Raspberry White Chocolate Cheesecake Bars
Make a decadent summer dessert with this cheesecake bar recipe.
Photo: Maria Long
Cheesecake is such a yummy dessert, but for some, the idea of creating this masterpiece in a springform pan can feel overwhelming. We make cheesecake at least 4 times a year. It really is a versatile dessert and changing up the flavors is half the fun. So while I've made more traditional cheesecake recipes in the past, I thought that this time it would be fun to make cheesecake bars instead of a cake.
White chocolate is a decadant twist on cheesecake. And to create an extra special look (and taste!) to these bars, I added raspberry sauce on top. It's such an easy, yet elegant, touch to any cheesecake you create.
A few tips for making these bars!
1. Make this the day before you plan to serve the dessert, as Cheesecake is always better overnight.
2. Line your 9-inch square baking dish with parchment paper or tin foil for easy removal of the bars.
3. Take out the raspberries, eggs, and cream cheese at least 1 hour before baking so they are room temperature.
4. You can use your food processor for this entire recipe! From crushing the Oreos for the crust, to pureeing the raspberries for the sauce, to mixing together the cheesecake itself. Just give the food processor bowl a rinse between steps and you've got yourself an easy clean up.
Raspberry White Chocolate Cheesecake Bars
9 ounces cream filled chocolate cookies
5 tablespoons unsalted butter, melted
1 cup frozen raspberries, thawed
1/4 cup, plus 2 tablespoons sugar
2 8 ounce packages cream cheese, room temperature
2 large eggs, plus 2 large yolks
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
4 ounces white chocolate, melted and cooled
Preheat oven to 350ºF.
In a food processor, blend cookies until completely crushed. Pour in melted butter through feed tube and pulse until crumbs are evenly moistened.
Photo: Maria Long
Pour crumbs into a 9-inch square baking pan lined with foil or parchment, and use your fingers or bottom of a measuring cup to press into an even layer, about 1/2 inch thick. Bake for 8 minutes, until firm. Transfer to a wire rack and let cool completely.
Reduce oven temperature to 250ºF.
Combine raspberries and 1 tablespoon sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids. Using an electric mixer or food processor with blade, beat cream cheese and remaining 1/4 cup plus 1 tablespoon sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in the cooled white chocolate.
Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top. Using a skewer or toothpic, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag into crust.
Bake until edges are pale golden and cheesecake is just set in center, about 1 hour and 15 minutes. (Wiggle the pan to see if it is set.) Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.
