Decadent White Chocolate Cheesecake Bars with Raspberry Sauce

Decadent White Chocolate Cheesecake Bars with Raspberry Sauce

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 8 oz white chocolate, melted and slightly cooled
• 1/2 cup heavy cream

For the Raspberry Sauce:

• 2 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 tsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of the prepared pan to create an even crust.
4. Bake for 10 minutes, then remove from the oven and set aside to cool.

2. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
2. Add the vanilla extract and beat until combined.
3. Add the eggs one at a time, beating well after each addition.
4. Pour in the melted white chocolate and heavy cream, and beat until the mixture is smooth and well combined.

3. Assemble and Bake:

1. Pour the cheesecake filling over the cooled crust and spread it into an even layer.
2. Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges are lightly browned.
3. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

4. Prepare the Raspberry Sauce:

1. In a medium saucepan, combine the raspberries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices.
3. Stir in the cornstarch mixture and cook for another 2-3 minutes, or until the sauce has thickened.
4. Remove from heat and strain the sauce through a fine-mesh sieve to remove the seeds, if desired. Let it cool to room temperature.

5. Serve:

1. Once the cheesecake bars are fully chilled, use the parchment paper overhang to lift them out of the pan and onto a cutting board.
2. Cut into bars and drizzle with the raspberry sauce just before serving.

Enjoy your decadent white chocolate cheesecake bars with a luscious raspberry sauce!