Search

Recipes

Baking Basics

Products

Contact Us

1-Dish Raspberry Cheesecake

An easy yeast coffee cake with NO kneading required!

1-Dish Raspberry Cheesecake

1-Dish Raspberry Cheesecake

Yield

8 servings

Prep Time

0:20

Bake Time

30 to 35 minutes

Next arrow

Swipe right

  • Yield

    8 servings

  • Prep Time

    0:20

  • Bake Time

    30 to 35 minutes

Ingredients

  • BATTER:
  • 1-1/2 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant 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 corn starch
  • 2 tablespoons cold water
  • CHEESECAKE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1/2 cup sugar
  • 1 tablespoon corn starch
  • 1/4 teaspoon almond extract
  • GARNISH:
  • 3 tablespoons sliced almonds (optional)

Directions

  1. 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.
  2. Top batter with cheesecake mixture, then raspberry sauce. Swirl mixtures together using a knife. Sprinkle almonds over top, if desired.
  3. Bake by placing in a cold oven; set temperature to 350°F. Bake for 30 to 35 minutes, until cheesecake is set.
  4. Note:If desired, batter may be mixed in a separate bowl. Proceed as directed above.
youtube
yeast 101
facebook
tips & tricks
instagram
techniques & how-tos

you may also like

1-Dish Cherry Cheese Coffee Cake
1-Dish Blueberry Cheesecake
1-Dish Pumpkin Streusel
print image

1-Dish Raspberry Cheesecake

  • Yield: 8 servings
  • Prep Time: 0:20
  • Bake Time: 30 to 35 minutes

Ingredients

  • BATTER:
  • 1-1/2 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant 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 corn starch
  • 2 tablespoons cold water
  • CHEESECAKE FILLING:
  • 1 package (8 ounces) cream cheese softened
  • 1 egg
  • 1/2 cup sugar
  • 1 tablespoon 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.