Making this dreamy dessert is easier than you think -

Cheesecake. I love to make it. I love to eat it. The texture – smooth, creamy, with bits of crunchy – is so satisfying. And I would never say no to adding a bit of fruit. People think it’s hard to make. They will not believe me when I tell them it’s easy. But believe me. It’s true.

If you’re an amateur cook and want to impress dinner guests, make a very basic cheesecake and top it with sliced fruit macerated in sugar, honey, or rum, or use a store-bought praline sauce. Even Hershey’s syrup can make plain cheesecake decadent. You don’t have to use a spring-form pan to make basic cheesecake. Feel free to substitute a 13×9-inch baking dish or a casserole dish.

A few hints for fabulous cheesecake:

• Take all your ingredients out of the fridge about an hour before you’re ready to start working. You want everything at room temperature for easier blending. Eggs will incorporate faster so you won’t be tempted to overbeat.
• It’s not essential to use a bain-marie (water bath), but if you want the top of your cheesecake to be smooth, not cracked, I’d recommend it. It’s not that hard. First, wrap the outside of your spring-form pan with aluminum foil to keep water from seeping in. Place the foil-wrapped pan in a larger pan of water that you’ve brought to a simmer in the oven – that is, just below boiling. The water should reach about halfway up the side of the spring-form pan. Baking this way will take a little longer, but the even heat of the water means the cake bakes consistently.
• The center of the cheesecake, about the size of a small cookie, will still be a bit jiggly when you pull the cake from the oven. Set your cheesecake on a rack to cool and do not touch it for 2 hours. I mean it! Put the cheesecake in the refrigerator for at least 4 hours before cutting.
• Don’t use low-fat cheese. It won’t set up properly. You want the full-fat version.

Cheesecake Crusts

I’m not impressed with graham cracker crusts. It’s usually the “go to” crust for cheesecakes, but be adventurous and try one of these.

Oreo Crust

• 24 Oreo cookies, finely crushed
• ¼ cup butter, melted
• 1 tablespoons sugar

Preheat oven to 350 degrees. Mix the cookie crumbs, sugar, and melted butter until it looks like wet chocolate sand. Press mixture into the bottom of a 13×9-inch pan or a 9-inch spring-form pan. Bake 10 minutes. Cool before filling.

Gingersnap Crust

This crust is great for peach and mango cheesecakes, but I love it with a holiday eggnog filling.

• 1/2 cup ground pecans
• 1 cup gingersnap crumbs, about 20 cookies crushed
• 1 tablespoon flour
• 1/4 cup granulated sugar
• 6 tablespoons butter, softened

Preheat oven to 350 degrees. Grind the pecans in a food processor, pulsing until finely ground. Do not over process. You do not want pecan paste. Add the crushed cookies, flour, sugar, and butter to the food processor and pulse 10 times. Press mixture into the bottom of a 13×9-pan or a 9-inch spring-form pan. Bake 10 minutes and cool completely before filling.

Butter Cookie Crust

I really like this crust. It’s a little crumbly and delicate but delightful. It works well with fruit cheesecakes or white chocolate. But I wouldn’t use it on bold flavors like Key Lime or Margarita. 

• Cooking spray
• 2 cups shortbread cookies (such as Lorna Doone) crushed
• 5 tablespoons unsalted butter, melted

Preheat oven to 325 degrees. Spray a 13×9-inch pan or 9-inch spring-form pan with cooking spray. In a processor, grind cookies to a coarse crumb. Add butter and blend until crumbs are evenly moistened. Press crumb mixture on bottom and up the sides 1 inch of a prepared pan. Bake about 8 minutes. Cool completely before filling.

Pretzel Crust

This is really different, bringing together salty and sweet. Try it with a Key Lime cheesecake or the Naughty Girl’s Night Out Margarita cheesecake

• 1 ½ cups crushed pretzels
• 2 tablespoons sugar
• 1 stick butter melted

Preheat oven to 325 degrees. Place pretzels, sugar, and butter into the food processor and process until mixture looks like wet sand. Press into the bottom of a 13X9-inch pan or a 9-inch spring-form pan. Bake 8 minutes. Cool completely before filling.

Graham Cracker Crust

Just to be traditional…

• 1 1/2 cups finely ground graham cracker crumbs (about 10 whole graham crackers)
• 1/3 cup white sugar
• 6 tablespoons butter, melted

Stir together the graham cracker crumbs and the sugar. Stir in butter with a fork until it coats all the crumbs. Press into the bottom of a 13X9-inch pan or a 9-inch spring-form pan. Bake 8 – 10 minutes. Cool completely before filling.

