The Triple George Cheesecake Recipe

Preheat the oven to 325°F (160°C). Butter the bottom and sides of a 9-inch springform pan and line the outside with a double layer of foil if planning to bake in a water bath.

Melt the 6 tablespoons of butter in a small saucepan or microwave until fully liquefied. Combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt in a bowl and stir to combine.

Pour the melted butter over the crumbs and mix with a spatula until the texture resembles wet sand and holds together when pressed.

Press the crumb mixture 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 or a flat glass.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and cool while preparing the filling.

Reduce oven temperature to 300°F (150°C). If using a water bath, ensure the foil on the springform pan is secure and have a roasting pan large enough to hold hot water ready.

Prepare brown butter

In a small saucepan, melt 6 tablespoons unsalted butter over medium heat. Continue cooking, swirling frequently, until the milk solids turn golden brown and the butter smells nutty, about 4–6 minutes. Remove from heat and let cool to warm (not hot). Reserve 2 tablespoons of the browned butter for the brown-butter layer (see below); the remainder is folded into the main batter.

In the bowl of a stand mixer fitted with the paddle (or a large bowl with an electric hand mixer), beat 32 oz cream cheese on medium-low until very smooth and free of lumps, scraping the bowl as needed (about 2–3 minutes).

Add 1 cup granulated sugar and 1/4 cup packed light brown sugar and beat on low until incorporated, then increase speed to medium and beat 1 minute more to aerate slightly.

Add the eggs one at a time, mixing on low speed and scraping the bowl between additions. Mix just until each egg is incorporated—do not overbeat (about 20–30 seconds per egg).

Add 1/2 cup sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract, 2 tablespoons flour, and 1/2 teaspoon fine sea salt. Mix on low to combine and then briefly on medium until smooth and uniform.

Divide batter for three flavor components

Transfer about 2/3 of the batter (roughly 5 cups) into a separate large bowl for the vanilla/brown-butter base. Keep the remaining batter in the mixing bowl to be split between the other two layers (espresso and remaining brown-butter accent).

Vanilla/brown-butter layer (base)

To the 2/3 portion of batter, fold in the majority of the cooled browned butter (reserve about 1 tablespoon for garnish), folding gently with a spatula until evenly incorporated. Smooth this batter over the prepared crust in an even layer, leaving room near the top of the pan for additional layers.

Espresso layer

To the remaining batter in the mixing bowl, dissolve 1 tablespoon espresso powder in 1 tablespoon hot water. Add the dissolved espresso to about half of the remaining batter (roughly 1 to 1 1/2 cups) and fold gently until uniform and slightly darker. Dollop this espresso batter over the vanilla/brown-butter base in several spots; using an offset spatula or the back of a spoon, swirl gently to create a marbled effect or spread into a thin, distinct layer as desired.

Brown-butter accent layer

If you reserved a small portion of batter for a concentrated brown-butter layer, mix in the final tablespoon or two of browned butter into that portion and spread or dot it on top for ribbons of nutty flavor. Use a skewer or knife to create decorative swirls between the three components, taking care not to overmix—aim for visible distinctions among layers.

Tap the pan gently on the counter a few times to release large air pockets. Wipe the outside of the foil if using a water bath so no water will leak in.

Place the springform pan in a roasting pan. Pour enough hot water into the roasting pan to reach halfway up the sides of the springform pan (if using a water bath). If not using a water bath, simply place the springform on a middle rack and bake without water.

Bake at 300°F (150°C) for 55–70 minutes. The cheesecake is done when the edges are set and lightly puffed but the center still jiggles slightly (a 1–2 inch area in the middle). Avoid a fully firm center to prevent cracking.

Turn the oven off and crack the oven door. Let the cheesecake cool in the oven for 45–60 minutes to reduce cracking from sudden temperature change.

Remove the cheesecake from the oven and water bath. Run a thin knife around the inside edge of the springform to loosen. Allow to cool to room temperature on a wire rack, then refrigerate, uncovered, for at least 8 hours or overnight to fully set.

About 30 minutes before serving (or while the cheesecake chills), combine 2 cups mixed fresh berries, 1 tablespoon granulated sugar, 1 teaspoon lemon juice, and 1/2 teaspoon lemon zest in a bowl. Gently toss to combine and let sit at room temperature for 20–30 minutes to macerate and release juices.

If desired, spoon the macerated berries and their juices over the chilled cheesecake just before serving or arrange the berries decoratively around the top, leaving some sections of the triple-layer surface visible.

Dust lightly with 1 tablespoon powdered sugar and garnish with mint leaves if using. For cleaner slices, run a sharp knife under hot water, dry it, and wipe between cuts.