White Chocolate Raspberry Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the McNabb Estate in Malakoff, Texas in 1997. Ingredients:
2 cups dried breadcrumbs |
1/2 cup sugar |
1 teaspoon cinnamon |
1 butter |
1/2 cup chopped pecans |
32 ounces cream cheese softened |
1 cup granulated sugar |
5 jumbo eggs shelled and warmed in microwave 2 minutes |
6 ounces white chocolate melted |
1/4 cup cornstarch |
1 tablespoon vanilla |
1/2 cup heavy cream |
1 pint raspberries |
topping |
1/4 cup cornstarch |
3/4 cup sugar |
1 pint raspberries |
1/2 cup water |
Directions:
1. Mix bread crumbs, sugar and cinnamon in spring form pan.
2. Put butter and pecans in ceramic bowl and place in microwave for 2 minutes on high.
3. Add to crumbs then mix and pat on bottom and sides of pan.
4. Cream the cheese until light then add sugar and beat again.
5. Add eggs one at a time beating after each.
6. Add cornstarch, vanilla, cream and mix well.
7. Add chocolate and mix well.
8. Stir in raspberries gently or drop in carefully after pouring batter into pan.
9. Pour into pan then place in preheated oven in pan of water on bottom rack.
10. Bake for 35 minutes.
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