“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!”

Ingredients Nutrition


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

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