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Raspberry Cheesecake

This classic cheesecake is my family's favorite dessert and it is so delicious, I make it even in the winter using frozen raspberries.—Lori Manthorpe, Ile Bizard, Quebec

12 ServingsPrep: 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 extract, divided
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1/4 cup milk
1/4 teaspoon salt
2 eggs
1 egg yolk
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

2 of 2

Raspberry Cheesecake (continued)

Directions (continued)

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 the cream cheese, sugar and flour until smooth.
Beat in milk and salt. Add eggs and yolk, beat on low speed just
until combined. Stir in the remaining lemon peel.
Bake at 375° for 35-40 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around
edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
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.

Nutrition Facts: 1 serving (1 slice) equals 313 calories, 14 g fat (8 g saturated fat), 108 mg cholesterol, 178 mg sodium, 43 g carbohydrate, 3 g fiber, 5 g protein.