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White Chocolate TOBLERONE & Raspberry Cheesecake  

White Chocolate TOBLERONE & Raspberry Cheesecake
Prep Time:
20 min
Total Time:
4 hr 20 min
Makes:
8
1 env. (1 Tbsp.) gelatine
1/3 cup  warm water
1-1/2 cups HONEY MAID Graham Crumbs
1/4 cup  butter, melted
2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
3/4 cup  icing sugar
1 Tbsp. grated lemon peel
2   TOBLERONE Swiss White Chocolates (100 g each), melted
1 cup whipping cream, whipped
1 cup  fresh raspberries

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

BEAT cream cheese, sugar and lemon peel in large bowl with electric mixer on medium speed until well blended. Add gelatine mixture, melted chocolate bars and whipped cream; beat just until blended. Pour over crust.

REFRIGERATE 4 hours or overnight. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Top with raspberries just before serving. Store leftover cheesecake in refrigerator.

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
This is an indulgent recipe. Make healthy choices throughout the day to enjoy a serving of this sweet treat.
K:26356v0ec:83690
Average Rating  (14)
Rated  by a cook on 6/14/2008
" absolutely delicious.... i got marriage proposals based on this recipe" 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1/12 th recipe

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
RecipeDetail