Looking for a go-to cheesecake recipe? You’ve found the one! This classic cheesecake is great on its own or with a simple Apricot Glaze.

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter or margarine, melted
• 7 large eggs
• 4 (8-ounce) packages cream cheese, softened
• 1 3/4 cups sugar
• 2 teaspoons vanilla extract
• 1 (16-ounce) container sour cream
• 1/2 cup sugar
• 1/8 teaspoon vanilla extract
• Apricot Glaze,
• Garnish: strawberry halves

Preparation

1. Stir together first 3 ingredients; press into bottom and 1 inch up sides of a 10-inch springform pan. Chill 1 hour.
2. Beat eggs at medium speed with an electric mixer. Add cream cheese; beat until blended. Gradually add 1 3/4 cups sugar, beating well. Stir in 2 teaspoons vanilla extract. Pour batter into chilled crust.
3. Bake at 350° for 1 hour and 15 minutes. Cool on a wire rack 10 minutes. Increase oven temperature to 425°.
4. Stir together sour cream, 1/2 cup sugar, and 1/8 teaspoon vanilla; spread over cheesecake.
5. Bake at 425° for 5 to 7 minutes. Cool on a wire rack 1 hour. Cover and chill at least 10 hours. Remove sides of pan. Serve with Apricot Glaze, and garnish, if desired.

Apricot Glaze

Ingredients

• 1 (10-ounce) jar apricot jam
• 1/4 cup sugar
• 1/4 cup water
• 1 tablespoon rum or brandy

Preparation

1. Combine first 3 ingredients in a small saucepan over low heat; cook, stirring occasionally, until consistency of syrup.
2. Remove from heat.
3. Stir in rum; pour through a fine wire-mesh strainer.
4. Cool and serve over cheesecake slices.

Cherry Glaze

Substitute cherry preserves for apricot jam; do not strain before serving.