Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Fruits
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----GVTJ37D-----
Crust:
With
On bottom of 9" springform p
Filling:
2 c Sugar
5 Large eggs
1/2 lb White chocolate -- melted
1 pk Loose-packed
1/2 Nabisco famous wafers -- crush
2 tb Sugar and 3 tbs. melted butt
Degrees for 8 minutes. let c
2 1/2 lb Cream cheese -- cubed and room
1/4 c Flour
1/3 c Milk
1 Pint fresh rasberries or
Unsweetened frozen rasberri
Beat cream cheese; sugar and flour in large bowl with
heavy duty mixer until very smooth. Beat in eggs; one
at a time; only until blended. Stir in milk; then
white chocolate; by hand. Grease sides of prepared pan
and pour in half of cheesecake mixer. Sprinkle with
half of rasberries. Repeat with remaining cheesecake
batter and rasberries; pressing the second layer of
rasberries down into the batter so they don't dry out
in the oven. Bake at 375 degrees for 15 min. Reduce
heat to 235 degrees and continue baking for one hour
and thirty minutes or until done. Center will no
longer be sticky but will not appear cooked. It will
firm up upon cooling. Let come to room temperature and
refrigerate overnight. Remove from pan. TOPPING: 1/2
C. semi-sweet chocolate chips melted with
2 Tbs. Crisco shortening 1/2 C. heavy
cream whipped with 1 Tbs. powdered sugar Chocolate
curls and fresh rasberries Spread cooled cake with
chocolate and let stand until firm. Decorate with
whipped cream; chocolate curls and raspberries Hope
you enjoy. If by chance your cheesecake cracks; just
press the cracked edges together before topping.
Pat
