Jun 19, 2013 11:26 Gourmet Galley: Cheesecake 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. Corinne Cook| Special to Food June 19, 2013 Comments 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.