White Chocolate Raspberry Cheesecake

Pile of cheesecake bars swirled with raspberry puree.

White Chocolate Raspberry Cheesecake

Rich and creamy White Chocolate Raspberry Cheesecake Bars made with a white chocolate cheesecake filling, thick raspberry swirl and a buttery shortbread crust.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 264kcal

Author Allison Mattina

Ingredients

Raspberry puree:

2 scant cups frozen raspberries still frozen
¼ cup granulated sugar increase to ⅓ cup for a less tart puree
1 tablespoon water
2 teaspoons cornstarch

Crust:

½ cup unsalted butter softened
½ cup granulated sugar
1 ¼ cups all purpose flour
⅛ teaspoon salt

Cheesecake filling:

16 oz cream cheese softened
⅔ cup granulated sugar
2 large eggs
1 tablespoon all purpose flour
2 teaspoons pure vanilla extract or vanilla bean paste
scant ⅔ cup white chocolate melted*
shaved white chocolate and/or fresh raspberries for garnish, optional

Instructions

Raspberry puree:

In a medium saucepan, combine frozen raspberries, sugar, water, and cornstarch. Bring to a simmer and simmer for 2-3 minutes, until thickened slightly (it will thicken more as it cools). Mash the raspberries with a spoon or rubber spatula until no large chunks remain. Set aside to cool completely.

Crust:

Preheat oven to 325°F. Line a 9x9 square baking pan with foil or parchment paper. Grease it well, set aside.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and sugar for several minutes, until smooth and combined. Add flour and salt and beat until combined (the mixture will be crumbly, but it should hold together if you squeeze it with your fingertips).
Dump the dough into the prepared pan and press it into a flat, even layer. I use the back of a measuring cup to press it down (be careful not to pack it in too tightly, or the crust will be hard to cut through). If necessary, moisten your fingers or the bottom of the measuring cup with water to keep the dough from sticking as you press it in. Bake the crust for 10 minutes. While the crust is baking, prepare the filling.

Cheesecake filling:

Using a hand mixer, or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until well combined. Add eggs, flour and vanilla and beat until combined. Add cooled white chocolate and beat combined.
Pour the cheesecake filling into the pre-baked crust. Add dollops of raspberry puree all over the top of the cheesecake batter, use a sharp knife to swirl the raspberry into the cheesecake.
Bake for another 30-35 minutes, until the edges are beginning to turn golden brown, the outside is set, it's ok if the very center is still a little bit jiggly. Place the pan on a wire rack to cool, then cover and transfer to the refrigerator to cool completely.

Notes

*I use Ghirardelli white melting wafers. They melt beautifully and they're super smooth. If you are using a chopped white chocolate bar or white chocolate chips, be sure to melt them very slowly (in a microwave in 15-20 second increments or in a double boiler).

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