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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.

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