Lemon Cheesecake With Glazed Raspberries - As printed in Gourmet Magazine - Submitted by Mary Phillips, Old Rittenhouse Inn

For the Shell:
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons grated lemon rind
2 sticks (1 cup) unsalted butter, cut into bits
2 large egg yolks
1/2 teaspoon vanilla

Make the shell: In a bowl combine the flour, sugar, and the lemon rind, blending in the butter until the mixture resembles meal. Add the egg yolks and vanilla combining the mixture until it forms a dough. Remove the ring from a 10-inch spring form pan. Press on third of the dough onto the bottom of the springform pan and bake the dough in a preheated 400 degree oven for 8 minutes. Let it cool on a rack. Return the ring to the pan and pat the remaining dough onto the sides of the pan, at least 2 inches high.

For the Filling:
2 1/2 pounds cream cheese, softened
1 3/4 cups sugar
1 teaspoon grated lemon rind
1/4 teaspoon vanilla
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 large whole eggs
2 large egg yolks
1/4 cup heavy cream

Make the filling: Using an electric mixer, beat the cream cheese until it is smooth. Then beat in the sugar, lemon rind, and vanilla. Beat in the flour, salt. One at a time, add the whole eggs, yolks, and heavy cream. Pour the filling into the shell and bake the cheesecake on a baking sheet in a preheated 425 degree oven for 12 minutes. Reduce the heat to 300 degrees and continue backing the cheese cake for 1 hour more. (It will not be set.) Let the cheesecake cool on a rack.

For the Topping:
3/4 cup sugar
3 tablespoons corn starch
2 tablespoons light corn syrup
3-4 drops red food coloring
3-4 cups fresh Bayfield raspberries

Make the topping: In a saucepan, combine 3/4 cup water, sugar and cornstarch, cooking the mixture over moderately high heat, stirring until it is thick and clear. Remove from the heat and stir in the corn syrup and food coloring. Let the topping cool until it is lukewarm. Meanwhile, arrange the raspberries on the cheesecake and pour the topping over them. Chill the cheesecake for at least 3 hours or overnight.