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1
Make the crust: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.
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2
Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan.
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3
Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
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4
Reduce the oven temperature to 300 degrees F.
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5
Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes.
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6
Beat in the eggs, one at a time, then beat in the lemon juice and vanilla.
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7
Pour the batter into the prepared crust.
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8
Transfer to the oven and bake until the edge is set but the center still jiggles slightly, 1 hour to 1 hour 10 minutes.
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9
Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes.
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10
Remove from the oven and run a knife around the edge of the cheesecake to loosen.
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11
Transfer to a rack and let cool completely, then refrigerate until set, at least 4 hours or overnight.
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12
Top with homemade fruit sauce (see below).
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13
Rasberry-Rose
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14
Combine 3 cups raspberries, 1 1/2 cups rose wine, 1 cup sugar, 1 strip orange zest, the juice of 1 orange, 2 teaspoons vanilla and a pinch of cinnamon in a saucepan.
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15
Bring to a boil, then reduce the heat and simmer, stirring occasionally, until reduced by half, 30 to 40 minutes.
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16
Whisk 2 teaspoons cornstarch with 3 tablespoons water; whisk into the sauce until thickened, 3 minutes.
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17
Strain the sauce through a fine-mesh sieve, using a ladle to push it through.
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18
Let cool, then cover and refrigerate.
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19
(Makes 1 1/2 cups.)
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20
Honeydew-Avocado
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21
Puree 2 cups cubed honeydew melon, 1 small peeled and pitted avocado, 1/3 cup sugar and the juice of 1 lime until smooth.
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22
If the sauce is still lumpy, strain through a fine-mesh sieve, using a ladle to push it through.
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23
Cover and refrigerate.
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24
(Makes 1 3/4 cups.)
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25
Mango-Coconut
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26
Combine 2 cups coconut water and 1/2 cup sugar in a saucepan and bring to a simmer, stirring occasionally; cook until reduced to 1/2 cup, 10 to 15 minutes.
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27
Add 2 chopped mangoes and cook until just tender, 3 minutes.
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28
Remove from the heat and add the juice of 1 lime and 1/2 teaspoon vanilla.
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29
Puree until smooth, then strain the sauce through a fine-mesh sieve, using a ladle to push it through.
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30
Let cool; cover and refrigerate.
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31
(Makes 1 3/4 cups.)
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32
Maple-Blueberry
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33
Combine 3 1/2 cups fresh or frozen blueberries, 1 cup water, 1/2 cup maple syrup, 1/4 cup sugar, the juice of 1 lemon and 1 teaspoon vanilla in a saucepan.
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34
Bring to a boil, stirring occasionally, then lower the heat and simmer until reduced by half, 20 to 30 minutes.
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35
Strain the sauce through a fine-mesh sieve, using a ladle to push it through.
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36
Let cool; cover and refrigerate.
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37
(Makes 1 3/4 cups.)
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38
Strawberry-Rhubarb
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39
Toss 2 cups sliced fresh or frozen rhubarb, 1 pound quartered strawberries and 3/4 cup sugar in a saucepan; let sit until juicy, 20 minutes.
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40
Add 1/4 cup water, bring to a simmer and cook, stirring occasionally, until very tender, 15 to 20 minutes.
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41
Strain the sauce through a fine-mesh sieve, using a ladle to push it through.
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42
Let cool, then cover and refrigerate.
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43
(Makes 1 1/2 cups.)
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44
Apricot-Ginger
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45
Combine 1 cup dried apricots, 1/3 cup sugar, 3 thin slices ginger, 1 1/4 cups water, 1/2 cup cranberry juice and the juice of 2 lemons in a saucepan.
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46
Bring to a boil, stirring occasionally, then reduce the heat, cover and simmer until the apricots are very soft, 10 to 15 minutes.
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47
Let cool; discard the ginger.
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48
Puree until smooth, then cover and refrigerate.
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49
Stir in up to 1/2 cup water if the sauce seems thick.
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50
(Makes 2 cups.)
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51
Photograph by Steve Giralt
