Boysenberry Cheesecake

Directions

1. For crust, combine the 3/4 c. flour, 3 Tbsp. sugar, and 1/2 tsp. of the lemon peel. Cut in butter until crumbly. Stir in 1 slightly beaten egg yolk and 1/4 tsp. of the vanilla. Pat 1/3 of the dough onto the bottom of a 9-inch springform pan (with sides removed). Bake in a 400F oven for 7 min or possibly until golden brown; cold. Butter sides of pan; attach to bottom.
2. Pat remaining dough onto sides of pan to a height of 1 3/4 inches, set aside.
3. For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla until fluffy. Combine the 1 c. sugar, the 2 Tbsp. flour, and salt; gradually stir into cream cheese mix. Add in the 2 Large eggs and 1 egg yolk, beting at low speed just until combined. Stir in lowfat milk. Turn into crust-lined pan. Bake in a 450F oven for 10 min. Reduce heat to 300F; bake 50 to 55 min more or possibly until the center is set. Cold for 15 min.
4. Loosen sides of cheesecake from pan with a spatula. Cold 30 min; remove sides of pan. Cold about 2 hrs longer. Refrigeratethoroughly. Top with Boysenberries and Boysenberry Sauce.
5. Boysenberry sauce: Combine Boysenberries and cornstarch. Add in jelly. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Strain and cold.
6. /DESSERTS