For the sauce:
In a saucepan melt butter over medium heat. In a bowl, break kourabiedes in large pieces and drizzle butter over them. Stir well.
Divide the kourabiedes mixture in the bowls, but be careful not to press it.
Add in a mizer, Arla® fresh cream cheese, powdered sugar, the zests of lime and lemon and vanilla extract and beat well with a wire.
Add Arla® whipping cream and keep beating until you have a fluffy cream.
Divide the cream into bowls and place them in the fridge for at least 2 hours before serving.
In a non-stick pan, over high heat, add the red fruit and brown sugar and sauté for 1-2 minutes. Αdd commandaria at the end, add butter and reduce until sauce thickens.
Serve cheesecakes with the red berry sauce on top.
