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Ingredients
Pastry
- 2-1/4 cups all purpose flour
- 3/4 cup granulated sugar
- 3/4 cup butter chilled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sour cream
- 1 eggs
- 1 tsp almond extract
Filling
- 8 oz cream cheese room temperature
- 1 egg
- 1/4 cup granulated sugar
- 3/4 cup raspberry preserves
- 1/2 cup sliced almonds
Ingredients
Pastry
Filling
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Instructions
Pastry
- Preheat oven to 350 degrees.
- Grease and flour bottom and sides of a 9-inch springform pan.
- In a large bowl, 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; blend well.
- Spread dough over bottom and 2 inches up the sides of pan. Dough should be about 1/4-inch thick on sides.
Filling
- In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg; blend well.
- Pour over batter in pan.
- Carefully spoon preserves over cheese filling.
- In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.
- Bake in a 350-degree oven for 45–55 minutes or until cream cheese filling is set and crust is golden brown. Cool for 15 minutes; remove from springform pan.
- Serve warm or cool, cut into wedges. Refrigerate leftovers.
Recipe Notes
Recipe courtesy of Lydia Schumacher, Neillsville, WI.
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