White Chocolate & Raspberry Cheesecake

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prep time
20 mins
total time
260 mins
servings
Makes 12 servings, 1/12 cheesecake (113 g) each.

what you need

1 env.
(1 Tbsp.) gelatine
1/3 cup
warm water
1-1/2 cups
 Honey Maid Graham Crumbs
1/4 cup
 non-hydrogenated margarine, melted
2 pkg.
(250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup
 icing sugar
1 Tbsp.
 lemon zest
2 bars
 Toblerone Swiss White Chocolate (100 g each), melted
1 cup
 whipping cream, whipped
1 cup
fresh raspberries

make it

  1. Sprinkle gelatine over warm water; set aside. Combine graham crumbs and margarine; press onto bottom of 9-inch springform pan.
  2. Beat cream cheese, sugar and zest in large bowl with mixer until well blended. Add gelatine mixture and melted chocolate; mix well. Gently stir in whipped cream just until blended. Pour over crust.
  3. Refrigerate 4 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with berries just before serving.

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