Cake filling sounds like one of the better options. You could also puree, blend with some orange juice (which will freshen flavor and improve color slightly), thicken if needed and use as a coffee-cake filling, in pastries like kolachy or filled cookies, as a cheesecake topping or swirl. The easiest, of course, is over ice cream. Note that all options are fattening, LOL. Carol

I'm a bit of a purest on cheesecake and have developed over 40 recipies for them, as well as won amateur chef of the world (ok washington state) gad many many years ago for my pumpkin cheesecake recipe. I only tell you this because I want you to know that if it exists and the word cheese and cake were in the title I tried it. Keep it basic :) Don't bake a cheesecake with anything else in the oven. Keep it centered in your oven. If you live in a dry climate put a cake pan on the shelf below half filled with water and cook your cheese cake as usual on the shelf above it. The moisture is much like a professional steam oven used to bake cheesecakes and helps with cracking. Take the cake out of the oven and let it rest for a slow cool on the counter. Don't throw it in the fridge right away because it will crack. The more eggs in the recipe the more likely it will crack...no biggie, cracks taste fine, learn to garnish well :oP When you make the cake, add the eggs one at a time at the end of your recipe mixing well between each egg. Don't whip them at high spead during this process. It will help your cake turn out lovely and not crack. It's all about the cracking can't you tell? For ease in getting the cake out of a spring form I often line the base of a springform with bakers paper (rip a square off, stick it on the base, put the spring form on top, then the crust...if you want it pretty you can trim it before putting the crust in but I always remove it prior to serving). To remove the cake (and ensure no cracks LOL) run a very sharp and thin knife around the inside edge of the pan before losening up the springform. Keep the blade towards the pan just a bit so you don't cut into your cake. Gently does it. To cut, have a cup of hot hot water nearby. Use a large cutting knife and slice the cake at the half way point. Slide the knife directly in, point at center and then with your fingers at the knife blade at the tail end of the piece, slide the knife directly out towards you. wipe the cake that might come off on a paper towel and rinse knife with hot water, then cut directly across from that area to cut the cake in half, rinse and repeat than pat dry your hair with a to...wait I got mixed up.... If you cake cracks (after all I've told you it shouldn't) learn the joy of slivered almonds which look lovely sprinkled over the top of a cake....hiding the cracks. Big split in the center? Edible flowers are lovely and look planned. Oh and do put it in the fridge when cooled to room temperature but do not cover with plastic or you'll end up ripping the top off when you remove it. If you do this, resort to slivered almonds...they go with almost any flavor.... Water baths and crock pots....too much work :) I used to sell 30 cakes a week to local restaurants....nary a water bath in sight LOL But i'm a lazy cook so that could be part of it :) Remember, in life avoid crack....both personally and in your desert products! (It's harder to fix a crack addict with silvered almonds than it is a cheesecake....)

I really didn't want to venture out for fresh berries either, so I am thinking about using frozen mango in a simple syrup for my cheesecake topping. It's the first time I bought frozen mango, so I can't vouch for the idea. I'm planning on doing a practice batch tomorrow, so I'll still have time to get berries if it's a fail. I have a bag of Mango in the freezer, and here's a recipe. I have one fresh mango to dice and add to the puree before serving. I would serve this on the side: 1/4 cup sugar 1/4 cup fresh lime juice 1 cup water 2 large mangoes, peeled and sliced Combine sugar, lime juice and water in a small saucepan and bring to a boil. Let boil just long enough to dissolve sugar, then place in a blender with mango and puree. Refrigerate until ready to serve. I've also attached a link to recipe that is pureed until smooth, and goes on the cheesecake like a glaze. If it's an epic fail, it will be me and a bowl of vanilla ice cream with mango topping for a 2am snack. Thanks for the cheesecake recipe, it looks wonderful! Here is a link that might be useful: Mango Glaze

Here's the recipe for "Junior's NY Style Cheesecake": "Junior's" cheesecake is considered to be the best cheesecake in New York. And now they are offering you and your family the exclusive recipe just in time for the holidays. Thin Sponge Cake Layer for Cheesecake Ingredients for One 9-inch Sponge Cake Layer 1/2 cup sifted cake flour 1 teaspoon baking powder Pinch of salt 3 extra-large eggs separated 1/2 cup plus 2 tablespoons sugar 1 teaspoon pure vanilla extract 3 drops pure lemon extract 3 tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar Story continues belowAdvertisement Directions for the Thin Sponge Cake Layer for Cheesecake Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain). Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan. Makes Enough for One Cheesecake Ingredients for Cream Cheese Filling (4) 8 ounce packages cream cheese (the regular variety, not light Neufchatel cream cheese) at room temperature 1 2/3 cups sugar 1/4 cup corn starch 1 tablespoon pure vanilla extract 2 extra large eggs 3/4 cup heavy whipping cream Directions for the Cheesecake Filling Preheat the oven to 350degrees Fahrenheit and generously butter a 9-inch springfoam pan. Wrap the outside of the pan with foil, covering the bottom and extending up the sides. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan). Leave the oven on. While the cake cools, make the cream cheese filling: Place an 8 ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining 3 packages of cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended (just like they do at Junior's). Be careful not to over-mix the batter. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springfoam pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheescake at 350 degrees Fahrenheit until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springfoam pan. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator. Ingredients for the Macaroon Crunch 1/2 cup chopped mixed nuts (almonds, peacans, and/or walnuts) 1/2 cup angel flake coconut Ingredients for the Strawberry Topping 1 quart large ripe strawberries 1 cup strawberry jelly 1/2 cup apricot preserves Directions for the Fresh Strawberry Cheesecake Preheat the oven to 350 F and butter a 9-inch springform pan. Make and bake the sponge cake layer. Make the cheesecake filling and bake the cake as for Junior's Famous No. 1 Pure Cream Cheesecake. Transfer the baked cake to a wire rack to cool, about 1 hour. While the cake is baking and cooling, make the macaroon crunch: Spread the nuts and coconut on a baking sheet and toast in a 350 F oven until golden and crunchy, about 10 to 15 minutes. Set the crunch aside to cool. To prepare the strawberries: Wash, hull, and sort through the strawberries, then pat them dry with paper towels. Starting at the outside edge of the cheesecake, arrange the berries on their sides, in rows, with ends pointing toward the edge of the cake. Continue until the top of the cake is completely covered by strawberries. Now make the strawberry topping: Melt the strawberry jelly and apricot preserves together in a small saucepan over medium-low heat. Strain and drizzle the warm jelly over the berries. Sprinkle the macaroon crunch ina 1 1/2-inch border around the edge of the cheesecake, covering the berries around the outside edge. Loosely cover the entire cake with plastic wrap, being careful not to let the glaze stick to the wrap. Refrigerate the cake until it's completely cold, at least 4 hours or overnight. Remove the cake from the pan and serve it chilled. Wrap any leftover cake in plastic wrap and store in the refrigerator.