Cake, Cheesecake with Raspberry Sauce

By Floridaberry

From Southern Living

Ingredients

• Makes 1 (10-inch) cheesecake
• 1 3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter or margarine, melted
• 5 ( 8-ounce) packages cream cheese, softened
• 1 3/4 cups sugar
• 5 eggs
• 2 egg yolks
• 3 tablespopons all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon grated orange rind
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon vanilla extract
• 1/4 cup commercial sour cream
• Raspberry Sauce
• Fresh raspberries (optional)
• Mint leaves (optional)

Preparation

Step 1

Combine graham cracker crumbs, 1/4 cup sugar, and butter, mixing well. Press into bottom and up sides of a 10-inch springform pan. Bake at 250 degrees for 8 minutes; cool.

Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add 1 3/4 cups sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add egg yolks, flour, salt, orange rind, lemon rind, and vanilla, mixing well. Stir in sour cream; pour into prepared pan. Bake at 350 degrees for 45 minutes. Turn off oven, and let cheesecake remain in closed oven 45 minutes. Open door of oven, and leave cheesecake in oven an additional 45 minutes. Remove from oven, and cool to room temperature; cover and chill overnight. Remove side of springform pan. Drizzle cheesecake with Raspberry Sauce, and serve remaining sauce on individual pieces. Garnish with whole raspberries and mint leaves, if desired. Let cake stand at room temperature 1 hour before slicing.
Yield: 1 (10-inch ) cheesecake

Raspberry Sauce:

1 (10) package frozen raspberries, thawed
1 tablespoon cornstarch
1 Tablespoon Kirsch

Press raspberries through a sieve to puree and strain seeds; discard seeds. Combine puree, cornstarch, and kirch in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens: cool.
Yield about 3/4 cup