White Chocolate Raspberry Cheesecake Bars Food

RASPBERRY-WHITE CHOCOLATE CHEESECAKE COOKIE BARS

Steps:

• To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup (165 g) of the white chocolate chips.
• To make the cheesecake layer: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper with a little hanging over the sides. Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup (40 g) white chocolate chips and the raspberries.
• Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown. Remove the bars from the oven and let cool for 30 minutes. Transfer them to the fridge for at least 2 hours, or overnight if time allows (don?t skip this part). Cut into bars and serve.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350 degrees F.
• Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 ounces chocolate as directed on package.
• Beat cream cheese, sugar and vanilla in large bowl 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 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.

WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS

Steps:

• The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
• In a food processor or blender, pulse the whole Oreos into a fine crumb-you should get about 2 cups of crumbs. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
• Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don't let it solidify!
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.
• Pour half of the cheesecake filling onto the crust. It's ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It's ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.
• Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.
• To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
• Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350ºF.
• Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
• Beat cream cheese, sugar and vanilla in large bowl 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; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

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 RECIPE (VIDEO)

Steps:

• Preheat the oven to 300F/149C. Wrap the bottom of a 9-inch (23-cm) spring form with 2 layers of extra-wide foil in preparation for the water bath. Next, prepare the graham cracker crust. Place the crackers into a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse again until the crumbs are well coated. Press the crumbs firmly into the bottom of the spring form pan, creating a level crust.
• Next, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and beat on medium speed for 8 to 10 minutes, until the cream cheese is smooth and creamy. Scrape down the sides of the mixing bowl often. Next, add the eggs, sour cream and vanilla. Mix for 3 to 4 minutes, scrapping down the sides of the mixing bowl often.
• Add the sugar and melted white chocolate next. The white chocolate needs to be just melted and still warm; see my notes in the above post. Melt the chocolate in the microwave with the power level set to 50%, stirring every 30 seconds. Mix in the white chocolate and sugar for 1 minute, scrapping down the sides of the mixing bowl halfway through.
• Fold in the raspberries by hand using a spatula. Pour the prepared batter over the graham cracker crust and level the top using a spatula.
• Place the cheesecake into a larger baking pan and fill it with about an inch of water. This water bath will keep the top of the cake level and prevent cracks from forming. Watch my video recipe to see how it's done.
• Bake the cheesecake at 300F/149C for 2 hours. The middle will be slightly wobbly, and the sides will be more firmly set. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool down slowly for a few hours down to room temperature. Place the cheesecake into the refrigerator to cool overnight, or for at least 6 hours.
• For the homemade raspberry sauce: place the berries and sugar into a saucepan and bring to a simmer over medium heat. Simmer the berries for 5 to 8 minutes, until a smooth jam forms; stir occasionally. Strain the prepared jam through a fine mesh strainer arranged over a mixing bowl, until just the seeds remain. Transfer the prepared sauce into a small bowl or measuring cup.
• For whipped cream: place chilled heavy cream, confectioner's sugar and vanilla into a mixing bowl. Start whisking on low speed, gradually moving to high speed and whisk for 3 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a closed star tip; I used Ateco #847.
• Once cheesecake has chilled, gently remove the springform and transfer the cheesecake onto a stand. Watch my video recipe to see how it's done! Add a few spoonful's of the prepared raspberry sauce on top of the cheesecake, then garnish with fresh raspberries and mint leaves. Serve with extra raspberry sauce and a generous amount of whipped cream on the side of each slice.

CHOCOLATE RASPBERRY BARS

Steps:

• Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
• In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
• Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
• When crust is cool, spread jam over crust.
• In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
• In large mixing bowl, beat cream cheese & milk until smooth.
• Add melted vanilla chips & mix well.
• CAREFULLY spread cream cheese mixture over jam.
• Melt chocolate chips & butter, then stir until smooth.
• Drizzle or pipe over cream cheese layer.
• Refrigerate before cutting into SMALL pieces.

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 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.