4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 tsp. vanilla
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
4 egg s
1/2 cup strawberry preserves
1 tsp. HEINZ Balsamic Vinegar
2 cups sliced strawberries
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Let's Make It
Heat oven to 325ºF.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Mix preserves and vinegar in medium bowl until blended. Add strawberries; mix lightly. Spoon over cheesecake.
Easy Microwave Melting of BAKER'S Chocolate
Microwave BAKER'S Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.