White Chcocolate Raspberry Cheesecake

* Exported from MasterCook *

WHITE CHCOCOLATE RASPBERRY CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-RITA TAULE BTVC62A
-----CRUST-----
2 c Bread crumbs -- plain/dry
1/2 c Pecans -- chopped
1/2 c Butter
1 t Cinnamon
1/2 c Sugar
-----FILLING-----
2 lb Cream cheese -- softened
1 c Sugar
5 Eggs -- xtra large
6 oz Chocolate -- white; melted
1 pt Raspberries
1/2 c Whipping cream
1/4 c Cornstarch
1 tb Vanilla
-----TOPPING-----
1 pt Raspberries
1/2 c Water
1/2 c Sugar
1/4 c Cornstarch
2 tb Rum [opt]

Crust; Put pecans in swall bowl with butter and MW
on high for 1 1/2 minutes. Stir dry ingredients
together in 10-inch springform pan. Add butter and
nuts and mix well. Pat onto bottom and sides.
Filling:
Beat cream cheese until light. Add sugar and beat
until light and fluffy. Add eggs one at a time;
beating after each one. Add remaining ingredients
except berries and mix well. Pour into pan. Drop
berries on top and push down with fork so that batter
covers them. Bake at 350 for 1 1/2 hours in which a
pan of water has been placed on the bottom rack.
Remove from oven and run knife around the edge to
loosen from pan and prevent a cracked cake when
cooling. Topping: Stir sugar and cornstarch well in
saucepan. Add berries and water and cook over medium
heat until thick and bubbly. Stir in rum. Pour over
cooled cake. (I refrigerate the cake for a day first,
then put topping on just before serving).

Ann Raisler posted this originally. Then formatted by
Rita Taule.



- - - - - - - - - - - - - - - - - -