My middle child turned 21 last week. Of my three kids, he is the only one who gets a homemade birthday cake. The reason for this is simple: he likes cheesecake and I can make cheesecake. Baking a regular cake, frosting it in buttercream, adding doodads on the top and words in icing is something I have never been able to do well. Baking, unlike “food cooking” is a science. It has to be measured a certain way. If it says sifted, it needs to be sifted. If it says baking powder, don’t use baking soda. It can be so complicated for those of us who do not have the talent for baking. If you’re a good baker, I am envious of you. It is a phenomenal skill.

Lucky for me (and my child), my middle son loves cheesecake and I enjoy making it. It’s the simple Philly 3-step cheesecake recipe from Kraft. However, for those special milestone birthdays, I try to do something extra.

A few of them have had raspberry swirls baked in.

Some have chocolate chips on top.

Some have fresh raspberries or raspberry syrup drizzled on top.

They all have whipped cream as the finishing touch.

For his 18th birthday, I added chocolate frosting bordering the edge with raspberries in the center.

For this birthday – his 21st – I had planned a center layer of caramel with raspberries. It was a good thing I spoke to my son and found out he doesn’t really care for caramel. Time for more improvisation.

I opted for melted chocolate and raspberries. My husband surprised us when he returned from the store with Heath bits. In the end, I put the number “21” in raspberries stuck into the melted chocolate covering the cheesecake and let it set in the fridge. When it was time to serve, I sprinkled the Heath bar bits on top and voila! Happy 21st Birthday!