*  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.
  
 
 
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