White Chocolate Raspberry Cheesecake

* Exported from MasterCook *

WHITE CHOCOLATE RASPBERRY CHEESECAKE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
RITA TAULE (BTVC62A)
-----CRUST-----
2 cup Plain dry bread crumbs
1/2 cup Chopped pecans
1/2 cup Butter
1 teaspoon Cinnamon
1/2 cup Sugar
-----FILLING-----
2 pound Room temperature cream chees
1 cup Sugar
5 Jumbo eggs
6 ounce Melted white chocolate
1 pint Raspberries
1/2 cup Whipping cream
1/4 cup Cornstarch
1 tablespoon Vanilla
-----TOPPING-----
2 tablespoon Rum -- optional
1 pint Raspberries
1/2 cup water
1/2 cup Sugar
1/4 cup Cornstarch

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: 1 pint raspberries 1/2 cup water 1/2
cup sugar 1/4 cup cornstarch 2 Tbl rum (optional) 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).

This recipes is from Ann Raisler.



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NOTES: I have not tried this recipe yet.