Ingredients

• Cake Mixture
• 2.5 cups- all-purpose flour
• 3/4 cup - sugar
• 3/4 cup - butter
• 1/2 tsp - baking powder
• 1/2 tsp - baking soda
• 1/4 tsp - salt
• 3/4 cup- dairy sour cream
• 1 - egg
• 1 tsp - almond extract
• Filling
• 1 package - cream cheese (8 oz., softened)
• 1/4 cup - sugar
• 1 - egg
• 1/2 cup - raspberry jam
• Topping
• 1/2 cup - sliced almonds

How to Make Raspberry Cream Cheese Cake

• In a large bowl, combine flour and sugar
• cut in the butter using a pastry blender until mixture resembles coarse crumbs.
• Remove 1 cup of crumbs for topping.
• To the remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well.
• Spread batter over bottom and 2 inches up side of greased and floured 9-inch spring form pan (batter should be 1/4 inch thick on sides).
• In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well. Pour batter on to the pan.
• Carefully spoon jam evenly over cheese filling. In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top.
• Bake at 350 degree Celsius for about 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown.
• Cool 15 minutes. Remove sides of pan. Serve warm or cool.
• Cover and refrigerate leftovers.