by Miriam Baroga
A ruby crown of berries tops this glorious dessert--a cross between cheesecake and torte.
1-1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup sugar
3/4 cup dairy sour cream
1/2 cup butter, melted
2 eggs
1/2 tsp. vanilla
1/2 tsp. almond extract
1 8-oz. pkg. cream cheese, softened
1/4 cup sugar
2 cups raspberries
Fresh mint sprigs (optional)
Preheat oven to 350°. Grease a 9-inch springform pan; set aside. Combine flour, baking soda, baking powder, and salt; set aside. In a large mixing bowl combine the 2/3 cup sugar, 1/2 cup of the sour cream, melted butter, eggs, vanilla, and 1/4 teaspoon of the almond extract with an electric mixer until combined. Add flour mixture to sugar mixture; beat until combined. Pour batter into prepared pan. Bake for 15 minutes. Remove partially baked cake from oven and place on a wire rack.
In a bowl beat cream cheese and 1/4 cup sugar with an electric mixer until smooth. Beat in remaining 1/4 cup sour cream and 1/4 teaspoon almond extract. Spoon cream cheese mixture over top of partially baked cake, spreading mixture carefully to edges. Return cake to oven. Bake 20 to 25 minutes or until top is set and edges are brown. Place cake on wire rack. Mound berries on cake, pressing some of the berries gently into cake top. Cool 10 minutes. Loosen sides of cake from pan. Cool 30 minutes more. Remove sides of pan. Cool completely; serve chilled. Add mint sprigs, if desired. Makes 12 to 16 servings.
