MARGE NEMETH (GNFK05B)
2 1/2 c Graham cracker crumbs
1/2 c Melted butter
1/2 c Sugar
5 pk Softened cream cheese(8oz)
1 3/4 c Sugar
3 tb Flour
2 ts Lemon peel
1 1/2 ts Orange peel
1/4 ts Vanilla
5 Large eggs
2 Egg yolks
1/4 c Heavy cream
3/4 c Sour cream
1 Ripe mango
1/4 c Sugar
1 pk Frozen raspberries,lt syrup
1 Kiwifruit,pared,sliced
1/4 c 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, place
on serving dish. Spoon mango and raspberry sauces over top of cake.
Garnish with mango, kiwifruit and fresh raspberries. Pass remaining
fruit sauces.
Yields
12 Servings