This year, I followed my bubka bliss and tried the Marcy Goldman recipe Rose posted:
(It looks a little burned in the pic but really isn’t—it’s just the lighting.) I found the recipe made enough dough for three 9” x 5” x 3” pans, so two got almond-cinnamon filling and this one got cheese filling (to accommodate my niece’s nut allergy).
And here are the tropical fruit cheesecakes I made:
For the glaze, I usually mix a cup of fruit juice with a tablespoon each of sugar and cornstarch, and boil it till thick (it helps hold the fruit in place). For the bigger cake, though, I had run out of fruit juice, so I melted some orange marmalade and ran it through a strainer to make the glaze.
The absolute best cheesecake toppings, in my opinion, are Rose’s Dark Chocolate Ganache and Lemon Curd recipes (both in The Cake Bible). I made a lemon-topped cheesecake and a ganache-topped marble one for a church dinner, and people are still raving about them! (Oh, and they do a dandy job filling in any cracks that may form in the cheesecake!)