Cheesecake ( creamy with sour cream & fruit )
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Graham cracker crumbs |
| ½ | cup | Butter, melted |
| ½ | cup | Sugar |
| 5 | packs | Cream cheese, 8 oz each at room temperture |
| 1¾ | cup | Sugar |
| 3 | tablespoons | Flour |
| 2 | teaspoons | Lemon zest, grated |
| 1½ | teaspoon | Orange zest, grated |
| ¼ | teaspoon | Vanilla extract |
| 5 | Eggs, large | |
| 2 | Egg yolks | |
| ¼ | cup | Heavy cream |
| ¾ | cup | Sour cream |
| 1 | pack | Raspberries, 10 oz, thawed |
| 2 | teaspoons | Cornstarch |
| 1 | pack | Peach slices, 10 oz, thawed |
| ¼ | cup | Sugar |
| 1 | Kiwi fruit, peeled, sliced | |
| 1 | Peach, fresh, ripe, sliced | |
| ¼ | cup | Raspberries, whole, fresh |
| Mint sprigs, fresh | ||
Directions
CRUST
FILLING
TOPPING
GARNISH
MAKE CRUST:
Toss with fork, graham cracker crumbs with butter and sugar until moistened in medium bowl. Pour into 10 inch springform pan. Using fork, press mixture evenly over sides and bottom of pan. Bake at 375 degF for 5 minutes or until golden brown. Cool on wire rack. Raise oven temperture to 450 degF.
FILLING:
In large bowl of electric mixer at high speed beat cream cheese, sugar, lemon and orange zests and vanilla until blended. Beat in eggs and yolks one at a time; continue beating until smooth, scraping bowl occasionally. Beat in cream. Pour filling into prepared pan.
Bake 10 minutes. Lower oven temperture to 250 degF. Bake 1 hour longer or until center is set but not firm. Remove from oven and cool on rack for 2 hours. Spread sour cream evenly over top of cake to within one-half inch of edge. Refrigerate 3 hours or overnight.
FRUIT TOPPING:
Raspberry: Puree raspberries and syrup in food processor. Pour through sieve to seperate seeds; discard seeds. In medium saucepan, mix puree with cornstarch until blended. Bring to a boil, stirring constantly. Reduce heat and simmer 1 minute or until thickened and clear red in color. Pour into a small bowl, cover and refrigerate until cold.
Peach: In clean food processor puree peach slices and ¼ cup of sugar. Pour into a small bowl.
FINAL ASSEMBLY:
Remove cake from pan and place on serving dish. Spoon raspberry sauce over sour cream, covering half the top of the cake. Spread peach puree on the other half. Arrange kiwi and peach slices down center of the top of the cake. Garnish with whole fresh raspberries and mint sprigs.
Source: Vincent Pascarella, Special Education teacher at Glenville Elementary School, Greenwich, CT. Cooking is his hobby.