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| 3/4 Cup | Butter or Margarine |
| 3/4 Cup | Sugar |
| 1 | Egg Yolk |
| 1 Tsp. | Vanilla |
| 8 oz | Cream Cheese |
| 1 | Egg |
| 1 Tsp. | Sugar |
| 1/3 Cup | Seeless Rasberry Preserves |
| 1/4 Cup | Sliced Almonds |
| 1 1/4 Cups | Flour |
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| 1. |
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat till combined. Beat in egg yolk and vanilla till combined. |
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| 2. |
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. |
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| 3. |
Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350~F oven about 25 minutes or till golden. Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth. |
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| 4. |
Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. |
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| 5. |
Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings: 8
Prep. Time:
Utensils: Round Pizza Pan
Notes: |
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