2 packages Philadelphia Cream Cheese - (8 oz ea)
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
3 squares Baker's Premium White Baking Chocolate
1 ready-to-use chocolate flavor crumb crust
3 tablespoon red raspberry preserves
Directions: one line for each direction. When saved the lines will be numbered.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix 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 at 350 degrees for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
This recipe yields 8 servings.
Great Substitute: To lower the fat, prepare as directed, substituting Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, for cream cheese.
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Athenos' recipe archive at http://www.athenos.com
