White Chocolate Cheesecake Bars

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18x18cm baking tray with parchment paper.

   Tip: Use a large piece of parchment paper to ensure easy removal of the bars.

2. 2

   Make the shortbread crust: In a medium bowl, whisk together flour, granulated sugar, and salt. Add the unsalted butter and mix until the dough comes together.

   Tip: Use a pastry blender or your fingertips to work the butter into the flour mixture.

3. 3

   Press the dough evenly into the prepared baking tray.

   Tip: Make sure to get the dough into all the corners and crevices.

4. 4

   Bake the crust for 15-20 minutes or until lightly golden.

   Tip: Keep an eye on the crust to prevent overbrowning.

5. 5

   Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Add the white chocolate chips and mix until melted and smooth.

   Tip: Use a stand mixer or a hand mixer to beat the cream cheese.

6. 6

   Beat in the large eggs one at a time, followed by the vanilla extract.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

7. 7

   Pour the cheesecake filling over the baked crust.

   Tip: Smooth the top with a spatula for a professional finish.

8. 8

   Bake the cheesecake for 20-25 minutes or until the edges are set and the center is slightly jiggly.

   Tip: Avoid overbaking, as this can cause the cheesecake to dry out.

9. 9

   Let the cheesecake cool completely in the baking tray.

   Tip: This is an important step to prevent cracking or breaking.