2 months ago. STEP 5. Pour remaining 1/2 of the cheesecake filling on top. If you use strawberries instead of raspberries for the sauce, would you still use the same ratio of water/sugar/cornstarch? Cut into bars. I raise my hand and say I’m not a baker, but guess what…I just baked these cheesecake bars. Cool the white chocolate as you make the batter. Sure! And when I posted my final product picture on a baking forum it got over 3K likes! 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. These White Chocolate Raspberry Cheesecake Bars are sweet and tangy. Hi, is there any way to make this, or any cheesecake or cheesecake bars, with spreadable cream cheese? ,you suggesting another process which is waterbath bake ,can I use this process for raspberry cheesecake. Swirl everything together with a toothpick. These raspberry cheesecake bars are rippled with fresh raspberry juice and creamy white chocolate then baked on a golden graham cracker crust until creamy sweet perfection. Preheat oven to 350ºF. Huge hit with the family. These were absolutely delicious! Cover and store leftover cheesecake bars in the refrigerator for up to 1 week. We have no experience with it, but this is what we’ve heard from other non-US readers. You have given me the confidence in the kitchen to bake from scratch. First of all, everything you do is amazing! Ok we’re almost done! Thanks again and again Sally! I have never been disappointed. The bars take about 32-36 minutes in the oven. two 8 -ounce blocks ( 16 oz; 450g) full-fat cream cheese, softened to room … Bake! Don’t use white chocolate chips/morsels. I didn’t want to make a tall one. Bake … Preheat oven to 350°F (177°C). White chocolate and raspberry is one of my favorite flavor combinations, especially when you combine it with a touch of chocolate. White Chocolate Raspberry Cheesecake Bars White Chocolate … Once slightly thickened, remove from heat. 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. Sally, these cheesecake bars were amazing! Your instructions are very clear and ensure the mistakes you made or anticipate could be made, means we don’t have to. Add flour, lemon juice to brighten up the otherwise flat flavor (don’t worry, you don’t taste the lemon), vanilla extract, and salt. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Add the eggs, 1 at a time, mixing on low speed after each just until blended. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. I’m unsure of how these cheesecake bars would work but let me know if you try it. Cook fresh or frozen raspberries, sugar, and more water together on the stovetop. Required fields are marked *. Hi Tracy, you can leave out the white chocolate. Would love to try a Lotus biscuit Crust, should I use 4 spoons of butter as well? Pour this on an Oreo cookie crust and swirl with layers of raspberry sauce. Cut into 24 bars. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer. Add the butter and toss until evenly moistened. Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. Sign up for the Recipe of the Day Newsletter Privacy Policy. When folks asked for the recipe I sang them your praises and shared the link to this page, of course! 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 is outstanding, as are all the recipes on this site. Let us know if you try it! Will make again soon! I live in a country that does not have the full fat blocks, only spreadable. Help! Though these white chocolate raspberry cheesecake bars are easier than a full cheesecake, there’s still a few steps required before baking. Hi Sue, We haven’t tested it in 6 inch pans but that should work. Made from real raspberries, this homemade sauce must cool down completely before swirling into the white chocolate cheesecake filling. While the Oreo crust is absolutely delicious, I felt that the subtle flavors of the white chocolate and raspberry were overpowered by the dark chocolate in the crust. See recipe notes for details on making it into a regular cheesecake using a 10 inch springform pan. Can I sub another kind of flour (gf, almond?) If you love cheesecake, you’re going to love these white chocolate raspberry cheesecake bars! Mix cookie crumbs and margarine; press onto bottom of 9-inch square baking pan. Pour half of the cheesecake filling onto the crust. Pre-bake for 8 minutes as you prepare the filling. These look good! This recipe started as a full cheesecake that went horribly wrong. 16 oz cream cheese, softened ▢ I’m keeping this recipe in my baking arsenal for sure. 1 egg. So in love with this recipe that I’m now making it every weekend, lol! Bake until the crust is toasted and fragrant, about 10 minutes. Here are all of my egg free baking recipes if you’re interested. In this special FREE series, I reveal my most powerful SECRETS to great baking. After the 2nd egg is incorporated into the batter, stop mixing. Add the melted chocolate and mix well. 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 made this in the weekend and it was just perfect! 2 large eggs ▢ Hi Erin, I haven’t tested it but an alternative type of flour should work here. Gave some to my neighbor who then wrote me back that they were the best cheesecake she’s ever had! Every bite is bursting with chocolate, cheesecake and berry flavor! Add melted Cold cheesecake bars not only taste better, but they cut much easier too. I have been looking for the perfect White Chocolate Cheesecake and am so happy to have finally found it. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours. I usually stick it in the refrigerator for 1 hour to speed up the cooling process. White Chocolate and Raspberry Cheesecake Bars. Melt 2 oz. 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. For neat slices, wipe your sharp knife clean between each cut. (It’s ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Spread remaining cheesecake filling on top. Set aside. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively. 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. Great recipe! Thank you! Can I divide the recipe into two 6inch pans? Chocolate-Raspberry Cheesecake Bars Recipe - BettyCrocker.com Baked in a 9-inch square pan, they sit on a buttery sweet Oreo cookie crust and are filled with real white chocolate. The first week of every November is all about Thanksgiving Pies. See my recipe note! 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