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Raspberry Cheesecake

3/4 cup all purpose flour
3 tablespoons sugar
1 teaspoon finely shredded lemon peel
6 tablespoons butter
1 slightly beaten egg yolk
1/2 teaspoon vanilla
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all purpose flour
1/4 teasoon salt
2 eggs
1 egg yolk
1/4 cup milk
3 cups fresh raspberries
Raspberry Sauce

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 teaspoon of the vanilla. Pat
1/3 of the dough onto the bottom of a 9-inch springform pan (with
sides removed). Bake in a 400F oven for 7 minutes or till 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 the filling, beat cream cheese, remaining lemon peel, and
remaining vanilla till 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, beting at low speed just
till combined. Stir in milk. Turn into crust-lined pan. Bake in
a 450F oven for 10 minutes. Reduce heat to 300F, bake 50 to 55
minutes more or till the center is set. Cool for 15 minutes.
Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes,
remove sides of pan. Cool about 2 hours longer. Chill thoroughly.
Top with raspberries and Raspberry Sauce.

Raspberry Sauce

1 10-ounce package frozen raspberries, thawed
1 tablespoon cornstarch
1/2 cup currant jelly

Combine raspberries and cornstarch. Add jelly. Cook and stir till
thickened and bubbly. Cook and stir 1 minute more. Strain and cool.


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