Philly Chocolate Mousse Cheesecake |
|
 |
Prep Time: 4 Minutes Cook Time: 50 Minutes |
Ready In: 54 Minutes Servings: 16 |
|
So easy!! Recipe is from Philadelphia Cream Cheese. Ingredients:
24 lorna doone shortbread cookies, finely crushed (about 1-3/4 cups) |
3/4 cup plus 1 tbsp. sugar, divided |
1/4 cup butter, melted |
5 ounces baker's white chocolate, divided |
3 (8 ounce) packages philadelphia cream cheese, softened |
2 teaspoons vanilla |
3 eggs |
1 (8 ounce) container philadelphia indulgence milk chocolate or 1 (8 ounce) container philadelphia indulgence dark chocolate |
2 cups cool whip topping, thawed |
1 cup fresh raspberry |
Directions:
1. HEAT oven to 325ºF.
2. MIX cookie crumbs, 1 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 minute.
3. MELT 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. BAKE 50 to 55 minute or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
5. SPOON PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
|
|