Not that you didn’t know this already, but National Cheesecake Day is right around the corner, on July 30, to be exact. Let’s celebrate with some recipes from “The Cheesecake Bible” by L.A.-based cookbook author George Geary.

Geary’s cheesecakes had a starring role on the old NBC sitcom “The Golden Girls,” and he baked cheesecakes for Disneyland for 10 years. Nowadays, he teaches the art of cheesecake around the world, and works on finding even more cheesecake recipes; the most recent printing of his “Bible” is subtitled “300 Sweet & Savory Recipes for Cakes and More,” which is 100 more recipes than the first edition!

Here are his recipes for Carrot Cake Cheesecake and Strawberries and Cream Cheesecake Ice Cream, adapted for space and to reflect my experiences testing them. For the best results, Geary, who has written 10 other cookbooks (including “150 Best Donut Recipes: Fried or Baked”) recommends using full-fat, name brand, brick-style cream cheese.

Carrot Cake Cheesecake

Serves 10 to 12

Adapted from “The Cheesecake Bible”

Cheesecake batter:

• 1 lb. cream cheese, softened
• ¾ cup sugar
• 1 Tbs. flour
• 2 large eggs, room temperature
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon

Carrot cake batter:

• 1¼ cups flour
• 1¼ tsp. baking soda
• ¼ tsp. ground cinnamon
• ¼ tsp. salt
• ⅛ tsp. grated nutmeg
• 1¼ cups sugar
• 2 large eggs, room temperature
• ⅓ cup vegetable oil
• 1 tsp. vanilla extract
• ½ cup well-drained canned crushed pineapple
• ½ cup flaked sweetened coconut
• ½ cup pecans, toasted and chopped
• 1 cup shredded carrots

Assembly:

• Nonstick oil spray
• Icing (see below)

Make the cheesecake batter. In the large bowl of electric mixer, beat cream cheese, sugar and flour on medium-high for about 3 minutes until very smooth. Add eggs one at a time, beating to incorporate after each. Stir in vanilla and cinnamon. Transfer to another bowl.

Make the carrot cake batter. Whisk together flour, baking soda, cinnamon, salt and nutmeg in a bowl. In the large bowl of electric mixer, beat sugar, eggs, oil and vanilla on medium for 2 minutes. Stir in pineapple, coconut and pecans. Beat 1 minute. Gradually stir in flour mixture. Stir in shredded carrots.

Heat oven to 350 degrees. Use oil spray to lightly coat inside of a springform pan with 9-inch diameter and 3-inch sides. Place half the carrot cake batter in pan. Place pan on rimmed baking sheet. Bake until cake is light brown and just set (18 to 22 minutes). Cake will not be fully cooked.

Remove from oven. Drop cheesecake batter by large spoonfuls over baked carrot cake. Top with large spoonfuls of remaining carrot cake batter, allowing some cheesecake filling to show through. Bake until tester inserted in top layer of carrot cake comes out clean, 55 to 60 minutes. Cool in pan on wire rack for 2 hours. Cover with plastic wrap. Refrigerate in pan for at least 6 hours.

Just before serving, make icing and pipe rosettes (or spoon large dollops) around top of cake.

Icing: Beat ¼ cup softened cream cheese with 1 Tbs. unsalted butter in the bowl of an electric mixer on medium until light and fluffy, about 4 minutes. Add 1¾ cups confectioner’s sugar and ½ tsp. vanilla extract. Beat until creamy and light, about 3 minutes.

Strawberries and Cream Cheesecake Ice Cream

Makes 1½ quarts (see note)

Adapted from “The Cheesecake Bible”

• 2½ cups heavy cream
• ½ cup 2-percent milk
• 1¼ cups sugar
• 8 oz. cream cheese, softened, cut in chunks
• 1½ tsp. vanilla extract
• ⅛ tsp. salt
• 1 cup thinly sliced strawberries

In food processor fitted with metal blade, process cream, milk, sugar, cream cheese, vanilla and salt until smooth, about 2 minutes. Place in ice cream maker and freeze according to manufacturer’s directions. Add strawberries during last few minutes and let machine mix in. Transfer to covered container. Freeze for at least 30 minutes and up to 2 weeks.

Note: Reduce amounts by one-third for 1-quart capacity ice cream makers.