Amor, thy name is cheesecake. You’re so bad, you’re good. You can be temperamental. I want you to be a smooth operator, but occasionally you crack under pressure. I still stand by your side. You’re so irresistible; I just can’t quit you.
After coming across a divine looking recipe on Pinterest, I had to make it for Valentine’s Day. But this gorgeous dessert would be welcome any time of year. You may be tempted to save some time and substitute raspberry jam for the homemade raspberry sauce, but I urge you not to. Once you taste the sauce you’ll slap yourself silly for even entertaining the thought.
First, let’s make the raspberry sauce. In a small saucepan, I stirred together some sugar and cornstarch then added cold water and frozen raspberries. I didn’t even have to thaw the raspberries, so don’t worry if you want to make this and they’re not in season. Bring to a boil, then reduce the heat and simmer 5 minutes, until sauce is thickened. Keep whisking the raspberries so they don’t stick to the pot and burn.
Take the sauce off the burner, and push it through a sieve to remove the seeds. Set the sauce aside to cool. This is a tart raspberry sauce, but it complements the rich cheesecake nicely.
Now it’s time to start on the cheesecake filling. This will be enough filling for a prebaked cheesecake crust. You’re welcome to create your own crust and make a nice, tall cheesecake in a springform pan but you will have to adjust the ratio for the filling. Start by preheating your oven to 325 degree F. In a large mixing bowl, beat together the cream cheese and sugar until combined. Then, mix in the egg and egg white and the vanilla and lemon juice (I skipped the lemon juice and it still tasted great). I did state this was a white chocolate cheesecake, so now it’s time to get the white chocolate ready. Some people like using a double boiler to melt chocolate, but I prefer using the good old microwave. Combine the white chocolate and cream in a bowl, and microwave at 30 second intervals at 50% power, stirring in between, until melted. This next step is very important: take a clean spoon and dip it into the white chocolate. Lick the spoon. This quality testing step may require you to dirty 2 or 3 spoons. If anyone asks you why you keep eating the melted white chocolate, assure them that this is a crucial step in the melting process.
Add the melted white chocolate to the cheesecake mixture and combine with a mixer. This next step of swirling some sauce inside the cheesecake is optional. I like raspberry swirls within the cheesecake, so I did it. Pour half of the cheesecake-white chocolate mixture into your crust. Then, haphazardly dribble 2 tablespoons of raspberry sauce over the cheesecake layer until it looks sufficiently messy. Tap into your inner Jackson Pollock.
Then, carefully pour the remaining half of the cheesecake mixture on top of the swirled cheesecake, trying to hide the swirls. It should look like a plain cheesecake.
As you can see, some raspberry decided it didn’t want to hide for me. That’s ok, just try your best to make it even. Next comes the fun part, the raspberry heart swirl! This is a lot easier than it looks. Take your cooled sauce and transfer it into a squeeze bottle with a nozzle opening. I used a candy making squeeze bottle to make my raspberry dots, but a clean condiment bottle would work. Anything that will allow you to squirt dots of sauce onto the cheesecake. A small teaspoon will work in a pinch but your circles may not be as uniform.
Now, take the sauce and carefully squeeze dots of sauce in a circular pattern around the cheesecake. Imagine that the dots are a continuous swirl pattern as you are squeezing sauce. This is how mine turned out.
Time to make the hearts! Take a clean toothpick, and starting at one of the outermost dots, drag the toothpick across the dot to the next dot. Hearts will form like magic! So simple. Continue dragging the toothpick in a swirl pattern thorough all the dots, not stopping, so that the swirl is continuous.
Look at your beautiful creation. Bake in the oven between 30 and 40 minutes, until the center is still slightly jiggly. You can use a water bath if you’d like. I find that my cheesecakes crack less when I do, but it’s optional. Cool, then chill in the fridge until ready to eat. Eat with a fork, or if you’re so inclined, share a slice with someone you love.
White Chocolate Raspberry Cheesecake
(via Cooking Classy)
- 1 pre-made Oreo crust
- 1 Tbsp 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 sugar
- 1 egg
- 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 F. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch. Stir in the cold water and raspberries. Whisk over medium high heat until it boils, then reduce the heat to medium low and simmer about 5 minutes until sauce has thickened. Remove from heat and force sauce through a strainer to remove the seeds. Set the sauce aside to cool.
- In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until combined. Mix in egg, egg white, vanilla and lemon juice. Set mixture aside.
- Melt white chocolate and cream in the microwave on 50% power in 30 second intervals, stirring, until melted. Add white chocolate to cheesecake mixture and blend with mixer.
- Pour half of the cheesecake mixture into the crust and spread evenly over bottom. Drizzle with 2 Tbsp of raspberry sauce. Pour the remaining half of the cheesecake mixture on top, trying to hide the raspberry sauce. Pour your raspberry sauce into your squeeze bottle and squeeze dots of sauce in a circular swirl around the cheesecake. Take a toothpick and drag it through the dots, from the outermost dot to the center, not stopping until finished. Tada, beautiful raspberry hearts
- Bake for 30-40 minutes, using a water bath if desired, until the center is just slightly jiggly. If you bake until firm all over, it will be crumbly and overbaked. It will firm up in the fridge. Cool, then refrigerate until chilled. If you have extra raspberry sauce, serve on the side if your heart desires. Enjoy!