White Chocolate Cheesecake
Ingredients
• 1/2 cup butter, softened
• 3/4 cup sugar, divided
• 1-1/2 tsp vanilla, divided
• 1 cup flour
• 4 pkg (8 oz each) cream cheese spread, softened
• 3 pkg (4 oz each) white chocolate, melted and cooled
• 4 eggs
• 2 cups fresh raspberries
Directions
1. Heat oven to 325°F.
2. Beat butter, 1/4 cup sugar and 1/2 tsp vanilla in a small bowl with mixer until light and fluffy.
Gradually beat in flour until well blended. Press onto bottom of a 9-inch springform pan. Prick with
fork and bake 25 minutes or until edge is lightly browned.
3. Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add
melted chocolate and mix well. Add eggs, one at a time, beating on low speed after each addition
just until blended. Pour over crust.
4. Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake.
5. Cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.