Raspberry Cheesecake

Name: Raspberry Cheesecake
Ingredients: 1 12 cups all-purpose flour; 12 ounce yeast; 14 cup sugar; 14 teaspoon salt; 14 cup butter, melted; 23 cup milk, very warm (120 to 130 F); 1 egg; 1 12 cups frozen unsweetened raspberries; 12 cup sugar; 1 tablespoon cornstarch; 2 tablespoons cold water; 1 (8 ounce) package cream cheese, softened; 1 egg; 12 cup sugar; 1 tablespoon cornstarch; 14 teaspoon almond extract; 3 tablespoons sliced almonds (optional)

17 ingredients

11 steps

Ingredients

1 12 cups all-purpose flour
12 ounce yeast
14 cup sugar
14 teaspoon salt
14 cup butter, melted
23 cup milk, very warm (120 to 130 F)
1 egg
1 12 cups frozen unsweetened raspberries
12 cup sugar
1 tablespoon cornstarch
2 tablespoons cold water
1 (8 ounce) package cream cheese, softened
1 egg
12 cup sugar
1 tablespoon cornstarch
14 teaspoon almond extract
3 tablespoons sliced almonds (optional)

Directions

1

MIX batter ingredients together in a pre-sprayed 9-1/2 inch deep dish pie plate.
2

Allow mixture to rest while preparing raspberry sauce and cheesecake.
3

Combine raspberry sauce ingredients in a saucepan and bring to a boil.
4

Boil for 1 to 2 minutes, until sauce is thickened.
5

Whip all cheesecake ingredients in a large bowl with electric mixer until smooth.
6

TOP batter with cheesecake mixture, then raspberry sauce.
7

Swirl mixtures together using a knife.
8

Sprinkle almonds over top, if desired.
9

BAKE by placing in a COLD oven; set temperature to 350F Bake for 30 to 35 minutes, until cheesecake is set.
10

RECIPE NOTE: If desired, batter may be mixed in a separate bowl.
11

Proceed as directed above.