Description
I love cheesecake of any kind, and I make it quite often. This one is a fresh version, creamy and colorful.
Ingredients
- FOR THE RASPBERRY CURD:
- 2 Tablespoons Butter, Melted
- 300 grams Raspberries, Frozen
- ½ cups White Sugar
- 4 Egg Yolks
- 2 Tablespoons Cornstarch
- FOR THE CRUST:
- 150 grams Whole Wheat Crackers, Ground
- 1 Tablespoon Powdered Sugar
- 100 grams Butter, Melted
- FOR THE CHEESECAKE:
- 250 grams Cream Cheese
- 100 milliliters Heavy Cream
- 3 Tablespoons Powdered Sugar
- 3 Eggs Yolks
- 4 Tablespoons White Flour
- ½ cups Forest Fruits, Frozen
Preparation
For the raspberry curd, melt butter in a skillet. Add raspberries and cook at low heat for a few minutes. Add sugar and egg yolks and blend well, smashing the raspberries. After about 20 minutes, add cornstarch and stir well until the cream gets thicker. Then turn off heat and strain the mixture.
For the crust, put the crackers in a bowl. Add sugar and stir in melted butter. Add it to the baking tray, pressing the mixture onto its base.
Preheat oven to 200ºC (400ºF). Mix cream cheese with heavy cream, sugar, and egg yolks until creamy. Add flour gradually and pour the mixture over the crust.
Dust the forest fruits with flour and add them to the cheesecake. Bake for 10 minutes, then lower the heat to 100ºC (212ºF) and bake for another 40 minutes.
