Raspberry Cheesecake

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 3/4 cup flour
• 3 tablespoons sugar
• 1 teaspoon lemon peel, finely shredded
• 6 tablespoons butter
• 1 egg yolk, slightly beaten
• 1/2 teaspoon vanilla
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons flour
• 1/4 teaspoon salt
• 2 eggs
• 1 egg yolk
• 1/4 cup milk
• 3 cups fresh raspberries
• 1 (10 ounce) package frozen raspberries, thawed and crushed
• 1 tablespoon cornstarch
• 1/2 cup raspberry jelly

Recipe

• 1 for crust:.
• 2 combine the 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon of the lemon peel.
• 3 cut in butter till crumbly.
• 4 stir in 1 slightly beaten egg yolk and 1/4 tsp of the vanilla.
• 5 pat 1/3 of the dough onto the bottom of a 9 inch springform pan (with sides removed).
• 6 bake in a 400°f oven for 7 minutes or until golden; cool.
• 7 butter sides of pan; attach to bottom.
• 8 pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.
• 9 for filling:.
• 10 beat cream cheese, remaining lemon peel and remaining vanilla until fluffy.
• 11 combine the 1 cup sugar, the 2 tablespoons flour, and salt; gradually stir into cream cheese mixture.
• 12 add the 2 eggs and 1 egg yolk, beating at low speed just until combined.
• 13 stir in milk.
• 14 turn into crust lined pan.
• 15 bake in a 450°foven for 10 minutes.
• 16 reduce heat to 300°f; bake 50 to 55 minutes more until the center appears set.
• 17 cool 15 minutes.
• 18 loosen sides of cheesecake pan with spatula; cool 30 minutes; remove sides of pan; cool 2 hours longer; chill thoroughly.
• 19 sauce:.
• 20 combine raspberries and and cornstarch.
• 21 add jelly.
• 22 cook and stir until thickened and bubbly.
• 23 cook and stir 1 minute more.
• 24 strain and cool.
• 25 pour over cheesecake.
• 26 garnish with fresh raspberries.