1-Dish Raspberry Cheesecake
Ingredients
Batter
- 1-1/2 cups all-purpose flour
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup butter OR margarine, melted
- 2/3 cup very warm milk (120° to 130°F)
- 1 egg
Raspberry Sauce
- 1-1/2 cups frozen unsweetened raspberries
- 1/2 cup sugar
- 1 tablespoon Fleischmann's® Corn Starch
- 2 tablespoons cold water
Cheesecake filling
- 1 package (8 ounces) cream cheese, softened
- 1 egg
- 1/2 cup sugar
- 1 tablespoon Fleischmann's® Corn Starch
- 1/4 teaspoon almond extract
Garnish
- 3 tablespoons sliced almonds (optional)
PRODUCTS
Instructions
- Mix batter ingredients together in greased 8 x 8-inch baking dish. Allow mixture to rest while preparing raspberry sauce and cheesecake filling. Combine raspberry sauce ingredients in a saucepan and bring to a boil. Boil for 1 to 2 minutes, until sauce is thickened. Whip all cheesecake filling ingredients in a large bowl with electric mixer until smooth.
- Top batter with cheesecake mixture, then raspberry sauce. Swirl mixtures together using a knife. Sprinkle almonds over top, if desired.
- Bake by placing in a cold oven; set temperature to 350°F. Bake for 30 to 35 minutes, until cheesecake is set.
Note:If desired, batter may be mixed in a separate bowl. Proceed as directed above.
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