White Chocolate Raspberry Heart Cheesecake Recipe

How to make it

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• 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.