Raspberry Cheesecake #1
| Yield: | 10 Servings |
| Categories: | Pies |
| 3/4 | c | All purpose flour |
| 3 | tb | Sugar |
| 1 | ts | Finely shredded lemon peel |
| 6 | tb | Butter |
| 1 | Slightly beaten egg yolk | |
| 1/2 | ts | Vanilla |
| 3 | pk | (8-oz) cream cheese; softened |
| 1 | c | Sugar |
| 2 | tb | All purpose flour |
| 1/4 | Salt | |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 1/4 | c | Milk |
| 3 | c | Fresh raspberries |
| RASPBERRY SAUCE | ||
| 1 | pk | (10-oz) frozen raspberries; thawed |
| 1 | tb | Cornstarch |
| 1/2 | c | Currant jelly |
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