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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Raspberry Cream Cheese Cake Recipe

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This recipe for Raspberry Cream Cheese Cake is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry:
2 1/4 c. All­Purpose Flour
1 c. Sugar, divided
3/4 c. Butter, chilled
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 c. Sour Cream
2 Eggs, divided
1 tsp. Pure Almond Extract

Filling: 1 8 oz pkg Cream Cheese, room temp
3/4 c. Raspberry Preserves
1/2 c. Sliced Almonds
Directions:
Directions:
Preheat oven to 350º. Grease and flour a 9 inch springform pan.
In the bowl of you mixer, combine flour and 3/4 cup sugar. Cut in
butter using a pastry blender or fork and work into coarse crumbs.
Set aside 1 cup of crumb mixture.
Into remaining  crumb mixture,  add  baking  powder,  baking soda,
salt,  sour  cream,  1  egg,  and  almond  extract.  Using  the  paddle
attachment  of  your  mixer,  mix  well.  Spread  the  batter  over  the
bottom and 2 inches up the sides of the pan. Batter should be about
1/4 inch think on sides.
Using your electric mixer beat the cream cheese until soft. Add the
remaining 1/4 cup sugar and beat until combined. Add 1 egg and
blend  well.  Pour  this mixture  over  the  batter  in  your springform
pan. Then carefully spoon the raspberry preserves evenly over the
cheese filling.
In  a small  bowl,  combine the  1  cup reserved  crumb mixture  and
sliced almonds. Sprinkle over the top.
Bake  for  45­-55  minutes,  or  until  cream  cheese  filling  is set  and
crust  is  golden  brown.  Cool  15  minutes.  Remove  sides  of  pan.
Serve warm or cool. Refrigerate any leftovers. Serves 12.

 

 

 

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