White Chocolate Cheesecake
White Chocolate Cheesecake, need we say more? Serve alone, with fresh berries or drizzle some ganache on top to make it ultra yummy!
- 1/2 cup butter, softened
- 3/4 cup sugar, divided
- 1 1/2 teaspoon vanilla, divided
- 1 cup flour
- 4 packages (8-ounce) Philadelphia Cream Cheese, softened
- 3 packages (4-ounce) Baker's White Chocolate, broken into pieces, melted, cooled
- 4 eggs
- 2 cups fresh raspberries
Preparation time 40mins
Cooking time 425mins
Adapted from kraftrecipes.com
Heat oven to 325°F.
Beat butter, 1/4 cup sugar and 1/2 teaspoon 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 minutes 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.