I was reminded of my Raspberry White Chocolate Shortbread recipe recently and decided to take a new spin on the original winner. Dessert “bars” are so ever popular, as is the love of cheesecake, so I decided to combine them all into one this time. The use of mascarpone, rather than simple cream cheese, provides just the right tang needed to counter balance the sweetness of the white chocolate. You’ll love these Raspberry White Chocolate Cheesecake Shortbread Bars!
Raspberry White Chocolate Cheesecake Shortbread Bars
Crust:
1 cup melted butter, cooled to room temperature
1 cup all purpose flour
1/2 cup powdered sugar
1 tsp. vanilla extract
1/4 tsp. sea salt
1/4 tsp. baking powder
Preheat the oven to 325 degrees. Line a quick release bottom pan with parchment paper.
Combine all the crust ingredients and form into a nice dough.
After greasing the parchment, press the shortbread dough into the bottom of the pan. Bake for about 25-35 minutes, until golden brown.
Remove from the oven and allow to cool.
Layers:
1 cup Quick Raspberry Jam, divided
1 cup mascarpone cheese
1 cup white chocolate chips
Spread all but about 1 Tbs. Jam over the top of the cooled crust. Transfer to the fridge and allow to chill for about 30 minutes.
Meanwhile, in a small pot, melt the cheese and the chocolate chips together, stirring constantly, until silky. Pour over the Jam layer.
Transfer to the fridge and chill several hours.
Dollop the last Tbs. of the Jam on top, and drag with a toothpick for a decorate effect.
Chill again before slicing and serving.
YUM!
