Raspberry Citrus Cheesecake with Kiwi Topping

Heat oven to 325º F / 162º C. Wrap bottom and sides of 9” springform pan with heavy duty foil.

In large bowl, stir together 1 1/4 cups flour, 1 tablespoon sugar and 1 teaspoon lemon peel. Add butter and beat until pea sized crumbs form. Press mixture evenly onto bottom of pan.

Place the raspberries in a food processor and mix until puréed. Strain into small bowl; set aside.

In a large bowl, beat cream cheese and 1 1/3 cups sugar at low speed until smooth. Add 2 tablespoons flour. Beat in eggs one at a time, until combined. Scrape down sides of bowl as necessary. Beat in cream and vanilla and almond extracts just until blended.

Transfer 2-1/2 cups of batter to a medium bowl, and stir in lemon juice and 2 teaspoons lemon peel. Set aside. Stir in raspberry purée into batter remaining in large bowl until completely blended. Pour onto crust in pan.

Place pan in large shallow roasting or broiler pan. Fill with enough hot water to come halfway up sides of spring form pan. Bake in preheated oven 35 minutes.

Carefully slide out oven rack several inches. Pour reserved lemon batter evenly over top of cheesecake. Return to oven and bake 25 to 30 minutes longer or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.

Remove cake from water bath and remove foil. Place on a wire rack and cool, about 2 hours.