Classic Cheesecake

Directions

1. 1
   Make the crust: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.
2. 2
   Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan.
3. 3
   Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
4. 4
   Reduce the oven temperature to 300 degrees F.
5. 5
   Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes.
6. 6
   Beat in the eggs, one at a time, then beat in the lemon juice and vanilla.
7. 7
   Pour the batter into the prepared crust.
8. 8
   Transfer to the oven and bake until the edge is set but the center still jiggles slightly, 1 hour to 1 hour 10 minutes.
9. 9
   Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes.
10. 10
    Remove from the oven and run a knife around the edge of the cheesecake to loosen.
11. 11
    Transfer to a rack and let cool completely, then refrigerate until set, at least 4 hours or overnight.
12. 12
    Top with homemade fruit sauce (see below).
13. 13
    Rasberry-Rose
14. 14
    Combine 3 cups raspberries, 1 1/2 cups rose wine, 1 cup sugar, 1 strip orange zest, the juice of 1 orange, 2 teaspoons vanilla and a pinch of cinnamon in a saucepan.
15. 15
    Bring to a boil, then reduce the heat and simmer, stirring occasionally, until reduced by half, 30 to 40 minutes.
16. 16
    Whisk 2 teaspoons cornstarch with 3 tablespoons water; whisk into the sauce until thickened, 3 minutes.
17. 17
    Strain the sauce through a fine-mesh sieve, using a ladle to push it through.
18. 18
    Let cool, then cover and refrigerate.
19. 19
    (Makes 1 1/2 cups.)
20. 20
    Honeydew-Avocado
21. 21
    Puree 2 cups cubed honeydew melon, 1 small peeled and pitted avocado, 1/3 cup sugar and the juice of 1 lime until smooth.
22. 22
    If the sauce is still lumpy, strain through a fine-mesh sieve, using a ladle to push it through.
23. 23
    Cover and refrigerate.
24. 24
    (Makes 1 3/4 cups.)
25. 25
    Mango-Coconut
26. 26
    Combine 2 cups coconut water and 1/2 cup sugar in a saucepan and bring to a simmer, stirring occasionally; cook until reduced to 1/2 cup, 10 to 15 minutes.
27. 27
    Add 2 chopped mangoes and cook until just tender, 3 minutes.
28. 28
    Remove from the heat and add the juice of 1 lime and 1/2 teaspoon vanilla.
29. 29
    Puree until smooth, then strain the sauce through a fine-mesh sieve, using a ladle to push it through.
30. 30
    Let cool; cover and refrigerate.
31. 31
    (Makes 1 3/4 cups.)
32. 32
    Maple-Blueberry
33. 33
    Combine 3 1/2 cups fresh or frozen blueberries, 1 cup water, 1/2 cup maple syrup, 1/4 cup sugar, the juice of 1 lemon and 1 teaspoon vanilla in a saucepan.
34. 34
    Bring to a boil, stirring occasionally, then lower the heat and simmer until reduced by half, 20 to 30 minutes.
35. 35
    Strain the sauce through a fine-mesh sieve, using a ladle to push it through.
36. 36
    Let cool; cover and refrigerate.
37. 37
    (Makes 1 3/4 cups.)
38. 38
    Strawberry-Rhubarb
39. 39
    Toss 2 cups sliced fresh or frozen rhubarb, 1 pound quartered strawberries and 3/4 cup sugar in a saucepan; let sit until juicy, 20 minutes.
40. 40
    Add 1/4 cup water, bring to a simmer and cook, stirring occasionally, until very tender, 15 to 20 minutes.
41. 41
    Strain the sauce through a fine-mesh sieve, using a ladle to push it through.
42. 42
    Let cool, then cover and refrigerate.
43. 43
    (Makes 1 1/2 cups.)
44. 44
    Apricot-Ginger
45. 45
    Combine 1 cup dried apricots, 1/3 cup sugar, 3 thin slices ginger, 1 1/4 cups water, 1/2 cup cranberry juice and the juice of 2 lemons in a saucepan.
46. 46
    Bring to a boil, stirring occasionally, then reduce the heat, cover and simmer until the apricots are very soft, 10 to 15 minutes.
47. 47
    Let cool; discard the ginger.
48. 48
    Puree until smooth, then cover and refrigerate.
49. 49
    Stir in up to 1/2 cup water if the sauce seems thick.
50. 50
    (Makes 2 cups.)
51. 51
    Photograph by Steve Giralt