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White Chcocolate Raspberry Cheesecake

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Submitted by brencurt

YIELD

1 cake

PREP

30 min

COOK

90 min

READY

150 min

Ingredients

Crust
2 473
CUPS ML BREAD CRUMBS
plain
½ 118
CUP ML PECANS
chopped
½ 118
CUP ML BUTTER
1 5
TEASPOON ML CINNAMON
½ 118
CUP ML SUGAR
Filling
2 907.2
POUNDS G CREAM CHEESE
softened
1 237
CUP ML SUGAR
5 5
LARGE LARGE EGGS
extra large
6 173.4
OUNCES ML/G CHOCOLATE
white, melted
1 473
PINT ML RASPBERRIES *
½ 118
¼ 59
CUP ML CORNSTARCH
1 15
TABLESPOON ML VANILLA EXTRACT
Topping
1 473
PINT ML RASPBERRIES *
½ 118
CUP ML WATER
½ 118
CUP ML SUGAR
¼ 59
CUP ML CORNSTARCH
2 3E+1
TABLESPOONS ML RUM
optional

Directions

Crust; Put pecans in swall bowl with butter and Microwave on high for 1½ minutes.

Stir dry ingredients together in 10-inch springform pan.

Add butter and nuts and mix well.

Pat onto bottom and sides.

Filling: Beat cream cheese until light.

Add sugar and beat until light and fluffy.

Add eggs one at a time; beating after each one.

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℉ (180℃) F for 1½ 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.

Topping: 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).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 617g (21.8 oz)
Amount per Serving
Calories 2187 60% from fat
 % Daily Value *
Total Fat 146g 225%
Saturated Fat 83g 416%
Trans Fat 0g
Cholesterol 616mg 205%
Sodium 1339mg 56%
Total Carbohydrate 63g 63%
Dietary Fiber 6g 26%
Sugars g
Protein 72g
Vitamin A 90% Vitamin C 1%
Calcium 37% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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