Royal Raspberry Cheesecake

Name: Royal Raspberry Cheesecake
Ingredients: 3/4 cup all-purpose flour; 3 tablespoons sugar; 1/2 teaspoon finely grated lemon zest; 6 tablespoons butter, softened; 1 large egg yolk, lightly beaten; 1/4 teaspoon vanilla extract; 3 packages (8 ounces each) cream cheese, softened; 1/2 teaspoon finely grated lemon zest; 1/4 teaspoon vanilla extract; 1 cup sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 2 large eggs, lightly beaten; 1 large egg yolk, lightly beaten; 1/4 cup whole milk; 1 package (10 ounces) frozen raspberries, thawed and crushed; 1 tablespoon cornstarch; 1/2 cup currant jelly; 3 cups whole raspberries

19 ingredients

5 steps

Ingredients

3/4 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon finely grated lemon zest
6 tablespoons butter, softened
1 large egg yolk, lightly beaten
1/4 teaspoon vanilla extract
3 packages (8 ounces each) cream cheese, softened
1/2 teaspoon finely grated lemon zest
1/4 teaspoon vanilla extract
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs, lightly beaten
1 large egg yolk, lightly beaten
1/4 cup whole milk
1 package (10 ounces) frozen raspberries, thawed and crushed
1 tablespoon cornstarch
1/2 cup currant jelly
3 cups whole raspberries

Directions

1

In a bowl, combine the flour, sugar and lemon zest. Cut in butter until mixture is crumbly. Stir in egg yolk and vanilla. Pat 1/2 of mixture on the bottom of a greased 9-in. springform pan with the sides removed. Bake at 400° for 7 minutes or until golden. Cool completely on a wire rack. Attach the sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto the bottom crust along the sides of pan. Set aside.
2

For filling, in a large bowl, beat cream cheese, lemon zest and vanilla until smooth. Combine sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place pan on a
3

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4

Bake at 375° 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 longer. Refrigerate overnight.
5

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. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers.