Bolognese Sauce

Bolognese has always been my favorite kind of sauce. I make mine a little different each time. Below are the basics, based off my Grandma Filomena's recipe, with a few changes. If you want to add carrots and celery (I don't always add them and did not tonight), I find it easiest to use a small food processor for those and the onion and garlic. I also usually add red wine after the tomatoes, but most recipes say to add it before and cook it a few minutes. Red wine gives the sauce such a great flavor - I always add lots of it!

Below is a double recipe (the original recipe calls for 1 pound total of meat and one of each can of tomatoes). I did not double the onion and garlic in the recipe below, but you can. I usually make this double recipe in my Le Creuset 5.5-qt. Dutch Oven. Tonight I tried a triple recipe (2 pounds of ground beef and 1 pound of ground sausage) in my new Le Creuset 6.75-qt. Round Wide Dutch Oven, and it just barely fit. I managed not to spill any though! That dutch oven worked well because there was so much room to brown the meat. This was my first time using it and I love it! The next time I make a triple recipe, I should probably use my Le Creuset 7.25-qt. Dutch Oven, just to have a little more space to stir the sauce! This triple recipe was enough sauce for dinner tonight with 1 pound of pasta, and then I froze 4 5-cup containers of sauce for easy dinners in the near future.

You can easily adapt this recipe to your liking. I'm posting it here so I remember next time what I did tonight because it was delicious. My husband had 3 bowls of pasta which he rarely does, so it must have been good!

Bolognese Sauce

 

2 Tablespoons olive oil

1 small onion, chopped

2 garlic cloves, finely chopped

2 carrots, finely chopped (optional)

2 celery stalks, finely chopped (optional)

1 pound ground beef

1 pound ground pork sausage

2 28-ounce cans Whole Tomatoes 

2 6-ounce cans Tomato paste, plus 2 6-ounce cans of water

Fresh basil

Salt and pepper, to taste

Oregano, to taste (optional)

Rosemary, to taste (optional)

Italian Seasoning, to taste (optional)

Red wine (6-8 ounces or as much as you like)

Fresh parsley, chopped

Pasta water

 

Heat olive oil in a large saucepan or dutch oven. Sauté onion, garlic, carrots and celery (if you are using them) until the onion is translucent. Add the ground meat and brown it while breaking it up.

Add salt, pepper, oregano, rosemary and Italian seasoning (or seasonings of your choice) to the browned meat mixture.

Add a generous amount of red wine, stir, and cook for a few minutes (or you can add the wine after the tomatoes).

Blend whole tomatoes (or you can use a 28-ounce can of tomato sauce or crushed tomatoes instead of whole tomatoes), tomato paste, can of water and fresh basil in blender until smooth. Add blended sauce to the meat. (If you don't need to blend the tomatoes, add the tomato paste and water to the meat mixture first and cook for a few minutes, then add the tomato sauce or crushed tomatoes after).

Continue cooking slowly, simmering for at least 1½ hours, stirring occasionally.

Add chopped fresh parsley once the sauce is done cooking.

Cook your favorite pasta. Once the pasta is ready and before draining it, add a ladle full of pasta water to the sauce. Stir the sauce once more and serve it on your pasta!

Freeze remaining sauce in small containers for future use.

This sauce is perfect to use with lasagna, baked ziti and stuffed shells as well.

3 recipes of Bolognese in my 6.75-qt. Le Creuset Round Wide Dutch Oven

2 recipes of Bolognese in my 5.5-qt. Le Creuset Round Dutch Oven

Stuffed Peppers

A few months ago I made a delicious Stuffed Peppers recipe that several of my sisters make. This is the perfect meal to make with leftover white rice. My sister Regina said the recipes calls for 3 peppers, but she uses 6 and it's the perfect amount of stuffing for 6. My sister Maria's kids don't like the peppers, so she leaves some of the stuffing out of the peppers and they just eat that and love it. My sister Paula makes it as a casserole, which I think I will try next time because my husband does not like stuffed peppers (it's literally the only food he does not like!). He said he would have liked this more if the peppers were cut up and sautéed as part of the filling - so I think that is what I'll do next time - I'll sauté some chopped peppers with the onions and then bake it all in a dish like a casserole, topped with cheese towards the end.

