You know your cheesecake is a hit when you take it to work and none is left. For a great tasting and fairly easy cheesecake, try this:
LORNA DOONE Shortbread Cookies, finely crushed (about 1-3/4 cups)
cup plus 1 Tbsp. sugar, divided
cup butter, melted
oz. BAKER'S White Chocolate, divided
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
tub (8 oz.) PHILADELPHIA INDULGENCE Milk Chocolate
cups COOL WHIP Whipped Topping, thawed
cup fresh raspberries
HEAT oven to 325ºF.
MIX cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
MELT 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
SPOON PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
Kraft Kitchens Tips
Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.
Try preparing with PHILADELPHIA INDULGENCE Dark Chocolate.
How to Press Crumb Mixture onto Bottom of Pan To Make Crust
Use bottom of dry measuring cup to easily press crumb mixture onto bottom of pan.
My grocery store didn't have the white baker's chocolate so I just used white chocolate chips.
I made the cheesecake in a cheaper and easier way by using premade pie shells. Plus, you can use the clear plastic cover as a lid to transport, if needed. I used one dark chocolate and one regular graham cracker shell. I got two cheesecakes this way. However, if you follow the recipe exactly, you will only get one out of your springboard pan.
I crushed up the cookies for the crust using a candle.
These cookies were almost $5 alone. The premade shells are much cheaper.
I realized I have two springboard pans. Next time, I should probably make two cheesecakes.
Here's the crust with the butter. I just mashed it down with a fork and then baked it 10 minutes.
Out of the oven. Thanks to aunt Patty for this beautiful glass cake holder. I love it.
With the "mousse", white chocolate, and raspberries.
Ready to be transported over to mom's for the party.