Name: The Ultimate Cheesecake
Yield: 16 servings
Ingredients: 2.5 cup crust graham cracker crumbs; 0.5 cup crust butter or margarine, melted; 0.5 cup crust sugar; 5 pkg 8 oz each; filling cream cheese, at room temperature; 1.75 cup filling sugar; 3 tbsp filling all-purpose flour; 2 tsp filling grated lemon zest; 1.5 tsp filling grated orange zest; 0.25 tsp filling vanilla extract; 5 filling large eggs; 2 filling egg yolks; 0.25 cup filling heavy cream; 0.75 cup topping sour cream; 1 pkg 10 oz; sauce frozen raspberries in light syrup, thawed; 2 tsp sauce cornstarch; 1 pkg 10 oz; sauce frozen peach slices; 0.25 cup sauce sugar; 1 garnish kiwifruit, peeled and sliced; 1 garnish ripe peach, peeled and sliced; 0.25 cup garnish fresh raspberries

Pies And Pastries

Serves 16

20 ingredients

Print 3″×5″ card Print 4″×6″ card

Ingredients

2½ cup crust graham cracker crumbs
½ cup crust butter or margarine, melted
½ cup crust sugar
5 pkg 8 oz each; filling cream cheese, at room temperature
1¾ cup filling sugar
3 tbsp filling all-purpose flour
2 tsp filling grated lemon zest
1½ tsp filling grated orange zest
¼ tsp filling vanilla extract
5 filling large eggs
2 filling egg yolks
¼ cup filling heavy cream
¾ cup topping sour cream
1 pkg 10 oz; sauce frozen raspberries in light syrup, thawed
2 tsp sauce cornstarch
1 pkg 10 oz; sauce frozen peach slices
¼ cup sauce sugar
1 garnish kiwifruit, peeled and sliced
1 garnish ripe peach, peeled and sliced
¼ cup garnish fresh raspberries

Method

Preheat the oven to 375 degrees F. Make the crust: In a medium bowl, using a fork, toss the crumbs with the butter and sugar until moistened. Pour into a 10-inch springform pan. With a fork, press the mixture evenly over the bottom and up the side of the pan. Bake 5 minutes or until golden brown. Cool on a wire rack.
Increase the oven temperature to 450 degrees F. Make the filling: In the large bowl of an electric mixer, at high speed, beat the 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 10 minutes. Lower the oven temperature to 250 degrees F. Bake 1 hour longer or until the center is set but not firm. Remove to a rack; cool 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 3 hours or overnight.
In a food processor, puree the raspberries with their syrup; pour through a sieve placed over a medium-sized saucepan. Discard the seeds. Mix the cornstarch with the puree until blended. Bring to boiling, stirring constantly; simmer 1 minute or until the sauce is thickened and clear.
Pour the raspberry sauce into a small bowl. Cover and refrigerate until cold. In a clean food processor, puree the peach slices with 1/4 cup sugar until blended; pour into a small bowl; set aside. Remove the cake from the pan; place on a serving dish. Spoon the raspberry sauce over the sour cream, covering half of the surface. Spread the peach puree on the other half.
Arrange the kiwifruit and peach slices along the line where the raspberry sauce meets the peach puree. Add whole raspberries as desired. Cut the cake into wedges to serve. Pass the remaining raspberry sauce and peach puree. Makes 16 servings.

Notes

Nutrient analysis per serving: 588 calories, 10g protein, 54g carbohydrate, 38g fat, 196mg cholesterol, 412mg sodium. Variation: In any graham cracker crust recipe, use half graham cracker crumbs and half chocolate, vanilla or shortbread cookie crumbs. Published by Newsfield Publications / The New York Times Company (1992).

Original card

The recipe above was transcribed from this scan of Vera’s original card.