4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 pkg. (170 g each) Baker's White Chocolate, broken into pieces, melted and slightly cooled
3 Tbsp. Kraft Pure Strawberry Jam
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How do I make it ?
Heat oven to 350°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour cream cheese mixture over crust. Top with small spoonfuls of jam; swirl gently with knife.
Bake 50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Kraft Kitchen Tips!
Prepare using Kraft Pure Raspberry Jam.
Calories From Fat
% Daily Value
Fat 31 g
Saturated fat 19 g
Cholesterol 135 mg
Sodium 350 mg
Carbohydrate 28 g
Fibre 0 g
Sugars 26 g
Protein 8 g
16 servings, 1 piece (110 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.