FRESH RED RASPBERRY CHEESECAKE Makes 16 servings.
CRUST---
1 tbs sugar
1 1/2 cups graham cracker crumbs
6 tbs unsalted butter, melted
FILLING---
1 1/2 tsp vanilla extract
1/4 cup sour cream
5 large eggs, room temp
2 1/2 pounds cream cheese, room temp
1 tbs grated lemon peel
2 large egg yolks, room temp
1 1/2 cups sugar
TOPPING---
3 half pints raspberries
1 cup red currant, raspberry or strawberry jelly
PREPARE CRUST--- Heat oven to 350°. In bowl, combine graham cracker crumbs, sugar, and butter until moistened. Transfer to 9" springform pan or other pan, press crumbs into bottom of pan and 1" up side. Bake 8 min. Let cool to room temp. Reset oven to 450°. Place springform pan or jelly roll pan or baking sheet.
PREPARE FILLING---In bowl, beat cream cheese and sugar until light and fluffy. Add eggs and egg yolks, beat well. Add sour cream, lemon peel and vanilla. Mix thoroughly and pour into crust. Bake 15 min. Reset oven to 225°. Bake 1 hour 15 min. longer. Turn oven off. Allow cake to remain in oven with door open 30 min. Transfer cake to wire rack to cool completely. Cover with plastic wrap and refrigerate. Remove cake from side of pan by running a hot knife around outside of cake. Leave cake on bottom of pan for serving.
PREPARE TOPPING---In saucepan, melt jelly. Transfer to bowl, add raspberries and toss until mixed. Arrange berries on top of cake. Refrigerate 1 hour, then SERVE...
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