"sweet Memories" Cheesecake Recipe

Preheat oven to 325°F (163°C). Lightly butter the bottom and sides of a 9-inch (23 cm) springform pan and line the outside bottom with foil if you plan to water-bath the cake.

Place graham crackers in a food processor and pulse to fine crumbs, or crush in a zip-top bag with a rolling pin until you have 1 1/2 cups crumbs.

Combine crumbs, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a medium bowl and mix thoroughly.

Melt 6 tablespoons unsalted butter and pour over crumb mixture. Stir until evenly moistened and mixture holds together when pressed.

Press the crumbs firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup for compacting.

Bake crust for 10 minutes. Remove from oven and set aside to cool while preparing the filling. Keep oven at 325°F (163°C).

Bring all cream cheese blocks to room temperature (about 30–60 minutes) so they mix smoothly. Preheat oven remains at 325°F (163°C).

In a large bowl or stand mixer fitted with the paddle, beat 24 oz softened cream cheese on medium-low until very smooth, about 2–3 minutes, scraping the bowl down as needed to avoid overbeating.

Add 1 cup granulated sugar and 2 tablespoons light brown sugar. Beat on medium-low until combined and smooth, 1–2 minutes. Scrape bowl.

Add 3 large eggs one at a time, beating just until incorporated after each addition. Avoid whipping excess air into the batter; keep speed low.

Mix in 3/4 cup sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract and 1 tablespoon lemon zest on low speed until smooth.

Sprinkle 2 tablespoons flour and 1/4 teaspoon salt over the batter and fold in gently until combined. The batter should be smooth and slightly pourable but thick.

Pour the filling over the cooled crust, smoothing the top once or twice to remove air pockets. Tap the pan gently on the counter to release trapped air.

Optional: To reduce cracking, place the springform pan in a larger roasting pan. Pour hot (not boiling) water into the roasting pan to come halfway up the outside of the springform pan to create a water bath.

Bake on the center rack at 325°F (163°C) for about 50–65 minutes, until the edges are set and the center still wobbles slightly when the pan is gently shaken. Oven times vary—begin checking at 45 minutes.

Turn off the oven, crack the oven door open and let the cheesecake cool in the oven for 30 minutes to minimize surface cracking.

Remove the cheesecake from the oven and water bath (if used) and cool to room temperature on a wire rack for about 1 hour. Then refrigerate uncovered for at least 6 hours, preferably overnight, to fully set.

While the cheesecake chills (or up to 3 days ahead), make the compote. In a medium saucepan combine 3 cups diced seasonal fruit, 1/3 cup granulated sugar, 1 tablespoon fresh lemon juice, 1 tablespoon light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and a pinch (1/8 tsp) of salt.

Cook over medium heat, stirring occasionally, until the fruit releases juices and begins to soften, about 8–10 minutes.

If you’d like a slightly richer flavor, stir in 1 teaspoon bourbon or apple brandy at this point and simmer 1 minute to cook off alcohol.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the fruit and continue to cook 1–2 minutes until the compote thickens to a glossy sauce. Remove from heat and stir in 1 tablespoon unsalted butter until melted and incorporated.

Let the compote cool to room temperature. It will continue to thicken as it cools. Refrigerate until ready to use.

When ready to serve, spoon the compote over chilled cheesecake slices (or spread lightly over the top if serving whole).

Run a thin knife around the edge of the chilled cheesecake to loosen, then unlatch and remove the springform ring. For cleaner slices, dip a sharp knife in hot water, wipe dry, and slice with a single smooth stroke, wiping the knife between cuts.

Place slices on plates. Optionally dust with powdered sugar, add a dollop of whipped cream and garnish each slice with a small mint leaf or microherb.

Store leftover cheesecake covered in the refrigerator for up to 4 days. Store compote separately for up to 5 days or frozen up to 2 months.