The Ultimate Cheesecake
Yield
16 servingsPrep
40 minCook
75 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 ½ | cups |
graham cracker crumbs
|
*
|
| ½ | cup |
butter
or margarine, melted |
|
| ½ | cup |
sugar
|
|
| Filling | |||
| 40 | ounces |
cream cheese
room temperature |
|
| 1 ¼ | cups |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| ¼ | teaspoon |
vanilla extract
|
|
| 5 | large |
eggs
large |
|
| 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
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 591 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
butter
or margarine, melted |
|
| 118 | ml |
sugar
|
|
| Filling | |||
| 1156 | ml/g |
cream cheese
room temperature |
|
| 296 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 7.5 | ml |
orange zest
grated |
|
| 1.3 | ml |
vanilla extract
|
|
| 5 | large |
eggs
large |
|
| 2 | each |
egg yolks
|
*
|
| 59 | ml |
heavy whipping cream
|
|
| 59 | ml |
sour cream
|
|
| 289 | ml/g |
raspberries
frozen, in light syrup, thawed |
|
| 1E+1 | ml |
cornstarch
|
|
| 289 | ml/g |
peaches
frozen, slices |
|
| 59 | ml |
sugar
|
|
| 1 | each |
kiwi fruit
peeled, sliced |
|
| 1 | each |
peaches
peeled, sliced |
|
| 59 | ml |
raspberries
fresh |
|
Directions
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.
