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Royal Raspberry Cheesecake

 Royal Raspberry Cheesecake
This recipe reminds me of a cheesecake I often enjoyed at a restaurant in British Columbia, where I used to live. It's fit for a king!
12 ServingsPrep: 20 min. Bake: 35 min. + chilling


  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon finely grated lemon peel
  • 6 tablespoons butter, softened
  • 1 egg yolk, lightly beaten
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 teaspoon finely grated lemon peel
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 egg yolk, lightly beaten
  • 1/4 cup milk
  • 1 package (10 ounces) frozen raspberries, thawed and crushed
  • 1 tablespoon cornstarch
  • 1/2 cup currant jelly
  • 3 cups whole raspberries

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Royal Raspberry Cheesecake (continued)


  • In a bowl, combine the flour, sugar and lemon peel. Cut in butter
  • until mixture is crumbly. Stir in egg yolk and vanilla. Pat 1/2 of
  • 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.
Nutritional 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.