White Chocolate Raspberry Cheesecake Bars
- Level: Easy
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 253
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 21
- Dietary Fiber
- 0
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 59
- Sodium
- 149
- Total: 8 hr 15 min (includes cooling and chilling times)
- Active: 20 hr
Ingredients
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
Directions
- 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 handles to lift the cheesecake onto a cutting board and cut into pieces to serve.