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Lemon Cheesecake with Glazed Raspberries

TerriTerri Smoot
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Ingredients

  • ~For the Shell
  • 2 C All-purpose flour
  • 1/2 C Sugar
  • 2 tsp Grated lemon rind
  • 2 Sticks (1 C) butter, cut into bits
  • 2 Large egg yolks
  • 1/2 tsp Vanilla
  • ~For the filling
  • 2 1/2 lbs Cream cheese, softened
  • 1 3/4 C Sugar
  • 1 tsp Grated lemon rind
  • 1/4 tsp Vanilla
  • 3 Tbsp All-purpose flour
  • 1/4 tsp Salt
  • 4 Large whole eggs
  • 2 Large egg yolks
  • 1/4 C Heavy cream
  • ~For topping
  • 3/4 C Sugar
  • 3 Tbsp Cornstarch
  • 2 Tbsp Light corn syrup
  • 3 to 4 Drops red food coloring
  • 3 to 4 C Raspberries
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directions

  • 1

    Make the shell: In a bowl combine the first three ingredients; blend in the butter until the mixture resembles meal. Add egg yolks and vanilla and combine the mixture until it forms a dough. Remove the ring from a 10“ springform pan. Press 1/3 of dough onto the bottom of the springform pan, bake the dough in preheated 400 degree oven for 8 mins, and let it cool on a rack. Return the ring to the pan and pat the remaining dough into the sides of the pan, at least 2” high.

  • 2

    Make the filling: In the bowl of an electric mixer beat the cream cheese until it is smooth and beat in the sugar, lemon rind and vanilla. Beat in flour, salt, whole eggs and egg yolks, 1 at a time, and the cream.

  • 3

    Pour the filling into the shell and bake cheesecake on a baking sheet in a preheated 425 degree oven for 12 mins.

  • 4

    Reduce heat to 300 degrees and bake cheesecake for 1 hr more (It will not be set.) Let the cheesecake cool on a rack.

  • 5

    Make the topping: In a saucepan combine 3/4 C water, the sugar and cornstarch and cook the mixture over moderately high heat, stirring, until it is thick and clear.

  • 6

    Remove the pan from the heat and stir in corn syrup and food coloring. Let topping cool until it is lukewarm. Arrange the raspberries on the cheesecake and pour the topping over them. Chill the cheesecake for at least 3 hrs or overnight.


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