Raspberry Cheesecake

"This recipe came from a co-worker. Her father found it in a magazine years ago. It is the most requested item at our annual bake sale fundraiser for American Cancer Society. You wouldn't believe what one will pay for this yummy dessert!"
 
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Ready In:
1hr
Ingredients:
17
Serves:
8
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ingredients

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directions

  • 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 tsp of the vanilla.
  • Pat 1/3 of the dough onto the bottom of a 9 inch springform pan (with sides removed).
  • Bake in a 400°F oven for 7 minutes or until 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 Filling:

  • Beat cream cheese, remaining lemon peel and remaining vanilla until 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, beating at low speed just until combined.
  • Stir in milk.
  • Turn into crust lined pan.
  • Bake in a 450°Foven for 10 minutes.
  • Reduce heat to 300°F; bake 50 to 55 minutes more until the center appears set.
  • Cool 15 minutes.
  • Loosen sides of cheesecake pan with spatula; Cool 30 minutes; remove sides of pan; Cool 2 hours longer; Chill thoroughly.
  • Sauce:

  • Combine raspberries and and cornstarch.
  • Add jelly.
  • Cook and stir until thickened and bubbly.
  • Cook and stir 1 minute more.
  • Strain and cool.
  • Pour over cheesecake.
  • Garnish with fresh raspberries.

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