Ingredients Jump to Instructions ↓

  1. --CRUST-- 2 1/2 c Graham cracker crumbs

  2. 1/2 c Butter or margarine, melted

  3. 1/2 c Sugar

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

  5. -room temperature 1 1/4 c Sugar

  6. 3 tb All-purpose flour

  7. 2 ts Grated lemon zest

  8. 1 1/2 ts Grated orange zest

  9. 1/4 ts Vanilla extract

  10. 5 lg Eggs

  11. 2 Egg yolks

  12. 1/4 c Heavy cream

  13. 1/4 c Sour cream

  14. 1 pk (10 oz) frozen raspberries

  15. -in light syrup, thawed 2 ts Cornstarch

  16. 1 pk (10 oz) frozen peach slices

  17. 1/4 c Sugar

  18. 1 Kiwifruit, peeled & sliced

  19. 1 Ripe peach, peeled & sliced

  20. 1/4 c Fresh raspberries

  21. 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

  22. 5 minutes or until golden brown. Cool on wire rack. Increase oven temperature to

  23. 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

  24. 10 minutes. Lower oven temperature to

  25. 250F. Bake

  26. 1 hour longer or until center is set but not firm. Remove to rack; cool

  27. 2 hours. With back of spoon, spread sour cream evenly

  28. 1/2 inch of edge. Refrigerate

  29. 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

  30. 1 minute or until sauce is thickened and clear.

Instructions Jump to Ingredients ↑

  1. Pour raspberry sauce into small bowl. Cover and refrigerate until cold. In clean food processor, puree peach slices with 1/4 cup sugar until blended; pour into small bowl; set aside. Remove cake from pan; place on serving dish. Spoon raspberry sauce over sour cream, covering half of surface. Spread peach puree on other half. Arrange kiwifruit and peach slices along the line where the raspberry sauce meets the peach puree. Add whole raspberries as desired. Cut cake into wedges to serve. Pass remaining raspberry sauce and peach puree. Variation: Add variety to recipes that call for graham cracker crusts by mixing in the flavor of your favorite cookie. In any graham cracker crust regipe, use halt graham cracker crumbs and half chocolate, vanilla or shortbread cookie crumbs for an interesting version of an old favorite. McCalls Cooking School/Desserts 2/Scanned & Fixed by Diane P. and Gary G.


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