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