CRUST
2 1/2 c Graham cracker crumbs
1/2 c Butter, melted
1/2 c Sugar
FILLING----
5 pk Cream cheese, 8 oz each
-at room temperture
1 3/4 c Sugar
3 tb Flour
2 ts Lemon zest, grated
1 1/2 ts Orange zest, grated
1/4 ts Vanilla extract
5 Eggs, large
2 Egg yolks
1/4 c Heavy cream
TOPPING----
3/4 c Sour cream
1 pk Raspberries, 10 oz, thawed
2 ts Cornstarch
1 pk Peach slices, 10 oz, thawed
1/4 c Sugar
1 Kiwi fruit, peeled, sliced
1 Peach, fresh, ripe, sliced
GARNISH----
1/4 c Raspberries, whole, fresh
Mint sprigs, fresh
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 1/4 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.
