Ingredients:

1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream ~we didn’t have any so we used some yogurt and heavy cream!
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract

Cheesecake Instructions:

Preheat oven to 350F
Line bottom of springform tin with parchment paper and your choice of crust
We used our standard crust recipe, though a graham cracker crust is generally the norm (no need to pre-bake it)

Beat cream cheese and sugar until smooth, in electric mixer
Add in egg and sour cream (or yogurt/heavy cream mixture)
Beat until smooth
Add lemon juice, lemon zest and vanilla
Beat until smooth

Pour into springform tin (we also lined the bottom with parchment paper)
Bake until cheesecake is set in center (and probably a bit puffy in the center)
Approximate bake time: 30 minutes

Cool completely and the refrigerate
Better to make one day ahead of time
Make the berry reduction sauce the day you want to serve it and pour on a couple hours before

Berry Reduction Ingredients & Instructions:

1-2 pints of fresh berries (any variety! we used strawberries, blueberries and blackberries)
1/3 cup sugar per pint of berries
1/4 cup butter per pint berries

Melt butter in saucepan
Add berries and sugar
Warm berries until soft and squishable
Heat on a low-medium heat until the  sauce thickens
Let cool a bit before pouring on cheesecake