Gourmet Galley: Cheesecake

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.

By Corinne Cook

Special to Food

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.