Royal Raspberry Cheescake

Ingredients

• 3/4 c all-purpose flour
• 3 T sugar
• 1/2 t grated lemon peel
• 6 T butter, softened
• 1 egg yolk, lightly beaten
• 1/4 t vanilla extract
Filling:
• 3 packages (8 ounces each) cream cheese, softened
• 1/2 t grated lemon peel
• 1/4 t vanilla extract
• 1 c sugar
• 2 T all-purpose flour
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 1/4 c milk
Raspberry Sauce:
• 1 T cornstarch
• 1 package (10 ounces) frozen sweetened raspberries, thawed and crushed
• 1/2 c currant jelly
• 3 c whole raspberries

Instructions

1. In a bowl, combine the flour, sugar, and lemon peel. Cut in butter until crumbly. Stir in egg yolk and vanilla. Pat half of dough onto bottom of a greased 9-in. springform pan with sides removed. Bake at 400 degrees for 7 minutes or until golden. Cool completely on a wire rack. Attach sides of pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto bottom crust along the sides of pan. Set aside.
2. For filling, in a large mixing bowl, beat the cream cheese, lemon peel and vanilla until smooth. Combine the sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat on low speed just until combined. Stir in milk. Pour into crust. Place pan on a baking sheet.
3. Bake at 375 degrees 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. Chill overnight.
4. 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.
5. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers.

Notes