Classic cheesecake with homemade fruit sauces

Ingredients:

Cheesecake

• 2 tablespoons fresh lemon juice
• 1.5 tsp vanilla extract
• Homemade Fruit Sauce (see below)

Cake

• 14 whole graham crackers
• 2 tablespoons of sugar
• 5 tbsp melted butter

Filling

• 3 packages of 225 g. cream cheese, room temperature
• 1 cup of sugar
• 3 large eggs

Preparation:

1. Classic cheesecake

   
   Prepare the cake layer. Preheat the oven to 180°C (350°F). Break the graham crackers into pieces, then pulse them in a food processor with the sugar until fine crumbs form. Add the melted butter and begin mixing. Spread the mixture into a 22cm (9.5 in) springform pan, pressing it into the bottom and about an inch (2.5 cm) up the sides. Bake until golden brown, about 10 minutes, then transfer to a wire rack and let cool completely. Reduce the oven temperature to 150°C (300°F).
2. Prepare the filling. In a large bowl, beat the cream cheese and sugar with a mixer on medium-high speed for about 3 minutes until smooth and slightly fluffy. Beat in the eggs one at a time, then whisk in the lemon juice and vanilla.
3. Pour the filling into the prepared crust. Place in the oven and bake for 1 hour to 1 hour 10 minutes—the edges should be set but the center should still jiggle slightly. Turn off the oven and keep the cheesecake inside for 20 minutes with the door slightly ajar. Remove from the oven and run a knife around the edges, loosening them from the sides. Transfer to a wire rack and let cool completely, then refrigerate for at least 4 hours or overnight to set.
4. Top the cheesecake with homemade fruit sauce (see recipe below).

5. Fruit Sauce Recipes

   
   

   With raspberries and rose wine

   
   In a saucepan, combine 3 cups raspberries, 1 1/2 cups rosé wine, 1 cup sugar, 1 strip of orange zest, the juice of 1 orange, 2 teaspoons vanilla, and a pinch of cinnamon. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 30 to 40 minutes, or until reduced by half. Whisk 2 teaspoons cornstarch with 3 tablespoons water; whisk into the sauce for 3 minutes, until thickened. Strain the sauce through a fine-mesh sieve, pressing it down with a ladle. Let cool, then cover and refrigerate. (Makes 1 1/2 cups)

6. With melon and avocado

   
   Puree 2 cups diced honeydew melon, 1 small avocado (peeled and pitted), 1/3 cup sugar, and the juice of 1 lime until smooth. If the sauce has any lumps, strain it through a fine-mesh sieve, pressing it down with a ladle. Cover and refrigerate. (Yield: 1.75 cups)

7. With mango and coconut

   
   In a saucepan, combine 2 cups coconut water and 1/2 cup sugar and bring to a simmer, stirring occasionally. Cook for 10-15 minutes, until the mixture has reduced to 1/2 cup. Add 2 sliced ​​mangoes and cook until soft, 3 minutes. Remove from heat, stir in the juice of 1 lime and 1/2 teaspoon vanilla. Puree until smooth, then strain the sauce through a fine-mesh sieve, pressing it down with a ladle. Let cool; cover and refrigerate. (Yield: 1.75 cups)

8. With blueberries and maple syrup

   
   In a saucepan, 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. Bring to a boil, stirring occasionally, then reduce heat and simmer for 20 to 30 minutes, or until reduced by half. Strain the sauce through a fine-mesh sieve, pressing it down with a ladle. Let cool; cover and refrigerate. (Yield: 1 1/2 cups)

9. With strawberries and rhubarb

   
   In a saucepan, combine 2 cups chopped fresh or frozen rhubarb, 1 pound quartered strawberries, and 3/4 cup sugar; let sit for 20 minutes, or until juices are released. Add 1/4 cup water, bring to a gentle simmer, and cook for 15 to 20 minutes, stirring occasionally, until softened. Strain the sauce through a fine-mesh sieve, pressing it down with a ladle. Let cool, then cover and refrigerate. (Yield: 1 1/2 cups)

10. With ginger and dried apricots

    
    In a saucepan, combine 1 cup dried apricots, 1/3 cup sugar, 3 thin slices ginger, 1 1/2 cups water, 1/2 cup cranberry juice, and the juice of 2 lemons. Bring to a boil, stirring occasionally, then reduce heat and simmer for 10-15 minutes, until the apricots are very soft. Let cool; discard the ginger. Puree until smooth, then cover and refrigerate. Stir in up to 1/2 cup water if the sauce seems thick. (Yield: 2 cups)