Raspberry Cheesecake

Ingredients

• 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

Sauce

• 1 (10 ounce) package frozen raspberries, thawed and crushed
• 1 tablespoon cornstarch
• 1/2 cup raspberry jelly

Directions

1. 1

   For Crust:.

2. 2

   Combine the 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon of the lemon peel.

3. 3

   Cut in butter till crumbly.

4. 4

   Stir in 1 slightly beaten egg yolk and 1/4 tsp of the vanilla.

5. 5

   Pat 1/3 of the dough onto the bottom of a 9 inch springform pan (with sides removed).

6. 6

   Bake in a 400°F oven for 7 minutes or until golden; cool.

7. 7

   Butter sides of pan; attach to bottom.

8. 8

   Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.

9. 9

   For Filling:.

10. 10

    Beat cream cheese, remaining lemon peel and remaining vanilla until fluffy.

11. 11

    Combine the 1 cup sugar, the 2 tablespoons flour, and salt; gradually stir into cream cheese mixture.

12. 12

    Add the 2 eggs and 1 egg yolk, beating at low speed just until combined.

13. 13

    Stir in milk.

14. 14

    Turn into crust lined pan.

15. 15

    Bake in a 450°Foven for 10 minutes.

16. 16

    Reduce heat to 300°F; bake 50 to 55 minutes more until the center appears set.

17. 17

    Cool 15 minutes.

18. 18

    Loosen sides of cheesecake pan with spatula; Cool 30 minutes; remove sides of pan; Cool 2 hours longer; Chill thoroughly.

19. 19

    Sauce:.

20. 20

    Combine raspberries and and cornstarch.

21. 21

    Add jelly.

22. 22

    Cook and stir until thickened and bubbly.

23. 23

    Cook and stir 1 minute more.

24. 24

    Strain and cool.

25. 25

    Pour over cheesecake.

26. 26

    Garnish with fresh raspberries.