The Ultimate Cheesecake
A show-stopping New York-style cheesecake with citrus-scented filling on a buttery graham crust, crowned with raspberry sauce, peach puree, and fresh fruit. Worth every minute of the wait.
YIELD
16 servingsPREP
40 minCOOK
75 minREADY
8 hrsThis is the cheesecake you bring when you want the room to go quiet.
Five eggs and two extra yolks give the filling its dense, creamy heft, while lemon and orange zest cut through all that richness with bright citrus spark.
The two-temperature bake, a hot blast followed by a long, gentle finish, is the secret to a set center with zero cracks.
Then comes the real drama: one half draped in jewel-toned raspberry sauce, the other in velvety peach puree, with a line of sliced kiwi and peaches running down the middle like edible art.
This feeds sixteen, so it earns its place at holiday tables, birthday parties, and any gathering that deserves a grand finale.
Chef Tips
- Room temperature cream cheese is non-negotiable. Cold cream cheese creates lumps that no amount of mixing will smooth out. Let it sit out for at least an hour before you start.
- Don’t open the oven. Resist peeking during the low-temperature bake. Temperature swings cause cracks. The center should jiggle slightly when done.
- Cool slowly. Two hours on the counter, then three or more in the fridge. Rushing the cooling process is the number one cause of cracked tops.
- Strain the raspberry sauce. Push it through a fine sieve to catch every seed. The silky result is worth the extra step.
Variations
- Cookie crust twist: Replace half the graham cracker crumbs with chocolate, vanilla, or shortbread cookie crumbs for a different flavor base.
- All-raspberry top: Skip the peach puree and cover the entire surface with raspberry sauce for a simpler, striking look.
- Tropical spin: Swap kiwi and peach garnish for mango slices and passion fruit pulp.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Make crust: In medium bowl, using a fork, toss crumbs with butter and sugar until moistened.
Pour into 10 inch springform pan.
With fork, press mixture evenly over bottom and up side of pan.
Bake 5 minutes or until golden brown.
Cool on wire rack.
Increase oven temperature to 450℉ (230℃).
Make filling: In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until blended.
Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally.
Beat in cream.
Pour filling into prepared pan.
Bake 10 minutes.
Lower oven temperature to 250 degrees F.
Bake 1 hour longer or until center is set but not firm.
Remove to rack; cool 2 hours.
With back of spoon, spread sour cream evenly over top of cake to within ½ inch of edge.
Refrigerate 3 hours or overnight.
In food processor, purée raspberries with their syrup; pour through sieve placed over medium sized saucepan.
Discard seeds.
Mix cornstarch with purée until blended.
Bring to boiling, stirring constantly; simmer 1 minute or until sauce is thickened and clear.
Pour raspberry sauce into small bowl.
Cover and refrigerate until cold.
In clean food processor, purée peach slices with ¼ cup sugar until blended; pour into small bowl; set aside.
Remove cake from pan; place on serving dish.
Spoon raspberry sauce over sour cream, covering half of surface.
Spread peach purée on other half.
Arrange kiwifruit and peach slices along the line where the raspberry sauce meets the peach puree.
Add whole raspberries as desired.
Cut cake into wedges to serve.
Pass remaining raspberry sauce and peach puree.
Variation: Add variety to recipes that call for graham cracker crusts by mixing in the flavor of your favorite cookie.
In any graham cracker crust recipe, use half graham cracker crumbs and half chocolate, vanilla or shortbread cookie crumbs for an interesting version of an old favorite.
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