New York Cheesecake With Raspberry And Peach Sauces

Name: New York Cheesecake With Raspberry And Peach Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups graham cracker crumbs; 1/2 cup butter, melted; 1/2 cup sugar; 40 ounces cream cheese, at room temperature; 1 3/4 cups sugar; 3 tablespoons all-purpose flour; 2 teaspoons grated lemon zest or 2 teaspoons lemon peel; 1/4 teaspoon vanilla extract; 5 large eggs; 2 egg yolks; 1/4 cup heavy cream (whipping); 3/4 cup sour cream; 10 ounces frozen raspberries in light syrup, thawed; 2 teaspoons cornstarch; 1/4 cup sugar; 1 kiwi fruit, peeled and sliced; 1/4 cup fresh raspberry

Servings: persons

2 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup sugar
40 ounces cream cheese, at room temperature
1 3/4 cups sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon zest or 2 teaspoons lemon peel
1/4 teaspoon vanilla extract
5 large eggs
2 egg yolks
1/4 cup heavy cream (whipping)
3/4 cup sour cream
10 ounces frozen raspberries in light syrup, thawed
2 teaspoons cornstarch
1/4 cup sugar
1 kiwi fruit, peeled and sliced
1/4 cup fresh raspberry

1
1. Preheat oven to 375u00b0 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
2. Increase oven temperature to 450u00b0 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
3. Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250u00b0 F. Bake 70 minutes longer or until center is set but not firm. Remove to rack. Cool two hours. Move to refrigerator overnight.
4
Optional topping:
5
4. With back of spoon, spread sour cream evenly over top of cake within 1/2 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.
6
5. Pour raspberry sauce into small bowl. In clean food processor, puree peach slices with 1/4 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.
7
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.

2342

kcal

Calories

166

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/2 cups graham cracker crumbs, 1/2 cup butter, melted, 1/2 cup sugar, 40 ounces cream cheese, at room temperature, and more.

Yes, New York Cheesecake With Raspberry And Peach Sauces falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!