This is a recipe for a Raspberry Cream cheese Coffee Cake, a combination that is excellent. On one hand you have a coffee cake and on the other hand you have a cheesecake with raspberry topping swirled into the batter. It does take a little time but not rising time as the batter just needs to rest.
Do be sure that you are putting it into a deep pie pan or if using a cake pan that it is deep enough so when the dough rises from the oven heat it will not spill over into your oven.
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 Corn Starch
2 tablespoons cold water
Cheesecake Filling:
1 package (8 oz.) cream cheese, softened
1 egg
1/2 cup sugar
1 tablespoon 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. Put batter into pan and 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.
I am so glad you are back!!!
ReplyDeleteThanks Dee, We are taking it a little easier this year and not posting every day. We missed hearing from our readers and missed trying recipes and reviewing books. Glad you found us again.
ReplyDeleteHello Myrna. What a lovely coffee cake. Could one use regular yeast and let it rest longer? Perhaps with this recipe, it would be best to purchase the Rapid Rise. What an interesting combination to have a yeast bread and cheesecake filling. Also, it's very pretty! If we get together with my sister and brother in law, I'd like to make this for their spring birthdays. Just curious, where did you find the recipe?
ReplyDeleteHi Denise, you could use regular yeast but as you say it will take longer, As this rests I think I would use the Rapid Rise yeast though. I don't like to say that I don't remember where It is from, but I really don't know. I had the recipe awhile before I used it. It was very good, but takes longer to get the center done, so cover the edges with foil if they are getting too brown. Be sure you start it in a cold oven.
DeleteThank you for the specific directions, Myrna. : ) I'm excited to try this!
ReplyDelete