The Raspberry White Chocolate Cheesecake Bars include a graham cracker crust and a creamy cheesecake filling that has been swirled with handmade raspberry sauce and infused with white chocolate. Before adding the filling, the crust is cooked and cooled, and then the bars are baked once more and refrigerated for a few hours. Cut into squares and served cold, the end product is a gorgeously marbled, rich, and tart dessert. These bars are a tasty and eye-catching dessert fit for any celebration.

Components: Croût

1/2 cup of crumbs from graham crackers

1/4 cup of sugar, granulated

1/2 cup melting cheesecake with unsalted butter Filling up:

16 oz (450 g) softened cream cheese

1/2 cup of sugar, granulated

Two big eggs

One teaspoon vanilla extract

Half a cup of sour cream

Four ounces of melted, slightly chilled white chocolate

Swirl of raspberries:

One cup raspberries, frozen or fresh

Twist-ups of granulated sugar

One tablespoon of lemon juice

One teaspoon cornstarch

Guidelines:

1. Get the Raspberry Swirl ready:

Put the raspberries, sugar, lemon juice, and cornstarch in a small saucepan.

Cook for approximately 5 to 7 minutes, stirring often, over medium heat, or until the raspberries soften and the liquid thickens.

After removing the seeds using a fine-mesh strainer, leave the mixture aside to cool.

2. Prepare the crust:

Set the oven temperature to 325 F (163 C).

To make removal easier, leave an overhanging piece of parchment paper when lining a 9×9-inch baking sheet.

Combine the sugar, melted butter, and Graham cracker crumbs in a medium-sized basin and stir until well mixed.

Firmly press the mixture into the bottom of the pan that has been prepared.

After 10 minutes of baking, remove the crust and allow it to cool.

3. Get the cheesecake filling ready.

Cream cheese and sugar should be beaten together until smooth and creamy in a large mixing basin.

One egg at a time, adding and beating well after each addition.

Stir in the sour cream and vanilla essence until well combined.

Add the melted white chocolate little by little until the mixture is properly mixed and smooth.

4. Put the cheesecake bars together.

Evenly distribute the cheesecake filling over the chilled crust after pouring it on.

Spoon the raspberry mixture over the cheesecake filling in small amounts.

To create a marbled look, gently swirl the raspberry mixture into the cheesecake using a knife or stick.

5. Cool and bake:

The cheesecake bars should be baked for 35 to 40 minutes in a preheated oven, or until the center is still somewhat jiggly and the borders are firm.

After turning off the oven and opening the door, let the cheesecake bars cool inside the oven for an hour.

Place the pan in the fridge and let it stay there for four hours or overnight.

6. Cut and Present:

After the cheesecake cools, remove it from the pan by using the excess parchment paper.

Using a sharp knife, cut into bars, being sure to wipe the knife clean after each cut.

7. Have fun!

Enjoy the mouthwatering blend of tart raspberry swirls, sweet white chocolate, and creamy cheesecake when you serve the raspberry white chocolate cheesecake bars cold.