White Chocolate Cheesecake
- Prep Time: 1 Hour 5 Minute (Total Time: 6 Hour 5 Minutes)
- Serving Size: 16
- 3/4 cup Sugar, Divided
- 1/2 cup (1 stick) Butter, Softened
- 1-1/2 teaspoons Vanilla, Divided
- 1 cup Flour
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, Softened
- 2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate, Melted, Slightly Cooled
- 4 Eggs
- 1 pt. (2 cups) Raspberries
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Beat 1/4 cup of the sugar, the butter and 1/2 tsp. of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press firmly onto bottom of pan; prick with fork. Bake 25 min. or until edge is lightly browned.
BEAT cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one 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 or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the raspberries just before serving. Store leftover cheesecake in refrigerator.
KRAFT KITCHENS TIPS
Enjoy a serving of this rich-and-indulgent cheesecake on special occasions.
Variation - 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.
RECIPE COURTESY OF KRAFT FOODS