The simple, ubiquitous blueberry. Don't leave home without it!
Something borrow, something blue...
And those blueberries are even better if they are fresh, and mixed into a sweetend yogurt, then spread accross the top. But they have to be very good blueberries to be done like that, you know, like our Michigan wild blueberries (one of the fines flavors on the planet
).
Cooked and spiced apple is great on cheesecake as well. It truly compliments the cheesecake flavor.
The next time you want to really impress someone with a standard New York Cheesecake, bake the custard in a parchment paper line springform pan. Remove the cheesecake from the pan when it is cooked and cooled. You will find that it shrank as it cooked. I used a thin, flexible plastic cutting sheet to move the custard. Next, bake a graham cracker crust according to standard directions and allow to cool. Fill the crust with something that can't be baked, like softend ice maybe a good strawberry flavor, and make very cold again. Then, take the custard and carefully insert it back into the partially filled crust. I did that and no one could figure out how I cooked that ice cream under that cheesecake. It was fun watching them try to figure it out. And the custard fit perfectly into the crust.
So you might try making a couple ten inch round cheesecakes rather than one large rectangular one and jazz it up a bit with this technique. It has wow factor. The hidden filling can be anything you want, even a good homemade fudge.
Seeeeeeeya; Goodweed of the North
