1-Dish Raspberry Cheesecake

An easy yeast coffee cake with NO kneading required!

Other Desserts

8 servings

00:55

Yes

1-Dish Raspberry Cheesecake

An easy yeast coffee cake with NO kneading required!

	Other Desserts
	8 servings
	00:55
	Yes

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.