White Chocolate Raspberry Cheesecake. I made this in the weekend and it was just perfect! Add the butter and toss until evenly moistened. Learn how your comment data is processed. Or you can make the raspberry sauce the night before. Lime should be just fine and you can try vanilla essence, just keep in mind that it’s not quite as strong as extract. Keep doing what you’re doing hun, you’re my new hero!!! On medium speed, add the eggs one at a time, beating after each addition until just blended. Beat the cream cheese, sugar, and vanilla in large bowl with mixer until well blended. To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated … Pour 1/2 of the cheesecake filling onto warm pre-baked Oreo cookie crust. See recipe notes for details on making it into a regular cheesecake using a 10 inch springform pan. Some readers have baked these bars in an 8-inch square baking pan, but I find it was too small when I tested it. Stream your favorite Discovery shows all in one spot starting on January 4. And OMG they are delicious. Cut into 24 bars. Hi Millie! 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. Cover and store leftover cheesecake bars in the refrigerator for up to 1 week. Check instantpot.com for recipes. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Transfer to a rack to cool completely. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively. Mix the cookie crumbs and butter and press onto the bottom of an 8-or 9-inch square pan. Drizzle half of the raspberry sauce all over the top. Spread the crumb mixture out and pat down to an even layer. I made these yesterday exactly as written except following the instructions for 9 x 13 pan and they turned out amazing! The filling is spot on in terms of flavor AND texture. The bars will be puffy, but will sink slightly down as they cool. I have even more for you! FYI for any Canadian readers. . 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. Set aside. In this special FREE series, I reveal my most powerful SECRETS to great baking. Though these white chocolate raspberry cheesecake bars are easier than a full cheesecake, there’s still a few steps required before baking. I didn’t want to make a tall one. Keywords: cheesecake, white chocolate, raspberry, cheesecake bars, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. 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!). Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce. It tasted fine, but I knew I could do better especially since my classic cheesecake recipe is top-notch. Bake until the crust is toasted and fragrant, about 10 minutes. These look good! Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. You need 6 ounces for this recipe. Hi Paula, They contain stabilizers or added ingredients preventing them from combining evenly with the cheesecake filling. Hi Sally, I don’t have oven generally I bake cakes in pressure cooker (which is like oven )will keep on stovetop.I pour cake batter into pressure cooker ,I bake cake without lid ,this is the process which we Indian homemaker’s use ,cake will bake nice and floppy without any burn on bottom ,what my question is if we bake cheesecake directly in pressure cooker does it burn on cake bottom ?? Chocolate-Raspberry Cheesecake Bars Recipe - BettyCrocker.com White Chocolate Raspberry Cheesecake Recipe | Taste of Home And in that case, could I just use a springform pan and no parchment paper? Can you please post recipes with metric measurements as they seem to only have the old measurements for them…. Pour in the cooled (but still liquid) white chocolate. They even baked in my 9 inch round glass pie pan! Can you substitute “real” baking chocolate for the white chocolate to make it a chocolate cheesecake? © 2020 Discovery or its subsidiaries and affiliates. A good white chocolate has a gorgeous milky flavor with a floral essence that can evoke both cocoa and vanilla. Beat in the white chocolate until well combined. Thanks. The first week of every November is all about Thanksgiving Pies. I’ve gotten away with 18 Oreos and 4 Tablespoons of butter (as seen in my salted caramel chocolate chip cheesecakes), but I like this slightly thicker crust for bars. I was hoping to make this for Xmas but I was wondering if you would advise making it as you would a regular cheesecake, but thinner. As the white chocolate cools, beat two 8-ounce blocks of cream cheese with some sugar. I usually stick it in the refrigerator for 1 hour to speed up the cooling process. I’m not a chocolate with raspberry person, so try the Golden Oreos instead like I’m going to do! And the raspberry sauce is perfect and not too sweet . All rights reserved. Spread preserves over hot, partially baked bars. I have never been disappointed. 