White Chcocolate Raspberry Cheesecake
Yield
1 cakePrep
30 minCook
90 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
bread crumbs
plain |
|
| ½ | cup |
pecans
chopped |
|
| ½ | cup |
butter
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
sugar
|
|
| Filling | |||
| 2 | pounds |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 5 | large |
eggs
extra large |
|
| 6 | ounces |
chocolate
white, melted |
|
| 1 | pint |
raspberries
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| ¼ | cup |
cornstarch
|
|
| 1 | tablespoon |
vanilla extract
|
|
| Topping | |||
| 1 | pint |
raspberries
|
*
|
| ½ | cup |
water
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
cornstarch
|
|
| 2 | tablespoons |
rum
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 473 | ml |
bread crumbs
plain |
|
| 118 | ml |
pecans
chopped |
|
| 118 | ml |
butter
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
sugar
|
|
| Filling | |||
| 907.2 | g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 5 | large |
eggs
extra large |
|
| 173.4 | ml/g |
chocolate
white, melted |
|
| 473 | ml |
raspberries
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| 59 | ml |
cornstarch
|
|
| 15 | ml |
vanilla extract
|
|
| Topping | |||
| 473 | ml |
raspberries
|
*
|
| 118 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
cornstarch
|
|
| 3E+1 | 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).
