Kraft Food and Family - Festive 2008 - (Page 35) white chocolateraspberry cheesecake bars 20 min. 4 hours 48 min. (incl. refrigerating) makes 9 servings, 2 bars each. prep total what you need 12 oreo Cookies, finely crushed 2 Tbsp. butter, melted 3 squares Baker’s White Chocolate, divided 2 pkg. (8 oz. each) philadelphia Cream Cheese, softened 1⁄2 cup sugar 1 tsp. vanilla 2 eggs 1⁄4 cup red raspberry preserves make it heat oven to 350°F. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan. Melt 2 chocolate squares as directed on package. beat cream cheese, 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. bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake. Refrigerate 4 hours. Cut into 18 bars. kraft kitchens’ pick white chocolate-raspberry cheesecake bars check it out! A LIttLE ExtrA Balance all the sweets on the table with a bite of something savory. Set out a bowl of planters Mixed Nuts or serve them in small foil cups on trays. healthy living: Save 60 calories and 7 grams of fat per serving by preparing with Reduced Fat oreo Cookies, philadelphia Neufchatel Cheese and egg whites. kraftfoods.com | 35 http://www.kraftfoods.com
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