Description
Indulge in our decadent White Chocolate Raspberry Cheesecake Bars recipe! Learn how to create these irresistible dessert bars that are perfect for any occasion.
Ingredients
Scale
- 2 teaspoon (10 ml) s room-temperature water, divided
- 1 teaspoon (5 ml) cornstarch
- 1 and 1/2 cups (205 g) fresh or frozen raspberries (do not thaw)
- 2 Tablespoon s (25 g) granulated sugar
Instructions
- Prepare and let the raspberry sauce cool: Begin by preparing the raspberry sauce as it needs to be completely cooled before use. In a tiny bowl, mix together 1 teaspoon of water and 1 teaspoon of cornstarch. Put it aside. In a small saucepan, combine the raspberries, sugar, and the remaining teaspoon of water, then heat on medium. As it cooks, stir the mixture, mashing some raspberries as you go. Once it starts to simmer, pour in the cornstarch mixture. Keep stirring and allow it to simmer for about 3 minutes. Take the pan off the heat and strain through a fine mesh to remove seeds. Let the raspberry sauce cool entirely before use. Store it covered in the fridge for up to one week.
- Set the oven to 350°F (177°C) for preheating. Line a 9-inch square baking dish with parchment paper, ensuring there is extra on the sides for easy removal and cutting of the bars. Put it aside.
- Create the crust: Use a food processor or blender to grind 22 Oreos (cream included) into fine crumbs. You should get around 2 cups, or 250g, of tightly packed crumbs. Transfer the crumbs to a big bowl. Mix in the melted butter and stir until well combined. The mix will be thick and damp. Break up any large clumps. Spread the mixture evenly into the prepared pan. Press it down with your hand to form a firm, thick crust. Bake for 8 minutes, then remove and set aside. Keep the oven on.
- Prepare the filling: Melt the chopped white chocolate using a double boiler or microwave. If using a microwave, put the chocolate in a heat-safe bowl and melt it in 20-second bursts, stirring between each, until smooth. Let the melted chocolate cool while you prepare the rest of the cheesecake filling. Avoid letting it harden by occasionally checking on it.
- With a handheld or stand mixer with a paddle attachment, blend the cream cheese and sugar on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add in the flour, lemon juice, vanilla extract, and salt, then blend until fully mixed. On medium speed, incorporate the eggs one at a time, mixing just until blended after each. After the second egg is mixed in, stop. A few small lumps are acceptable. Pour in the cooled yet still liquid white chocolate. Mix on low speed until combined.
- Pour half of the cheesecake mixture over the crust. It’s fine if the crust is a bit warm. Drizzle half of the raspberry sauce over the top. Spread the rest of the cheesecake mixture over this. It’s okay if the raspberry sauce spreads to the sides or slightly mixes into the top cheesecake layer. Drizzle the rest of the raspberry sauce on top, then gently swirl with a toothpick or knife.
- Bake the bars for 32–36 minutes until the cheesecake appears set on top and the edges lightly brown. The bars will rise but settle slightly as they cool. Place the pan on a cooling rack. Allow it to cool at room temperature for 45 minutes, then refrigerate for at least 3 hours (and up to a day) before cutting. If chilling for more than 3 hours, cover loosely with aluminum foil after this time.
- To cut, use the parchment overhang to lift the bars out of the pan whole. Slice into squares with a sharp knife. For cleaner cuts, wipe the knife after each slice.
- Store any leftover cheesecake bars in the refrigerator for up to a week.
Notes
- Make sure to strain the raspberry sauce through a fine mesh to achieve a smooth texture in the bars.
- Use fresh raspberries for optimal flavor; frozen ones can be used without thawing.
- Allow the melted white chocolate to cool slightly before adding it to the cheesecake filling to prevent hardening.
- Prep Time: 30 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Fat: 18g
- Protein: 5g
Keywords: raspberry sauce, Oreo crust, white chocolate, cheesecake filling, raspberry swirl, cheesecake bars