Ingredients Jump to Instructions ↓

  1. --CRUST--

  2. 2 1/2 c Graham cracker crumbs

  3. 1/2 c Butter or margarine, melted

  4. 1/2 c Sugar

  5. --FILLING--

  6. 5 pk (8 oz size) cream cheese at

  7. -room temperature 1 1/4 c Sugar

  8. 3 tb All-purpose flour

  9. 2 ts Grated lemon zest

  10. 1 1/2 ts Grated orange zest

  11. 1/4 ts Vanilla extract

  12. 5 lg Eggs

  13. 2 Egg yolks

  14. 1/4 c Heavy cream

  15. 1/4 c Sour cream

  16. 1 pk (10 oz) frozen raspberries

  17. -in light syrup, thawed 2 ts Cornstarch

  18. 1 pk (10 oz) frozen peach slices

  19. 1/4 c Sugar

  20. 1 Kiwifruit, peeled & sliced

  21. 1 Ripe peach, peeled & sliced

  22. 1/4 c Fresh raspberries

  23. 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

  24. 5 minutes or until golden brown. Cool on wire rack. Increase oven temperature to

  25. 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

  26. 10 minutes. Lower oven temperature to

  27. 250F. Bake

  28. 1 hour longer or until center is set but not firm. Remove to rack; cool

  29. 2 hours. With back of spoon, spread sour cream evenly

  30. 1/2 inch of edge. Refrigerate

  31. 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

  32. 1 minute or until sauce is thickened and clear.

  33. 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

  34. 2/Scanned & Fixed by Diane P. and Gary G.


Send feedback