A few of my co-workers ran the San Francisco marathon last month and to celebrate that tremendous accomplishment I offered to bring in a treat for the office. One of the runners requested New York Cheesecake and I was more than happy to oblige, especially when I had a few blocks of cream cheese already in my fridge.
I turned to my friends at Cook's Illustrated for their foolproof recipe and, as usual, it worked like a dream. Unlike most cheesecake recipes, this one guarantees that you won't have any unsightly cracks on the surface of the baked cake. I decided to top my cheesecake with fresh fruit, but trust me when I say that underneath those spirals of juicy raspberries there is not a fissure to be found.
