Prep and portion the cheesecake: Remove the chilled cheesecake from the refrigerator and use a hot, dry knife to cut it into 8 even wedges. Heating the knife (run under hot water and wipe dry between cuts) yields clean, pristine edges and avoids tearing the filling.

Make the brown-butter almond crumble (while the cheesecake rests): In a small skillet over medium heat, add the 3 tbsp unsalted butter. Cook, stirring, until the butter foams and then turns a golden-brown color and smells nutty (about 3–4 minutes). Transfer immediately to a heatproof bowl to stop browning. Browning the butter develops deep nutty flavor that complements the cheesecake's creaminess.

Add sliced almonds, 1/4 cup brown sugar, 1/2 tsp cinnamon and a pinch of salt to the warm brown butter; toss to coat and spread in an even layer on a sheet of parchment to cool. Toasted almonds in brown butter give texture and caramel notes; spreading prevents steaming and keeps them crisp.

Cook the spiced berry compote: Combine the mixed berries and 1/4 cup sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the berries begin to release juices, then add 2 tbsp lemon juice and 1 tsp vanilla. This brightens the berries and balances the cheesecake's richness.

If you want a thick, glossy compote, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and stir into the simmering berries. Cook 1–2 minutes until the compote thickens and becomes saucy, then remove from heat. The cornstarch gives a clingy texture that dresses the cheesecake without sogginess.

Prepare the lemon sabayon (a light, warm citrus custard): Set a medium heatproof bowl over a pot of gently simmering water (double-boiler). In the bowl, whisk together 3 egg yolks, 1/4 cup sugar and 1 tbsp lemon juice. Add 1 tbsp cold water to stabilize. Whisk vigorously until the mixture thickens and doubles in volume to form a ribbon (5–7 minutes). The gentle steam cooks the yolks without scrambling them, producing a silky, aerated sauce.

Taste and adjust the sabayon: it should be sweet, tangy and slightly warm. If it becomes too thick after standing, whisk in a teaspoon of warm water to loosen. Keep the sabayon warm over the pot (off direct heat) while you finish plating — it should be warm but not piping hot.

Caramelize the cheesecake slices: Heat a non-stick or cast-iron skillet over medium-high. Add 1 tbsp unsalted butter or neutral oil and swirl to coat. When the fat shimmers, place the cheesecake wedges flat-side down and sear 1–1½ minutes until a golden, lacquered crust forms. Flip and sear the crusted edge briefly only if you want additional toasting. Searing caramelizes the sugars on the surface, creating a flavorful contrast and slightly firmer exterior that holds toppings well.

Assemble each plate: Place a warm cheesecake wedge on the plate. Spoon 2–3 tbsp warm berry compote alongside and a generous spoonful (about 1–1½ tbsp) of lemon sabayon over the top or to the side. Scatter 1–2 tbsp of the brown-butter almond crumble over the cheesecake and compote for a crunchy counterpoint.

Finish and serve: Sprinkle with a pinch of flaky sea salt to amplify flavors, a few mint leaves for brightness, and a light dusting of powdered sugar if you like. Serve immediately so the contrasts of warm and cold, silky and crunchy are at their best.

Storing note: If you have leftovers, keep the components separately (cheesecake chilled, compote refrigerated, crumble at room temperature in an airtight container) and assemble just before serving to preserve texture.