Saturday, December 11, 2010

White Chocolate Raspberry Cheesecake Bars

I made these on Monday. They are very good. I did not strain the jam--guess I am lazy. I couldn't get the white chocolate to drizzle and look nice on top. It was too thick, so I just tried to swirl it. Tasted great!

White Chocolate Raspberry Cheesecake Bars
desertculinary.blogspot.com (Adapted from Kraft)

12 Oreo cookies
2 tablespoons melted butter
3 ounces finely chopped white chocolate, divided
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/3 cup raspberry preserves

Preheat oven to 350 degrees.

In a food processor, add Oreos and process until finely ground. Add butter and pulse until combined. Scoop mixture into an 8" baking pan coated with nonstick spray - evenly press mixture to form a crust over the bottom. Place into the oven and back just until firm, about 4 to 6 minutes.

In a small microwave-safe bowl, add 2 ounces white chocolate and heat on medium power, stirring every 30 seconds, until smooth and melted.

In a large mixing bowl, beat together cream cheese, sugar and vanilla until well combined. Mix in melted white chocolate. Add eggs, one at a time, mixing just until combined after each. Pour filling over the crust and spread smooth.

Place into the oven and bake until the center is almost set, about 24 to 28 minutes.

Meanwhile, add preserves to a small microwave-safe bowl and heat briefly until warmed. Press preserves through a small sieve to remove seeds (this is optional - if you don't mind the seeds, skip this).

When cheesecake is done, remove and place pan on a wire rack for 5 minutes. Add preserves and spread evenly over the top.

Melt remaining ounce of white chocolate - drizzle over the top and allow cheesecake to cool completely. Cover and place into the refrigerator to cool for at least 4 hours before serving.

Makes about 8 to 12 servings.

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