The ultimate cheesecake

 
                          THE ULTIMATE CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         MARGE NEMETH   (GNFK05B)
    2 1/2   c            Graham cracker crumbs
      1/2   c            Melted butter
      1/2   c            Sugar
    5       pk           Softened cream cheese(8oz)
    1 3/4   c            Sugar
    3       tb           Flour
    2       ts           Lemon peel
    1 1/2   ts           Orange peel
      1/4   ts           Vanilla
    5                    Large eggs
    2                    Egg yolks
      1/4   c            Heavy cream
      3/4   c            Sour cream
    1                    Ripe mango
      1/4   c            Sugar
    1       pk           Frozen raspberries,lt syrup
    1                    Kiwifruit,pared,sliced
      1/4   c            Fresh raspberries
 
    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. 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.   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, place on serving dish. Spoon mango and raspberry
   sauces over top of cake. Garnish with mango, kiwifruit
   and fresh raspberries. Pass remaining fruit sauces.
    Formatted by Marge Nemeth.
  
 
 
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