Cheesecake Recipes

The Ultimate Cheesecake
Serving Size: 12

2 1/2 cup graham cracker crumbs
1/2 cup melted butter
1/2 cup sugar
5 package softened cream cheese(8oz)
1 3/4 cup sugar
3 tablespoon flour
2 teaspoon lemon peel
1 1/2 teaspoon orange peel
1/4 teaspoon vanilla
5 large eggs
2 egg yolks
1/4 cup heavy cream
3/4 cup sour cream
1 ripe mango
1/4 cup sugar
1 package frozen raspberries -- lt syrup
1 kiwifruit,pared -- sliced
1/4 cup fresh raspberries

Cooking Directions:

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 place d 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.

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