White Chocolate Raspberry Cheesecake
Author/Submitted by:
Ann Raisler
Servings: 12 Categories:
Cheesecakes
/
Chocolate
/
Desserts
Ingredients: 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
Directions:
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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