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1-Dish Raspberry Cheesecake

Makes: 8 servings
Prep Time: 20 minutes
Bake Time: 30 to 35 minutes
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Ingredients

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 ounces)		 cream cheese, softened
1 egg
1/2 cup sugar
1 tablespoon Argo® OR Kingsford's® Corn Starch
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. 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.
  2. Top batter with cheesecake mixture, then raspberry sauce. Swirl mixtures together using a knife. Sprinkle almonds over top, if desired.
  3. 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.