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White Chocolate Raspberry Cheesecake

Author/Submitted by: Ann Raisler
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts


1/2  cup  Chopped pecans
2  cups  Dry bread crumbs, plain
1  teaspoon  Cinnamon
1/2  cup  Sugar
1/2  cup  Butter

2  pounds  Cream cheese, at room temperature
1  cup  Sugar
5    Jumbo eggs
6  ounces  White chocolate, melted
1/2  cup  Whipping cream
1/4  cup  Cornstarch
1  tablespoon  Vanilla
1  pint  Raspberries

1/2  cup  Sugar
1/4  cup  Cornstarch
1  pint  Raspberries
1/2  cup  Water
2  tablespoons  Rum, optional

For crust: Put pecans in small bowl with butter and microwave on high 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. For filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each. 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. For 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.

Refrigerate the cake for a day first, then put topping on just before serving.

Refrigerate the cake for a day first, then put topping on just before serving.

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