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The Ultimate Cheesecake















Trans-fat Free


2 ½ cups graham cracker crumbs
½ cup butter
or margarine, melted
½ cup sugar
40 ounces cream cheese
room temperature
1 ¼ cups sugar
3 tablespoons all-purpose flour
2 teaspoons lemon zest
1 ½ teaspoons orange zest
¼ teaspoon vanilla extract
5 large eggs
2 each egg yolks
¼ cup heavy whipping cream
¼ cup sour cream
10 ounces raspberries
frozen, in light syrup, thawed
2 teaspoons cornstarch
10 ounces peaches
frozen, slices
¼ cup sugar
1 each kiwi fruit
peeled, sliced
1 each peaches
peeled, sliced
¼ cup raspberries


Preheat oven to 375℉ (190℃).

Make crust: In medium bowl, using a fork, toss crumbs with butter and sugar until moistened.

Pour into 10 inch springform pan.

With fork, press mixture evenly over bottom and up side of pan.

Bake 5 minutes or until golden brown.

Cool on wire rack.

Increase oven temperature to 450℉ (230℃).

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 10 minutes.

Lower oven temperature to 250 degrees F.

Bake 1 hour longer or until center is set but not firm.

Remove to rack; cool 2 hours.

With back of spoon, spread sour cream evenly over top of cake to within ½ inch of edge.

Refrigerate 3 hours or overnight.

In food processor, purée raspberries with their syrup; pour through sieve placed over medium sized saucepan.

Discard seeds.

Mix cornstarch with purée until blended.

Bring to boiling, stirring constantly; simmer 1 minute or until sauce is thickened and clear.

Pour raspberry sauce into small bowl.

Cover and refrigerate until cold.

In clean food processor, purée peach slices with ¼ 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 purée 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 recipe, use half graham cracker crumbs and half chocolate, vanilla or shortbread cookie crumbs for an interesting version of an old favorite.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 48566% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 310mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 6%
Sugars g
Protein 17g
Vitamin A 28% Vitamin C 16%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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