Temps de cuisson: 75 minutes Portions: 16
all purpose flour
seedless raspberry jam
Bake in preheated 350 degree oven for 45 to 50 minutes or until cheese filling is set and crust is a golden brown. Cool for 15 minutes and remove sides of pan.
Preheat oven to 350 degrees. Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of crumbs for topping, see below. Add baking powder, baking soda, salt, sour cream, egg and almond extract to remaining crumbs.Mix well. Spread batter over bottom and 2 inches up the sides of a greased and floured 9 inch spring form pan. Add cheese filling, see below. Add almond topping, see below.
Mix 8 ounce package of softened cream cheese, 1 egg, and 1/4 cup of sugar until smooth. Pour over batter in the pan.
Carefully spread the raspberry jam over the cheese filling.
Mix reserved crumbs with optional 1/2 cup sliced almonds over top, before baking.