If you are using frozen berries, leave them in a bowl to come to room temperature before you start (you probably won’t need to add any water when you sauté them later). Raspberries on their own are beautiful here, but choose your favourite berries or use a mixture. Blueberries, blackberries and strawberries all work well. You can leave out the cornflour when you heat the berries, if you prefer, but they won’t hold onto the cake so well. Or simply serve a slice of plain cheesecake with a spoonful of berries on the side.
Whisk the cream cheese in a bowl with
Meanwhile, mix the cornflour with a couple of tablespoons of cold water until it is smooth. Pour into a saucepan to heat up, then add the berries, grated lemon rind and the remaining sugar — the amount of sugar may depend on the sweetness of the berries. Cook for a couple of minutes, adding some water if it seems too thick, to just combine everything and then remove from the heat before the berries collapse. Set aside to cool completely.
Carefully remove the ring from the cheesecake and spoon the berries over the top. Cut into wedges to serve. If you are not serving it immediately, keep the cake in the fridge.
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