Raspberry Cheesecake

Preheat oven to 400°F.

For the crust:
Ccombine flour, sugar and grated lemon peel. Cut in butter until crumbly. Stir in egg yolk and vanilla. Pat 1/3 of the dough on the bottom of a 9-inch springform pan with the side removed. Put it into the oven. Bake for 7 minutes or until golden. Remove it from the oven and allow crust to cool. Attach the side of the pan to the bottom. Pat the remaining dough onto the side of the pan to the height of 1 ¾ inch. Set aside. Lower oven temperature to 375°F.

For the filling:
In a large bowl using a mixer with paddle attachment, beat cream cheese, lemon peel and vanilla until fluffy. Combine the sugar, flour and salt in a small bowl then mix it into the cream cheese mixture, mixing well. Add eggs and yolk and beat at a low speed just until combined. Stir in milk. Pour the filling into the crust-lined pan.

Place pan on a shallow rimmed baking pan and put it in the oven. Bake at 375°F for 35-40 minutes or until center appears to be set. Remove from oven and allow it to cool for 15 minutes.

Loosen the sides of the cheesecake from the pan with a butter knife or spatula. Cool 30 minutes then remove side of pan. Cool for 1-2 hours longer. Then put it into the refrigerator and chill well.

For the sauce:
Combine crushed raspberries, cornstarch and jelly in a saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Strain it through a fine sieve into a bowl to remove seeds. Cool.

Just before serving, top cheesecake with raspberries and sauce.