Recipe

White Chocolate Raspberry Heart Cheesecake Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 2 weeks ago Gleaned from the February 15, 2009 issue of Woman's Day magazine, I have posted a tad too late for Valentine's Day. Of course, this can also be made with full fat products... Prep:45m Cook:90m Servings:12	Lacrenshaw
	raspberries grahamcrackers neufchatel eggs sourcream

Does this look good? Yeah! / Nope

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Ingredients

CRUST:

12 to 15 whole chocolate graham crackers

1/2 stick cold butter, cut into pats

SAUCE:

12 ounces frozen raspberries, thawed

1/3 cup sugar

2 tablespoons cornstarch mixed with 1 tablespoon water

FILLING:

24 ounces Neufchatel (1/3 less fat) cream cheese, softened

1/4 cup sugar

1 tablespoon cornstarch

3 large eggs, room temperature

2/3 cup reduced fat sour cream

1 1/2 teaspoons vanilla extract

8 ounces white baking chocolate, melted

GARNISH:

Berries and mint sprigs

Directions

CRUST:

Process graham cracker in food processor until fine.

Add butter and process until evenly moistened.

Press onto bottom and a tad up sides of sprayed 8x3" springform pan.

SAUCE:

Press berries with a rubber spatula through a fine strainer over a small saucepan.

Discard pulp and seeds (I don't mind the seeds so don't do this step).

Stir in sugar.

Heat over medium heat until sugar dissolves.

Stir cornstarch mixture into berry mixture and bring to a boil, stirring, until just thickened.

Set aside to cool.

Preheat oven to 350 degrees F.

FILLING:

Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping sides occasionally.

Beat in eggs one at a time until just blended.

Beat in sour cream and vanilla extract.

Beat in white chocolate until blended.

Pour into crust.

Starting 1" from edge of pan, drop 12 evenly spaced 1/2" puddles of sauce in a circle on the cake batter.

Make a second circle of 1/4" puddles 1" in from the first circle.

Make a third ring of very small puddles 1" from the second circle.

Starting with the outer circle pull tip of toothpick through each puddle to form hearts, repeating until all circles are hearts.

Refrigerate remaining sauce to serve with cheesecake.

Bake cake 15 minutes.

Reduce oven temperature to 250 degrees F.

Bake another 1 1/4 hours OR until center barely jiggles when shaken.

Turn off oven.

LEAVE DOOR CLOSED.

Cool cake in oven for 1 hour.

Remove to wire rack to cool completely.

Carefully run a thin knife around the edge of the pan to release cake.

Remove pan sides.

Place cake on serving plate.

Place in cake keeper of cover with a bowl or pot.

Refrigerate at least 4 to 8 hours.

About 1 hour before serving return cake and sauce to room temperature.

Garnish cake with raspberries and mint sprigs.

Serve with sauce.

**Planning tip: Can be completed up to 4 days ahead. Refrigerate covered.

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Comments

juels 9 months, 2 weeks ago said:
This looks beautiful and sounds divine! Will be great for any occasion, not just Valentine's! Thanks for the great post!

chefmeow 9 months, 2 weeks ago said:
I agree with juels, it is a beautiful cheesecake and sounds magnificent. Great post and a high 5.

trigger 9 months, 2 weeks ago said:
I have officially extended Valentines Day until the end of the month. There you are now still on time and I am glad now I get to celebrate with this decadent full flavored sweet treat.
This cheese cake has everything I dream of in a cheese cake my two favorite flavors combined in a heavenly presentation.
Five hundred forks and a smile yo match.

lacrenshaw 9 months, 2 weeks ago said:
It truly is beautiful, isn't it, julia? Great flavors and great beauty from Woman's Day magazine! Thanks for your 5, my friend.
Lorraine

lacrenshaw 9 months, 2 weeks ago said:
We need to get together to share this great dessert, meow. What's halfway? Thanks for your confidence and your five!
Lorraine

lacrenshaw 9 months, 2 weeks ago said:
Your wife is one lucky woman, michael! My hubby thinks Ground Hog's Day is more important than Valentine's Day because at least it tells us something about the weather! lol I know he's just kidding.. Please let me know how it turns out if you get time. Thanks for your 500 and Happy Valentine's MONTH!
Lorraine

ambus 9 months, 2 weeks ago said:
Ooooooh, that looks so delicious I want to start making it right now.I appreciate you for posting this!!!

lacrenshaw 9 months, 2 weeks ago said:
I hope that you enjoy this lovely cheesecake immensely, ambus! Thanks for your five.
Lorraine

goodhomecooking 1 month, 2 weeks ago said:
Look and sound very good. Looking forward to trying. High 5.

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