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1
Preheat oven to 375 degrees F.
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2
Butter the bottom of a 9-inch springform pan.
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3
In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well.
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4
Press onto bottom of springform pan and bake until golden, about 8 minutes.
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5
Set aside to cool.
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6
When completely cooled, butter the sides of the pan.
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7
Increase oven temperature to 500 degrees F.
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8
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.
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9
Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition.
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10
Add the sour cream and mix until smooth.
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11
Pour mixture into prepared pan and bake for 12 minutes.
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12
Reduce oven temperature to 200 degrees F and bake for 1 hour more.
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13
Transfer cake to a cooling rack and let cool completely.
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14
Refrigerate cake overnight before serving.
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15
To serve, top with sauce of choice.
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16
Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
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17
2 pints fresh strawberries
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18
1/2 cup sugar
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19
1 cup water
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20
1 teaspoon finely grated lemon zest
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21
2 tablespoons kirsch or brandy
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22
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes.
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23
Stir in the kirsch or brandy and cook for 1 minute.
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24
Remove from the heat and let cool.
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25
Spoon on top of the cheesecake and serve.
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26
1 1/2 cups sugar
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27
3 tablespoons cornstarch
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28
1 1/2 cups water
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29
1/2 cup fresh-squeezed orange juice
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30
2 tablespoons Grand Marnier liqueur
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31
1 1/2 teaspoons orange zest
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32
1 1/2 cups blueberries, picked over and rinsed
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33
1 1/2 tablespoons unsalted butter
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34
In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest.
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35
Cook, stirring occasionally, until thickened, about 5 minutes.
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36
Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes.
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37
Add the butter and stir until melted.
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38
Remove from heat and let cool before pouring over the cheesecake.
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39
3 cups fresh 1/2-inch diced pineapple chunks
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40
1/4 cup sugar, plus more to taste
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41
1 cup water
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42
1 teaspoon finely grated orange zest
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43
2 tablespoons light rum
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44
Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes.
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45
Stir in the rum, and cook for 1 more minute.
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46
Remove from the heat and let cool.
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47
Spoon on top of the cheesecake and serve.
