WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
In the US, white chocolate must contain at least 20 percent cocoa butter. But for better flavor, look for something with an even higher percentage. Avoid white chocolate with fillers like oil and artificial flavor. A good white chocolate has a gorgeous milky flavor with a floral essence that can evoke both cocoa and vanilla.
Provided by Samantha Seneviratne
Categories dessert
Time 8h15m
Yield 18 servings
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
- Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
- Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. 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. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
- Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
- Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
- Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
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.
Provided by Sally
Categories Dessert
Time 5h5m
Number Of Ingredients 14
Steps:
- The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. 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 mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
- Preheat oven to 350°F (177°C). 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!). Set aside.
- In a food processor or blender, pulse the whole Oreos into a fine crumb-you should get about 2 cups of crumbs. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
- Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. 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!
- 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. 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. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. 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. (It's ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle 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. 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 using the parchment overhang on the sides. 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.
RASPBERRY CHEESECAKE COOKIE BAR
Steps:
- Place cookie on serving plate. In a small bowl blend cream cheese and powdered sugar. Spread it over the cookie, top with raspberries.
Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 12 g, TransFat 0 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE COOKIES RECIPE - (4.6/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Combine dry ingredients in a medium bowl and set aside. In a large bowl cream together butter, cream cheese and sugar. Mix in egg and vanilla extract. Add dry ingredients into the wet ingredients until incorporated. Fold in white chocolate chips and frozen raspberries. Use a mini ice cream scoop and place cookies about 1-2 inches apart on a baking sheet lined with parchment paper. Bake for 7 to 8 minutes. Let cookies rest in hot pan for 2 minutes before removing to a cooling wrack to cool completely. Prepare the glaze by combining all of the glaze ingredients into a medium bowl until smooth and creamy. Add more milk if needed. Place the glaze into a piping bag and pipe onto the cooled cookies. Place cookies on a baking sheet and refrigerate until glaze is set. Store in the fridge.
RASPBERRY WHITE CHOCOLATE BARS
A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing-the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. -Mimi Priesman, Pace, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS
Combine two great flavors for White Chocolate-Raspberry Cheesecake Bars. The chocolate sandwich cookie crust makes these White Chocolate-Raspberry Cheesecake Bars more divine.
Provided by My Food and Family
Categories Fruit Desserts
Time 5h23m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.
Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
RASPBERRY WHITE CHOCOLATE CHEESECAKE COOKIES
Honorable Mention - Contest Recipe 2008! Bite into a tasty pocket of raspberry jam when you make these sugar cookies sprinkled with white chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 11 g, TransFat 1/2 g
DOUBLE CHOCOLATE RASPBERRY CHEESECAKE BARS
Adapted from "Homemade for the Holidays." This version is unique in that it calls for crushed chocolate cookies as the base. If you like, serve these garnished with some fresh raspberries on top and a sprig of mint. These are rich and so addicting. They are a rather flat - they will be tall and puffy when they come out of the oven, with oozing craters of jam. However, when cooled they wil only be about 1/2"-1" tall - this is normal.
Provided by HeatherFeather
Categories Cheesecake
Time 1h15m
Yield 16-32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine butter and crushed cookies for crust and press into the bottom only of a lightly greased 9x13" pan.
- Bake 10-12 minutes or until crust is set.
- Meanwhile,using a mixer, combine sugar and cream cheese until very smooth& fluffy, scraping sides of bowl as needed, 3-4 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add sour cream and vanilla and beat another 1-2 minutes, scraping bowl again as needed, until mixed.
- Measure out 1 cup of the filling and add melted chocolate, stirring well until blended.
- Pour remaining white batter onto crust.
- Drop spoonfuls of the chocolate batter all over the surface of the white batter layer randomly.
- Heat jam in microwave just until warm, about 30-60 seconds; drop spoonfuls of jam over the batter randomly.
- Hold a dinner knife vertically and pull through batter in a zig zag pattern from one end of the pan to the other to create a somewhat marbled appearance (without overswirling).
