1-Dish Raspberry Cheesecake

Ingredients

• 
  BATTER:
• 1-1/2 cups all-purpose flour
• 2 (4-1/2 tsp.) envelopes yeast, rapid or quick rise
• 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 Argo® Corn Starch
• 2 tablespoons cold water
• 
  CHEESECAKE FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 egg
• 1/2 cup sugar
• 1 tablespoon Argo® Corn Starch
• 1/4 teaspoon almond extract
• 
  GARNISH:
• 3 tablespoons sliced almonds (optional)

Directions

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.