To grind cookies, wafers, and graham crackers into crumbs, try one of two methods:BY MACHINE Put broken-up cookies or crackers in a food processor. Use on/off turns to pulse until the crumbs are evenly ground to the desired coarseness.UNPLUGGED Enclose broken-up cookies or crackers in a heavy-duty resealable plastic bag. Pass a rolling pin over them until they’re evenly crushed to the desired coarseness.
Blending the butter, crumbs, or ground nuts with other crust ingredients in a food processor will give you the quickest and most uniform results (although some simple crust recipes call for the ingredients to be blended in a bowl, so check the instructions).
To press crumb crusts evenly into a pan, wrap your fingertips in plastic wrap to prevent sticking and press firmly. Make sure to create a crust of even thickness.
This cheesecake is the perfect dessert for showcasing summer’s best berries. It’s worth scouring the farmers’ market for the ripest, most fragrant raspberries and strawberries you can get your hands on. 12 servings
1 tablespoon unsalted butter, room temperature
⅔ cup coarsely ground graham cracker crumbs
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1¼ cups sugar, divided
1½ teaspoons vanilla extract, divided
4 large egg whites, room temperature
2 cups sour cream
2 ½-pint containers raspberries
1 1-pint container strawberries
Preheat oven to 350°F. Spread 1 tablespoon butter evenly over bottom of 9-inch-diameter springform pan with 2¾-inch-high sides. Sprinkle with graham cracker crumbs. Using electric mixer, beat cream cheese in large bowl until smooth. Add 1 cup sugar and 1 teaspoon vanilla and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Gently fold beaten whites into cheese mixture in 3 additions. Pour batter into prepared pan.
Bake cheesecake until filling is puffed and cracks begin to form around edges, about 35 minutes. Remove from oven. Combine sour cream, remaining ¼ cup sugar, and remaining ½ teaspoon vanilla in small bowl; stir until blended. Spoon sour cream mixture over filling. Using spatula, spread sour cream mixture evenly over hot cheesecake, covering completely.
Bake cake 5 minutes longer. Transfer cake to rack. Cool completely. Cover and chill overnight.
Cut around pan sides to loosen cake; remove pan sides. Garnish cake with some berries. Cut into wedges and serve with remaining berries.
Simple yet surprising—fresh lemon juice and freshly grated lemon peel transform the classic cheesecake, and leaves from a lemon tree are a simple, perfect garnish. To grind gingersnap cookies, break them into large pieces and whirl them in a food processor until evenly ground. 16 servings
2 cups ground gingersnap cookies
6 tablespoons (¾ stick) unsalted butter, melted
5 8-ounce packages Philadelphia-brand cream cheese, room temperature
2 cups sugar
¼ teaspoon salt
7 large eggs
3 cups sour cream
2 tablespoons finely grated lemon peel
2 tablespoons fresh lemon juiceLemon leaves (optional)
Preheat oven to 350°F. Stir cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F. Wrap outside of pan with 3 layers of heavy-duty aluminum foil.
Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs 1 at a time. Beat in sour cream, lemon peel, and lemon juice. Pour filling into crust. Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan.
Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
Cut around pan sides to loosen cake; remove pan sides. Place cake on platter. Garnish with lemon leaves, if desired.
Orange-flower water and pomegranate juice lend Moroccan style to the New York cheesecake. The rich filling is citrusy and floral, and the tart, red pomegranate sauce offers a deliciously tangy contrast. Orange-flower water is an aromatic flavoring extract that is sold at some supermarkets and at liquor stores and Middle Eastern markets. 12 servings
Crust
1¾ cups graham cracker crumbs (from about 12 whole graham crackers)
1¼ cups walnuts
6 tablespoons sugar
½ teaspoon salt
¼ teaspoon ground cloves
½ cup (1 stick) unsalted butter, melted
Filling
5 8-ounce packages Philadelphia-brand cream cheese, room temperature
1⅔ cups sugar
3 tablespoons unbleached all purpose flour
2 tablespoons finely grated orange peel
2 teaspoons orange-flower water
5 large eggs
2 large egg yolks
Sauce
4 cups chilled fresh pomegranate juice
2 12-ounce bags frozen raspberries (unthawed)
¼ cup sugar
½ cup honey
CRUST: Wrap 3 layers of heavy-duty aluminum foil around outside of 9-inch-diameter springform pan with 2¾-inch-high sides. Butter pan. Blend graham cracker crumbs, walnuts, sugar, salt, and cloves in processor until nuts are ground. Add melted butter. Using on/off turns, blend until moist crumbs form. Press crumb mixture onto bottom and 2 inches up sides of pan.
FILLING: Preheat oven to 500°F. Using electric mixer, blend cream cheese, sugar, flour, orange peel, and orange-flower water in large bowl. Beat in eggs and egg yolks 1 at a time. Pour filling into crust.
Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until cake is gently set in center (edges may crack), about 1 hour. Transfer cake to rack and cool 5 minutes. Cut around pan sides to loosen cake. Cool completely. Cover and chill overnight.
DO AHEAD: Can be made 2 days ahead; keep chilled.
SAUCE: Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey and return to simmer. Cool sauce slightly. Cover; chill until cold.
DO AHEAD: Can be made 1 day ahead; keep chilled.
Cut around pan sides again; remove pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake and serve.