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Just to let all you folks who replied to my query about using mulberry juice to top the American baked cheesecake...

It worked a treat.

It was a bit of a rescue job as I baked the cheesecake in too small a tin (I think) so it was the Mount Vesuvious effect with lots of over brown cheese cake up the sides, and a huge crater with cheesecake at the bottom.
After paring away the over brown bits (and eating them with jam and tea) I put the good stuff, and there was plenty, into a big glass trifle bowl and covered it with the fruit mixtures.
It was delicious.

I thickened the juice using arrowroot to give a less jelly like top. Then I added blackcurrents to the hot sauce, and when cool poked pitted fresh cherries into the topping.

Served of course with cream!

Result: 15 very happy actor friends, and 6 very content friends at work.

Thank you for all your help

Andrew

And I haven't even mentioned the contented smiles when they then tucked into hot sticky toffee pudding after their 2nd helping!

Thank you everyone for your replies and advice.

In the end I sort of had to do a rescue job.

I baked the cheesecake in (I think)slightly too small a tin, so it was the Mount Vesuvious effect, with lots of overcooked mixture up the side and a big crater in the bottom.
So I cut away all the over brown bits (ate them with jam and tea) and put the good stuff, of which there was plenty into a very large trifle bowl.

Then, instead of using geletine I thickened the juice using arrowroot to give a less jelly like top. Then I added blackcurrents to the hot sauce, and when cool poked pitted fresh cherries into the topping.

Served of course with cream!

Result: 15 very happy actor friends, and 6 very content friends at work.

Thank you for all your help.

Andrew

And I haven't even mentioned the contented smiles when they then tucked into hot sticky toffee pudding after their 2nd helping!

I have made similar Andrew.I always put the fruit on top of the chilled cheesecake followed by approx 150 ml of the juice plus a teaspoon of lemon juice( depending on the size of the cake) and the remainder as a sauce.

not to put all the juice on but make a sauce like jennifer said

not to put all the juice on but make a sauce like jennifer said

Just watch that you do it slowly as the weight might just make the whole thing collapse into the cake



Not that I am talking from experience or anything like that

That sounds really nice, I think I would go with Mrs WW and put the thin layer on first, that would stop the fruit from bleeding too. What about making some of the juice into a sauce to go with..

if it was me - i'd pour a thinnish layer of the jelly over first - let that start to set - then pop on the fruit and pour over the rest of the jelly - sounds fab! good luck - let us know how you get on.