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1-Dish Raspberry Cheesecake

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An easy yeast coffee cake with NO kneading required!

 
 
SKILL LEVEL
Serves
8 servings
 
 
Fleischmann's®
 
 
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)
 
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.

 
Total Time
 
Bake Time 30 to 35 minutes
 
 

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