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Raspberry Blonde Chocolate Cheesecake Squares

raspberry blonde chocolate cheesecake squares placed on black slate tray for presentation

PC Black Label Madagascar Bourbon Vanilla Extract

Raspberry Blonde Chocolate Cheesecake Squares

Swirled with an exquisite duo of jewel-toned raspberry fruit spread and PC® Black Label Blonde Choco...

Swirled with an exquisite duo of jewel-toned raspberry fruit spread and PC® Black Label Blonde Chocolate Dessert Sauce – a delicately sweet and creamy sauce made with caramelized white chocolate – these squares are an outstanding treat served after dinner, on sweet platters or with afternoon tea.

  • Level: Intermediate
  • Preparation: 40 mins
  • Ready in: 60 mins
  • Serves: 24
  • Dish Type: Vegetarian
  • Season: Spring
  • Course: Dessert
  • Main Ingredient: Blonde Chocolate Dessert Sauce
  • Calories

    270 cal

  • Total Fat

    16 g

  • Saturated Fat

    10 g

  • Sodium

    160 mg

  • Total Carbohydrate

    26 g

  • Dietary Fiber

    1 g

  • Sugars

    17 g

  • Protein

    5 g

Raspberry Blonde Chocolate Cheesecake Squares

raspberry blonde chocolate cheesecake squares placed on black slate tray for presentation

PC Black Label Madagascar Bourbon Vanilla Extract

  • Calories

    270 cal

  • Total Fat

    16 g

  • Saturated Fat

    10 g

  • Sodium

    160 mg

  • Total Carbohydrate

    26 g

  • Dietary Fiber

    1 g

  • Sugars

    17 g

  • Protein

    5 g

How to make

Ingredients

  • Crust:
  • 1 cup (250 mL)

    PC®Black Label Normandy Style Unsalted Cultured Butter
  • 3/4 cup (175 mL)

    Granulated sugar
  • 2 cups (500 mL)

    All-purpose flour
  • 1 tsp (5 mL)

    Baking soda
  • Pinch (0.5 mL)

    Salt
  • 1

    Large egg, lightly beaten
  • Topping:
  • 2 cups (500 mL)

    Cream cheese, softened
  • 3/4 cup (175 mL)

    Granulated sugar
  • 2

    Large eggs
  • 1 tsp (5 mL)

    PC®Black Label Madagascar Bourbon Pure Vanilla Extract
  • 1/3 cup (75 mL)

    Sour cream
  • 2 tbsp (25 mL)

    All-purpose flour
  • 1/2 cup (125 mL)

    PC®Black Label Blonde Chocolate Dessert Sauce
  • 1/4 cup (50 mL)

    PC®Black Label British Columbia Raspberry Fruit Spread

How to make

  • Step 1

    Crust: Preheat oven to 350°F (180°C). Line 13 x 9-inch (3 L) glass baking dish with parchment paper, leaving 2-inch (5 cm) overhang on 2 opposite sides.

  • Step 2

    Place butter and sugar in large bowl; beat on medium speed until light and fluffy, 2 to 3 minutes. (Alternatively, beat in stand mixer fitted with paddle attachment.) Whisk together flour, baking soda and salt in separate bowl; add to butter mixture. Beat on low speed just until large pieces of dough begin to come together, 15 to 20 seconds.

  • Step 3

    Transfer to prepared baking dish, crumbling and breaking up dough with your fingers. Spread evenly in bottom of dish, pressing with hands or back of fork. Bake until puffed and light golden, about 25 minutes. Remove from oven and brush surface with enough egg to cover; discard any remaining egg. Bake 5 minutes. Let cool completely.

  • Step 4

    Topping: Preheat oven to 325°F (160°C). Place cream cheese and sugar in large bowl; beat on medium-high speed until light and fluffy, 3 to 4 minutes. (Alternatively, beat in stand mixer fitted with paddle attachment.) Add eggs and vanilla; beat on medium speed until combined, scraping down side of bowl as needed. Beat in sour cream. Add flour; beat on low speed until smooth. Set aside.

  • Step 5

    Drizzle 1/4 cup dessert sauce evenly over crust. Spoon cheesecake mixture over top, spreading evenly. Spoon remaining 1/4 cup dessert sauce lengthwise in 4 evenly spaced strips over surface of cheesecake.

  • Step 6

    Microwave fruit spread in small bowl until runny, 20 to 30 seconds. Spoon lengthwise in 3 evenly spaced strips between rows of dessert sauce. With 1 long edge of baking dish closest to you (parallel to work surface) and starting 2 inches (5 cm) from 1 short end, run tip of sharp knife crosswise from top edge to bottom edge of surface of cheesecake. Move knife 2 inches (5 cm) toward centre; run tip of knife crosswise from bottom edge to top edge of surface of cheesecake. Repeat at 2-inch (5 cm) intervals toward opposite short end, alternating between starting at top edge and bottom edge to make marbled pattern.

  • Step 7

    Bake until centre is set but not browned, 30 to 35 minutes. Let cool completely. Cover with plastic wrap; refrigerate until chilled, about 2 hours. Lifting with parchment, transfer to cutting board; cut into 24 pieces.

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