- Bake 50-55 minutes or until center of cheesecake jiggles slightly when pan is gently shaken; DO NOT OVERBAKE or it will dry out.
- Cool in pan on wire rack completely (it may crack a bit on top as it cools- this is normal).
- Once cooled to room temperature, cover and chill up to 1 day.
- Cut into 16 large squares (or 32 small ones) and serve garnished as desired; keep leftovers chilled.
Nutrition Facts : Calories 304.6, Fat 21, SaturatedFat 12.4, Cholesterol 90, Sodium 263.4, Carbohydrate 23.9, Fiber 1.1, Sugar 13.3, Protein 7
WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS RECIPE - (4/5)
Provided by Side Passion
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Mix cookie crumbs and butter; press onto bottom of 8 to 9-inch square pan. Melt 2 chocolate squares as directed on package. Beat cream cheese, sugar and vanilla in large bowl with a mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until blended. Pour over crust. Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt chocolate squares; drizzle over cheesecake. Cool cheesecake completely. Refrigerate for 4 hours.
WHITE CHOCOLATE CRANBERRY CHEESECAKE COOKIE BARS
Dried cranberries and white chocolate chips are part of the cookie crust.
Provided by shackbart
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h55m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add 1 egg, 1 teaspoon vanilla extract, and almond extract; mix until combined. Stir flour and salt into creamed mixture until crust mixture is well combined; fold in white chocolate chips and dried cranberries. Press crust mixture into the prepared baking dish.
- Beat sweetened condensed milk and cream cheese together in a bowl using an electric mixer until well combined. Add 2 eggs, lemon zest, and 1 teaspoon vanilla extract; beat well. Spread cream cheese mixture over crust mixture.
- Whisk cherry preserves in a small bowl until runny. Drop spoonfuls of cherry preserves over cream cheese mixture layer. Lightly draw a knife through cream cheese mixture creating a swirling pattern.
- Bake in the preheated oven until cheesecake is lightly browned and crust pulls away from sides of dish, 35 to 40 minutes. Cool and refrigerate before serving, at least 1 hour.
Nutrition Facts : Calories 280 calories, Carbohydrate 41.4 g, Cholesterol 50.4 mg, Fat 11.2 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 106.9 mg, Sugar 22.7 g
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RASPBERRY WHITE CHOCOLATE CHEESECAKE COOKIE BARS
From bakerella.com
Reviews 9Category CookiesServings 1Estimated Reading Time 3 mins
- Preheat oven to 350 degrees F and line a 9 x 13 inch baking pan with parchment paper with a little hanging over the sides.
- Make the cookie layer: In a stand mixer, cream together butter, brown sugar and granulated sugar for three minutes, until smooth. Add eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until ingredients are incorporated. Fold in 1 cup of the white chocolate chips.
- Make the cheesecake layer: In a food processor, combine cream cheese, granulated sugar, egg and vanilla and mix for two minutes, scraping down the sides as needed until ingredients are evenly combined and mixture is smooth.
- Assemble: Press slightly more than half of the cookie dough mixture into the bottom of the pan to make an even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough on top of the cheesecake mixture. Sprinkle remaining white chocolate chips and raspberries on top.
RASPBERRY-WHITE CHOCOLATE CHEESECAKE BARS RECIPE
From myrecipes.com
5/5 (9)Calories 497 per serving
- Preheat oven to 350ºF. In a food processor, blend wafer cookies until completely crushed. Transfer to a bowl, pour in melted butter and mix until crumbs are evenly moistened. Pour crumbs into a 9-inch square baking pan, and use your fingers to press into an even layer over bottom and about 1/2 inch up sides of pan. Bake for 8 minutes, until firm. Transfer to a wire rack and let cool completely. Reduce oven temperature to 250ºF.
- Combine raspberries and 1 Tbsp. sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids. Using an electric mixer at medium speed, beat cream cheese and remaining 1/4 cup plus 1 Tbsp. sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in white chocolate.
- Pour cheesecake mixture over cooled crust, spreading evenly. 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. Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.
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