Lemon Raspberry Cheesecake

Last year at work we had a dessert contest, and this was the winning recipe. Corey's favorite flavors of dessert are lemon and raspberry, so I thought I would make this for him for Valentine's Day. He absolutely loved it, and I think you will too. I preferred mine topped with fresh raspberries or strawberries instead of the sauce (I thought it was a bit too lemony with the sauce and the lemon in the cheesecake) but Corey loved it with the sauce. Enjoy!


Lemon Raspberry Cheesecake

Crust

1 cup vanilla wafer cookie crumbs

3 tablespoons sugar

3 tablespoons butter or margarine, melted

Filling

3 packages (8 oz each) cream cheese softened

1 cup sugar

3 tablespoons flour

2 tablespoons fresh lemon juice

2 - 3 teaspoons grated lemon zest

1/2 teaspoon vanilla

3 large eggs

1 large egg white

Topping

3/4 cup super

2 tablespoons cornstarch

1/2 cup cold water

1/4 cup fresh lemon juice

1 egg yolk, beaten

fresh raspberries

Crust: Mix crumbs, sugar and butter: press onto bottom of 9-inch springform pan (sprayed lightly with baking spray). Bake at 325 degrees for 10 minutes.

Filling: Mix cream cheese, sugar, flour, juice, zest and vanilla with an electric mixer on medium speed until well blended. Add 3 eggs and egg white, mixing on low speed just until blended. Pour over crust. Bake at 325 degrees for 40-50 minutes or until center is almost set (but still a little jiggly). Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Topping: Mix sugar and cornstarch in saucepan; gradually stir in water and juice. Bring mixture to a low boil on medium heat, stirring constantly until clear and thickened. Stir 2 tablespoons of the hot mixture into egg yolks; then slowly mix the egg mixture into the sauce. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Stir in raspberries Spoon topping over cheesecake just before serving. Refrigerate until ready to serve.