Name: Lemon Cheesecake with Strawberries and Port Glaze
Yield: Makes 12 servings
Ingredients: 2 cups graham cracker crumbs; 1/4 cup (packed) dark brown sugar; 5 tablespoons unsalted butter, melted; 2 teaspoons fresh lemon juice; 4 8-ounce packages cream cheese, room temperature; 1 3/4 cups sugar; 3 tablespoons grated lemon peel; 1 cup sour cream; 1/4 cup whipping cream; 1/3 cup fresh lemon juice; 2 teaspoons vanilla extract; 4 large eggs, room temperature; 1 1/2 cups sour cream; 1/4 cup sugar; 1 teaspoon vanilla extract; 1 750-ml bottle tawny Port; 1/2 cup sugar; 3 tablespoons raspberry vinegar; 1 1/2 teaspoons grated lemon peel; 8 large strawberries, unhulled, halved through stem

Image may contain Food Dessert Cake Birthday Cake Confectionery Sweets Torte and Plant

Lemon Cheesecake with Strawberries and Port GlazeMark Thomas

To make graham cracker crumbs, add the crackers (broken into small pieces) to processor and blend until finely ground. For best results, use Philadelphia-brand cream cheese. Bake the cheesecake at least one day and up to two days before serving.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.