Cheesecake Specials Recipe

Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the outside with a double layer of heavy-duty aluminum foil (to protect from water bath).

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl. Stir in melted butter until evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly and evenly onto the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and let cool while you prepare the filling. Keep oven on at 325°F (160°C).

In a large mixing bowl, beat the room-temperature cream cheese on low-to-medium speed with a paddle attachment or hand mixer until smooth and creamy, about 2–3 minutes. Scrape down the bowl frequently so there are no lumps.

Add the granulated sugar and continue beating on medium-low until incorporated, another 1–2 minutes. Scrape down the bowl.

Beat in the sour cream, vanilla extract and lemon zest (if using) on low speed until smooth. Mix in the flour to help stabilize the filling.

Add eggs one at a time on low speed, just until combined after each addition. Do not overbeat — excessive air will cause cracking. If making a flavored / rotating variety, fold in the designated flavor now (see notes below) instead of or in addition to vanilla: • For chocolate: dissolve 4 oz finely chopped semisweet chocolate into 1/4 cup warm cream and fold in. • For espresso/mocha: dissolve 1 tsp espresso powder in 1 tbsp hot water and fold in. • For pumpkin: fold in 1 cup pumpkin puree and 1–1.5 tsp pumpkin pie spice, and reduce sour cream to 3/4 cup. • For fruit swirl cheesecakes: reserve 1/2 cup of the plain filling, swirl in 1/2–3/4 cup fruit compote when filling the pan.

Pour the filling over the cooled crust and smooth the top with a spatula. If doing a fruit or chocolate swirl, drop spoonfuls of compote or ganache on top and run a knife through to create swirls.

Place the springform pan inside a larger roasting pan. Carefully pour hot water (not boiling) into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath — this prevents cracks and helps even baking.

Bake in preheated 325°F (160°C) oven for 50–65 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Rotate the pan once halfway through if your oven has hot spots.

Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 45–60 minutes to reduce temperature shock and minimize cracking.

Remove the cheesecake from the water bath and run a knife around the inside edge of the pan to loosen. Let cool to room temperature on a wire rack, then cover and refrigerate at least 6 hours or preferably overnight before unmolding and serving.

Strawberry compote: Simmer 2 cups chopped strawberries with 1/4–1/3 cup sugar and 1 tbsp lemon juice for 8–10 minutes until slightly thickened. Cool before spooning over chilled cheesecake.

Blueberry/raspberry compote or coulis: Simmer 2 cups berries with 2–3 tbsp sugar and 1 tbsp lemon juice for 6–8 minutes; strain for coulis if desired and cool.

Chocolate ganache: Heat 3/4 cup heavy cream until steaming and pour over 6 oz chopped bittersweet chocolate. Let sit 2 minutes, stir until smooth and glossy. Cool slightly, then pour over cheesecake for an even topping.

Caramel: Warm store-bought or homemade caramel to a pourable consistency and drizzle over chilled cheesecake. For salted caramel, stir in a pinch (1/8 tsp) of flaky sea salt.

Serve: Release springform and transfer cheesecake to a serving plate. Spoon the chosen topping over the cake, dust lightly with powdered sugar if desired, and garnish with fresh mint leaves. Slice with a hot, dry knife for clean slices (wipe knife between cuts).

After adding topping, keep cheesecake refrigerated. Properly stored in an airtight container or wrapped tightly, cheesecake will keep 4–5 days in the refrigerator.

To freeze: wrap whole cheesecake tightly in plastic wrap and a layer of foil, or freeze slices individually on a tray then transfer to a freezer-safe container. Freeze up to 1 month. Thaw in the refrigerator overnight before serving.