Best New York Cheesecake With Raspberry And Peach Sauces Recipes

NEW YORK CHEESECAKE WITH RASPBERRY AND PEACH SAUCES

Steps:

• 1. Preheat oven to 375° F. Make crust: in medium bowl, using a fork, toss crumbs with butter and sugar until moistened. Use a little more butter if necessary to obtain the right consistency. Transfer mixture in a well-greased 10-inch springform pan and evenly press mixture with fingers over the bottom and up sides of pan. Bake for 5 minutes. Cool on wire rack.
• 2. Increase oven temperature to 450° F. Make filling: In large bowl of electric mixer at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until well blended. Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally. Beat in cream.
• 3. Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250° F. Bake 70 minutes longer or until center is set but not firm. Remove to rack. Cool two hours. Move to refrigerator overnight.
• Optional topping:.
• 4. With back of spoon, spread sour cream evenly over top of cake within ½ inch of edge. Set cake aside. 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.
• 5. Pour raspberry sauce into small bowl. In clean food processor, puree peach slices with ¼ cup sugar until blended; pour into small bowl; set aside. Remove sides of springform pan, place cake on serving dish. Spoon raspberry sauce over sour cream, covering half the surface. Spread peach puree on the other half.
• 6. 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.

NEW YORK STYLE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 350.
• In a medium bowl, combine crust ingredients until moistened.
• Press into bottom and 1 inch up sides of a 9 inch springform pan. Bake for 8 minutes and cool completely.
• Increase oven temperature to 450.
• Blend cream cheese and sugar in large bowl on medium high until fluffy, about 5 minutes.
• Reduce speed to medium and add eggs and egg yolks 2 at a time, beating until mixed. Tip: Don't beat for too long or it incorporates too much air and the cheesecake will crack.
• With mixer on low, mix in sour cream, lemon zest, and vanilla. Mix and pour into crust.
• Bake cake for 15 minutes and then reduce oven temperature to 225. Bake an additional 1 hour and 15 minutes.
• Turn off oven and open oven door. Cake will not be completely set in center but leave in oven for 30 minutes.
• Remove from oven and let sit out for another 2-3 hours until completely cooled.
• Cover with plastic wrap and chill overnight in refrigerator.
• Remove sides of pan by carefully running a hot knife around the edges.
• For topping, melt jam in a saucepan over low heat.
• In a bowl, gently toss raspberries with jam until well mixed.
• Using a spoon, carefully arrange raspberries over top of cheesecake. Refrigerate until ready to serve.