Raspberry Cheesecake Bars

Preparation

1. To make the crust, place wafer cookies, sugar, and butter in a bowl of food processor. Cover and pulse for about one minute until fine crumbs.
2. Spray a 13x9--inch baking pan with cooking spray. Press crumb mixture evenly in bottom of pan. Bake at 350°F for about 15 minutes until firm and crisp. Remove from oven; cool completely. Reduce oven temperature to 300°F.
3. To make the filling, mix cream cheese and powdered sugar in medium bowl with electric mixer on low speed. Increase speed to medium; beat until smooth, about 1 minute. Add yoghurt and blend for another minute. Add eggs one at a time until well incorporated. Add the thawed raspberries and blend one minute more or until mixed well.
4. Pour cheesecake mixture onto prepared cookie crust. Place pan in large roasting pan; place on oven rack. Pour enough boiling water into roasting pan to cover half of side of 13x9 pan.
5. Bake for 55 to 60 minutes, until the sides of cheesecake are set and the middle has a slight wiggle. Cool in pan (in water bath) on cooling rack 20 minutes. Remove from water bath. Run metal spatula around edge of pan. Cool on cooling rack 30 minutes. 3 to 4 hours. For perfectly sliced bars, place the cheesecake in freezer, tightly covered in plastic, for about one hour prior to cutting. For best presentation, carefully wipe knife clean often while cutting slices. Serve chilled with fresh raspberries and mint springs.

Nutrition Information