White Chocolate Cheesecake
Combine chocolate and cream cheese to make our White Chocolate Cheesecake. This White Chocolate Cheesecake is incredibly smooth, creamy and rich.
⏱️ Prep: 40 min
Ingredients
| 1/2 cup | 120 ml | butter, softened |
| 3/4 cup | 180 ml | sugar, divided |
| 1-1/2 tsp | 5–2.5 ml | vanilla, divided |
| 1 cup | 240 ml | flour |
| 4 pkg. | PHILADELPHIA Cream Cheese, softened (8 oz each) | |
| 3 pkg. | BAKER'S White Chocolate, broken into pieces, melted, cooled (4 oz each) | |
| 4 | eggs | |
| 2 cups | 480 ml | fresh raspberries |
Instructions
- 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.
Prep Time: 40 min. Total Time: 7 hr. 5 min.