Raspberry Topped Baked Cheesecake - For something different leave off the sour cream topping and the raspberries. Drizzle caramel and hot fudge topping over the cooled cheesecake then top with toasted pecans.
Product: Fathers Day Recipes for Kids
Category: Father's Day Fun Cooking
Raspberry Topped Baked Cheesecake
3/4 C of milk
4 tsp vanilla, divided
1 C + 2 tbsp sugar, divided
1/2 C baking mix
2 (8 oz.) pkgs. cream cheese, cut into cubes and softened
1 C sour cream
1 pint fresh raspberries, rinsed
Preset the oven temperature to 350 degrees and allow the oven to preheat.
Spray a 9 inch pie plate well with a non stick cooking spray.
Pour the milk into the blender.
Add in 2 tsp of vanilla and the eggs.
Pour in 1 C of sugar and the baking mix.
Blend the mixture on high speed for 15 seconds.
Add the cream cheese to the blender and blend for 2 additional minutes.
Pour the mixture into the pie plate.
Bake 40 minutes or until the cheesecake is set in the center.
Place the cheesecake on a wire rack to cool for 1 hour.
Put the sour cream into a small mixing bowl.
Add in the remaining sugar and vanilla and beat until blended together well.
Spread the mixture over the top of the cooled cheesecake.
Spread the raspberries over the topping just before serving.