3C AP Flour
1C Granulated Sugar
1t Baking Powder
1C Unsalted Butter, Cold & Cubed
1 Egg, Lightly Beaten
½C Brown Sugar
1 ½ Packages Cream Cheese, Softened
¾C Granulated Sugar
3T Fresh Lemon Juice
2t Lemon Zest, Grated
½C White Chocolate, Melted
2C Fresh Raspberries
1. Preheat the oven to 350 degrees and line a 9x13-inch baking pan with tin foil and spray with Pam.
2. For the Dough: In a bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, add the chilled & cubed butter, along with the flour mixture. Process until crumbly then add the egg and blend. Press half of the dough into the greased pan and place the pan into the refrigerator until your cheesecake filling is ready. With the other remaining half of dough, mix in the brown sugar and set aside as the crumb topping.
3. For the Cheesecake Filling: Bring water to a light boil and create a double broiler so that you can melt your white chocolate chips. Heat until melted and set aside. In a bowl, using a mixer, add the softened cream cheese and sugar, and beat until incorporated and whipped. Beat in lemon juice, lemon zest, and vanilla. Next, add in one egg at a time, making sure each egg is fully blended before adding the next. Lastly, beat in the melted white chocolate.
4. Assemble: Retrieve your pan with the crust. Pour white chocolate cheesecake batter over the crust. Then evenly sprinkle the fresh raspberries over the cheesecake until fully covered.
5. Bake: Place pan in the oven and bake for 20 minutes. After 20 minutes, bring up the oven to 375 degrees. Add the remaining dough by crumbling over the cheesecake. Return to the oven and bake for another 25 minutes.
6. Cool: Let cheesecake bars come to room temperature, about an hour. And then place in the refrigerator for another 2 hours. After cooling, cut them into 24 bars and serve.
source: blueberry cheesecake bars