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White chcocolate raspberry cheesecake
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| Artist: |
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| Categories: |
Cheese & Eggs, Cheesecakes, Chocolate, Desserts, Fruits |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| | CRUST | | 2
| cup | Bread crumbs, plain/dry | | 1/2
| cup | Pecans, chopped | | 1/2
| cup | Butter | | 1
| tsp | Cinnamon | | 1/2
| cup | Sugar | | | FILLING | | 2
| lbs | Cream cheese, softened | | 1
| cup | Sugar | | 5
| | Eggs, xtra large | | 6
| oz | Chocolate, white, melted | | 1
| pint | Raspberries | | 1/2
| cup | Whipping cream | | 1/4
| cup | Cornstarch | | 1
| tbsp | Vanilla | | | TOPPING | | 1
| pint | Raspberries | | 1/2
| cup | Water | | 1/2
| cup | Sugar | | 1/4
| cup | Cornstarch | | 2
| tbsp | Rum [opt] |
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Procedures:
| 1 | Crust; put pecans in swall bowl with butter and mw on high for 1 ?minutes. | | 2 | Stir dry ingredients together in 10-inch springform pan. | | 3 | Add butter and nuts and mix well. | | 4 | Pat onto bottom and sides. | | 5 | Filling: beat cream cheese until light. | | 6 | Add sugar and beat until light and fluffy. | | 7 | Add eggs one at a time; beating after each one. | | 8 | Add remaining ingredients except berries and mix well. | | 9 | Pour into pan. | | 10 | Drop berries on top and push down with fork so that batter covers them. | | 11 | Bake at 350°F for 1 ?hours in which a pan of water has been placed on the bottom rack. | | 12 | Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. | | 13 | Topping: stir sugar and cornstarch well in saucepan. | | 14 | Add berries and water and cook over medium heat until thick and bubbly. | | 15 | Stir in rum. | | 16 | Pour over cooled cake. | | 17 | (i refrigerate the cake for a day first, then put topping on just before serving). | | 18 | ann raisler |
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