For the raspberry curd, melt the butter in a skillet, add the raspberries and let it cook at low heat for a few minutes. Now add the sugar and the egg yolks and blend well, smashing the raspberries. After about 20 minutes, add the cornstarch and stir well, until the cream gets thicker. Then turn off the heat and strain the mixture.
For the crust smash the crackers into crumbs, add the sugar and stir in the melted butter. Now add it to the baking tray, pressing the crust on its base.
Preheat the oven at 200 degrees Celsius. Now mix the cheese with the heavy cream, the sugar, and the egg yolks until creamy. Add the flour gradually and pour the mixture into the baking tray.
Now dust the forest fruits with flour and add them to the cheesecake. Bake it for 10 minutes, then lower the heat to 100 degrees and bake it for another 40 minutes.
I've doubled up the lemon curd in these too - there's lemon curd mixed in with the cheesecake base and then generous dollops of lemon curd swirled through the top to give you intense bursts of lemon curd and to make them look pretty
With the mixer on low, add the sour cream, lemon zest, and vanilla. Cheesecake. Raspberry. Cheesecake. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Allow the cake to sit in the oven with the door open for 30 minutes
You can also spruce this up with shredded coconut, marshmallows, or more fruits if you want. This Raspberry Fluff Fruit Salad is made with raspberries, cottage cheese (you either love it or you hate it — if you hate it, just walk away), whipped topping, and dry raspberry jello mix
Whip this up tonight and pair it with your favorite fruits for a dessert that everyone will love. This vanilla cheesecake fruit dip is something I make when we haven’t had dessert in a while and I need it quick