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McCall's Ultimate Cheesecake
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Crust:
2-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/2 cup sugar
Filling:
5 pk (8 oz size) cream cheese at room temperature
1-1/4 cup sugar
3 Tbl all-purpose flour
2 tsp grated lemon zest
1-1/2 tsp grated orange zest
1/4 tsp vanilla extract
5 lg eggs
2 egg yolks
1/4 cup heavy cream
1/4 cup sour cream
1 package (10 oz) frozen raspberries in light syrup, thawed
2 tsp cornstarch
1 package (10 oz) frozen peach slices
1/4 cup sugar
1 kiwifruit, peeled & sliced
1 ripe peach, peeled & sliced
1/4 cup fresh raspberries
Preheat oven to 375*.
Make crust: In a medium bowl, using a fork, toss crumbs with butter and sugar until moistened. Pour into a 10" springform
pan. With a fork, press the mixture evenly over the bottom and up the sides of the pan.
Bake 5 minutes or until golden brown. Cool on wire rack.
Increase oven temperature to 450*.
Make filling:
In a large bowl of an electric mixer, at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until blended. Beat in the eggs and egg yolks one at a time; beat until smooth, scraping the bowl with a spatula occasionally. Beat in the cream.
Pour the filling into the prepared pan. Bake for 10 minutes. Lower the oven temperature to 250*. Bake 1 hour longer or untilthe center is set but not firm. Remove to a rack; cool for 2 hours. With the back of a spoon, spread the sour cream evenly over the top of the cake to within 1/2 inch of the edge. Refrigerate for 3 hours or overnight.
In a food processor, puree raspberries with their syrup; pour through a sieve placed over a medium sized saucepan. Discard the seeds. Mix cornstarch with the puree until blended. Bring to boiling, stirring constantly; simmer
1 minute or until the sauce is thickened and clear.
Pour raspberry sauce into a small bowl. Cover and refrigerate until cold. In a clean food processor, puree peach slices with 1/4 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 the surface. Spread peach puree on the 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.
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