White Chocolate Cheesecake

photo by:kraft

White chocolate and cream cheese make this cheesecake incredibly smooth, creamy and rich. Fresh raspberries on top add color and flavor.

time

prep:

40 min

total:

7 hr 5 min

servings

total:

16 servings

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What You Need

1/2

cup butter, softened

3/4

cup sugar, divided

1-1/2

tsp. vanilla, divided

cup flour

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted, cooled

eggs

cups fresh raspberries

Make It

HEAT oven to 325°F.

BEAT butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.

BEAT cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich-and-indulgent cheesecake on special occasions.

White Chocolate-Macadamia Cheesecake

Prepare as directed, stirring 3/4 cup chopped PLANTERS Macadamias into the batter before pouring over crust and baking as directed.

How to Make Kosher for Passover

Substitute 1-1/2 cups soft coconut macaroon cookie crumbs (Kosher for Passover) and 2 Tbsp. margarine, melted, for the crust ingredients. Mix cookie crumbs and margarine; press firmly onto bottom of greased 9-inch springform pan. (Do not prick with fork or prebake crust.) Continue as directed for filling and baking.

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c2g

posted:3/12/2007

Mmmmm....Mmmmmmm good! Once you have all the ingredients its very easy to put together. The only mistake I made was setting the temperature to 325 instead of 300 as I baked in a dark pan. It still turned out great, but the cake came out golden brown around the edges unlike the pale brown in the picture and the cake had a crack in it because of the high heat. The crust also came out slightly more crispy than its supposed to. But it still tasted awesome and looked beautiful.

hoov8

posted:2/5/2007

Delicious! The crust turned out great!

a cook

posted:1/18/2006

Delicious, lovely for a special occasion like Easter or a bridal shower.

CESIH

posted:9/23/2004

This cheesecake was absolutely wonderful.

joannesmiles

posted:10/11/2002

a cook