A Recipe For Togetherness

Raspberry Cheesecake

Serves:
8

Bake Time:
30 to 35 minutes

Batter:
1-1/2 cups	all-purpose flour
2 envelopes	Fleischmann’s^® RapidRise Yeast
1/4 cup	sugar
1/4 teaspoon	salt
1/4 cup	butter OR margarine, melted
2/3 cup	very warm milk (120°-130°F)
1	egg
Raspberry Sauce:
1-1/2 cups	frozen unsweetened raspberries
1/2 cup	sugar
1 tablespoon	Argo^® OR Kingsford's^® Corn Starch
2 tablespoons	cold water
Cheesecake Filling:
1 package (8 oz.)	cream cheese, softened
1	egg
1/2 cup	sugar
1 tablespoon	Argo^® OR Kingsford's^® Corn Starch
1/4 teaspoon	almond extract
3 tablespoon	sliced almonds, optional

MIX batter ingredients together in a pre-sprayed 9-1/2 inch deep dish pie plate. Allow mixture to rest while preparing raspberry sauce and cheesecake. 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 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.

RECIPE NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

© 2005-2009 ACH Food Companies Inc., All Rights Reserved ARGO and KARO are registered trademarks of ACH Foods Companies, Inc. FLEISCHMANN'S is a registered trademark of AB Mauri Food, Inc.