White Chocolate Cheesecake

By kiwill

Ingredients

• Ingredients:
• 1/2 cup Butter, softened
• 3/4 cup Sugar, divided
• 1-1/2 tsp. Vanilla, divided
• 1 cup Flour
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 pkg. (6 squares each) BAKER'S White Chocolate, melted, cooled
• 4 Eggs
• 2 cups fresh raspberries

Details

Servings 16
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

Directions:

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 tipsSIZE-WISEEnjoy a serving of this rich-and-indulgent cheesecake on special occasions.WHITE CHOCOLATE-MACADAMIA CHEESECAKEPrepare 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 PASSOVERSubstitute 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.