Description
Deliciously creamy white chocolate raspberry cheesecake bars with a chocolate cookie crust, perfect for any dessert lover.
Ingredients
Scale
- 510 g raspberry preserves
- 45 ml water, divided
- 10 g cornstarch
- 38 chocolate sandwich cookies
- 75 g salted butter, melted
- 340 g white chocolate chips
- 180 ml heavy cream
- 680 g cream cheese, at room temperature
- 180 g powdered sugar
- 160 g plain Greek yogurt, at room temperature
- 3 large eggs, at room temperature
Instructions
- Combine raspberry preserves and 30 ml water in a medium saucepan over medium heat. Bring to a gentle boil and cook, stirring, for 3-5 minutes until smooth and runny.
- Make a slurry using the remaining 15 ml water and cornstarch. Stir into the hot sauce, simmer 1 minute, then strain through a fine mesh sieve into a heatproof bowl. Cool to room temperature for 15–20 minutes, stirring occasionally.
- Preheat oven to 163°C. Line a 23 x 33 cm baking pan with parchment paper or coat with baking spray. Crush chocolate sandwich cookies finely in a food processor. Add melted butter; pulse to combine. Press evenly into pan and bake 10 minutes. Remove and cool.
- Place white chocolate chips in a heat-safe bowl. Heat heavy cream until hot and steaming, not boiling. Pour over chocolate chips, ensure they are submerged, and let stand 5 minutes. Whisk until smooth; cool if needed.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Gradually blend in the cooled white chocolate ganache. Mix in Greek yogurt, then add eggs one at a time, mixing until fully combined. Scrape bowl to ensure even mixing; do not overmix.
- Spread half the cheesecake mixture over the cooled crust. Evenly drizzle about 160 ml of raspberry sauce atop. Gently smooth remaining cheesecake mixture on top, covering all sauce. Drizzle remaining raspberry sauce and swirl decoratively with a knife or skewer.
- Bake for 45–48 minutes until edges are set and centre slightly wobbles or reaches 65°C internally. Cover with foil if edges brown prematurely. Remove and cool to room temperature.
- Wrap cooled bars and refrigerate 4–6 hours or overnight before cutting into squares for serving.
Notes
- Make sure all ingredients are at room temperature for best results.
- Can be stored in the refrigerator for up to 5 days.
- For a neater cut, use a hot knife.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg