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White Chocolate TOBLERONE & Raspberry Cheesecake

Prep Time:

20 min

Total Time:

4 hr 20 min

Makes:

What You Need!

1 env. (1 Tbsp.) gelatine

1/3 cup warm water

1-1/2 cups HONEY MAID Graham Crumbs

1/4 cup non-hydrogenated margarine, melted

2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

3/4 cup icing sugar

1 Tbsp. lemon zest

2 bars TOBLERONE Swiss White Chocolate (100 g each), melted

1 cup whipping cream, whipped

1 cup fresh raspberries

Make It!

SPRINKLE gelatine over warm water; set aside. Combine graham crumbs and margarine; press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar and zest in large bowl with mixer until well blended. Add gelatine mixture and melted chocolate; mix well. Gently stir in whipped cream just until blended. Pour over crust.

REFRIGERATE 4 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with berries just before serving.

Kraft Kitchens Tips

How to Melt the TOBLERONE Bars

Break chocolate bars into pieces; place in medium microwaveable bowl. Microwave on MEDIUM 1 to 1-1/2 to min. or until chocolate is slightly melted; stir until completely melted.

Size-Wise

Since this is an indulgent recipe, make healthy choices throughout the day so you can enjoy a serving of this sweet treat after your evening meal.

K:26356v0ec:83690

(16)

Rated

by rklein on 6/2/2009
" This has been a hit many times over for family and friends. Delicous and not difficult to make. An impressive end to a meal, but save room because you will want a big slice.The only problem is finding the toblerone so somethimes I just use white chocolate."

See All Ratings and Comments

Serving Size = 1/12th cheesecake (113 g)

Nutritional Information

Calories

412

Total fat

30.2 g

Saturated fat

16.3 g

Cholesterol

74 mg

Sodium

328 mg

Carbohydrate

32 g

Dietary fibre

0.9 g

Protein

4.8 g

Vitamin A

19 %DV

Vitamin C

7 %DV

Calcium

14 %DV

Iron

5 %DV