*  Exported from  MasterCook  *
 
                    White Chocolate Raspberry Cheesecake
 
 Recipe By     : Wendy Lockman <wlockman@RA1.RANDOMC.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST
    2      c             Plain dry bread crumbs
      1/2  c             Chopped pecans
      1/2  c             Butter
    1      t             Cinnamon
      1/2  c             Sugar
                         FILLING
    2      lb            Room temperature cream chees
    1      c             Sugar
    5                    Jumbo eggs
    6      oz            Melted white chocolate
    1      pt            Raspberries
      1/2  c             Whipping cream
      1/4  c             Cornstarch
    1      tb            Vanilla
                         TOPPING
    2      tb            Rum; optional
    1      pt            Raspberries
      1/2  c             water
      1/2  c             Sugar
      1/4  c             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).
 
                    
 
 
 
 
 
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