Fresh Raspberry Bar Lemon Cheesecake Custard

A lemon cheesecake custard forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Fresh Raspberry Bars, where it is originally used.

Ingredients

• 8-oz. (225 g) pkg. cream cheese, softened
• 1/2 cup (120 ml) granulated sugar
• 1 Tbsp. (15 ml) unbleached all-purpose flour
• 1 large egg
• 1 large egg yolk
• 1 Tbsp. (15 ml) finely shredded lemon peel (zest)
• 2 Tbsp. (30 ml) freshly squeezed lemon juice
• 1/2 tsp. (2.5 ml) pure vanilla

Method

1. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 tablespoon (15 ml) flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.