Raspberry and White Chocolate Crème Brûlée Cheesecake Bars

Servings

12 bars

Ingredients

For the crust

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

For the cheesecake batter

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

For the raspberry and white chocolate topping

• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1/4 cup white chocolate chips
• 2 tablespoons heavy cream

Instructions

Prepare the crust

1. Preheat oven to 325°F (165°C).
2. In a medium bowl, whisk together flour and sugar.
3. Stir in melted butter until combined.
4. Press mixture into a lined or greased 9x9-inch baking dish.
5. Bake for 20-25 minutes, or until lightly golden.

Prepare the cheesecake batter

1. Beat cream cheese until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Stir in vanilla extract and sugar.
4. Mix in sour cream.
5. Pour over prepared crust.

Bake the cheesecake bars

1. Bake for 25-30 minutes, or until edges are set but centers are still slightly jiggly.
2. Let cool completely on a wire rack.

Prepare the raspberry and white chocolate topping

1. In a small saucepan, combine raspberries and sugar.
2. Cook over medium heat, stirring occasionally, until berries have broken down and mixture has thickened.
3. Stir in white chocolate chips until melted and smooth.
4. Pour over cooled cheesecake bars.

Top with crème brûlée

1. Sprinkle a thin layer of granulated sugar over the top of each bar.
2. Caramelize with a kitchen torch or under the broiler.

Refrigerate before serving

Refrigerate for at least 4 hours, or overnight to allow flavors to meld together.

Notes

• To make ahead, prepare the cheesecake bars and refrigerate up to 3 days in advance.
• The raspberry and white chocolate topping can be made separately and stored in an airtight container in the refrigerator for up to 5 days.