Dessertscelebratingsweets4.9
White Chocolate Raspberry Cheesecake
Rich and creamy White Chocolate Raspberry Cheesecake Bars made with a white chocolate cheesecake filling, thick raspberry swirl and a buttery shortbread crust.
👥 16 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- spatula
- pan
- oven
- measuring cup
- knife
📝 Preparation Steps
1
Raspberry puree:
2
In a medium saucepan, combine frozen raspberries, sugar, water, and cornstarch. Bring to a simmer and simmer for ⏱️ 2-3 minutes, until thickened slightly (it will thicken more as it cools). Mash the raspberries with a spoon or rubber spatula until no large chunks remain. Set aside to cool completely.
water1 tablespooncornstarch2 teaspoons
3
Crust:
4
Preheat oven to 325°F. Line a 9x9 square baking pan with foil or parchment paper. Grease it well, set aside.
5
Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and sugar for several minutes, until smooth and combined. Add flour and salt and beat until combined (the mixture will be crumbly, but it should hold together if you squeeze it with your fingertips).
6
Dump the dough into the prepared pan and press it into a flat, even layer. I use the back of a measuring cup to press it down (be careful not to pack it in too tightly, or the crust will be hard to cut through). If necessary, moisten your fingers or the bottom of the measuring cup with water to keep the dough from sticking as you press it in. Bake the crust for ⏱️ 10 minutes. While the crust is baking, prepare the filling.
water1 tablespoon
7
Cheesecake filling:
8
Using a hand mixer, or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until well combined. Add eggs, flour and vanilla and beat until combined. Add cooled white chocolate and beat combined.
cream cheese (softened )16 ozlarge eggs2
9
Pour the cheesecake filling into the pre-baked crust. Add dollops of raspberry puree all over the top of the cheesecake batter, use a sharp knife to swirl the raspberry into the cheesecake.
10
Bake for another ⏱️ 30-35 minutes, until the edges are beginning to turn golden brown, the outside is set, it's ok if the very center is still a little bit jiggly. Place the pan on a wire rack to cool, then cover and transfer to the refrigerator to cool completely.
Nutrition Facts
calories
264 kcal
fat Content
16 g
serving Size
1 serving
sugar Content
18 g
sodium Content
120 mg
protein Content
3 g
cholesterol Content
72 mg
carbohydrate Content
26 g
saturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...