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Ingredients
- Filling:
- 2 1/4 cups all purpose flour
- 3/4 cup sugar
- 3/4 cup butter
- 3/4 cup sour cream
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1 teaspoon almond extract
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1/4 cup raspberry preserve
- 1/2 cup sliced almonds
Preparation
Step 1
1. In bowl, combine flour and sugar.
2. Cut butter until mixture is well blended and becomes crumbly.
3. Set aside 1 cup of mixture for topping.
4. With remaining crumb mixture, add sour cream, baking powder, baking soda, egg, and almond extract.
5. Beat until blended.
6. Press onto bottom and up sides of greased 10 inch springform pan.
7. In small bowl, mix together cream cheese, sugar, and egg.
8. Spoon into prepared crust.
9. Top with Preserves.
10. Sprinkle with reserved crumb mixture.
11. Top with almonds.
12. Place pan on 2 inch rack.
13. Place Extender Ring on the NuWave oven base.
14. Bake on Power Level 7 for 1 hour 20 minutes.