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Title: Raspberry Cheesecake with Raspberry Sauce
Categories: Dessert Cheesecake
Yield: 1 Servings
| 3/4 | c | All purpose flour |
| 3 | tb | Sugar |
| 1 | ts | Finely shredded lemon peel |
| 6 | tb | Butter |
| 1 | Slightly beaten egg yolk | |
| 1/2 | ts | Vanilla |
| 3 | 8-ounce packages cream cheese, softened | |
| 1 | c | Sugar |
| 2 | tb | All purpose flour |
| 1/4 | Teasoon salt | |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 1/4 | c | Milk |
| 3 | c | Fresh raspberries Raspberry Sauce: |
1 10-ounce package frozen raspberries, thawed 1 tablespoon cornstarch 1/2 cup currant jelly
For crust, combine the 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of a 9-inch springform pan (with sides removed). Bake in a 400F oven for 7 minutes or till golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches, set aside.
For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla till fluffy. Combine the 1 cup sugar, the 2 tablespoons flour, and salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk, beting at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F; bake 50 to 55 minutes more or till the center is set. Cool for 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with raspberries and Raspberry Sauce.
Sauce: Combine raspberries and cornstarch. Add jelly. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Strain and cool.
From: Stephanie Da Silva Date: 08-09-93
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