GVTJ37D
Crust:
With
On bottom of 9″ springform p
Filling:
2 c Sugar
5 Large eggs
1/2 lb White chocolate; melted
1 pk Loose-packed;
1/2 Nabisco famous wafers; crush
2 tb Sugar and 3 tbs. melted butt
Degrees for 8 minutes. let c
2 1/2 lb Cream cheese; cubed and room
1/4 c Flour
1/3 c Milk
1 Pint fresh rasberries or
Unsweetened frozen rasberri
Beat cream cheese; sugar and flour in large bowl with heavy duty mixer
until very smooth. Beat in eggs; one at a time; only until blended. Stir in
milk; then white chocolate; by hand. Grease sides of prepared pan and pour
in half of cheesecake mixer. Sprinkle with half of rasberries. Repeat with
remaining cheesecake batter and rasberries; pressing the second layer of
rasberries down into the batter so they don’t dry out in the oven. Bake at
375 degrees for 15 min. Reduce heat to 235 degrees and continue baking for
one hour and thirty minutes or until done. Center will no longer be sticky
but will not appear cooked. It will firm up upon cooling. Let come to room
temperature and refrigerate overnight. Remove from pan. TOPPING: 1/2 C.
semi-sweet chocolate chips melted with
2 Tbs. Crisco shortening 1/2 C. heavy cream whipped with 1
Tbs. powdered sugar Chocolate curls and fresh rasberries Spread cooled cake
with chocolate and let stand until firm. Decorate with whipped cream;
chocolate curls and raspberries Hope you enjoy. If by chance your
cheesecake cracks; just press the cracked edges together before topping.
Pat
Yields
12 Servings