• Cooking Time:
  • Servings:
  • Preparation Time:



  • 3/4 cup sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 1-1/2 tsp. vanilla, divided
  • 1 cup flour
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate, melted, slightly cooled
  • 4 eggs
  • 1 pt. (2 cups) raspberries


  • PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
  • Beat 1/4 cup of the sugar, the butter and 1/2 tsp. of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition.
  • Press firmly onto bottom of pan; prick with fork. Bake 25 min. or until edge is lightly browned.
  • BEAT cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended.
  • Add melted chocolate; mix well.
  • Add eggs, one at a time, beating on low speed after each addition just until blended.
  • Pour over crust.
  • BAKE 55 min. to 1 hour or until center is almost set.
  • Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Top with the raspberries just before serving. Store leftover cheesecake in refrigerator.
  • Prep Time: 1 hr 5 min
  • Total Time: 6 hr 5 min
  • Makes: 16 servings

Categories: Cheesecake  Dessert 
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