Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 1/2 cups Graham cracker crumbs

  3. 1/2 cup Melted butter

  4. 1/2 cup Sugar

  5. 5 packages Softened cream cheese(8oz)

  6. 1 3/4 cups Sugar

  7. 3 tablespoons Flour

  8. 2 teaspoons Lemon peel

  9. 1 1/2 teaspoons Orange peel

  10. 1/4 teaspoon Vanilla

  11. 5 Large eggs

  12. 2 Egg yolks

  13. 1/4 cup Heavy cream

  14. 3/4 cup Sour cream

  15. 1 Ripe mango

  16. 1/4 cup Sugar

  17. 1 package Frozen raspberries -- lt syrup

  18. 1 Kiwifruit,pared -- sliced

  19. 1/4 cup Fresh raspberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 F. Make crust-With fork, toss graham cracker crumbs with butter and sugar until moistened. Transfer to 9-inch springform pan. Evenly press onto pan, sides and bottom. Bake until golden, 5 minutes. Cool Heat oven to 450 F.Make filling- In large bowl, at high speed, beat cream cheese with sugar, flour, peels and vanilla until blended. At medium speed, beat in eggs and yolk, one at a time, scraping bowl occasionally. Beat in heavy cream. Pour mixture in prepared pan. Bake 10 minutes. Lower temperature to 300 F. Bake 1 hour, 10 minutes. Filling mixture will be loose but will set on standing. Cool cake on wire rack 2 hours. With spatula, spread sour cream over top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight.

  2. Pare mango, slice flesh from pit. Cut enough slices into small triangles to make 1/4 cup. Place remaining in food processor. Add sugar. Process until pureed.

  3. Pour into small bowl. In clean food processor, puree raspberries with their syrup. Pour through sieve placed on saucepan. Stir in cornstarch. Bring to boiling, simmer 1 minute(stirring)until thick and clear. Pour into small bowl. Cover, refrigerate til cold Remove cake from pan, plave on serving dish. Spoon mango and raspberry sauces over top of cake. Garnish with mango, kiwifruit and fresh raspberries. Pass remaining fruit sauces.


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