LEMON CHEESECAKE WITH MIXED BERRY SAUCE

Courtney Loving/Culinary Concepts (615.876.9590)

Wednesday, May 16, 2001 - Recipe #2712

Berry Sauce:

1 c sugar

1 15oz bag frozen mixed berries

1 T vanilla extract

Filling:

3 8oz pkgs cream cheese, at room temperature

1 c sugar

3 large eggs

1/4 c lemon juice

1 T grated lemon peel

Crust:

1 c pecan pieces

1 1/2 c graham cracker crumbs

3 T brown sugar

8 T unsalted butter, melted

Garnish:

Lemon slices

Fresh mint sprigs

Directions: Put frozen mixed berries into medium sized saucepan. Add 1 cup sugar and 1 tablespoon vanilla extract. Simmer until sugar is completely dissolved, stirring occasionally. Put berry mixture into food processor, blend until smooth. Strain mixture to remove seeds and pulp. Put into airtight container or squirt bottle. For crust, position rack in center of oven and preheat oven to 350°. In food processor, finely grind nuts, graham cracker crumbs and sugar. Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom of 9-inch diameter springform pan with 2 3/4-inch sides. For filling, use an electric mixer or processor. Beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs, 1 at a time, beating 30 seconds after each. Mix in lemon juice and lemon peel. Pour filling into crust. Bake cheesecake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer cheesecake to rack; cool to room temperature. Cover cheesecake and refrigerate overnight. Run knife around sides to loosen. Release pan sides. Divide into 12 portions, cleaning knife with hot water and wiping before each slice. Place on serving plates. Using squirt bottle or small spoon, drizzle mixed berry sauce back and forth over the slice of cheesecake. Top with lemon slices and mint garnish, if desired.