3/4 c All purpose flour
3 tb Sugar
1 ts Finely shredded lemon peel
6 tb Butter
1 Slightly beaten egg yolk
1/2 ts Vanilla
3 pk (8-oz) cream cheese;
-softened
1 c Sugar
2 tb All purpose flour
1/4 Salt
2 Eggs
1 Egg yolk
1/4 c Milk
3 c Fresh raspberries
RASPBERRY SAUCE
1 pk (10-oz) frozen raspberries;
-thawed
1 tb Cornstarch
1/2 c Currant jelly
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
For crust, combine the 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon
of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten
egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 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 1 3/4 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.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings
