Raspberry White Chocolate Cheesecake Squares
Luscious white chocolate and cheesecake marbled with raspberry pie filling will have your guests craving more. Try these delicious raspberry white chocolate cheesecake squares, you won't regret it.
- 1-1/2 Cups (375 mL) chocolate cookie crumbs
- ¼ Cup (60 mL) unsalted butter, melted
- 2- 8 oz. (16oz: 450g) packages cream cheese, room temperature
- 1/3 Cups (75 mL) granulated sugar
- 2 eggs lightly beaten
- 1 teaspoon (5 mL) Vanilla extract
- 1/2 Teaspoon (2 mL)lemon zest
- 1/2 Cup (125 mL) white chocolate chips
- 1-1/2 Cups (375 mL) E.D.SMITH® Raspberry Pie Filling, divided
- Preheat oven to 325ºF (160ºC)
- Line 8-inch x 8-inch baking pan with parchment
For the crust:
- melt butter and mix with chocolate crumbs. Press firmly into prepared baking pan.
For the cheesecake batter:
- In a large bowl, add cream cheese and sugar, beating until well blended with a hand mixer.
- Add eggs, vanilla and lemon zest and mix until well combined.
- In a double boiler, over simmering water, place ½ Cup (125ml) white chocolate chips. Stir until melted then remove from heat to let cool slightly.
- Add cooled white chocolate to cheesecake batter and mix until smooth.
- Pour ½ cheesecake batter over crust.
- Spread 1 Cup (250ml) Raspberry Pie filling evenly over cheesecake batter and swirl with a butter knife to make a marbled effect.
- Pour balance of cheesecake batter over marbled layer.
- Bake 25 minutes. Remove from the oven and set aside to cool.
- Spread remaining ½ Cup (125ml) Raspberry Pie filling over top of baked cheesecake. Refrigerate for 1 hour.
- Using the parchment, pull cooled cheesecake out of the pan and place on a cutting board. Cut into 12 squares and serve.
- Impress your guests by dividing the remaining 1/2 cup pie filling divided between dessert plates. Place square on top and serve with fresh berries.
- Melt 1/4 Cup white chocolate chips in a double boiler over simmering water. Drizzle over top of chilled cheesecake, cut into squares and serve.
- Freeze squares for 1 hour before cutting for a crisp edge