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.]

Total Time:
8 hr 15 min
20 min
7 hr 15 min
40 min

18 servings

  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • Cheesecake:
  • 1 pound cream cheese, at room temperature
  • 1/3 cup sugar
  • Pinch kosher salt
  • 7 ounces good-quality white chocolate, melted and cooled slightly
  • 2 large eggs, at room temperature
  • 1/2 cup raspberry jam, seeds strained out
  • 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.

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    This recipe is featured in:

    Ultimate Baking Guide