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Cover - Raspberry & White Chocolate Cheesecake Bars

Raspberry & White Chocolate Cheesecake Bars

30 mins
642 cals per serving
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Donal's Notes

I guarantee you these cheesecake bars will be your go-to Summer dessert this year. They are no bake, take minimal fuss and are a riff off a recipe I’ve been making for years due to the oohs and aahs they almost always garner.

Ingredients

digestive biscuits
digestive biscuits
unsalted butter
unsalted butter
white chocolate
white chocolate
cream cheese
cream cheese
double cream
double cream
mascarpone cheese
mascarpone cheese
raspberries
raspberries

Equipment

Zip-lock bag
Zip-lock bag
Rolling pin
Rolling pin
Large saucepan
Large saucepan
Spoon
Spoon
Large bowl
Large bowl
Heatproof bowl
Heatproof bowl
Parchment paper
Parchment paper
20cm square baking tin
20cm square baking tin
Electric hand mixer
Electric hand mixer
Spatula
Spatula

Method

1

Bash the biscuits in a resealable bag with a rolling pin until you have fine crumbs.

2

Melt the butter in a large saucepan then add the biscuit crumbs and mix to combine.

3

Tip the butter and biscuit mix into the base of a lined 20cm/8” cake tin. Pack in the biscuit mix with a spoon. Place in the fridge while you prepare the cheesecake filling.

4

Place the white chocolate in a heatproof bowl over a pan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, without stirring. You can tell it is melted when you gently nudge a square and it will dissolve. Only then stir together and set aside.

5

Beat the cream cheese, cream and mascarpone in a large bowl with an electric hand whisk, then, with a spatula, stir through the white chocolate and pour over the biscuit base in the tin.

6

Mash half the raspberries with the back of a fork until puréed. Dollop the puréed raspberries over the top of the cheesecake and using a spoon, swirl the raspberries into the cream mix. Dot in the remaining whole raspberries, lightly pushing them into the mix. Cover and place in the fridge to chill and set for at least 2 or 3 hours.

7

Remove the cheesecake from the tin and cut into bars then serve.

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