Royal Raspberry Cheesecake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This recipe reminds me of a cheesecake I often enjoyed at a restaurant in British Columbia, where I used to live. It's fit for a king! Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1/2 teaspoon finely grated lemon peel |
6 tablespoons butter, softened |
1 egg yolk, lightly beaten |
1/4 teaspoon vanilla extract |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1/2 teaspoon finely grated lemon peel |
1/4 teaspoon vanilla extract |
1 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2 eggs, lightly beaten |
1 egg yolk, lightly beaten |
1/4 cup milk |
raspberry sauce: |
1 package (10 ounces) frozen raspberries, thawed and crushed |
1 tablespoon cornstarch |
1/2 cup currant jelly |
3 cups whole raspberries |
Directions:
1. In a bowl, combine the flour, sugar and lemon peel. Cut in butter until mixture is crumbly. Stir in egg yolk and vanilla. Pat 1/2 of mixture on the bottom of a greased 9-in. springform pan with the sides removed. Bake at 400° for 7 minutes or until golden. Cool completely on a wire rack. Attach the sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto the bottom crust along the sides of pan. Set aside.
2. For filling, in a large bowl, beat cream cheese, lemon peel and vanilla until smooth. Combine sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place pan on a baking sheet.
3. Bake at 375° 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 longer. Refrigerate 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. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers. Yield: 12 servings.
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