3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1-1/3 pkg. (170 g each) Baker's Premium 70% Cacao Dark Chocolate (8 oz.), broken into pieces, melted and cooled
1-1/2 cups quartered small strawberries
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How do I make it ?
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Bake 45 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Top with strawberries before serving.
Kraft Kitchen Tips!
How to Bake in a 13x9-inch Pan
Prepare recipe as directed, substituting a greased foil-lined 13x9-inch pan for the springform pan, and reducing the baking time to 40 to 45 min. or until centre of cheesecake is almost set. Use foil handles to remove chilled cheesecake from pan before cutting to serve.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
How to Soften the Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 45 sec. or until slightly softened.
Calories From Fat
% Daily Value
Fat 25 g
Saturated fat 15 g
Cholesterol 80 mg
Sodium 290 mg
Carbohydrate 32 g
Fibre 2 g
Sugars 24 g
Protein 6 g
16 servings, 1 piece (107 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.