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1
Crust: Preheat oven to 450F.
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2
With fork, toss Graham cracker crumbs with butter and sugar until moistened.
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3
Transfer to 9-inch springform pan.
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4
Evenly press onto pan, sides and bottom.
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5
Bake until golden (5 minutes).
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6
Cool.
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7
Filling: Heat oven to 450F.
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8
In large bowl at high speed, beat cream cheese with sugar, flour, peels and vanilla until blended.
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9
At medium speed beat in eggs and yolk, one at a time, scraping bowl occasionally.
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10
Beat in heavy cream.
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11
Pour mixture in prepared pan.
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12
Bake 10 minutes.
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13
Lower temperature to 300F.
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14
Bake 1 hour and 10 minutes.
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15
Filling mixture will be loose but will set on standing.
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16
Cool cake on wire rack 2 hours.
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17
With spatula spread sour cream over top of cake to within 1/2 inch of edge.
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18
Refrigerate 3 hours or overnight.
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19
Pare mango; slice flesh from pit.
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20
Cut enough slices into small triangles to make 1/4 cup.
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21
Place remaining in food processor.
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22
Add sugar.
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23
Process until pureed.
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24
Pour into small bowl.
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25
In clean food processor, puree raspberries with their syrup.
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26
Pour through sieve placed on saucepan.
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27
Stir in cornstarch.
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28
Bring to boiling; simmer 1 minute (stirring) until thick and clear.
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29
Pour into small bowl.
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30
Cover; refrigerate until cold.
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31
Remove cake from pan; place on serving dish.
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32
Spoon mango and raspberry sauces over top of cake.
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33
Garnish with mango, kiwifruit and fresh raspberries.
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34
Pass remaining fruit sauces.
