Curtis Stone’s cheesecake with berry sauce

Preheat the oven to 325 F.

Place the graham crackers crumbs in a medium bowl.

Slowly mix in the melted butter to form a wet sandy texture and until the mixture clumps when squeezed together.

Spray the sides and bottom of a 9-inch-diameter springform cake pan with nonstick baking spray, then line with parchment paper.

Press the crumbs onto the bottom of the prepared pan.

Place the pan on a baking sheet and bake for 5 to 6 minutes or just until the crust starts to turn light golden brown. Set aside to cool the crust completely before filling.

For the filling: Mix the cream cheese with an electric mixer in a large bowl for about 1 minute or until smooth.

Add the eggs one at time while still mixing, then add the sugar gradually and mix until the mixture is creamy, about 2 minutes.

Add the sour cream, lemon zest, and vanilla and mix well to incorporate.

Pour the filling over the crust and smooth out the top with a rubber spatula.

Wrap the bottom of the springform pan with aluminum foil and fold the foil up the sides of the pan.

Place the cheesecake pan in a shallow roasting pan and pour warm water into the pan until the water comes up to about halfway up the cheesecake pan.

Bake for about 45 minutes, checking the cheesecake regularly to ensure it is not overcooked. The cheesecake will still jiggle when shaken.

Remove from water bath and cool at room temp in the pan for at least 30 minutes to an hour.

Refrigerate for at least 3 to 4 hours loosely covered with plastic wrap to chill.

To prepare the topping: Place a medium sauté pan over medium-high heat. 

Add the water, sugar, and lemon juice and simmer gently for 3 minutes or until the sugar has dissolved and the mixture thickens slightly and becomes syrupy.

Add the berries and remove from heat.

Gently stir the mixture, allowing the berry mixture to cool completely.

The berries will soften slightly and flavor the syrup as it cools.

Unlock and remove the pan sides from the cheesecake. Carefully peel away the parchment paper from around the sides of the cheesecake, using a small offset spatula as an aid if necessary. Using the small offset spatula, loosen the crust from the bottom of the cake pan and the paper.

Using 1 or 2 long wide spatulas, remove the cheesecake from pan bottom and transfer the cake to a cake plate.

You can use the small spatula or a knife to smooth the sides of the cheesecakes, if necessary.

Spoon the berry topping over the cheesecake. Cut the cake into wedges and transfer to plates and serve.