Black beans would be a good addition or substitution for the rice. You could also used diced tomatoes instead of tomato sauce.

Leftover filling meat makes great burritos, and you could also used the filling in empanadas.

These stuffed peppers are delicious served with cornbread, and the peppers are also very good leftover!

I thought this recipe was delicious as is, but to appease my husband and kids I will adapt it a bit next time. As you can see, it is a versatile recipe that can easily be adjusted in many ways to fit your family's preferences. Give it a try!

Stuffed Peppers

Recipe courtesy “Once Upon a Chef” Website

 

Classic stuffed peppers filled with ground beef, rice, tomato sauce, and cheese make an easy weeknight supper.

 

1 pound 90% lean ground beef

1¼ teaspoons salt, divided

Heaping ¼ teaspoon baking soda

3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored

3 tablespoons extra-virgin oil

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1½ teaspoons chili powder

½ teaspoon ground cumin

¼ teaspoon dried oregano

1 (8-oz) can tomato sauce

1 cup cooked rice, quinoa, or any grain

1½ cups shredded Monterey Jack or Cheddar Jack cheese

 

 

Preheat the oven to 425°F and set an oven rack in the middle position.

 

Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe.

 

Line a 9x13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.

 

Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that's okay.

 

Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat.

 

Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.

 

Make-Ahead Instructions: The peppers can be partially cooked and filled with the beef mixture up to 2 days ahead of time and refrigerated, or frozen in an airtight container for up to 3 months. When ready to serve, defrost overnight in the refrigerator if frozen, cover the dish with foil, and bake in a 425°F-oven for about 15 minutes. Remove the dish from the oven and remove and discard the foil. Top the peppers with the cheese and place back in the oven for about 5 minutes, or until the filling is heated through and the cheese is melted.

 

 

NOTES:

Serve with cornbread!

Oven Braised Chuck Pot Roast

A few nights ago I made a delicious pot roast. I found this recipe while searching online. I've only made pot roast a few times and have never loved the recipes I've tried - until now! I don't like using a slow cooker so I was specifically looking for a recipe to make in a braiser.

I made a few changes to this and it was delicious! I did not add celery like the recipe calls for. I added red wine towards the end (I'm not sure how much I put, probably 1/2 cup to 1 cup), which made it taste so good! I love adding wine to dishes like this. I used an Angus Beef Boneless Chuck Roast from Giant that was a little over 3 pounds and a bag of mini honey gold potatoes. I used more carrots than the original recipe calls for (it calls for 2 and I used 6). I also did not have fresh thyme, so I added a little bit of dried thyme and rosemary. I had 8 ounces of baby bella mushrooms that I chopped and was going to add towards the end, but when I checked it at 3 hours it was already done cooking, so I just cooked those separately and then added them to my dish. This worked out well because my husband doesn't care for mushrooms as much as I do so he left them out of his. I made this in my 3.5-qt. Braiser, which was a bit of a squeeze. Next time I will make it in something a bit larger. This fed 3 adults with enough leftover for 3 more adult servings. This was really delicious and I will definitely be making it again soon. If you try it, make sure you add some red wine!

Update January 2024: I made this again tonight but this time I made it in my 6.75-qt. Wide Round Dutch Oven, which worked much better than in my braiser. I used the full amount of salt and pepper called for in the original recipe (2 tablespoons of each), and I thought it was way too much. This was still delicious but I thought it tasted better the first time I made it, so next time I will use the amounts in the recipe below and see how that tastes. I set my oven timer to 2.5 hours, and the meat was ready, so I sautéed the mushrooms separately and added them in. This is the perfect winter meal, served with some crusty bread to soak up that yummy sauce with!

Oven Braised Chuck Pot Roast

Recipe adapted from “Sweet Tea + Thyme” Website

 

The perfect pot roast doesn't have to come from a slow cooker! This oven braised New-England-style chuck roast with vegetables is a fork-tender, juicy, and absolutely delicious recipe that's perfect for a family dinner.

 

1 Tablespoon vegetable oil

1 (3-4 pound) boneless chuck roast

6 large carrots, roughly chopped

1 medium yellow onion, sliced into ½” slices

5 cloves garlic, smashed

3 sprigs fresh thyme (or some dried thyme and dried rosemary)

2 pounds baby gold potatoes, cut in half

1 Tablespoon kosher salt

1 Tablespoon freshly ground black pepper

2 cups (16 ounces) beef broth or stock

½ to 1 cup red wine (optional)

8 ounces baby bella mushrooms, chopped

 

 

Preheat oven to 350°F.

