Cheesecake de Vane

Instructions

1. Process the crackers and add the melted butter. Incorporate well and use the mixture to make a crust in a 9" springform pan. 

2. Bake in a 350°F oven for 10 minutes. Remove from the oven and let cool.

3. In a bowl, mix the room-temperature cream cheese, sugar, lemon zest, and vanilla extract. 

4. Hydrate gelatine: Sprinkle it in a small bowl, add some boiling water, and stir until it is completely dissolved.

5. Add the dissolved gelatin to the mixture in the bigger bowl. Mix until it is homogeneous, making sure there are no lumps. 

6. Separately, mix the heavy cream just enough so it's a little more solid and fold it into the main mixture. 

7. Pour the mixture on the crust and refrigerate while you make the topping.

8. For the top layer, cook the berries over medium heat, along with some lemon or orange juice and sugar if you want extra sweetness, just enough to make a jam-like sauce. Separately, in a small bowl, repeat the process of hydrating unflavored gelatin, and then add it to the sauce. 

9. Pour the berry sauce on top of the cheesecake and refrigerate for at least 3 hours before eating.

Note: Mom doesn't do the berry layer on the cheesecake. Instead, she makes the sauce without the gelatin and pours it on every slice when serving.