1-Dish Blueberry Cheesecake

Makes 9 servings

Bake Time

30 minutes

Ingredients

1-1/2 cups all-purpose flour

2 envelopes Fleischmann's® RapidRise Yeast

1/4 cup sugar

1/4 teaspoon salt

2/3 cup very warm milk (120° to 130°F)

1/4 cup butter OR margarine, melted

1 egg

Blueberry Sauce

1-1/2 cups blueberries, fresh OR frozen

1/3 cup sugar

1 tablespoon Argo® Corn Starch

2 tablespoons cold water

1/2 teaspoon almond extract

Cheesecake

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 tablespoon Argo® Corn Starch

1/2 teaspoon pure vanilla extract

1 egg

Directions

Mix batter ingredients together in a pre-sprayed 8 X 8-inch baking dish. Allow mixture to rest while preparing blueberry sauce and cheesecake. Combine blueberry sauce ingredients in a saucepan and bring to a boil. Boil for 1 to 2 minutes until sauce is thickened. Whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth.

Top batter with dollops of cheesecake mixture and blueberry sauce. Swirl mixtures together using a knife.

Bake by placing in a COLD oven; set temperature to 350ºF. Bake for 30 minutes, until cheesecake is set.