Recipe Template: Creamy Cheesecake

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Straightforward, easier than you imagine, and perfectly tweakable.

1. Preheat the oven to 350°F with the rack in the middle position. Wrap the outside of a 9-inch springform pan with foil (so the butter in the crust won't leak out).

2. In a food processor, combine 

9 ounces choose a COOKIE gingersnaps Famous chocolate wafers graham crackers almond biscotti chocolate graham crackers vanilla wafers
  choose a CRUST FLAVORING 1 teaspoon cinnamon 4 teaspoons instant espresso powder 2 tablespoons toasted slivered almonds 1/2 teaspoon ground ginger 1/4 teaspoon ground white pepper 1/8 teaspoon nutmeg 2 tablespoons toasted coconnut 

and process to fine crumbs.

3. Drizzle in the choose a FAT 6 tablespoons melted butter 6 tablespoons light olive oil 3 tablespoons melted butter + 3 tablespoons olive oil 5 tablespoons melted butter + 1 tablespoon coconut oil Pulse to evenly combine. Scrape the mixture into the springform and press into the bottom and about 2 inches up the sides.

4. In the same processor bowl (no need to clean), combine the  

. choose the CREAM CHEESE 24 ounces full-fat cream cheese 12 ounces full-fat + 12 ounces reduced-fat cream cheese 8 ounces full-fat + 16 ounces reduced-fat cream cheese
choose the SOUR CREAM 3 cups full-fat sour cream 2 cups full-fat + 1 cup reduced-fat sour cream 3 cups reduced-fat sour cream 3 cups full-fat Greek yogurt 3 cups 0% Greek yogurt
choose the EGGS 3 large eggs 2 large eggs + 2 large egg whites
choose the FLAVORING 2 teaspoons instant espresso powder 2 teaspoons grated orange zest 1 tablespoon unsweetened cocoa powder 1/4 teaspoon almond extract
choose the LIQUOR (optional) 1-1/2 tablespoons Kahlua 1-1/2 tablespoons Grand Marnier 1-1/2 tablespoons dark rum 1-1/2 tablespoons bourbon1-1/2 tablespoons creme de cacao
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt

and process to a smooth puree. Scrape the batter into the springform.

5. Bake for 45 minutes. Turn the oven off, prop the door open, and let the cheesecake sit for 1 hour.

6. Place on a rack to cool to room temperature, then cover and refrigerate for at least 8 hours.

Makes 10 to 12 servings