AuthorcookiteerThese white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce.
Preheat oven to 350°F. Spray a 13x9-inch baking dish with SprayLite Natural Cooking Spray. Spread graham crumbs evenly onto the bottom of the prepared dish; spray evenly with additionalSprayLite Natural Cooking Spray. Place light cream cheese, cottage cheese, sugar, vanilla and lemon juice in a medium bowl; beat with an electric mixer on medium speed for 3 to 4 minutes, or until well blended. Add Egg and mix just until blended. Pour over the crust; smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the center is almost set.
Combine raspberry preserves and cornstarch in a small saucepan; stir in frozen raspberries. Cook over low heat for 5 minutes, or until thickened, stirring constantly. Spread over cheesecake; cover.
Refrigerate for at least 3 hours, or until chilled. Cut into 15 bars to serve. Store leftover bars in the refrigerator.
Ingredients
Directions
Preheat oven to 350°F. Spray a 13x9-inch baking dish with SprayLite Natural Cooking Spray. Spread graham crumbs evenly onto the bottom of the prepared dish; spray evenly with additionalSprayLite Natural Cooking Spray. Place light cream cheese, cottage cheese, sugar, vanilla and lemon juice in a medium bowl; beat with an electric mixer on medium speed for 3 to 4 minutes, or until well blended. Add Egg and mix just until blended. Pour over the crust; smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the center is almost set.
Combine raspberry preserves and cornstarch in a small saucepan; stir in frozen raspberries. Cook over low heat for 5 minutes, or until thickened, stirring constantly. Spread over cheesecake; cover.
Refrigerate for at least 3 hours, or until chilled. Cut into 15 bars to serve. Store leftover bars in the refrigerator.
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