Royal Raspberry Cheesecake

This was a great cheesecake to make. The crust was sweet, but not too sweet. Also, you can have as little or as much of the sauce that you want because you pour it on to individual pieces. This was my second cheesecake that I have made this summer and it definitely came out better than the first one. The adults liked it better than the girls, but oh well, I didn't make it for them! ;-)

Grade: B+

Royal Raspberry Cheesecake
¾ cups all-purpose flour
3 Tbls sugar
½ tsp finely grated lemon peel
6 Tbls butter, softened
1 egg yolk, lightly beaten
¼ tsp vanilla extract
Filling
3 packages (8 oz each) cream cheese, softened
½ tsp finely grated lemon peel
¼ tsp vanilla extract
1 cup sugar
2 Tbls all-purpose flour
¼ tsp salt
2 eggs, lightly beaten
1 egg yolk, lightly beaten
¼ cup milk
Raspberry Sauce
1 Tbls cornstarch
1 package (10 oz) frozen sweetened raspberries, thawed and crushed
½ cup currant jelly (I used apricot preserves)
3 cups whole raspberries

Directions
1. In a bowl, combine the flour, sugar and lemon peel. Cut in butter until crumbly. Stir in egg yolk and vanilla. Pat half of dough onto bottom of a greased 9-in spring form pan with sides removed. Bake at 400 degree for 7 minutes or until golden. Cool completely on a wire rack. Attach sides of pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto bottom crust along the sides of pan. Set aside.
2. For filling, in a large mixing bowl, beat the cream cheese, lemon peel, and vanilla until smooth. Combine the sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat on low speed just until combined. Stir in milk. Pour into crust. Place pan on a baking sheet.
3. Bake at 375 degrees 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. Chill overnight.
4. 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.
5. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers.

Lucy deciding against the fork.

Sarah being fed a bite. (really, you don't want to try it by yourself?)

Anna enjoying small bites.