Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 4 tablespoons butter
- 4 tablespoons sugar
- 1 egg, beaten
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- ----
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 2 egg yolks, well-beaten
- ---
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1-1/2 cups milk
- 1/4 teaspoon salt
- 2 egg whites, stiffly beaten
- ---
- 1 pint raspberries
- 3/4 cup sugar
- 1 tablespoon cornstarch
Preparation:
Preheat oven to 350 degrees F. Mix first set of ingredients and put into 9-inch round spring form pan. Beat together cream cheese, sugar and egg yolks. Slowly add lemon juice, vanilla, flour, milk and salt. Fold in egg whites. Pour into pan. Bake for 45 minutes.For topping combine last set of ingredients in a saucepan. Cook over medium heat until sauce is thick and clear. Cool and spread on cooled cheesecake. Refrigerate cheesecake overnight prior to serving.
