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