Wednesday, December 9, 2009

White Chocolate Raspberry Cheesecake Bars

A great combo white chocolate and raspberry in a bar....cheesecake heaven

A delicious cheesecake brownie that is so easy to make and can be a topic of great conversation at any function or gathering....

The top will be golden brown in color when done. With a dull finish. A dusting of powdered confectionery sugar is the finishing touch. Remember to run a knife through the preserves to make a swirling effect throughout the batter before it goes into the oven, then top with chunks of white chocolate.
Press the dough into a brownie pan 12x8 and spread it out to fit with your fingers.

Smooth the batter into a brownie 12x8 pan that has been greased. Then take the red raspberry jam and spoon over cheese mixture into several area's, take a knife and swirl the jam around to make sure its evenly distributed.

Two versions for this crust.... this is the quick version(Shown)
1 box yellow cake mix
1 stick of butter
Mix in a bowl shown above spread into a 13x9 pan.

CRUST ( Version #2)
1 cup unbleached all purpose flour
1/3 cup confectioners sugar
2 tablespoons cornstarch
1/4 teaspoon salt
7 tablespoons unsalted butter chilled and cut into 12 pieces

Filling: 1
8 oz package of cream cheese
2 eggs
1/2 cup of sugar
Topping 1 cup Red Raspberry preserves
1 cup of white chocolate cut up or chips
Make crust using a mixer or by hand mix till well blended into a ball. Pat into a lightly sprayed brownie pan. In a large bowl using a mixer, beat cream cheese, sugar and eggs for around 7 minutes. Pour over crust, swirl preserves over the top of the cheese mixture, sprinkle with white chocolate and bake in hot over preheated to 350 degrees till brown and set. Cool completely. Top with a fresh raspberries and powdered sugar more white chocolate if you would like.
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