Sweetie Swirl Cheesecake Bars - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 1/2 stick butter
- 1 c. confectioners’ sugar
- 1/2 tsp. salt
- 1 1/2 c. all-purpose flour
- 4 oz. white baking chocolate
- 1 c. frozen unsweetened raspberries
- 2 bricks cream cheese
- 1/2 c. granulated sugar
- 2 large eggs
- 1/2 c. sour cream
- 1 tsp. vanilla extract
- 2 tbsp. all-purpose flour
- 1/4 tsp. liquid red food color
- 1/4 tsp. raspberry extract
Instructions
- Heat oven to 325 °F. You'll need a 13 x 9-in. baking pan lined with foil (let foil extend about 2 in. above pan at both ends).
- Crust: Beat butter in a medium bowl with mixer on medium-high speed until creamy. Add confectioners' sugar and salt; beat 1 minute until light and fluffy. On low speed, gradually beat in flour just until blended. With fingers, press evenly over bottom of pan.
- Bake 18 minutes or until golden. Place pan on a wire rack; let cool.
- Filling: Melt chocolate in a small bowl in microwave as package directs. Cool to room temperature.
- Meanwhile, with a rubber spatula, press raspberries through a fine strainer set over a medium bowl (you should have 1 ⁄4 cup purée); discard seeds.
- Beat cream cheese and sugar in a large bowl with mixer on medium-high speed 2 minutes or until creamy. On low speed, beat in eggs, 1 at a time, until combined. Beat in sour cream and vanilla extract, then flour just until blended.
- Stir 1 cup batter, the food color and raspberry extract into raspberry purée; remove and reserve 1 ⁄2 cup. Stir melted white chocolate into remaining batter. Pour 1 1 ⁄2 cups white batter over crust; top with spoonfuls of remaining raspberry mixture, then remaining white batter to cover. Top with small dollops reserved raspberry mixture. Drag a toothpick through dollops and white batter to marbleize.
- Bake 32 to 35 minutes until slightly puffed and set. Cool completely in pan on a wire rack, then refrigerate at least 1 hour until firm.
- To serve: Holding foil by ends, lift to cutting board. Cut in 4 equal rows lengthwise and 8 crosswise.
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