These white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce.
Yields1 ServingPrep Time3 hrsCook Time35 minsTotal Time3 hrs 35 mins
Ingredients
Directions
1
Preheat oven to 350°F. Spray a 13x9-inch baking dish with SprayLite Natural Cooking Spray. Spread graham crumbs evenly onto the bottom of the prepared dish; spray evenly with additionalSprayLite Natural Cooking Spray. Place light cream cheese, cottage cheese, sugar, vanilla and lemon juice in a medium bowl; beat with an electric mixer on medium speed for 3 to 4 minutes, or until well blended. Add Egg and mix just until blended. Pour over the crust; smooth the top with a spatula.
2
Bake for 25 to 30 minutes, or until the center is almost set.
3
Combine raspberry preserves and cornstarch in a small saucepan; stir in frozen raspberries. Cook over low heat for 5 minutes, or until thickened, stirring constantly. Spread over cheesecake; cover.
4
Refrigerate for at least 3 hours, or until chilled. Cut into 15 bars to serve. Store leftover bars in the refrigerator.
Preheat oven to 350°F. Spray a 13x9-inch baking dish with SprayLite Natural Cooking Spray. Spread graham crumbs evenly onto the bottom of the prepared dish; spray evenly with additionalSprayLite Natural Cooking Spray. Place light cream cheese, cottage cheese, sugar, vanilla and lemon juice in a medium bowl; beat with an electric mixer on medium speed for 3 to 4 minutes, or until well blended. Add Egg and mix just until blended. Pour over the crust; smooth the top with a spatula.
2
Bake for 25 to 30 minutes, or until the center is almost set.
3
Combine raspberry preserves and cornstarch in a small saucepan; stir in frozen raspberries. Cook over low heat for 5 minutes, or until thickened, stirring constantly. Spread over cheesecake; cover.
4
Refrigerate for at least 3 hours, or until chilled. Cut into 15 bars to serve. Store leftover bars in the refrigerator.
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Authorcookiteer
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