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1-Dish Raspberry Cheesecake

The Goods
  • 1-1/2 cups all-purpose flour
  • 2 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
  • 1-1/2 cups frozen unsweetened raspberries
  • 1/2 cup sugar
  • 1 tablespoon Fleischmann's® Corn Starch
  • 2 tablespoons cold water
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1/2 cup sugar
  • 1 tablespoon Fleischmann's® Corn Starch
  • 1/4 teaspoon almond extract
  • 3 tablespoons sliced almonds (optional)

An easy yeast coffee cake with NO kneading required!

8 servings
Prep Time:
20 min
Bake Time:
30 to 35 minutes
Total Time:
55 min
Make Good is Easy

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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