When I think of Valentines day I always think of the color red, hearts and of course some sort of indulgent dessert. With that said, Valentines Day is the perfect day for me to make one of my all time favorite desserts, this white chocolate raspberry heart swirled cheesecake. It’s is vibrantly swirled with raspberry red hearts and it is pure white chocolate cheesecake luxury. I love raspberries, cheesecake, white chocolate and Oreos so they should just go together shouldn’t they? Although, if you prefer you can make yours with a graham cracker crust, like the one pictured and you’ll still have an incredibly delicious cheesecake. Valentines is the perfect opportunity for you to make something special for a friend or loved one, so why not this? I know I’d rather get a creamy, rich and sweet, heavenly cheesecake instead of roses =). If you ask me, this gift would be a great way of letting someone know that you love them =). Enjoy and have a Happy Valentines Day!
I started reading Jaclyn’s blog, Cooking Classy a few months ago. I instantly felt a connection with her because we have such similar taste in food. We’ve posted very similar recipes within days (once even the same day as each other). Her photos are beautiful and her site is nothing short of classy.
I mean, just look at this cheesecake!! Here’s Jaclyn….
White Chocolate Raspberry Heart Swirled Cheesecake
1 store-bought Oreo or graham cracker crust (wash and save the lid, for storing cheesecake)
1 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries (no thawing necessary if frozen)
12 oz. cream cheese (1 1/2 pkg.), softened
1/3 cup granulated sugar
1 egg white
1 tsp vanilla extract
1 1/2 tsp lemon juice
1 cup white chocolate chips
1/4 cup heavy whipping cream
Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium-high heat whisking frequently, until mixture reaches a boil. Reduce to medium-low and allow mixture to simmer about 5 minutes whisking constantly, until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside to cool.
In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until combine, about 30 seconds. Mix in egg and egg white. Blend in vanilla and lemon juice, set mixture aside. Combine white chocolate chips and cream in microwave safe bowl and heat mixture in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
Add melted chocolate mixture to cream cheese mixture and blend until smooth. Tap bowl forcefully against counter top several times to release some of the air bubbles (being careful not to splash it). Pour 2/3 cup cheesecake mixture into the Oreo crust and spread evenly over bottom. Drizzle top with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don’t want it to show through). Swirl cheesecake with a toothpick (your just swirling the inside layer of sauce for now, be careful not to let the sauce show through). Carefully giggle the pan to even out the top. Fill a clean medicine syringe with raspberry sauce and start in the center of cheesecake and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick and beginning with the center circle, run the toothpick through the center of each circle to create hearts (don’t lift the toothpick out until you finish the last circle). Refrigerate remaining raspberry sauce.
Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream. Store in refrigerator.serves 8
Recipe Source: Cooking Classy