Raspberry Cheesecake
Country Woman
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SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 35 min. + cooling
Ingredients:
- CRUST:
- 3/4 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon finely shredded lemon peel, divided
- 6 tablespoons butter
- 1 egg yolk, lightly beaten
- 1/2 teaspoon vanilla, divided
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 eggs
- 1 egg yolk
- 1/4 cup milk
- RASPBERRY SAUCE:
- 1 package (10 ounces) frozen raspberries, thawed and crushed
- 1 tablespoon cornstarch
- 1/2 cup black or red currant jelly
- TOPPING:
- 3 cups fresh or frozen whole raspberries
Directions:
For crust, combine flour, sugar and half of lemon peel. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed. Bake at 400° for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside.
For filling, beat cheese, remaining lemon peel and vanilla until fluffy. Combine the sugar, flour and salt; beat into the cream cheese mixture, mixing well. Add eggs and yolk, beating at a low speed just until combined. Stir in milk. Pour into crust-lined pan. Place on a shallow baking pan in oven.
Bake at 375° for 35-40 minutes or until center appears to be set. Cool for 15 minutes. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes; remove side of pan. Cool for 1-2 hours longer. Chill well.
Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce. Yield: 12 servings.