Hi, I agree with all your advice with 1 possible exception. On my classic cheese cake with a cream top layer that is baked 5 to 10 minutes which I sour with the juice of 1 small, Mexican lime, I like to cover the cooled cake with boysenberries. If I use fresh berries, i.e. boysenberries, raspberries or strawberries, I macerate them to get a bit of juice. But, as fresh boysenberries are hard to find in Mexico, I thaw the frozen berries, strain them and pick out any mashed fruit. Then in my favorite jam pot, I boil down all the juices and mashed fruit with 1 or 2 tablespoons of sugar. If the fruit is very sweet I use less sugar and 1 or 2 teaspoons of cornstarch. (We don’t have ClearJel.) When the ‘’syrup’’ starts to thicken while hot, I remove it from the heat, cool it a bit, add the cool, dried fruit and then pour it on my now, plated, cooled cheese cake. By that time, the syrup is almost like a tangy jam and the fruit is just firm enough to be acceptable. This is my most popular dessert with friends and family alongside of old fashion apple pie. Note that frozen strawberries do not work! I really appreciate your blogs.

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