Gourmet Galley: Cheesecake

By Corinne Cook

Special to Food

Advocate staff photo by HEATHER MCCLELLAND -- For a pretty -- and easy -- presentation, top New York, New York Cheesecake with lots of fresh blueberries, raspberries and sliced strawberries.
Advocate staff photo by HEATHER MCCLELLAND -- For a pretty -- and easy -- presentation, top New York, New York Cheesecake with lots of fresh blueberries, raspberries and sliced strawberries.

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 food@theadvocate.com.