I am not usually tempted by processed pastry offerings but there is a cream cheese coffee cake that has called to me a time or two. I was intrigued with this recipe in a recent magazine advertisement. A real recipe! No boxes! No processed ingredients! Real yeast! I did substitute blueberries for the raspberries since that was what I had on hand but, otherwise, I, uncharacteristically, followed the recipe :).
One Dish Raspberry (Blueberry) Cheesecake
Spray a 9 or 10 inch pie plate with non-stick vegetable spray.
Mix together in a bowl or directly into pie plate:
1 1/2 cup all purpose flour
2 envelopes rapid rise yeast (or 5 teaspoons if you have it in bulk)
1/4 cup sugar
1/4 teaspoon salt
1/4 cup melted butter
2/3 cup warm (120-130 degrees) milk
Combine in a saucepan:
1 1/2 cup frozen unsweetened raspberries or blueberries
1/2 cup sugar
1 tablespoon cornstarch mixed with 2 tablespoon cold water
Stir and bring to a boil; boil 1-2 minutes until thickened.
Beat until smooth:
1 8 oz package cream cheese
1 tablespoon cornstarch
1/4 teaspoon almond extract (I used vanilla)
Spread the cheesecake mixture onto the batter.
Pour on berry sauce.
Swirl with a table knife.
Place in a cold oven. Set temperature at 350 degrees and bake for 30 to 35 minutes.
Of course now that I have made the recipe I am thinking of all the ways I can change it :). Watch next Easter for a more healthful version.