Ingredients
Equipment
Method
- Make the raspberry sauce first so it can cool completely. Mix 1 teaspoon water with 1 teaspoon cornstarch in a small bowl. Set this aside. Combine raspberries, granulated sugar, and the remaining 1 teaspoon of water in a small saucepan over medium heat. Stir the mixture while cooking, breaking up some raspberries. When simmering, add the cornstarch mixture. Stir and simmer for 3 minutes. Remove the pan from the heat and press the mixture through a fine mesh strainer to remove seeds. Let the sauce cool completely before use.
- 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 (with filling) in a food processor until you have fine crumbs (about 2 cups packed or 250g). Put the crumbs in a bowl. Add the melted butter and stir until combined. Press the mixture firmly into the bottom of the prepared pan to form a compact crust. Bake for 8 minutes. Remove from the oven and set aside. Keep the oven on.
- 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. Do not let it solidify.
- For the filling, beat the cream cheese and granulated sugar with a mixer on medium-high speed until smooth, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until combined. Add the eggs one at a time on medium speed, beating just until blended after each addition. Stop mixing after the second egg is incorporated. Pour in the cooled, liquid white chocolate and beat on low speed just until combined.
- Pour half of the cheesecake filling over the crust. Drizzle half of the cooled raspberry sauce over the top. Spread the remaining cheesecake filling over that layer. Drizzle the rest of the raspberry sauce on top. Use a toothpick or knife to gently swirl the sauce into the top layer.
- Bake for 32 to 36 minutes, or until the 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 for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours before slicing.
- To slice, use the parchment overhang to lift the bars out of the pan as one piece. Cut into squares with a sharp knife. Wipe the knife clean between cuts for neater squares.
Notes
You can cover and store leftover cheesecake bars in the refrigerator for up to 1 week.