Yield: 10 Servings
|¾ cup||All purpose flour|
|1 teaspoon||Finely shredded lemon peel|
|1||Slightly beaten egg yolk|
|3 packs||(8-oz) cream cheese; softened|
|2 tablespoons||All purpose flour|
|3 cups||Fresh raspberries|
|1 pack||(10-oz) frozen raspberries; thawed|
|½ cup||Currant jelly|
From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT For crust, combine the ¾ cup flour, 3 tablespoons sugar, and ½ teaspoon of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and ¼ teaspoon of the vanilla. Pat ⅓ of the dough onto the bottom of a 9-inch springform pan (with sides removed). Bake in a 400F oven for 7 minutes or till golden; cool. Butter sides of pan; attach to bottom.
Pat remaining dough onto sides of pan to a height of 1¾ inches, set aside.
For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla till fluffy. Combine the 1 cup sugar, the 2 tablespoons flour, and salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk, beting at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F; bake 50 to 55 minutes more or till the center is set. Cool for 15 minutes.
Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with raspberries and Raspberry Sauce.
Raspberry sauce: Combine raspberries and cornstarch. Add jelly. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Strain and cool.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .