Ingredients
Method
Crust:
- Preheat your oven to 325°F (160°C) and line a 9-inch square baking pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- Bake for 10 minutes, then remove from the oven and allow it to cool.
White Chocolate Cheesecake Filling:
- In a large bowl, beat the cream cheese until it's smooth and creamy.
- Gradually add the sugar, then beat in the eggs, one at a time.
- Stir in the melted white chocolate and vanilla extract until well incorporated.
- Pour the filling over the cooled crust, spreading it out evenly with a spatula.
Raspberry Topping:
- In a saucepan over medium heat, combine the raspberries and sugar. Cook until the raspberries break down and the mixture reaches a jam-like consistency. Strain the jam through a fine mesh sieve and allow the raspberry mixture to cool.
Assembling and baking the cheesecake bars:
- Once the jam mixture has cooled drop spoonfuls onto the cream cheese layer. Use a knife to create beautiful swirl patterns.
- Bake for 35-40 minutes, or until the center is set and the edges are lightly browned.
- Remove from the oven and let the bars cool completely in the pan on a wire rack. Then, refrigerate for at least 4 hours, or overnight if possible, before slicing into bars.
Notes
- Ensure your cream cheese is at room temperature for a smoother filling.
Avoid overbeating the filling, as too much air can cause cracks. - For clean, sharp edges, make sure your bars are fully chilled before slicing.
- Cover any leftover bars in the refrigerator for up to 4 days. They can also be frozen for up to 3 months - thaw them in the refrigerator overnight before serving.