MARY TEAGUE/TENNESSEE STATE FAIR RECIPE CONTEST WINNER
Batter:
1 1/2 cups all purpose flour
2 envelopes Fleischmann's Rapid Rise Yeast
1/4 cup sugar
1/4 teaspoon salt
2/3 cup very warm milk
1/4 cup butter, melted
1 egg
Red Raspberry Sauce:
1 1/2 cups red raspberries, frozen
1/2 cup sugar
1 tablespoon corn starch
2 tablespoons cold water
Cheesecake:
1-8 ounce package cream cheese, softened
1/2 cup sugar
1 tablespoon corn starch
1/4 teaspoon almond extract
1 egg
3 tablespoons chopped almonds
DIRECTIONS:
Mix batter ingredients together in a greased 8X8 inch baking dish. Allow mixture to rest while preparing raspberry sauce and cheesecake. Combine raspberry sauce ingredients in a sauce pan and bring to a boil. Boil for 1-2 minutes until sauce is thickened. Whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth.
Top batter with dollops of cheesecake mixture and raspberry sauce. Swirl mixtures together using a knife. Sprinkle top with chopped almonds. Bake by placing in a cold oven; set temperature to 350 degrees F. Bake for 30 minutes until cheesecake is set.
