*  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.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES:  I have not tried this recipe yet.