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Raspberry White Chocolate Cheesecake Bars
Ingredients
  • subheading: Raspberry swirl:
  • 1 ¼ to 1 ½ cups (170g) fresh or frozen raspberries do not thaw if using frozen berries
  • 2 tablespoon (25g) granulated sugar
  • ½ teaspoon lemon juice
  • 2 teaspoon (10ml) water
  • 1 ½ teaspoon (4g) cornstarch
  • subheading: Crust:
  • ⅔ cup (90g) all-purpose flour
  • ¼ cup (21g) cocoa powder (I prefer this one)
  • ⅕ cup (70g) packed light brown sugar
  • ¼ teaspoon salt
  • ¼ cup (56g) unsalted butter melted
  • subheading: Cheesecake filling:
  • 1 pkg (250g) cream cheese softened
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 large egg at room temperature
  • ¼ cup (60ml) full fat sour cream
  • 3 oz (85g) pure white chocolate, melted
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