Raspberry Cheesecake

Tried this recipe this morning. In reading another review of the recipe, the person complained that it had risen and spread all over everything instead of staying in the pie plate. This motivated me to have everything ready for each step before I started.

We haven't tasted it yet, but it really looks great and smells even better.

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 oz.) cream cheese, softened

1 egg

1/2 cup sugar

1 tablespoon Argo® OR Kingsford's® Corn Starch

1/4 teaspoon almond extract

3 tablespoon sliced almonds, optional

MIX batter ingredients together in a pre-sprayed 9-1/2 inch deep dish pie plate. I mixed in a bowl and would not recommend doing it it a pie plate. Would be way to messy. 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.

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.

RECIPE NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.