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Exceptionally quicker and easier than a complete cheesecake, those white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly candy, and crowned with layers of fresh, home made raspberry sauce. Bake in a 9-inch square pan, sitting on a candy Oreo cookie crust full of actual white chocolate.
- Ingredients :
- For the crust:
° 1 half cups graham crackers
° 1/3 cup granulated sugar
° 6 tablespoons. melted butter - To put together the cheesecake:
° sixteen oz. Soft complete fats cream cheese
° 1 lemon, grated
° 1 1/four cup granulated sugar
° 1/4 cup bitter cream
° 1/4 cup all-purpose flour
° 1 half tsp. vanilla extract
° 2 eggs - to fill in:
° 1 field of strawberry pie filling - instructions :
Preheat oven to 350°F and line an 8″ x 8″ baking tray with parchment paper and set to side. Combine graham cracker crumbs, sugar, and melted butter collectively in a small bowl and stir. Press into a baking tray to form a crust and bake for eight mins. While the crust is cooling, whisk collectively the cream cheese, lemon peel, sugar, bitter cream, flour and vanilla extract.
Finally, whisk the eggs and pour the combination into the pan.
Spoon the raspberry pie in small circles across the cheesecake and use a knife to make round designs.
Bake for 35 mins and allow cool absolutely before refrigerating for 2-3 hours.
Slice and Enjoy !
