Raspberry Cheesecake Recipe

Directions:

1. For Crust:.
2. Combine the 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon of the lemon peel.
3. Cut in butter till crumbly.
4. Stir in 1 slightly beaten egg yolk and 1/4 tsp of the vanilla.
5. Pat 1/3 of the dough onto the bottom of a 9 inch springform pan (with sides removed).
6. Bake in a 400°F oven for 7 minutes or until golden; cool.
7. Butter sides of pan; attach to bottom.
8. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.
9. For Filling:.
10. Beat cream cheese, remaining lemon peel and remaining vanilla until fluffy.
11. Combine the 1 cup sugar, the 2 tablespoons flour, and salt; gradually stir into cream cheese mixture.
12. Add the 2 eggs and 1 egg yolk, beating at low speed just until combined.
13. Stir in milk.
14. Turn into crust lined pan.
15. Bake in a 450°Foven for 10 minutes.
16. Reduce heat to 300°F; bake 50 to 55 minutes more until the center appears set.
17. Cool 15 minutes.
18. Loosen sides of cheesecake pan with spatula; Cool 30 minutes; remove sides of pan; Cool 2 hours longer; Chill thoroughly.
19. Sauce:.
20. Combine raspberries and and cornstarch.
21. Add jelly.
22. Cook and stir until thickened and bubbly.
23. Cook and stir 1 minute more.
24. Strain and cool.
25. Pour over cheesecake.
26. Garnish with fresh raspberries.