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White Chocolate Cheesecake

White Chocolate Cheesecake recipe
photo by:kraft
White chocolate and cream cheese make this cheesecake incredibly smooth, creamy and rich. Fresh raspberries on top add color and flavor.
40 min
7 hr 5 min
16 servings
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What You Need

cup  butter, softened
cup  sugar, divided
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
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

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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