Title: White Chocolate Raspberry
Categories: Cheesecakes, Chocolate
Yield: 20 servings
-----crust-----
2 c Dried bread crumbs
1/2 c Sugar
1 ts Cinnamon
1 Butter
1/2 c Chopped pecans
-----cake-----
32 oz Cream cheese; softened in
Micro for 2 mins
1 c Sugar
5 Jumbo eggs; shelled and
Warmed in micro 2 mins
6 oz White chocolate; melted
1/4 c Cornstarch
1 tb Vanilla
1/2 c Heavy cream
1 pt Raspberries
-----raspberry topping-----
1/4 c Cornstarch
3/4 c Sugar
1 pt Raspberries
1/2 c Water
Recipe by: Ann Raisler (VCDT13A)
Crust: Mix bread crumbs, sugar, cinnamon in 10" springform
pan. Put butter and pecans in ceramic bowl and place in
micro for 1 1/2 minutes on high.
Add to crumbs, mix and pat on bottom and sides of pan.
Cake: Cream the cheese until light. Add the sugar and beat
again. Add the eggs one at a time, beating after each. Add
the cornstarch, vanilla, cream and mix well. Add chocolate
and mix well. Stir in raspberries, gently, or drop in
carefully after pouring batter into pan. Pour into pan.
Place in preheated oven in which a pan of water has been
placed on the bottom rack. Bake at 350 for 1-1/2 hours.
Cake will appear done around edges and still be soft in
middle. Run a knife around the edge when you turn off the
oven, but if possible, let it cool in the oven with the
door cracked for awhile. Cool several hours. Top with
Raspberry topping.
Topping: Mix cornstarch and suger VERY WELL in a small
saucepan. Add the berries and water and stir. Heat over
medium heat until thick, bubbly and sauce clears (at least
mostly clears). If dersired, add 2 T rum. Pour over the
cheesecake. This was her 1990 state fair winner.