 

Season all sides of the chuck roast generously with salt and pepper.

 

In a large dutch oven or oven-safe braiser on your range over medium-high heat, add your high heat oil and wait until the oil is shimmering hot (that means it looks like it's doing a little shimmy in the pot, it's moving a little) then add the seasoned chuck roast.

 

Sear the chuck roast on each side until it gets a deep brown crust, about 3 minutes per side. Remove the chuck roast from the pan and set it aside onto a plate.

 

Turn the temperature down to medium, then add the chopped carrots and onions to the pot. Sauté the vegetables for five minutes, stirring with a wooden spoon, until the vegetables start to turn golden brown. Add the garlic, thyme, and rosemary and cook for about two minutes. Add some red wine (optional).

 

Place the chuck roast back into the pot, add in the potatoes and beef broth, and put a lid on your pot (you can also use aluminum foil if you don't have a lid).

 

Cook pot roast for 2.5 to 4 hours, checking at 2 hours for fork-tenderness. Once fork tender, take the roast out of the oven.

 

If you want to add chopped mushrooms, either add them in the last half hour of cooking, or sauté them separately and add them in once you take the roast out of the oven.

 

Let the pot roast rest for 10 minutes before serving. Serve with vegetables and pan drippings or pan dripping gravy.

Before going in the oven (made in braiser)

Before going in the oven (made in dutch oven)

Saute the mushrooms and add them in at the end

Apple Cobbler

Earlier this week I bought 1/2 bushel of various types of apples. I'm not sure what I'm going to bake with most of them but I knew I wanted to make apple cobbler. I had recently come across a recipe that looked good and decided to give it a try. I'm glad I did because it was so delicious! This is also so much easier than making a pie, at least for me. I love cobblers and this is a recipe I'll be making often.

I used 5 apples (4 were large and 1 was small) and cut them in thin slices. It looked like too much to put in an 8x8 pan and I don't have an 11"x7" baking dish. I used a 2-qt. baking dish (and baked it on a baking sheet, just in case of any spill over), which worked out fine, but I could have baked it in something even bigger like a 9"x13" pan. I also baked it for the amount of time in the recipe, but later discovered the cobbler topping was a bit runny in some parts and the apples a bit crunchy, so next time I will bake it a little longer.

I did not change anything about the recipe or the ingredients and I would not in the future either - the taste of this cobbler was absolutely perfect! Unfortunately I did not take any photos but I will try to next time.

Update: I made this again two weeks later to freeze for Thanksgiving dessert. I made it in a 9x11" baking dish (3-quart baking dish). The only thing I changed was I used 6 large apples, but I kept the rest of the recipe the same. The amount fit perfectly in the dish (I could have even added another apple) and the cobbler topping was still enough.

Apple Cobbler

Recipe courtesy “Once Upon a Chef” Website

 

Apple cobbler is a rustic dish of apples bubbling in their juices beneath a biscuit crust that resembles a cobbled stone pathway.

 

FOR THE APPLE FILLING:

5 large baking apples (about 2½ lbs), peeled and sliced ¼-inch thick (see note)

⅓ cup granulated sugar

⅓ cup (packed) dark brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons butter, cut into small pieces, plus more for greasing the pan

 

FOR THE BISCUIT TOPPING:

1½ cups all-purpose flour, spooned into measuring cup and leveled-off

7 Tablespoons granulated sugar, divided

1¾ teaspoons baking powder

¼ teaspoon baking soda

¾ teaspoon salt

1 stick (½ cup) cold unsalted butter, cut into small chunks

1 cup buttermilk (see note)

 

FOR SERVING (OPTIONAL):

Vanilla ice cream or sweetened whipped cream

 

Preheat oven to 375°F and set an oven rack in the middle position. Grease an 8-inch square or 2-quart baking dish with butter.

 

Make the Apple Filling: In a large bowl, combine the apples, granulated sugar, brown sugar, flour, and cinnamon. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish and pat into an even layer. Dot with the 2 tablespoons butter.

