I made a couple of these for a co-worker's birthday in September. So good, and so easy! I used one chocolate cookie crust and one graham. I lined the crusts with fresh raspberries before adding the cream cheese mixture. The baked in raspberries added a great flavour boost and surprise. Their slight tartness countered the sweetness of the white chocolate and raspberry jam swirl. Decorated with rosettes of whipped cream, more fresh raspberries and mint leaves--they were awesome! Lots of oohs and mmmmmms!
I hope you enjoy!
* Exported from MasterCook *
PHILADELPHIA® 3-STEP® White Chocolate Raspberry Swirl Cheesecake
Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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2 pkg. PHILADELPHIA Cream Cheese -- (8 oz. each), softened
1/2 cup sugar
1/2 tsp. vanilla
3 squares BAKER'S Premium White Baking Chocolate -- melted
1 OREO Pie Crust (6 oz.)
3 Tbsp. raspberry preserves
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust.
MICROWAVE preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
BAKE 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Start to Finish Time:
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Per serving: 467 Calories (kcal); 31g Total Fat; (58% calories from fat); 8g Protein; 41g Carbohydrate; 111mg Cholesterol; 292mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 2 Other Carbohydrates
Nutr. Assoc. : 473 0 0 0 5735 26404 4684
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