Ingredients Jump to Instructions ↓

  1. CRUST:

  2. 3/4 cup all-purpose flour

  3. 3 tablespoons sugar

  4. 6 tablespoons butter

  5. 1 egg yolk, lightly beaten


  7. 3 (8 ounce) packages cream cheese, softened

  8. 1/2 teaspoon finely grated lemon peel

  9. 1/4 teaspoon vanilla extract

  10. 1 cup sugar

  11. 2 tablespoons all-purpose flour

  12. 1/4 teaspoon salt

  13. 2 eggs

  14. 1 egg yolk

  15. 1/4 cup milk


  17. 1 (10 ounce) package frozen raspberries, thawed and crushed

  18. 1 tablespoon cornstarch

  19. 1/2 cup black or red currant jelly

  20. TOPPING:

  21. 3 cups fresh or frozen whole raspberries

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine flour, sugar and lemon peel. Cut in butter until crumbly. Stir in egg yolk and vanilla. Pat 1/3 of mixture on the bottom of a 9-in. springform pan with the sides removed. Bake at 400* for 7 minutes or until golden; cool. Attach the sides of the pan; pat remaining crust mixture 1-3/4 in up the sides. Set aside. for filling, beat cream cheese, lemon peel and vanilla until fluffy. Combine sugar, flour and salt; add to creamed mixture, beating well. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place on a shallow baking pan in oven. Bake at 375 degrees F for 35-40 minutes or until center appears set. Cool for 15 minutes. Loosen sides of cheesecake from pan with a spatula; cool 30 minutes. Remove sides of pan; cool 1-2 hours longer. Chill thoroughly. Meanwhile, for sauce, combine all ingredients in a saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove berry seeds. Cool. Just before serving, top cheesecake with sauce and whole berries.


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