-CRUST-
2 c Plain dry bread crumbs
1/2 c Chopped pecans
1/2 c Butter
1 ts Cinnamon
1/2 c Sugar
FILLING
2 lb Cream cheese; room
-temperature
1 c Sugar
5 Jumbo eggs
6 oz Melted white chocolate
1 pt Raspberries
1/2 c Whipping cream
1/4 c Cornstarch
1 tb Vanilla
TOPPING
2 tb Rum; optional
1 pt Raspberries
1/2 c Water
1/2 c Sugar
1/4 c Cornstarch
From: mark@alexr.co.uk
Date: Sun, 25 Feb 1996 00:00:24 GMT
RITA TAULE (BTVC62A)
For crust: Put pecans in small bowl with butter and microwave on high 1-1/2
minutes. Stir dry ingredients together in 10-inch springform 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 for 1-1/2
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.
For topping: 1 pint raspberries 1/2 cup water 1/2 cup sugar 1/4 cup
cornstarch 2 Tbl rum (optional) 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).
This recipes is from Ann Raisler.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #56
From the Meal
Yields
12 Servings