugar, water, lemon juice, and in a pot. Place over medium heat and bring to a boil; cook and stir for 5 minutes. Remove and add the dried figs; bring back to a boil and cook for 10 minutes. Crack open the top of the soufflés and pour the compote inside, and serve immediately.

Cheesecake

2 hours + chilling time

There are no cracks in this New York cheesecake. A water bath is key for gentle heat during the baking process.

Serves 8

Crust

2 cups finely ground graham crackers (about 30 squares)

½ teaspoon ground cinnamon

½ cup (1 stick) unsalted butter, melted

Filling

1 pound cream cheese (2 8-ounce blocks), softened

1 cup sugar

3 eggs

1 teaspoon vanilla extract

Zest of 1 lemon, finely grated

1 pint sour cream

To prepare the crumb crust: In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Firmly press the crumb mixture over the bottom and 1 inch up the sides on the pan using your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare the filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, one at a time, and continue to beat slowly until combined. Stir in the vanilla and lemon zest; then blend in the sour cream. The batter should be well mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Preheat the oven to 325°F. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around the pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water. Wipe dry after each cut.

Mango, Lime, and Chile Granita

Mango, Lime,

and Chile Granita

30 minutes + chilling time

The flavors of mango, lime, and chile are inspired by Mexican street food. Granitas can be made a day or two before serving. Granitas are just as satisfying as ice cream, and you don’t need a machine. The flavors are limited only by your imagination.

Serves 8

2 cups water

2 cups sugar

4 limes, zested and juiced

2 pounds mangoes, peeled and cut into chunks

1 tablespoon chile powder

In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath.

Put the sugar syrup, lime zest, lime juice, and mango chunks into a blender. Puree until smooth. Pour the mango mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass and lightly sprinkle with