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Raspberry: Raspberry Cheesecake

Source of Recipe

Best of Country Cooking


List of Ingredients

CRUST:
3/4 cup flour
3 tablespoons sugar
1 teaspoon grated lemon rind, divided
6 tablespoons butter
1 egg yolk, slightly beaten
1/2 teaspoon vanilla, divided

FILLING:
3 packages cream cheese, softened (8 oz each)
1 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 eggs + 1 yolk
1/4 cup milk

RASPBERRY SAUCE:
1 package frozen raspberries, thaw and crush
1 tablespoon cornstarch
1/2 cup black or red currant jelly

TOPPING:
3 cups fresh or frozen whole raspberries


Recipe

For crust, combine flour, sugar and half of lemon peel. Cut in butter til crumbly, then stir in yolk and half of vanilla. Pat 1/3 of dough on bottom of 9" springform pan with sides removed. Bake at 400ºF for 7 minutes or till golden; cool. Attach sides of pan to bottom; pat remaining dough onto sides of pan to height of 1 3/4 inches. Set aside. For filling, beat cheese, remaining lemon peel and vanilla till fluffy. Combine sugar, flour and salt; beat into cream cheese mixture, beating well. Add eggs and yolk, beating at low speed just until combined. Stir in milk.

Pour into crust-lined pan. Place on shallow baking pan in oven. Bake at 375ºF for 35-40 minutes or until center appears to be set. Cool for 15 minutes, then loosen sides of cheesecake from pan with spatula. Cool for 30 minutes and remove sides. Cool 1-2 hours longer and then chill well. to make sauce, combine ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat and strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.