Fruit Topped Cheesecake

The Husband is back from his fishing trip, yay! The tradition is that they always come home late Saturday night and then a fish fry for all of the fishing camp men plus wives happens on Sunday. My assignment was to bring dessert and I decided on a cheesecake. I loved  Abbey's cheesecake recipe from a previous Daring Bakers challenge  so I used that. I wasn't sure how many people would be there so I needed to scale up the cheesecake size by a 1/3 to fit into my 10in springform pan. The 1/3 was the right scale change so that was good to know.

The main thing I was worried about was my springform pan.. I wrapped it in four layers of heavy duty extra wide foil and from what I could tell, no water seeped in from the water bath. The bottom of the crust was a little soggy so maybe that was from not blind baking like Alton Brown does? I can't remember if that happened the first time I made this recipe.. anyway the edges were crisp enough and as usual I put in a little cinnamon into the crust, and I just love graham cracker crust on cheesecake. This recipe is super creamy with a great texture and any cheesecake lover will be very pleased if you make it for them!

I used an assortment of fruit to decorate the top - strawberries, blueberries, mangoes, kiwis, and cherries. I think it would also be great with a one-fruit sauce/topping, like a sweet blueberry or strawberry topping.. yum. It's blueberry season and I was excited to be using Michigan blueberries!

Anyway follow this link for Abbey's Infamous Cheesecake Recipe  for more information, if you're interested!