Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

The Ultimate Cheesecake

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

16 servings

Prep

40 min

Cook

75 min

Ready

8 hrs
Trans-fat Free

Ingredients

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

Ingredients

Amount Measure Ingredient Features
Crust
591 ml graham cracker crumbs
* Camera
118 ml butter
or margarine, melted
Camera
118 ml sugar
Camera
Filling
1156 ml/g cream cheese
room temperature
Camera
296 ml sugar
Camera
45 ml all-purpose flour
Camera
1E+1 ml lemon zest
grated
Camera
7.5 ml orange zest
grated
Camera
1.3 ml vanilla extract
Camera
5 large eggs
large
Camera
2 each egg yolks
* Camera
59 ml heavy whipping cream
Camera
59 ml sour cream
Camera
289 ml/g raspberries
frozen, in light syrup, thawed
Camera
1E+1 ml cornstarch
Camera
289 ml/g peaches
frozen, slices
Camera
59 ml sugar
Camera
1 each kiwi fruit
peeled, sliced
Camera
1 each peaches
peeled, sliced
Camera
59 ml raspberries
fresh
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 48566% 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?
 

Email this recipe