Baking With Jeanette & Tracy;How to Make White Chocolate Cheesecake Bars

Welcome to Baking With Jeanette & Tracy;How to Make White Chocolate Cheesecake Bars
#white #chocolate #cheesecake

I do not own the rights to this recipe or images used you can find them here;
https://thehappyfoodie.co.uk/recipes/fitwaffles-white-chocolate-cheesecake-bars/

For the base:
200g (7oz) shortbread biscuits
60g (4 tbsp) unsalted or salted butter, melted
For the filling:
500g (1lb) cream cheese, at room temperature
100g (generous ¾ cup) icing (powdered) sugar, sifted
150g (5.25oz) white chocolate, broken into pieces, melted and cooled slightly

For the topping:
200g (7oz) white chocolate, broken into pieces + 16 chunks to decorate
100ml (scant ½ cup) double (or heavy) cream

FOR THE BASE: Line a 20cm (8in) square baking tin with nonstick baking paper. Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon, then pop into the refrigerator while you make the filling.

FOR THE FILLING:
In a large mixing bowl, beat together the cream cheese, icing (powdered) sugar and melted white chocolate with an electric hand mixer until smooth. Remove the chilled base from the refrigerator, then spoon on the filling, smoothing it out to the edges.
FOR THE TOPPING:
Put the white chocolate pieces and cream into a microwave-safe bowl and microwave on high for 1 minute 20 seconds (the cream should be warm enough to melt the chocolate without boiling and curdling). Leave to stand for about 2 minutes, then gently stir until the cream and chocolate start to come together. Continue to stir until smooth and creamy. Pour the topping over the cheesecake and smooth it out quickly but gently with the back of a metal spoon or a spatula. Place the chunks of chocolate on the top so there will be a chunk per bar. Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares and enjoy!

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