Ingredients
Equipment
Method
- Make and cool the raspberry sauce first, as it needs to cool completely. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl and set aside.
- Combine raspberries, granulated sugar, and the remaining 1 teaspoon of water in a small saucepan over medium heat. Stir the mixture, breaking up some raspberries as it cooks. Once simmering, add the cornstarch mixture. Continue to stir and let it simmer for 3 minutes.
- Remove the pan from heat and press the sauce through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before use. Cover and store in the refrigerator for up to 1 week.
- Preheat your oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the crust: Pulse 22 Oreos (including filling) in a food processor or blender into a fine crumb (about 2 cups packed or 250g). Pour crumbs into a bowl, add melted butter, and stir to combine until the mixture is thick and wet. Press the crumb mixture firmly into the bottom of the prepared pan to form a compact crust. Bake for 8 minutes. Remove from the oven and leave the oven on.
- For the filling: Melt the chopped white chocolate using a double boiler or in the microwave in 20-second increments, stirring until smooth. Let the melted chocolate cool slightly while you prepare the rest of the filling.
- Using a mixer with a paddle attachment, beat the cream cheese and granulated sugar on medium-high speed until smooth, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until combined.
- On medium speed, add the eggs one at a time, beating after each addition just until blended. Stop mixing after the second egg is incorporated. Pour in the cooled (but still liquid) white chocolate and beat on low speed just until combined.
- Pour half of the cheesecake filling onto the warm crust. Drizzle half of the raspberry sauce over the top. Spread the remaining cheesecake filling on top of the sauce layer. Drizzle the remaining raspberry sauce over the top layer, then use a toothpick or knife to gently swirl everything together.
- Bake for 32–36 minutes, or until the cheesecake top appears set and the edges are lightly browned. The bars will puff up and sink slightly as they cool. Place the pan on a wire rack.
- Cool the bars for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (or up to 1 day) before slicing. If chilling longer than 3 hours, loosely cover with aluminum foil after the initial chilling period.
- To slice, lift the bars out of the pan using the parchment overhang. Cut into squares with a sharp knife. Wipe the knife clean between each cut for neater squares.
Nutrition
Notes
This recipe was developed to honor culinary traditions while adapting to dietary needs. The combination of tart raspberries and sweet white chocolate creates a satisfying flavor profile.