1 … If doing so, leave out the flour as well. Hi Tracy, you can leave out the white chocolate. Cook fresh or frozen raspberries, sugar, and more water together on the stovetop. I live in a country that does not have the full fat blocks, only spreadable. PS: You can turn these into individual mini cheesecakes. or cornstarch for the 1 tablespoon of all purpose? Thanks! Sally I have to say that you are crushing your goals. Cheesecake filling: ▢ Pour this on an Oreo cookie crust and swirl with layers of raspberry sauce. White Chocolate and Raspberry Cheesecake Bars. Press into a lined 9-inch square baking pan. I raise my hand and say I’m not a baker, but guess what…I just baked these cheesecake bars. White Chocolate Raspberry Cheesecake Bars. I also have step-by-step photos to help you visualize each. Sally, these cheesecake bars were amazing! In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. 1 cup crushed chocolate wafer cookies (about 20 cookies) 3 tablespoons butter, melted. I’m just curious, why can’t you use white chocolate chips? Will this work or do I need to go back to the store?! ¼ cup granulated sugar. Your email address will not be published. Sign up for the Recipe of the Day Newsletter Privacy Policy. Swirl everything together with a toothpick. Add the butter and toss until evenly moistened. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Add the eggs, 1 at a time, mixing on low speed after each just until blended. They’re made with a rich, chocolate cake base; velvety and fluffy white chocolate cheesecake; and dotted with fresh raspberries and raspberry preserves. Sprinkle white baking chips over preserves. After the 2nd egg is incorporated into the batter, stop mixing. Your email address will not be published. You can actually taste the white chocolate. For neat slices, wipe your sharp knife clean between each cut. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Pour remaining 1/2 of the cheesecake filling on top. Melt 2 ounce of the chocolate as directed on package. Chop and melt pure white chocolate. salted caramel chocolate chip cheesecakes, Strawberry Chocolate Chip Cheesecake Bars, Quicker to bake & chill than a full cheesecake, Made with real white chocolate & raspberries. We make cheesecake at least 4 times a year, it is such a versatile dessert that changing up the flavors is half the fun. Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce. I have been looking for the perfect White Chocolate Cheesecake and am so happy to have finally found it. Thanks, Sally for testing all your recipes so thoroughly. cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. It’s ok if the crust is still slightly warm. Drop spoonfuls of raspberry puree on top and, using a toothpick, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust. For a 9×13 inch pan of white chocolate raspberry cheesecake bars, see my recipe note below. Drop the raspberry jam in dollops all over the top of the cheesecake. This white chocolate raspberry cheesecake recipe is a spectacular party dessert with a terrific do-ahead feature simply because cheesecake always get better after 2 or 3 days in the fridge. Notify me via e-mail if anyone answers my comment. The bars are not too sweet, and the raspberry sauce has just the right amount of tartness to it. This recipe yields 16 perfect squares. Thanks again and again Sally! Cheesecake is such a yummy dessert but for some, the idea of creating this masterpiece in a springform pan can feel overwhelming. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. Makes: 9×9 inch square pan (about 12 squares) Things you need… Brown Sugar Cookie Crust 1/2 cup butter, softened 1/4 cup brown sugar 1/2 tsp vanilla 1/2 cup whole wheat flour 1/2 cup all purpose flour 1/4 tsp cinnamon. Add flour, lemon juice to brighten up the otherwise flat flavor (don’t worry, you don’t taste the lemon), vanilla extract, and salt. Pour half of the cheesecake filling onto the crust. No need to add water to raspberry jam if you’re using that as the swirl instead. Would love to try a Lotus biscuit Crust, should I use 4 spoons of butter as well? Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. Ingredients: 1 1/4 Cup Chocolate Cookie Crumbs 1/8 Cup Butter, melted 2 Packages cream cheese, room temperature 1/2 Cup Granulated sugar 2 Large Eggs 6 oz White chocolate baking bars, chopped 1 Tbsp All-purpose Flour. The starting point for my white chocolate raspberry cheesecake bars was my lemon blueberry cheesecake bars. Preheat oven to 350 degrees F and line a 9 x 13 inch baking pan with parchment paper with a little … scant 2/3 cup white chocolate… Sprinkle with reserved crumb mixture. Bake … Optional: Melt 1 additional ounce white chocolate and drizzle over cheesecake bars then decorate with a fresh raspberry. After cooling the bars at room temperature, place them in the refrigerator for at least 3 hours until sufficiently chilled. The bars take about 32-36 minutes in the oven. Required fields are marked *. Cook until boiling, stirring often and using a spoon to crush the berries, about 4 minutes. Enjoy! Help! Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. two 8 -ounce blocks ( 16 oz; 450g) full-fat cream cheese, softened to room … Ok we’re almost done! Baked in a 9-inch square pan, they sit on a buttery sweet Oreo cookie crust and are filled with real white chocolate. Gave some to my neighbor who then wrote me back that they were the best cheesecake she’s ever had! What would be the baking time? Thank you so much for the 9×13 breakdown and for letting us know the raspberry sauce can be made in advance. It’s looks so tempting any other option for eggs please. These were absolutely delicious! Cool completely. 2/3 cup granulated sugar ▢ Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. 16 oz cream cheese, softened ▢ Then put water directly in the pot and pressure cook it as you would and use a quick release of the steam. Can we substitute lemon juice with lime juice? If you love cheesecake, you’re going to love these white chocolate raspberry cheesecake bars! ⅓ cup sour cream. Preheat oven to 350ºF. Sure! I have been … I didn’t really have an occasion for a full cheesecake coming up, nor did I want to waste another 2 lbs of cream cheese and raspberries, so I tossed the whole idea and opted for white chocolate raspberry cheesecake bars instead. Instead, pick up two 4-ounce white chocolate baking bars from the baking aisle– I prefer Ghirardelli or Baker’s brands sold right next to the chocolate chips. That was the biggest reaction I’ve ever had! 1 pound cream cheese, at room temperature, 7 ounces good-quality white chocolate, melted and cooled slightly, 1/2 cup raspberry jam, seeds strained out. Hi Sue, Yes I recommend using only 4 Tablespoons of butter as you would for graham cracker crumbs. Place pan on a wire rack. I haven’t tested egg replacements for this recipe. Baked in a 9-inch square pan, they sit on a buttery sweet Oreo cookie crust and are filled with real white chocolate. Your step-by-step instructions were so helpful. This post may contain affiliate links. Hi Katherine, From what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve. 2 months ago. This site uses Akismet to reduce spam. Hi Laura, We haven’t tested this recipe with either substitution. Cover cheesecake with plastic wrap and chill for at least 2 hours in the refrigerator. ,you suggesting another process which is waterbath bake ,can I use this process for raspberry cheesecake. Thanks so much! Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no … This recipe started as a full cheesecake that went horribly wrong. Thank you! Sure, thanku so much I will let you know if I bake cheese cake in pressure cooker Thanks a lot you responded verey fast And 1 more thing do you bake dates cake Which I want to bake I don’t know exactly measurements will you bake for me with these Ingredients: whole wheat flour,eggs,butter,dates paste instead of sugar, which is more healthy for babies Thanks a lot which means a lot. Cheesecake … A few small lumps can remain. 300 grams ( 3 cups) Digestive biscuits or graham crackers, broken into pieces I love how you broke down the three step process and made sure to give tips on what to work on first and how to complete each step. This recipe bakes in a 9-inch square baking pan, so use the same Oreo cookie crust as my Snickers cheesecake bars. Let the seedless sauce cool completely before using. I’m chalking it up to poor decisions in the recipe creation process, but it (1) was too thick (2) overflowed and (3) burned around the edges (from the sugar in the white chocolate I believe?). 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