"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White Chocolate-Raspberry Cheesecake Bars Recipe

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This recipe for White Chocolate-Raspberry Cheesecake Bars, by , is from The POOSCA Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene Ferrier
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
15 oreo cookies, finely crushed
2 tbsp non-hydrogenated margarine, melted
3 squares Baker's white chocolate, divided
2 pkgs (250 g each) Philadelphia brick cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/4 cup Kraft pure red raspberry jam

Directions:
Directions:
Preheat oven to 350 F.

1. Mix cookie crumbs and margarine; press onto bottom of a 9 inch square baking pan. Melt 2 chocolate squares as directed on package.

2. Beat cream cheese, sugar and vanilla with mixer until well blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

3. Bake for 25 - 28 mins. or until centre is almost set. Cool 5 mins. Spread with jam. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely.

Refrigerate at least 4 hours. Cut into 24 bars and serve.

Number Of Servings:
Number Of Servings:
24 bars
Preparation Time:
Preparation Time:
Prep time: 20 mins. Total time: 48 mins.

 

 

 

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