What better way to ring in the New Year than with a magnificent cheesecake? While some cheesecakes are heavy and dense, this magnificent creation is remarkably light and fluffy. Atop the gloriously delicate crust, the cheesecake is soft and seems infused with air—so much so that it literally melts in your mouth. My mother has been using this recipe since well before I was born and has made it her own. The cheesecake often makes an appearance on New Year’s Day. This year, it was topped with shimmering cherries. However, the cake is excellent with blueberries, strawberries or a lovely chocolate ganache. Decorated with piped whipped cream, it’s as elegant as it is delicious.
I must note, again, that this cake comes at the end of what was a long month of cooking. Between the dozens of cookies (of eleven different varieties), my birthday cake, candy, a cake for Christmas, pies for Thanksgiving, and intricately exquisite meals, I think my mother has had her hand in a mixing bowl for over thirty days. So, not only does this cake make for a beautiful introduction to 2011, it is also a dramatic finale to the art and cuisine of 2010.