Raspberry and White Chocolate Cheesecake Crumble Bars

Description

A sweet and tangy twist on traditional cheesecake, featuring a raspberry and white chocolate crumble topping.

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

For the crumble topping:

• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup white chocolate chips
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cut into small pieces

Instructions

Make the crust:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add melted butter and mix until well combined.
4. Press mixture evenly into the bottom of an 8-inch square baking dish.

Bake the crust:

1. Bake for 20-25 minutes or until lightly golden brown.
2. Let cool completely.

Make the cheesecake filling:

1. In a large mixing bowl, beat cream cheese until smooth.
2. Add granulated sugar and beat until combined.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Stir in sour cream.

Bake the cheesecake:

1. Pour cheesecake mixture over cooled crust.
2. Bake for 25-30 minutes or until set.
3. Let cool completely.

Make the crumble topping:

1. In a medium bowl, mix together raspberries and granulated sugar.
2. Sprinkle cornstarch over raspberry mixture and stir to combine.
3. Melt white chocolate chips in a double boiler or in the microwave in 10-second increments until smooth.
4. Stir melted white chocolate into raspberry mixture.
5. In another medium bowl, whisk together flour, salt, and cold butter until crumbly.

Assemble and bake:

1. Sprinkle crumble topping evenly over cooled cheesecake layer.
2. Bake for an additional 20-25 minutes or until golden brown.
3. Let cool completely in pan before cutting into bars.