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.
