WHITE CHOCOLATE AND LIME CHEESECAKE BARS
Provided by Bon Appétit Test Kitchen
Categories Chocolate Dessert Quick & Easy Cream Cheese Lime Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 servings
Number Of Ingredients 8
Steps:
- Line 8x8x2-inch square baking pan with foil, extending over all sides. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.
- Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and lime slices or twists.
RASPBERRY-WHITE CHOCOLATE CHEESECAKE COOKIE BARS
When it comes to choosing which desserts I'm going to add to my arsenal of recipes, I almost always stick to the unfussy classics -- cakes, cookies, bars, and, in this case, cheesecake cookie bars! This recipe blends the dense, pan-baked goodness of a bar with layers of cheesecake and cookie dough that are dotted with white chocolate and fresh raspberries. There is no bake-off or bake sale that you can't win with these.
Provided by Gaby Dalkin
Categories dessert
Time 3h35m
Yield 12 servings
Number Of Ingredients 15
Steps:
- To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup (165 g) of the white chocolate chips.
- To make the cheesecake layer: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper with a little hanging over the sides. Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup (40 g) white chocolate chips and the raspberries.
- Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown. Remove the bars from the oven and let cool for 30 minutes. Transfer them to the fridge for at least 2 hours, or overnight if time allows (don?t skip this part). Cut into bars and serve.
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
In the US, white chocolate must contain at least 20 percent cocoa butter. But for better flavor, look for something with an even higher percentage. Avoid white chocolate with fillers like oil and artificial flavor. A good white chocolate has a gorgeous milky flavor with a floral essence that can evoke both cocoa and vanilla.
Provided by Samantha Seneviratne
Categories dessert
Time 8h15m
Yield 18 servings
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
- Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
- Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
- For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
- Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
- Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
- Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.
WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS
Combine two great flavors for White Chocolate-Raspberry Cheesecake Bars. The chocolate sandwich cookie crust makes these White Chocolate-Raspberry Cheesecake Bars more divine.
Provided by My Food and Family
Categories Fruit Desserts
Time 5h23m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.
Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
WHITE CHOCOLATE CEREAL BARS
A friend shared with me this fresh take on traditional crispy treats. My husband loves them, and I feel so efficient with their quick prep time. -Anne Powers, Munford, Alabama
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add cereal; stir to coat., Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars.
Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 58mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
WHITE CHOCOLATE HEATH BAR CHEESECAKE
From a fellow teacher--I think there should be a class on how to say no to this, if you know what I mean;)
Provided by JamesDeansGirl
Categories Cheesecake
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- MAKE THE CRUST: Preheat oven to 350*F.
- Finely crush or chop the Heath bars; transfer to a bowl and set aside.
- Wrap the outside of a 10" springform pan with 3 layers of foil, reaching the top of the pan; grease the inside.
- Combine the graham cracker crumbs, sugar, cinnamon, and melted butter; press evenly into the bottom and partway up the sides of the prepared pan.
- Place half the candy in a mound in the center of the crust; bake for 10 minutes.
- Set aside to cool.
- MAKE THE FILLING: Using an electric mixer on medium speed, beat the cream cheese for 10 minutes.
- Add the sugar and beat another 10 minutes, until very light and smooth.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the vanilla; add the cream slowly, mixing until well blended.
- Drizzle in the melted chocolate; blend well.
- Pour filling over crust; let stand for 10 minutes.
- Place the cheesecake in another pan filled with 1/2" of water.
- Bake for 90 minutes; remove from oven.
- Sprinkle remaining candy on top; return to oven for 10 minutes.
- Remove cheesecake from the oven and the water bath.
- Let cool at least 2 hours; cover and refrigerate at least another 4 hours.
- MAKE THE FUDGE SAUCE (if desired): Melt the butter and chocolate together in a large saucepan over low heat.
- Add the salt, sugar, evaporated milk, and vanilla, blending until smooth.
- Increase the heat to medium and whisk the mixture for 1 minute while it bubbles.
- Remove from heat; serve warm, with thin slices of chilled cake.
CHOCOLATE CHEESECAKE BARS
When you don't have time to bake a real cheesecake, reach for this easy recipe. An almond-flavored dough serves as both crust and topping for a soft fudgy filling. -Louise Good, Flemington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Press half the dough onto the bottom of a greased 13x9-in. baking pan. Set aside remaining dough for topping., For filling, in a large saucepan, combine the chocolate chips, cream cheese and milk; cook and stir over low heat until smooth. Remove from the heat; stir in walnuts and extract. Spread over dough., Break off small pieces of remaining dough; drop over filling. Bake at 375° until topping is golden brown, 35-40 minutes. Cool completely on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
WHITE CHOCOLATE CRANBERRY CHEESECAKE COOKIE BARS
Dried cranberries and white chocolate chips are part of the cookie crust.
Provided by shackbart
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h55m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add 1 egg, 1 teaspoon vanilla extract, and almond extract; mix until combined. Stir flour and salt into creamed mixture until crust mixture is well combined; fold in white chocolate chips and dried cranberries. Press crust mixture into the prepared baking dish.
- Beat sweetened condensed milk and cream cheese together in a bowl using an electric mixer until well combined. Add 2 eggs, lemon zest, and 1 teaspoon vanilla extract; beat well. Spread cream cheese mixture over crust mixture.
- Whisk cherry preserves in a small bowl until runny. Drop spoonfuls of cherry preserves over cream cheese mixture layer. Lightly draw a knife through cream cheese mixture creating a swirling pattern.
- Bake in the preheated oven until cheesecake is lightly browned and crust pulls away from sides of dish, 35 to 40 minutes. Cool and refrigerate before serving, at least 1 hour.
Nutrition Facts : Calories 280 calories, Carbohydrate 41.4 g, Cholesterol 50.4 mg, Fat 11.2 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 106.9 mg, Sugar 22.7 g
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- Line 9x9-inch square baking pan with heavy foil and spray with cooking spray. In small bowl stir together crumbs and sugar. Add butter. Toss until combined. Evenly spread crumb mixture over the foil. Alternatively, use a regular muffin pan lined with paper liners and place about a tablespoon of crumb mixture in each cup. Bake at 375°F for 6 to 8 minutes or until light brown. Cool.
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