 

Make the Biscuit Topping: In a medium bowl, whisk together the flour, 6 tablespoons of the sugar, baking powder, baking soda, and salt. Add the cold butter and smoosh with your fingers (or cut in with a pastry cutter) until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir until just combined and evenly moistened. It will look lumpy; that's good. Do not overmix.

 

Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the apples, allowing the filling to show through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon of sugar over the batter.

 

Bake until the fruit is bubbling and the top is golden, about 45 minutes (keep an eye on it during the last 10 minutes; if it looks like it's getting too brown, cover it loosely with aluminum foil). Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream, if desired.

 

NOTES:

For the best flavor, use a combination of tart and sweet baking apples, such as Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious. (Don't use all tart or all sweet, or the flavor won't be balanced. I typically use 2 Granny Smith, 2 Golden Delicious, and 1 Honeycrisp.

 

If you’d like to make your own buttermilk, it’s easy! Add 1 tablespoon of lemon juice or vinegar to a measuring cup. Pour milk to the 1-cup line (use this same ratio of lemon juice/vinegar to milk when you need more or less than 1 cup of buttermilk). Stir to combine the liquids. Let the mixture sit for about 10 minutes. You’ll begin to see small curdled bits in the mixture; this means it’s ready to add to the recipe. Note that homemade buttermilk is not cultured and thick like store-bought. Even if you don’t see much change in the appearance of the mixture, the acid has been added to your milk and it will work just like real buttermilk in most recipes.

 

Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.

Easiest Chocolate Chip Cookies

I recently made a new chocolate chip cookie recipe from my sister Maria that my sister Diana makes as well. My sisters have made these for a few family parties and they are so good. There is no mixer required which means they are quick and easy! The recipes doesn't make that many compared to some cookie recipes, but it is easy to double the recipe, if needed. My kids love these so I have a feeling I will be making them often so they can take a little homemade treat in their school lunches!

I made a double recipe of these and used chocolate chunks instead of chocolate chips for my husband's promotion ceremony earlier this month. The cake I bought from Costco was hardly touched because everyone loved the homemade cookies so much!

Easiest Chocolate Chip Cookies

Recipe courtesy “I Heart Eating” Website

 

Easiest Chocolate Chip Cookie recipe is a simple chocolate chip cookie recipe that makes super soft chocolate, super yummy chip cookies – no mixer necessary, no chilling needed.

 

½ cup butter

½ cup granulated sugar

¼ cup brown sugar, packed

2 teaspoons vanilla extract

1 large egg

1¾ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon kosher salt or ¼ teaspoon table salt

1 cup semisweet chocolate chips

 

Preheat the oven to 350°.

 

Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot.

 

In a large bowl, mix butter with the sugars until well-combined.

 

Stir in vanilla and egg until incorporated.

 

Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour. 

 

Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.

 

Stir in chocolate chips.

 

Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.

 

Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

 

Yield: 2 dozen.

 

NOTES:

Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie. For the ingredient measurements by weight, please click "metric" directly underneath the ingredients.

 

Don't over-bake the cookies, or you won't end up with soft cookies. Several people have said that they've needed to bake the cookies for longer. Since oven temps can vary, I suggest starting with the listed baking time and increasing the time as needed.

Stracciatella Ice Cream

Stracciatella gelato has always been my favorite flavor. Today I made Stracciatella ice cream for the first time. It is so easy and very delicious! I used my vanilla ice cream base, which I let chill in the fridge for a few hours before adding to the ice cream maker, but you don't have to do that. While it was in the ice cream maker, I melted a bar of 70% dark chocolate and let it cool a bit until the ice cream was almost finished (25 minutes in the ice cream maker). Then I used a small spatula to lightly drizzle the melted chocolate into the ice cream while the ice cream maker was still on. The melted chocolate freezes on impact with the ice cream and it breaks into shreds as the ice cream maker keeps churning it. I reserved a little bit of chocolate to drizzle on top of the ice cream container that I put in the freezer to make it look nice.

The ice cream was so good, and I don't know why I waited so long to make this! To me it tastes so much better than just adding chocolate chips to ice cream. This is not an official recipe and the steps are so easy but I just wanted to make note of what I did and what chocolate I used so I can remember the next time I want to make it. If you enjoy making your own ice cream, I highly recommend you give this a try with your favorite chocolate bar! This would taste good in other flavors of ice cream as well instead of vanilla (chocolate, strawberry, coffee, etc.), but this way is my favorite!

