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Bake the crust for 20 minutes or until light brown. Partially cool on a wire rack.

To make the filling: Combine the cream cheese, mascarpone, goat cheese, and butter in a large bowl. Beat with an electric mixer on low speed until smooth, using the paddle attachment if possible. Beat in the sugar and flour until mixed. Add the sour cream, lemon juice, and vanilla and beat until combined. Add the eggs, one at a time, beating only until incorporated. Pour the cheesecake batter over the crust.

Place the springform pan in a large, shallow pan or broiler pan. Add hot tap water to come 1 inch up the sides of the springform pan. Bake for 50 to 60 minutes or until the top is golden brown and the edges are slightly puffed. The center will wobble slightly when tapped, but it should not be liquidy.

Remove the springform pan from the water and remove the foil. Cool on a wire rack to room temperature and refrigerate, uncovered, overnight.

To PREPARE the strawberries: Stir together the berries, sugar, vanilla, and lemon zest in a medium bowl. Let sit for 30 minutes or until the sugar has dissolved and a sauce has formed, stirring occasionally.

Serve the cheesecake topped with the strawberries.

NOTES

The key to a good cheesecake is to avoid overbeating, especially once the eggs are added. The more air that is beaten into the mixture, the greater the chance that cracking will occur. Start with softened cheeses and beat only until the ingredients are blended, no more.

For an extra-smooth cheesecake with no lumps, pour the finished batter through a medium strainer, pressing with a large rubber spatula.

To avoid overbaking the cheesecake, another common cause of cracking, follow the baking doneness tests as described. The cheesecake will firm up as it cools.

SERVES 12

CRUST

1 cup all-purpose flour

1⁄3 cup sugar

Pinch of salt

4 tablespoons cold unsalted butter, cut up

1 egg yolk, beaten with 2 teaspoons water

1 teaspoon grated lemon zest

FILLING

One 8-ounce package cream cheese, softened

One 8-ounce container mascarpone cheese, softened

8 ounces fresh goat cheese, softened

½ cup (1 stick) unsalted butter, softened

1 1⁄3 cup sugar

1 ½ tablespoons all-purpose flour

1⁄3 cup sour cream

1 tablespoon fresh lemon juice

2 teaspoons vanilla extract

3 eggs

STRAWBERRIES

1 pound fresh strawberries, sliced (3 cups)

3 to 4 tablespoons sugar, depending on the sweetness of the berries

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

HOT CHICKS

The temperature is ninety-five degrees Fahrenheit. You’ve got a group of hot chicks on your hands. Sound exciting? It won’t be the swinging time you’re expecting because chickens don’t tolerate heat well. They’re built to survive the cold better than the heat. Chickens are covered in a coat of downy feathers and have no sweat glands. It’s difficult for them to cool themselves off. If they become too hot, they start panting like a dog. Make sure your birds have shade so they can escape the sun in hot weather; lots of fresh, cool water; and a well-ventilated coop with good airflow.

Raspberry-Peach Upside-Down Cake

This moist, tender cake rises high above the brown-sugar-and-butter-glazed peaches and rasp-berries. Allspice adds a hint of exotic spiciness to the fruit. For the best results, bring the eggs to room temperature before using; they’ll beat up higher with more air, adding extra lightness to the cake.

* * *

Preheat the oven to 350°F.

To make the topping: Coat a 9-by-2-inch round cake pan with nonstick cooking spray. Melt the butter in a small saucepan over medium heat. Add the brown sugar, lemon juice, and allspice and cook for about 2 minutes, or until the sugar has dissolved and the mixture is thick and bubbly. Pour into the bottom of the cake pan. Arrange the peach slices over the sugar mixture and scatter the raspberries over and around the peaches.

To make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Beat the