Raspberry Cheesecake

Directions

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