This ultra-smooth dessert is a great foil for blackberries, raspberries or strawberries, and especially wonderful when served with a puree of the same type of berry. Garnish with a sifting of icing sugar, if desired.
- Portion size 14 servings
Crust: In bowl, combine crumbs, sugar and butter; press onto bottom and 1 inch (2.5 cm) up side of greased 8-inch (2 L) springform pan. Centre pan on square of foil; press foil to side of pan to prevent leaking. Bake in 325°F (160°C) oven for 8 to 10 minutes or until lightly browned. Let cool.
In large bowl, beat cream cheese with sugar for 3 minutes or until smooth and light. Beat in eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla and salt. Blend in sour cream; pour over crust to come right to top of pan.
Set pan in larger pan; pour in hot water to come 1 inch (2.5 cm) up sides. Bake in 325°F (160°C) oven for 1-1/4 to 1-1/2 hours or until edge is set yet centre still jiggles. Turn off oven; let cool in oven for 1 hour. Remove to rack; let cool completely. Cover and refrigerate overnight or up to 2 days.
Up to 1 day ahead, top with berries. Drizzle Berry Puree over each serving.