Desserts

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:6/1/2012

so good!

Ariekse

posted:3/13/2012

This is great! I use the crust recipe with other cheesecake recipes and I think people just might like it better than graham cracker crust!

jrsteider

posted:2/20/2012

Have made this recipe several times, LOVE it!! I've made many and this one is by far my favorite....so far. I do however make a different crust, I love making a shortbread crust for my cheesecakes, so delicious!

a cook

posted:1/16/2012

My family asks for this again and again for holidays. It is pretty easy to make and I use half regular cream cheese and half neufchatel cream cheese.

titlwayh

posted:1/8/2012

WOW! This is some GOOD cheesecake!! I decided to use 2 graham cracker crusts instead, and it came out totally fine. I didnt cook them for as long as the recipe states, I rotated them several times and cooked them with a water bath because I dont like over-done, dry and cracked cheesecake. I thought it was really easy to make and boy, was it rich. Not too sweet, but you can really taste the white chocolate in it! SUPER GREAT CHEESECAKE!!

ShannonGozariu

posted:2/22/2010

OUTSTANDING! Took this to work and it was devoured only ten minutes after I got there!

a cook

posted:12/22/2009

This was one of the best cheesecakes I have ever made. My whole family loves it. Its very easy to make and looks pretty too.

kirstenbergren

posted:10/19/2009

I love this cheesecake! Super easy and tastes delicious. I will make this over and over again.

a cook

posted:6/8/2009

My family loved it. I used low fat cream cheese and no one could tell the difference.

sherryalvey

posted:6/7/2009

I made this cheese cake for my grandsons graduation party. It was such a hit! Now I'm having requests for this as a gift for other graduates. I will definitely be making it again and again just for family. Go by the recipe and it will turn out great.... Thanks Kraft!!!