Make the ganache: Place the chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small pot over medium-high ...

Beat 225g cream cheese with electric beaters then add 180g natural yoghurt, 2 egg whites, 50g caster sugar and 2 tbsp plain flour. Beat for 2-3 minutes then add 1 tsp vanilla extract and fold in ...

Set aside. In a small saucepan over low heat, melt white chocolate chips and add to cream cheese mixture. Combine until smooth. Spread evenly over raspberry layer. Refrigerate for at least 2 hours.

78 grams (2.75 ounces; ¼ cup plus 2 tablespoons) granulated sugar 3 large eggs, room temperature, divided 2 teaspoons pure vanilla extract 1 pound (2 packages) cream cheese, room temperature 1 ...

Use a fork to swirl pink into white. 5. Bake: Bake at 350 until wiggly in the center, about 25 minutes. Cool. Chill. Grasp parchment and pull cheesecake out of pan. Cut into 12 bars.

The cream in the bars is from the Midwest but not Wisconsin; Stagakis says it’s very difficult to get Wisconsin cream for manufacturing because most of it goes to cheese. But the bars have a ...