Crust:
2 cups flour
2 teaspoons grated lemon zest
2 egg yolks
1/2 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
Filling:
40 ounces cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
2 teaspoons grated lemon peel
2 teaspoons vanilla
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
Topping:
12 ounces slightly sweetened raspberries
2 tablespoons sugar
2 tablespoons cornstarch
1/3 cup maple syrup
In small bowl stir together flour, sugar, peel. Thoroughly blend in butter, stir in egg yolks and vanilla. Mix with fork or fingers until dough holds together. Press 1 cup on bottom of greased 9 x 3 inch springform pan. Cover remaining dough with plastic wrap. Set aside. Bake in preheated 400F oven until slightly browned, 8 to 10 minutes. Cool on rack until cool enough to handle. Press remaining dough around sides of pan to height of 2 1/2 inches, joining sides to baked crust. Filling: In large mixing bowl, beat the cream cheese, sugar, flour, lemon peel and vanilla together at low speed until fluffy. Add eggs and egg yolks, one at a time, beating well after each addition. Blend in whipping cream. Bake in a preheated 500F oven for 10 minutes. Reduce heat to 250F. Bake until cake tester inserted in middle comes out clean, an additional 50 to 60 minutes. Cool completely. Spread with cooled topping. Refrigerate until firm, at least 8 hours or overnight. Topping: Drain raspberries. Add water to syrup, if needed, to make 1/2 cup. In small pan stir together sugar and corn starch. Stir in raspberry liquid and maple syrup. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil 1 minute. Stir in berries; cool at room temperature.
Special hint: When the cheesecake is done, turn off oven and let cake set in oven for 15 minutes. Then open oven door slightly and let stand an additional 15 minutes. Then open oven door completely and let cake sit in oven for 30 minutes before removing. This will help prevent the cheesecake from cracking.
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