White Chocolate & Raspberry Cheesecake Bars
16
45 min
35 min
Ingredients
Raspberry Sauce
- 2 teaspoons water
- 1 teaspoon cornstarch
- 205g Asiago Frozen Raspberries
- 2 tablespoons sugar
Crust
- 22 Oreo biscuits
- 70g Lakeland Unsalted Butter, melted
Filling
- 170g white chocolate, finely chopped
- 452g Emborg Cream Cheese, softened to room temperature
- 65g sugar
- 8g all purpose flour
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 Coccodi Free Range Eggs
Method
- Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl and set aside.
- Combine raspberries, sugar and 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook. 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 sieve to remove the seeds. Allow the raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
- Preheat oven to 350F and line the bottom and sides of a 9 inch square baking tray with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Use a blender to crumble the biscuits into fine crumbs. You should have about 2 packed cups. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Pour the mixture into the prepared pan. With medium pressure using your hand, pat the crumbs down into the bottom to make a compact, thick crust. Bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
- Melt the chopped white chocolate until completely smooth and 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!
- Beat the cream cheese and sugar together on medium-high speed in a large bowl until the mixture is smooth and cream. 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. Finally, 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. Drizzle the 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 and 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 and 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
