A simple but crowd-pleasing treat, these White Chocolate & Raspberry Cheesecake Squares have the right combination of tartness and sweetness from the raspberries which is well complimented by the rich cream cheese-white chocolate filling. The Graham cracker crust adds a subtle crunch. Here is an easy dessert recipe for White Chocolate & Raspberry Cheesecake Squares.
200g Graham crackers
100g butter, melted
375g cream cheese, softened
1/2 cup (125g) sour cream
1/2 cup (100g) caster sugar
100g white chocolate, coarsely chopped
1/2 cup (60g) frozen raspberries
Icing sugar, to dust
Prepare a 19 x 29cm baking pan by greasing the base and lining the bottom with baking paper with extra paper on the sides to overhang.
Place the Graham crackers in a food processor and pulse until finely crushed. Add the butter and process until well combined and has a moist sand texture. Press Graham mixture evenly and firmly into the prepared pan using the bottom of a glass. Chill in the refrigerator for 30 minutes.
Meanwhile, preheat oven to 160°C.
Beat the cream cheese and sour cream together in a food processor until smooth. Add the sugar and eggs and process until free from lumps.
Sprinkle and evenly distribute the chopped white chocolate and raspberries over the top of the Graham cracker crust. Gently pour over the cream cheese mixture. Carefully tap the pan to settle and even the mixture.
Bake in preheated oven for 20-25 minutes or until filling is just set. Turn oven off and leave the door ajar. Set aside to cool in oven. Place in the fridge to cool completely.
Remove cheesecake from pan by gently pulling the extra baking paper on the sides. Place the cheesecake on a flat surface and cut into squares. Dust with icing sugar before serving.