This is just a plain old cheesecake topped with lemon curd and fresh berries. But I must say, it was yummy! Before you make the cheesecake, make a recipe of lemon curd (look down one post) and stick it in the fridge to cool. Then preheat the oven to 350 for the cheesecake.
To make the cheesecake crust, combine 1 1/3 cups graham cracker crumbs, 1/3 cup sugar, 1/8 tsp salt, and 5 TBS melted butter in a bowl, then press into the bottom, and 1 inch up the sides of a spring-form pan. When I made this, I didn't cook the crust at all before adding the filling, and it got slightly soggy on the bottom. So next time, I'm going to bake the crust for a little bit before adding the filling. I'll post saying how it turned out next time I make it. But for the mean time, experiment around for yourself! =)
In the bowl of a mixer, combine 3 (8-oz) packages of cream cheese (softened), and 1 cup of sugar, and beat it until smooth. Then, add the eggs one at a time, and beat in the sour cream and vanilla.
Pour the filling into the crust (baked or unbaked, however you choose), and bake it in the oven until set (about 45 minutes). Make sure a knife will come out cleanly. Don't worry if it puffs up over the top of the pan, it will lower significantly as it cools. Run a knife around the edge of the pan before letting it cool completely.
Once it's cool, spread the lemon curd over the top of the cheesecake. Then, cover it with berries if you want, or make a Fourth of July design on top like I did!
I just made a star out of blueberries, then a ring of raspberries around the outside, and then filled in with strawberries. Make sure you chill it for a couple hours before serving. Delicious!
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