Raspberry Cheesecake

By Gilmore

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

Ingredients

• CRUST:
• Ingredients
• 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 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

Preparation

Step 1

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.