submitted by Susan McNeil in the Best Old Fashioned Baking Recipe Contest
Crust: 4 tablespoons butter, 4 tablespoons sugar, l beaten egg, l cup
all-purpose sifted flour, l/2 tsp. baking powder, pinch salt
Mix well like cookie dough. Pat into round 9-inch spring form pan.
Filling: 8 ounce. softened cream cheese, l/2 cup sugar, 2 well-beaten egg
yolks.
Slowly add l tsp. lemon juice, l tsp. vanilla, l tablespoons. flour, l l/2 cups
milk, pinch salt. Fold in 2 stiffly beaten egg whites. Pour this into
unbaked crust and bake 45 minutes. at 350 degrees. Cool.
Topping: l pint raspberries, 3/4 cup sugar, l tablespoons. cornstarch.
Cook until thick and clear. Cool and spread on top of cheesecake.
Refrigerate overnight.
