I had a lot of problems with these. I could not find chocolate wafer cookies anywhere and so went with chocolate graham cracker crumbs mixed with a stick of melted butter. The crust wound up still being dry and crumbly. The cheesecake itself was OK but nothing all that special and also the rasberry flavoring on top didn't really come through much. Lastly, using a cookie cutter about 2 inches tall, I cut out the hearts but since the cheesecake sticks so much to everything, it was hard to remove each heart from the cutter and it required a lot of effort. The people I served this to thought it was 'just OK'. This may well be due to something I did wrong, but overall I was disappointed.
Raspberry-White Chocolate Cheesecake Bars
Heart-shaped cheesecakes are the way to show that special someone your love this Valentine's Day, but they're also delicious the rest of the year. Bake a batch to celebrate your sweetie today.
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Chill: 2 Hours
- Calories: 497
- Fat: 34g
- Saturated fat: 20g
- Protein: 9g
- Carbohydrate: 41g
- Fiber: 2g
- Cholesterol: 172mg
- Sodium: 374mg
- 1 9-oz. box chocolate wafer cookies
- 5 tablespoons unsalted butter, melted
- 1 cup frozen raspberries, thawed
- 1/4 cup plus 2 Tbsp. sugar
- 2 8-oz. packages cream cheese, room temperature
- 2 large eggs plus 2 large yolks
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled
- 1. Preheat oven to 350ºF. In a food processor, blend wafer cookies until completely crushed. Transfer to a bowl, pour in melted butter and mix until crumbs are evenly moistened. Pour crumbs into a 9-inch square baking pan, and use your fingers to press into an even layer over bottom and about 1/2 inch up sides of pan. Bake for 8 minutes, until firm. Transfer to a wire rack and let cool completely. Reduce oven temperature to 250ºF.
- 2. Combine raspberries and 1 Tbsp. sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids. Using an electric mixer at medium speed, beat cream cheese and remaining 1/4 cup plus 1 Tbsp. sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in white chocolate.
- 3. Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top and, using a toothpick, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust. Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.
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