Cornbread

This cornbread recipe came from my sister Paula. I make it often and always have to go looking for it, so I thought I should post it here to find easily (and to share it!). It's so easy to make and so delicious. I usually pair it with chili but tonight I'm making stuffed peppers and my sisters who make the stuffed peppers recipe I'm using also make cornbread with it, so that's what I'm doing as well.

Cornbread

 

This cornbread is sweet and light.  Makes 12 servings.

 

1 cup milk

¼ cup (½ stick) margarine or butter, melted*

1 large egg

1¼ cups yellow, white or blue cornmeal

1 cup all-purpose flour**

½ cup sugar

1 Tablespoon baking powder

½ teaspoon salt

 

Heat oven to 400º.  Grease bottom and side of round pan, 9” x 1½” or square pan, 8”x 8” x 2”, with shortening.

 

Beat milk, margarine and egg in large bowl.  Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy.)  Pour batter into pan.

 

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

 

*Spreads with at least 65% vegetable oil can be substituted.

**If using self-rising flour, omit baking powder and salt.

 

For Corn Muffins: Grease bottoms only of 12 medium muffin cups, 2½” x 1¼”, with shortening, or line with paper baking cups. Fill about ¾ full.

White Chocolate Raspberry Cheesecake Bars

Valentine's Day is coming up and I have the perfect recipe for you! Try these White Chocolate Raspberry Cheesecake Bars. You can swirl the raspberry sauce to look like hearts!

This recipe has a few steps to it so it takes a little bit of time to assemble, but it is not difficult at all. A few tips for you and things I want to remember for next time - strain the raspberries as soon as you finish with them on the stove while they are still warm so they do not thicken too much and remember to scrape down the outside of the strainer to get all of the raspberry sauce off of it. I used frozen raspberries which worked very well since you cook them. I could not tell any difference from the sauces I've made with fresh raspberries. Make sure you use white chocolate baking chocolate bars, not white chocolate chips. Chill the melted white chocolate in the fridge while making the rest of the cheesecake batter so it is not still hot when it's time to add it to the batter. When pressing down the Oreo crumb mixture, don't press down too much or the crust will be hard to cut through. These took a little longer to bake because my square pan is an 8x8, not a 9x9 as the recipe calls for.

The next time I want to make the raspberry sauce in heart shapes, I will try to make 16 hearts spaced out well enough so each slice has a heart in it, and I'll use a thicker cake tester rather than a toothpick. Here is a short video showing how to make the hearts - so easy!

If you don't have or don't like white chocolate, you can leave it out. If doing so, leave out the flour as well. The bake time will be similar. I'm not a huge fan of white chocolate and couldn't even taste it in these bars, so I will likely omit it next time to see how it tastes without it.

There are lots of helpful notes below and also on the link above from the original recipe.

I love cheesecake but since I have a small family, I rarely make them because a whole cheesecake would be way too much for us. I love making bars like these that I can cut and easily freeze to enjoy whenever I want one! These are also perfect for a small get together or to add to a larger dessert spread.

White Chocolate Raspberry Cheesecake Bars

Recipe courtesy “Sally’s Baking Addiction” Website

 

Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce.

 

RASPBERRY SAUCE:

2 teaspoons room-temperature water, divided

1 teaspoon cornstarch

1½ cups fresh or frozen raspberries (do not thaw)

2 Tablespoons granulated sugar

 

CRUST:

22 regular Oreo cookies (not Double-Stuf)

5 Tablespoons unsalted butter, melted

 

FILLING:

6 ounces Bakers or Ghirardelli white chocolate baking bars, finely chopped

2 8-ounce blocks full-fat cream cheese, softened to room temperature

1/3 cup granulated sugar

1 Tablespoon all-purpose flour

1 teaspoon lemon juice

1 teaspoon pure vanilla extract

1/8 teaspoon salt

2 large eggs, at room temperature

 

 

Make & cool the raspberry sauce: The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds, remembering to scrape down the outside of the strainer to get all of the sauce off. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.

