Ask Dad about his favorite cakes, and chances are cheesecake will be on his list. OK. So you decide to grant his request and make one for him on his special day, but what kind will it be? Every time one opens the recipe section of a magazine chances are another new, fabulous, unusual cheesecake is featured.

But it seems that the most loved over the years have been the plain ones made with cream cheese or cottage cheese and encased in a buttery graham cracker crust. It’s so easy from a basic recipe to create a glamorous masterpiece. All it requires is catering to the whims of the Dad of the family, adding his choice of topping. Will it be cherry, blueberry, pineapple or even apple or maybe a simple layer of sweetened sour cream?

Consider the various recipes for basic cheesecake, and decide which best fits Dad’s taste and your level of expertise. Some recipes call for a crumb-lined pie plate while others are baked in a spring-form pan. Before you decide on a recipe, check to be sure you have the required pan. You can buy a readymade graham cracker crust; or make your own to be used in most of these recipes.

The first recipe is simple enough for a child to make; it requires no baking. Dubbed “Yummy Pie” by my kids, this one’s for you if you are pressed for time; it whips up in about 5 minutes and is then chilled for however long it takes for it to become firm. It can be served plain with fresh fruit on the side, or with a can of fruit pie filling for a quick topping. Hold on to this one for the summer months; it’s a great emergency recipe for times when you unexpectedly need a scrumptious dessert.

Graham Cracker Crumb Crust

1 1/2 cups graham cracker crumbs

2 tablespoons sugar

6 tablespoons melted butter or margarine

Crumb the crackers by placing them, a few at a time, in a heavy plastic bag and crushing them with a rolling pin. In a medium bowl, measure crumbs to make 1 1/2 cups. Mix in the sugar and melted butter or margarine. Press into a 9-inch pie pan. Bake at 350 degrees for 6-8 minutes.

Yummy Pie

1 prepared 9-inch graham cracker crust, cooled

1 package (8 ounces) cream cheese

1/2 cup sugar

1 cup (1/2 pint container) whipping cream, whipped

1 teaspoon vanilla

Fresh fruit to garnish OR 1 can fruit pie filling

Cream together the cream cheese and sugar. In a separate bowel whip the whipping cream. Add vanilla. Fold the whipped cream into the cream cheese. Spoon the mixture into the graham cracker crust. Chill until firm.

Spoon on the pie filling, if used. Keep refrigerated until ready to serve. Makes 6-8 servings.

NOTE: My kids, who were spooked by my high-speed electric mixer, used 1 container (8 ounces) of ready-to-go whipped topping in place of whipped cream. Omit the sugar and vanilla.

Pie-style New York Cheese Cake

Make with cream cheese

1 prepared 9-inch graham cracker crust

2 packages (8 ounces each) cream cheese, at room temperature

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

Sour Cream Topping (below) or fruit pie filling

Cream cheese with 1/2 cup sugar until well blended. Beat in 1/2 teaspoon vanilla and eggs. Pour into prepared crust. Bake at 350 degrees for 35 minutes. Cool thoroughly.

Top with Sour Cream Topping or fruit pie filling. Makes 6-8 servings.

Sour Cream Topping

1 cup dairy sour cream

1 tablespoon sugar

1/4 teaspoon vanilla

Meanwhile, blend together the sour cream, 1 tablespoon sugar, and 1/4 teaspoon vanilla. Spread on cooled cheesecake.

New York

Cheese Cake

Make in a spring-form pan

1/2 cup softened butter or margarine

1 1/4 cup graham cracker crumbs

1/4 cup sugar

5 packages (8 ounces each) cream cheese

1 3/4 cups sugar

3 tablespoons flour

1 tablespoon grated lemon peel

2 teaspoons vanilla extract

5 eggs

2 egg yolks

1/4 cup whipping cream

Sour Cream Topping (recipe above)

Crumb the crackers by placing them, a few at a time, in a heavy plastic bag and crushing them with a rolling pin. In a medium bowl, measure crumbs to make 1 1/4 cups. Mix in 1/4 cup sugar and softened butter or margarine. Press onto the bottom of a 9-inch spring-form cake pan, building up about 1/2-inch around the edges to form a ridge.

Preheat oven to 500 degrees. Make filling: In a large bowl of electric mixer combine cream cheese, 1 3/4 cups sugar, flour, lemon peel, and vanilla. Beat at high speed until just blended. Beat in eggs, one at a time, and then egg yolks. Add cream, and beat until just blended. Pour into pan. Bake 10 minutes at 500 degrees; reduce heat to 250, and bake 1 hour longer. Spread with sour cream topping. Let cool in pan on wire rack. Refrigerate at least 3 hours, but preferably overnight.

To serve, loosen cake from sides of pan with spatula. Remove sides of spring form pan. Cut into wedges; makes 16 to 20.

European-Style Cheesecake

Make with cottage cheese in a spring-form pan

1 cup crumbs made from unsalted saltine-type crackers

1/4 cup sugar

1/4 teaspoon cinnamon

3 tablespoons softened butter

4 containers (8 ounces each) creamed cottage cheese

4 eggs

1/4 cup all-purpose flour

1/2 cup whipping cream

1 tablespoon lemon juice

1 cup sugar

1 tablespoon vanilla

Crumb the crackers by placing them, a few at a time, in a heavy plastic bag and crushing them with a rolling pin. In a medium bowl, measure crumbs to make 1 cup. Mix in 1/4 cup sugar, cinnamon, and softened butter or margarine. Press onto the bottom of a 9-inch spring-form cake pan.

Press cheese through a sieve to break up curds. In a larger mixer bowl, beat cheese with eggs. Gradually add flour and 1 cup sugar. Beat in eggs one at a time and juice. Beat until well-blended. Spoon into pan.

Bake at 350 degrees for 1 hour. Turn off oven. Leave cake in oven for another 30 minutes. Remove from oven and cool completely. To serve, loosen cake from sides of pan with spatula. Remove sides of spring form pan.

Cut into wedges; makes 16-20.

NOTE: I have made this cheesecake substituting ricotta cheese or Creole cream cheese for the cottage cheese with excellent results.

Be sure to drain liquid from Creole cream cheese before measuring.