3/4 cup All purpose flour
3 tbsp Sugar
1 tsp Finely shredded lemon peel
6 tbsp Butter
1 Slightly beaten egg yolk
1/2 tsp Vanilla
3 package (8-oz) cream cheese, softened
1 cup Sugar
2 tbsp All purpose flour
1/4 Salt
2 Eggs
1 Egg yolk
1/4 cup Milk
3 cup Fresh raspberries
RASPBERRY SAUCE
1 package (10-oz) frozen raspberries, thawed
1 tbsp Cornstarch
1/2 cup Currant jelly
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From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT 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: Combine raspberries and cornstarch. Add jelly. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Strain and cool.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.
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