Melt In Your Mouth Raspberry Cheesecake
|All purpose flour||3⁄4 Cup (12 tbs)|
|Lemon peel||1 Teaspoon, finely grated|
|Egg yolk||1 , beaten|
|Vanilla extract||4 Drop|
|Cream cheese||24 Ounce, softened|
|Lemon peel||1 Tablespoon, finely grated|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Raspberries||3 Cup (48 tbs)|
|Raspberry glaze||1 Cup (16 tbs)|
Preheat oven to 375 °F (190 °C).
Crust Butter bottom of a spring form cake pan.
In a bowl, mix flour, sugar and lemon peel.
Add butter, mixing until granular.
In a second bowl, whip egg yolk and vanilla extract.
Fold into pastry crust.
Press one third over bottom of pan.
Wrap remainder, setting aside.
Bake bottom crust (without sides of pan) around 6 minutes or until golden brown.
Remove from oven.
Butter sides of pan.
Attach to bottom.
Line with crust, up to 2 inches (5 cm) from top.
Filling In a large bowl, whip cheese and lemon peel until creamy.
Fold in sugar and flour.
In a second bowl, mix 2 eggs, egg yolk and vanilla extract.
Fold into cheese mixture.
With a spatula, lightly blend in milk.
Pour into crust.
Bake in oven 30-40 minutes.
Remove from oven.
Let cool 30 minutes.
Let cake cool 30 more minutes.
Refrigerate 2-3 hours.
Remove cake from refrigerator.
Decorate with raspberries.
Cover with raspberry glaze.
Return to refrigerator until glaze sets.
Serving size: Complete recipe
Calories 6173 Calories from Fat 3365
% Daily Value*
Total Fat 381 g586.7%
Saturated Fat 204.2 g1021%
Trans Fat 0 g
Cholesterol 1740.6 mg580.2%
Sodium 3255.1 mg135.6%
Total Carbohydrates 627 g209%
Dietary Fiber 38.6 g154.3%
Sugars 339.5 g
Protein 85 g169.6%
Vitamin A 239.8% Vitamin C 246%
Calcium 102.6% Iron 91.1%
*Based on a 2000 Calorie diet