The Tasting Room is open in Spirit Valley, but you don’t have to book an event there to try Jonathan Reznick’s triple berry cheesecake.

He shared a basic recipe that can easily be modified into other flavors, especially for the holidays.

“You can do pumpkin cheesecake, we can do peppermint, we can do gingerbread. There’s tons of things you can do and tons of recipes you can find online,” he said. “But the basis of it is very easy. And just adding a few extra ingredients to make it the way you want is simple.”

Graham cracker crust:

• 2 cups crumbled graham crackers
• 1/2 cup melted butter

Mix with your hands until you achieve the consistency of wet sand, then firmly pat it into a springform pan and bake for 15 minutes at 350 degrees.

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Cheesecake filling:

• 32 oz. softened cream cheese
• 1 1/2 cups sugar
• 4 eggs
• 1 tbsp vanilla
• 1 cup sour cream
• berries

Reznick adds the cream cheese in chunks to a stand mixer and scrapes the bowl between every step. He added the eggs one by one, and then the sour cream.

“Traditionally, the sour cream is what makes a New York cheesecake,” he said.

It’s dumped on top of the baked graham cracker crust, and then Reznick tosses the berries in so they sink into the mixture. Bake the cheesecake in a water bath for 60-90 minutes.

“You’ll see that the inside or the middle is cooked,” Reznick said. “And once you get it to that point, what you’re going to want to do is you’re going to shut off your oven and just let it rest in there for an hour.”