Petitchef

White chocolate raspberry cheesecake

Dessert
2 servings
25 min
15 min
Very Easy

Ingredients

Number of serving: 2
2 pkg Philadelphia Cream Cheese

1/2 cup Sugar

1/2 tsp Vanilla


3 squares Baker's White Chocolate

1 Chocolate Pie Crust

3 Tbsp Raspberry seedless preserves

Preparation

  • Preheat oven to 350°F.
  • Melt chocolate in microwavable bowl, in microwave for 20 secs.
  • Stir and microwave an additional 15 secs until melted, stirring in between.
  • Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate.
  • Pour into crust. Microwave preserves in small bowl on HIGH 15 sec. or until melted.
  • Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
  • Bake 35 to 40 min or until center is almost set. Cool. Refrigerate 3 hours or overnight.
  • Enjoy and store leftovers in refrigerator.





Rate this recipe:

Related recipes

Recipe White chocolate mousse cake
White chocolate mousse cake
6 servings
1 hour
Very Easy
3 / 5
Recipe White chocolate raspberry macadamia cake
White chocolate raspberry macadamia cake
4 servings
45 min
Very Easy
Recipe White chocolate peppermint mini cheesecakes
White chocolate peppermint mini cheesecakes
12 servings
40 min
Very Easy
Recipe New-york cheesecake
New-york cheesecake
12 servings
1h10m
Very Easy
4 / 5

Recipes

Daily Menu

Receive daily menu: