White Chocolate and Raspberry Cheesecake Bars
These white chocolate and raspberry cheesecake bars taste delicious, and look great, too! Servings: 18 bars
Preparation Time: 30 mins.
Author Rating: 8/10
|0.5 cup||butter (base)|
|3 tablespoon||butter (topping)|
|1 cup||chocolate/chips (topping)|
|1 cup||flour (base)|
|0.25 cup||icing sugar (base)|
|2 tablespoon||milk (filling layer 2)|
|250 gram||package of softened cream cheese (filling layer 2)|
|0.5 cup||raspberry jam (filling layer 1)|
|1 cup||white chocolate/chips (filling layer 2)|
FOR THE BASE
Combine flour & icing sugar. (You can use 50% whole wheat flour). Cut in the butter until it's crumbly.
Spray a 9-inch baking pan (be sure it's a 9-inch pan - if you use a smaller pan, the bars will be too thick, and will smush when cut). Press the base mixture firmly into the pan.
Bake the base for 15-18 minutes at 375 degrees, until it's golden brown.
FILLING LAYER 1
Let the base cool for 10 minutes, then spread the raspberry jam on the warm base.
FILLING LAYER 2
Beat the cream cheese and milk. Melt the white chocolate (or white chocolate chips), and mix it into the cheese and milk.
Pour the cream cheese and white chocolate mixture over the jam. Put it in the freezer to harden for one hour.
FOR THE TOPPING
Melt the brown chocolate (or chocolate chips) and butter over low heat, stirring until it's smooth. Or, microwave it until it's melted. Pour it over the white filling.
Chill for an hour in the fridge before serving.
Notes:You can use 50% whole wheat flour, and 50% white flour for the base.Recipe provided via www.MeanMeals.com