Keto White Chocolate Raspberry Cheesecake Bars Food

WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS

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.

KETO WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS

Steps:

• In a small saucepan over low heat, combine the raspberries and water. Bring to a simmer and then cook until the raspberries can be easily mashed.
• Stir in the sweetener to taste, then whisk in the glucomannan to thicken it. Let cool completely.
• Preheat the oven to 325°F and lightly grease a 9×9 inch square pan.
• In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the butter until well combined.
• Press firmly into the bottom of the prepared baking pan and bake 12 minutes. Let cool while preparing the filling.
• Reduce the oven temperature to 300°F.
• In a small heatproof bowl set over a pan of barely simmering water, melt the keto friendly white chocolate chips with the cocoa butter, stirring until smooth. Do not walk away, as white chocolate can seize very easily. Remove the bowl from the heat once melted.
• In a large bowl, beat the cream cheese with the sour cream until smooth. Beat in the sweetener until well combined, then beat in the melted sugar free white chocolate chips. Add the egg and vanilla extract and beat until just combined.
• Dollop about half of the cheesecake mixture over the crust and then drizzle half the raspberry sauce over top. Repeat with remaining cheesecake mixture and remaining sauce.
• Use a knife or a skewer to swirl together. Gently shake the pan to even out the filling.
• Bake 30 to 35 minutes, until the edges of the cheesecake are set but the center still jiggles slightly. Remove and let cool completely, then refrigerate 3 hours before cutting into equal squares.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
• Press mixture onto the bottom of a 9-inch springform pan.
• (I lightly greased the bottom of the pan although it didn't call for it).
• To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
• Bring to boil.
• Continue boiling until sauce is thick and clear.
• Strain sauce through a mesh strainer to remove seeds.
• Set aside.
• In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
• Remove from heat and alow to cool to lukewarm.
• In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
• Beat in eggs, one at a time.
• Blend in vanilla and melted white chocolate chips.
• Pour half of batter over crust.
• Spoon 3 tablespoons of raspberry sauce over batter.
• Pour remaining batter into pan.
• Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
• Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
• Bake for 55 to 60 minutes or until filling is set.
• Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
• Serve with remaining raspberry sauce.

WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs and butter; press onto bottom of 8- or 9-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, one at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 25 to 28 minute or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely.
• Refrigerate 4 hours.