Directions (continued)

• mixture on the bottom of a greased 9-in. springform pan with the
• sides removed. Bake at 400° for 7 minutes or until golden. Cool
• completely on a wire rack. Attach the sides of the pan and grease
• sides. Pat remaining dough 1-1/2 in. up the sides and press onto the
• bottom crust along the sides of pan. Set aside.
• For filling, in a large bowl, beat cream cheese, lemon peel and
• vanilla until smooth. Combine sugar, flour and salt; add to cream
• cheese mixture, beating until smooth. Add eggs and yolk; beat at a
• low speed just until combined. Stir in milk. Pour into crust. Place
• pan on a baking sheet.
• Bake at 375° for 35-40 minutes or until center is almost set.
• Cool pan on a wire rack for 10 minutes. Carefully run a knife around
• edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• For sauce, combine the cornstarch and crushed raspberries in a
• saucepan until blended. Stir in jelly. Bring to a boil over medium
• heat; cook and stir for 1 minute or until thickened. Remove from the
• heat; strain to remove berry seeds. Discard seeds. Cool sauce;
• refrigerate until serving. Just before serving, remove sides of pan.
• Cut cheesecake into slices; garnish with sauce and fresh berries.
• Refrigerate leftovers. Yield: 12 servings.