Raspberry Toffee Cheesecake

Cheesecake has quite possibly never been easier and with the simplicity of ingredients, the raspberries come to center stage. Perhaps not the type of cheesecake that you may be used to, this is more typical of a cheesecake found in a European bakery case. If you are looking for a dessert recipe this Easter, I recommend this one.

Raspberry Toffee Cheesecake
Serves: 12

3/4 cup butter, softened
4 eggs
3/4 cup canned dulce de leche or caramel flavored sweetened condensed milk
1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon baking powder
2 packages (8 oz. each) cream cheese, softened
3/4 cup plus 2 tablespoons sugar
1/2 pint fresh raspberries
Confectioners' Sugar

Preheat oven to 325°. Line a 13-in. x 9-in. baking pan with parchment paper and grease lightly. Set aside.

   In a large bowl, beat the butter until fluffy. Beat in three of the eggs, one at a time, mixing well after each addition. Gradually beat in dulce de leche. Combine 1/2 cup flour and the baking powder. Add to butter mixture and mix well (mixture will not be cohesive). Pour into prepared pan.

   In another bowl, beat cream cheese and sugar until blended. Beat in remaining egg. Add 1 tablespoon flour and mix just until blended.

   Drop spoonfuls of cheese mixture into pan. Gently spread cheese mixture evenly (the toffee layer will push to the edges, that is alright). Arrange raspberries over top. Bake for 35-40 minutes or until top is lightly browned. Turn oven off and leave the door ajar; cool cheesecake in oven for 1 hour. Remove from oven and cool completely (about 1 hour longer). Dust with confectioners' sugar. (Garnishing servings with whipped cream would also be delightful.)

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