The Ultimate Cheesecake- Mccalls Cooking Sch

1/2 c Butter or margarine, melted

1/2 c Sugar

--FILLING-- 5 pk (8 oz size) cream cheese at

-room temperature 1 1/4 c Sugar

3 tb All-purpose flour

2 ts Grated lemon zest

1 1/2 ts Grated orange zest

1/4 ts Vanilla extract

5 lg Eggs

2 Egg yolks

1/4 c Heavy cream

1/4 c Sour cream

1 pk (10 oz) frozen raspberries

-in light syrup, thawed 2 ts Cornstarch

1 pk (10 oz) frozen peach slices

1/4 c Sugar

1 Kiwifruit, peeled & sliced

1 Ripe peach, peeled & sliced

1/4 c Fresh raspberries

375F. Make crust: In medium bowl, using a fork, toss crumbs with butter and sugar until moistened. Pour into 10" springform pan. With fork, press mixture evenly over bottom and up side of pan. Bake

5 minutes or until golden brown. Cool on wire rack. Increase oven temperature to

450F. Make filling: In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until blended. Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally. Beat in cream. Pour filling into prepared pan. Bake

10 minutes. Lower oven temperature to

250F. Bake

1 hour longer or until center is set but not firm. Remove to rack; cool

2 hours. With back of spoon, spread sour cream evenly

1/2 inch of edge. Refrigerate

3 hours or overnight. In food processor, puree raspberries with their syrup; pour through sieve placed over medium sized saucepan. Discard seeds. Mix cornstarch with puree until blended. Bring to boiling, stirring constantly; simmer

1 minute or until sauce is thickened and clear.