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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Fleishmann's Recipe, found in the SmartSource today. The recipe actually calls for 2 envelopes Fleischmann’s® RapidRise Yeast but of course RecipeZaar wouldn't accept that as an ingredient. Ingredients:
1 1/2 cups all-purpose flour |
1/2 ounce yeast |
1/4 cup sugar |
1/4 teaspoon salt |
1/4 cup butter, melted |
2/3 cup milk, very warm (120 to 130 f) |
1 egg |
1 1/2 cups frozen unsweetened raspberries |
1/2 cup sugar |
1 tablespoon cornstarch |
2 tablespoons cold water |
1 (8 ounce) package cream cheese, softened |
1 egg |
1/2 cup sugar |
1 tablespoon cornstarch |
1/4 teaspoon almond extract |
3 tablespoons sliced almonds (optional) |
Directions:
1. MIX batter ingredients together in a pre-sprayed 9-1/2 inch deep dish pie plate.
2. Allow mixture to rest while preparing raspberry sauce and cheesecake.
3. Combine raspberry sauce ingredients in a saucepan and bring to a boil. Boil for 1 to 2 minutes, until sauce is thickened.
4. Whip all cheesecake ingredients in a large bowl with electric mixer until smooth.
5. TOP batter with cheesecake mixture, then raspberry sauce. Swirl mixtures together using a knife. Sprinkle almonds over top, if desired.
6. BAKE by placing in a COLD oven; set temperature to 350°F Bake for 30 to 35 minutes, until cheesecake is set.
7. RECIPE NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.
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