*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Desserts                         Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Graham cracker crumbs
      1/2   c            Butter or margarine, melted
      1/2   c            Sugar
    5       pk           (8 oz size) cream  cheese at
                         -room temperature
    1 1/4   c            Sugar
    3       tb           All-purpose flour
    2       ts           Grated lemon zest
    1 1/2   ts           Grated orange zest
      1/4   ts           Vanilla extract
    5       lg           Eggs
    2                    Egg yolks
      1/4   c            Heavy cream
      1/4   c            Sour cream
    1       pk           (10 oz) frozen raspberries
                         -in light syrup, thawed
    2       ts           Cornstarch
    1       pk           (10 oz) frozen peach slices
      1/4   c            Sugar
    1                    Kiwifruit, peeled & sliced
    1                    Ripe peach, peeled & sliced
      1/4   c            Fresh raspberries
   Preheat oven to 375F. Make crust: In medium bowl,
   using a fork, toss crumbs with butter and sugar until
   moistened. Pour into 10 springform pan. With fork,
   press mixture evenly over bottom and up side of pan.
   Bake 5 minutes or until golden brown. Cool on wire
   Increase oven temperature to 450F.
   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 250F. 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 1/2 inch of edge.
   Refrigerate 3 hours or overnight.
   In food processor, puree raspberries with their syrup;
   pour through sieve placed over medium sized saucepan.
   Discard seeds. Mix cornstarch with puree 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, puree
   peach slices with 1/4 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 puree 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 regipe,
   use halt graham cracker crumbs and half chocolate,
   vanilla or shortbread cookie crumbs for an interesting
   version of an old favorite.
   McCalls Cooking School/Desserts 2/Scanned & Fixed by
   Diane P. and Gary G.
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