Description
Indulgent white chocolate raspberry cheesecake bars blend creamy richness with tangy fruit, creating a dessert that melts hearts and satisfies sweet cravings. Elegant layers of smooth cheesecake and swirled raspberries promise pure bliss with each delectable bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 16 ounces (450 grams) cream cheese
- 1.5 cups white chocolate chips
- 1.5 cups fresh or frozen raspberries
- 1.5 cups graham cracker crumbs
Dairy and Binding Ingredients:
- 2 large eggs
- 0.25 cup heavy cream
- 0.5 cup unsalted butter
- 1 tablespoon all-purpose flour
Sweeteners and Flavor Enhancers:
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the oven by heating to 350°F and line an 8×8-inch baking dish with parchment paper, ensuring complete coverage of the bottom and sides.
- Create the graham cracker base by mixing crumbs, sugar, and melted butter until thoroughly combined. Press the mixture firmly into the prepared pan, creating an even layer. Bake for 8-10 minutes until lightly golden, then allow to cool completely.
- Craft the raspberry sauce by combining raspberries, sugar, and lemon juice in a saucepan. Gently mash the berries while cooking over medium heat for 3-5 minutes until the mixture thickens and reduces. Strain through a fine-mesh sieve to remove seeds, then set aside to cool.
- Prepare the cheesecake filling by beating cream cheese and sugar until silky and smooth. Incorporate eggs individually, mixing thoroughly after each addition. Blend in vanilla extract, then fold in melted white chocolate until the mixture is uniform and glossy.
- Assemble the bars by carefully pouring the cheesecake mixture over the cooled crust. Distribute raspberry sauce randomly across the surface, then use a toothpick to create elegant swirls throughout the filling.
- Bake for 25-30 minutes, watching for a set edges with a slight jiggle in the center. Remove from oven and allow to cool completely at room temperature.
- Refrigerate the cheesecake for a minimum of 2 hours to ensure proper setting and optimal flavor development. Slice into precise bars before serving.
Notes
- Use a flat-bottomed measuring cup or glass to press graham cracker mixture evenly, creating a compact, uniform base for perfect texture.
- Strain seeds thoroughly for a silky-smooth sauce, ensuring a refined and elegant final presentation.
- Melt white chocolate slowly using double boiler method to prevent burning and maintain smooth consistency.
- Use a toothpick or thin knife to create delicate marble-like patterns, making each bar visually stunning and professionally designed.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 350 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 65 mg