White Chocolate Raspberry Cheesecake
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White Chocolate Raspberry Cheesecake
Crust...
2 cups plain dry bread crumbs
1/2 cup chopped pecans
1/2 cup butter
1 tsp cinnamon
1/2 cup sugar
Filling...
2 pounds cream cheese, softened
1 cup sugar
5 jumbo eggs
6 ounces melted white chocolate
1 pint raspberries
1/2 cup whipping cream
1/4 cup cornstarch
1 Tbsp vanilla
Topping...
2 Tbsp Rum
1 pint raspberries
1/2 cup water
1/2 cup sugar
1/4 cup 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 spring form 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 degrees F for 1-1/2 hours in oven 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: 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.
