Ingredients
| 2-1/2 cup | Graham cracker crumbs | | 1/2 cup | melted butter | | 1/2 cup | sugar | | 5 pkg. (8 oz. each) | cream cheese, softened | | 1-3/4 cup | sugar | | 3 tbsp. | all-purpose flour | | 2 tsp. | lemon peel | | 1-1/2 tsp. | orange peel | | 1/4 tsp. | vanilla | | 5 | lg. eggs | | 2 | egg yolks | | 1/4 cup | heavy cream | | 3/4 cup | sour cream | | 1 | ripe mango | | 1/4 cup | sugar | | 1 pkg. | frozen raspberries in light syrup | | 1 | kiwi, pared, sliced | | 1/4 cup | fresh raspberries |
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Instructions
Crust:
Preheat oven to 450°F. 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.
Filling:
Heat oven to 450°F. 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 and 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 until 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.
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