*  Exported from  MasterCook  *
 
                          THE ULTIMATE CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cup           Graham cracker crumbs
      1/2  cup           Melted butter
      1/2  cup           Sugar
    5      package       Softened cream cheese (8oz)
    1 3/4  cup           Sugar
    3      tablespoon    Flour
    2      teaspoon      Lemon peel
    1 1/2  teaspoon      Orange peel
      1/4  teaspoon      Vanilla
    5      Large         eggs
    2                    Egg yolks
      1/4  cup           Heavy cream
      3/4  cup           Sour cream
    1                    Ripe mango
      1/4  cup           Sugar
    1      package       Frozen raspberries -- lt syrup
    1                    Kiwifruit,pared -- sliced
      1/4  cup           Fresh raspberries
 
 Preheat oven to 450 F. Make crust-With fork, toss graham cracker crumbs with
 butter and sugar until moistened. Transfer to 9-inch springform pan. Evenly
 press onto pan, sides and bottom. Bake until golden, 5 minutes. Cool Heat oven
 to 450 F.Make filling- In large bowl, at high speed, beat cream cheese with
 sugar, flour, peels and vanilla until blended. At medium speed, beat in eggs
 and yolk, one at a time, scraping bowl occasionally. Beat in heavy cream. Pour
 mixture in prepared pan. Bake 10 minutes. Lower temperature to 300 F. Bake 1
 hour, 10 minutes. Filling mixture will be loose but will set on standing. Cool
 cake on wire rack 2 hours. With spatula, spread sour cream over top of cake to
 within 1/2 inch of edge. Refrigerate 3 hours or overnight.
 
 Pare mango, slice flesh from pit. Cut enough slices into small triangles to
 make 1/4 cup. Place remaining in food processor. Add sugar. Process until
 pureed.
 
 Pour into small bowl. In clean food processor, puree raspberries with their
 syrup. Pour through sieve placed on saucepan. Stir in cornstarch. Bring to
 boiling, simmer 1 minute (stirring)until thick and clear. Pour into small bowl.
 Cover, refrigerate til cold Remove cake from pan, plave on serving dish. Spoon
 mango and raspberry sauces over top of cake. Garnish with mango, kiwifruit and
 fresh raspberries. Pass remaining fruit sauces.
 
 
 
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