Raspberry cheesecake


3/4 cup all purpose flour
3 tbsp sugar
1 tsp finely shredded lemon peel
6 tbsp butter
1 slightly beaten egg yolk
1/2 tsp vanilla
3 8-oz pkg cream cheese, softened
1 cup sugar
2 tbsp all purpose flour
1/4 tsp salt
2 eggs
1 egg yolk
1/4 cup milk
3 cups fresh raspberries
Raspberry sauce
1 10-oz package frozen raspberries, thawed
1 tbsp cornstarch
1/2 cup currant jelly

How to prepare

For crust, combine the 3/4 cup flour, 3 tbsp sugar, and 1/2 tsp of the lemon peel Cut in butter till crumbly stir in 1 slightly beaten egg yolk and 1/4 tsp of the Vanilla pat 1/3 of the dough onto the bottom of a 9″ 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″, set Aside For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla till Fluffy combine the 1 cup sugar, the 2 tbsp flour, and salt, gradually stir into Cream cheese mixture add the 2 eggs and 1 egg yolk, beating 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

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