WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
In the US, white chocolate must contain at least 20 percent cocoa butter. But for better flavor, look for something with an even higher percentage. Avoid white chocolate with fillers like oil and artificial flavor. A good white chocolate has a gorgeous milky flavor with a floral essence that can evoke both cocoa and vanilla.
Provided by Samantha Seneviratne
Categories dessert
Time 8h15m
Yield 18 servings
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
- Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
- Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
- For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
- Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
- Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
- Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.
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Tabby Badwitch
[email protected]These bars were a huge hit at my last potluck. Everyone raved about them!
Waed Alabdullah
[email protected]I followed the recipe exactly and my bars turned out perfect. They're so creamy and delicious. I can't wait to make them again.
Ameer Faisal
[email protected]These bars were a bit too sweet for my taste, but I think they would be perfect for a kids' party.
Dajon Rosemond
[email protected]I'm not a big fan of white chocolate, but I really enjoyed these bars. The raspberry flavor really shines through.
Mohammed Hafiz
[email protected]I made these bars for a bake sale and they sold out in minutes. Everyone loved them!
Chandupa Dulanja
[email protected]These bars are so rich and decadent. I can't believe they're gluten-free! They're perfect for a special occasion.
Charlien
[email protected]I used frozen raspberries, which made the bars a little icy. Next time I'll use fresh raspberries.
Benjamin Nowlin
[email protected]I added a cup of chopped walnuts to the crust, which gave it a nice crunch. These bars are definitely going into my regular dessert rotation.
Md Reshob Islam Roman
[email protected]These bars were easy to make and turned out beautifully. I love the swirl of white chocolate and raspberry.
Alie Khan
[email protected]I followed the recipe exactly, but my bars turned out dry and crumbly. Not sure what went wrong.
nadia bach
[email protected]These bars were a little too sweet for my taste, but my kids loved them. They're definitely a great dessert for a party.
Strobery Bunny
[email protected]Delicious! The white chocolate and raspberry flavors go so well together. I'll definitely be making these again.
Juwon Kayode
[email protected]I've made these bars several times now, and they're always a crowd-pleaser. They're easy to make and always turn out perfectly.
Kule Thoma
[email protected]These cheesecake bars were a hit at my last party! The combination of white chocolate and raspberry is divine, and the crust is the perfect balance of crumbly and chewy.