 

Preheat oven to 350°. Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

 

Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into prepared pan. With medium pressure using your hand (or the flat bottom of a glass), pat the crumbs down into the bottom to make a compact, thick crust. Bake for 8 minutes. Remove from the oven and set aside. Leave oven on.

 

For the filling: Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don’t let it solidify!

 

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs, one at a time, beating after each addition until just blended. After the second egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.

 

Pour half of the cheesecake filling onto the crust. It’s ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It’s ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together. (TIP: for Valentine’s Day, drop the top layer of raspberry sauce by spoon in small circles, then run a toothpick or a cake tester through the centers of the circles to make them look like hearts!)

 

Bake for 32–36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.

 

To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.

 

Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

 

NOTES:

Make-Ahead & Freezing Instructions: Prepare the raspberry sauce up to 1 week in advance. Cover and refrigerate until ready to use. Prepare recipe through step 6 up to 2 days in advance. Cover unbaked cheesecake bars and store in the refrigerator until ready to bake. Continue with step 7. Since they’re cold, bars will take a few extra minutes to bake. To freeze: cool, chill, and slice bars as instructed. Freeze bars between layers of parchment paper for up to 3 months. Thaw overnight in the refrigerator before serving.

 

Oreo Cookies: You need about 22 whole Oreos, which pulse down into about 2 packed cups of crumbs. 

 

Graham Cracker Crust Instead: If you want to use graham crackers instead of Oreos, use this graham cracker crust recipe. Same pre-bake time.

 

White Chocolate: Use 6 ounces of “baking chocolate” bars, found in the baking aisle. They’re sold in 4-ounce bars, so you’ll need 2. (You’ll have 2 ounces leftover for another use.) I prefer Bakers or Ghirardelli brands. Do not use candy melts, white chocolate dipping wafers, or white chocolate chips; all contain stabilizers or added ingredients preventing them from combining evenly with the cheesecake filling.

 

Lemon Juice: This recipe does not taste like lemon. The 1 teaspoon of lemon juice brightens up the otherwise flat white chocolate flavor.

 

Raspberry Jam: You can try using raspberry jam instead of the homemade sauce. I recommend 3 Tablespoons for each layer (6 Tablespoons total).

 

9×13-inch or Full Cheesecake: For a 9×13-inch pan, you can double the filling recipe. Do not double the raspberry sauce or crust ingredients. For the sauce, use 3 teaspoons of water (1.5 teaspoons with the cornstarch, 1.5 teaspoons with the raspberries & sugar), 2 cups fresh or frozen raspberries, and 3 Tablespoons of sugar. For the crust, use 30 Oreos and 1/2 cup (8 Tablespoons) of melted butter. Bake time is closer to 45–50 minutes. Cool for 1 hour at room temperature, then chill for at least 4–5 hours before slicing. Use these same amounts for a full cheesecake in a 10-inch springform pan (no smaller). I recommend following the baking and cooling instructions, including using a water bath, as found in my regular cheesecake recipe. I found the edges rose up and burned quickly, so tent with aluminum foil after about 30 minutes. (I found the cheesecake then stuck to the foil, creating a bit of a mess on top.) For these reasons, I strongly recommend using this recipe for bars instead of a full cheesecake.

 

Mini Individual Cheesecakes: Use the baking and cooling instructions found in my mini cheesecakes and use this recipe as written. Recipe makes about 2 dozen cheesecakes in a muffin pan. Line 2 12-count muffin pans with liners. Firmly press 1.5 Tablespoons of crust mixture into each. Pre-bake for 5 minutes. Pour filling on top, about 1 Tbsp filling for each. Drizzle each with raspberry sauce. Swirl with a toothpick. Again, use the baking and cooling instructions found in my mini cheesecakes. Feel free to top cooled mini cheesecakes with whipped cream.

Raspberries, water and sugar

Cooked raspberries

Strained raspberries

Melted butter & Oreo crumbs

Finished crust

Make sure you use good quality baking chocolate!

Broken up chocolate bars

Melted white chocolate

Finished cheesecake batter

First layer of cheesecake batter

First layer of raspberry sauce

Second layer of cheesecake batter

Spoonfulls of raspberry sauce dropped in circles, then swirled once
through the middle with a toothpick to make hearts!

Finished bars!

Ready to cut after refrigerating