Cheesecake Day – yes, it’s official!

Today, as I just discovered on Instagram is National Cheesecake Day!  How can we not celebrate!

I think I’ve lost track of the number of cheesecake recipes I’ve created.  In part, I keep riffing on the cheesecake because it’s a dessert my husband loves; in part, I can’t stop playing with the form because it’s just so playable: cheesecakes lend themselves to endless variations, add-ins, pour-overs, crusts and crunches.

If you’re looking to celebrate, make the tall and creamy cheesecake from the recipe below. 

Or, consider these beauties:

Raspberry-Cranberry Spiced Cheesecake

Raspberry-Cranberry Spiced Cheesecake (take a look at the video that goes with this recipe)


And if you want cheesecake, but don’t want to turn on the oven to get it, make the No-Bake Mixed-Berry Coupes (recipe below)

Top photograph courtesy of Driscoll’s

Dorie Greenspan

No-Bake Mixed-Berry Coupes 

Watch the video

Makes 8 servings

Blueberry Jam
2 packages (6 ounces each) blueberries
3 tablespoons sugar
2 tablespoons water
1/2 lime

1/2 cup very cold heavy cream
1/2 pound cream cheese, room temperature
3 tablespoons sugar
2 tablespoons honey
1 1/2 teaspoons pure vanilla extract

1 package (6 ounces each) blueberries, plus remaining berries from jam
1 package (6 ounces) raspberries
1 package (6 ounces) blackberries
2 tablespoons sugar

Put 1 container (about 1 1/2 cups) of blueberries in a tall saucepan, add the sugar and water, stir and place over medium heat. Bring the mixture to a boil, stirring occasionally, and, when the berries begin to pop, stir more frequently, until the jam thickens slightly. The whole process will only take about 8 minutes. Scrape the jam into a bowl, grate the lime zest over the jam and then add a squirt or two of lime juice. Stir, taste and add more juice, if you’d like. Stir in a half container (about 3/4 cups) of blueberries and set aside to cool. (You can speed up the process by putting the bowl of jam into a larger bowl filled with ice cubes and cold water; stir until chilled.) Save the remaining blueberries for the topping. (You can make the jam up to 2 days ahead and keep it covered in the refrigerator.)

Divide the jam among 8 low-ball glasses, jars, cups, martini or wine glasses.

Working with an electric mixer, beat the heavy cream until it holds medium peaks. In another bowl, beat the cream cheese until it is smooth. Add the sugar and honey and continue to beat until satiny. Mix in the vanilla. Using a flexible spatula, fold the whipped cream into the cream cheese.

Spoon the cheesecake over the jam, dividing it evenly among the 8 glasses. Cover and chill for at least 3 hours. (You can make the coupes up to this point a day ahead.)

At least 15 minutes (and up to 2 hours) before serving, put all of the berries – including the blueberries left over from the jam – into a large bowl. Sprinkle over the sugar, stir and let the berries stand for about 15 minutes, stirring occasionally, until the sugar dissolves and the berries glisten.

Spoon the berries evenly over the cheesecake. Serve now or refrigerate for up to 2 hours.

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