I’ve had several calls asking about cheesecake recipes lately. If you’re having a big party, cheesecakes are excellent desserts to serve because they’re made ahead of time, can be varied simply by adding a fruit glaze or topping and they’re rich so you only serve a small piece.
My favorite way to serve cheesecake is with lots of fresh berries or sliced peaches if they’re in season. There are several kinds of cheesecakes; some rich and creamy smooth, some airy, and some very dense and heavy. The recipe for this particular New York-style cheesecake is easy to make, and the cheesecake would be classified creamy, but airy. You have to make cheesecakes in a springform pan or a pan with a removable bottom because the cakes are not sturdy enough for you to turn them out of a pan.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.
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