• 1 1/4 cup Lorna Doone Cookie Crumbs
• 1/4 cup melted butter

Basic Cheesecake

I’ve used this tried-and-true recipe for many years.

• 3 8-ounce packages cream cheese (at room temperature)
• 1 ½ cups sugar
• ¼ cup cornstarch
• 1 tablespoon vanilla extract
• 3 large eggs
• 2/3 cup heavy whipping cream
• Prepared crust

Preheat the oven to 325 degrees. Place one package of cream cheese, half of the sugar, and the cornstarch into a mixing bowl. Beat on low for 3 minutes. Add the rest of the cream cheese, one package at a time. Beat each well, on low, before adding the next.

Increase the mixer speed to medium and add the rest of the sugar and the vanilla. Scrape the bowl, making sure no hunks of cream cheese are stuck on the bottom. Add the eggs one at a time, beating until just incorporated. Stop the mixer and scrape the batter down after each egg. Reduce mixer speed to low and stir in whipping cream until just incorporated. Do not over mix.

Pour cheesecake batter into prepared crust; smooth to distribute evenly. Bake about one hour for a 13×9-inch pan and 1 hour and 15 minutes for a 9-inch spring-form pan. The top of the cheesecake should be a golden brown and the very center will still jiggle a bit.

Eggnog Cheesecake

I prefer a gingersnap crust for this recipe.

Use basic cheesecake recipe, but substitute 2/3 cup eggnog for whipping cream

•  2 tablespoons brandy or dark rum (optional)
• 1 ½ teaspoons freshly grated nutmeg
• Prepared crust
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• ¼ cup sugar
• ½ teaspoon freshly grated nutmeg

Mix the eggnog, nutmeg, and brandy. Follow the directions for the basic cheesecake, substituting the eggnog mixture for the cream.

When cheesecake has cooled and is ready to serve, whisk together whipping cream, vanilla, sugar, and nutmeg and beat until soft peaks form. Dollop on the cheesecake and lightly sprinkle with nutmeg.

Girls Night Out Margarita Cheesecake

This cheesecake has a softer, creamier filling because of the extra egg and liquid. Make this with a pretzel crust. The salty and sweet is just like a margarita.

• 3 8-ounce packages cream cheese (at room temperature)
• 1 cup sugar
• 4 large eggs
• ¼ cup fresh lime juice
• ¼ cup tequila
• ¼ cup triple sec
• Prepared crust
• ½ cup of strawberry puree (Process 1 cup of hulled strawberries in blender or food processer until smooth.)

Beat cream cheese for 5 minutes until very fluffy. With mixer running, gradually add sugar. Add eggs one at a time, beating on medium until just incorporated. Scrape the sides of the bowl after each egg. Mix the lime juice, tequila, and triple sec, and add to the mixing bowl mixing on low speed until just incorporated.

Pour cheesecake batter into prepared crust; smooth to distribute evenly. Drizzle the strawberry puree and with a spatula. Gently swirl the strawberry mixture. Bake about 1 hour for a 13×9-inch pan and 1 hour and 15 minutes for a 9-inch spring-form pan. The top of the cheesecake should be a golden brown and the very center will still jiggle a bit.

Chocolate Cheesecake

Who can resist a chocolate-topped, chocolate crust, and chocolate-filled cheesecake?

• 3 8-ounce packages cream cheese (at room temperature)
• 1 1/3 cups sugar
• ¼ cup unsweetened natural cocoa powder
• 3 large eggs
• 1 cup semisweet chocolate chips melted (should be just warm)
• ¾ cup whipping cream
• 1 tablespoon sugar
• Prepared Oreo crust
• ¾ cup semisweet chocolate chips

Beat cream cheese for 5 minutes until very fluffy. Whisk cocoa powder and sugar together. Add to the cream cheese and beat on low until just incorporated, then beat at medium speed for 1 minute more. Add eggs one at a time, beating at medium speed until just incorporated. Scrape the sides of the bowl after each egg. Add the melted chocolate and mix just until incorporated.

Pour cheesecake batter into prepared crust, smooth to distribute evenly. Bake about 1 hour for a 13×9-inch pan and 1 hour 15 minutes for a 9-inch spring-form pan. The top of the cheesecake should be a golden brown and the very center will still jiggle a bit. Cool for 2 hours before adding topping.

Topping: In a small saucepan, bring the whipping cream and sugar to a boil. Remove from heat and stir in the chocolate chips until melted. Beat for 30 seconds until glossy. Spread on top of cooled cheesecake and refrigerate.

by Heida Olin