RASPBERRY WHITE CHOCOLATE CHEESECAKE BARS

Ingredients
Crust

2 cups chocolate graham cracker crumbs

6 tablespoons melted butter

2 tablespoons sugar

Raspberry Puree

• 1 1/2 cups frozen raspberries, thawed
• 2 tablespoons sugar

Cheesecake filling

• 2 (8-ounce) packages cream cheese, room temperature
• 1/3 cup sugar
• 3 eggs
• 1 tablespoon flour
• 1 teaspoon vanilla
• 4 ounces white chocolate, melted and cooled

Instructions

1. Preheat oven to 350 degrees. Line a 9 x 9 baking pan with foil and set aside.
2. CRUST: In a small bowl, combine chocolate graham cracker crumbs and sugar. Add melted butter and stir until moistened. Pour into prepared pan and press down with your hands to make an even layer.
3. Bake for 6 minutes and let cool. Lower oven to 325 degrees.
4. RASPBERRY PUREE: Combine raspberries and sugar in a blender and puree until smooth. If desired, pour raspberry puree through fine meshed strainer and discard seeds. Set aside.
5. CHEESECAKE FILLING: Place room temperature cream cheese in a stand mixer and beat for 5 minutes. Add sugar and mix until combined. Add eggs, one at a time, beating thoroughly after each one. Add flour and vanilla and mix well. Fold in white chocolate and pour mixture over cooled crust. Add raspberry puree in tablespoons on top of cheesecake filling and use a toothpick to make swirls throughout the top.
6. Bake for 45-55 minutes or until cheesecake bars are set. Remove from oven and cool. Chill for at least 2 hours before serving.
7. Cut into squares and garnish with fresh raspberries.

Source Recipe https://www.garnishwithlemon.com

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