Tuesday, January 15, 2013

A Valentine's Dessert- White Chocolate Raspberry Cheesecake

I've never really been one to get all gaga over Valentine's Day.  I don't really see the point in making a big deal out of it, or when I was single, feeling sorry for myself if I was alone.  Yes, it's nice to have an excuse to treat our loved ones, but do we need a special date on the calendar to remind us that we should be showing the ones we love how much we care for and appreciate them?  Maybe some folks do.  I guess I should consider myself lucky that I am married to a man that makes me feel loved and appreciated even when the calendar doesn't tell him to. :) 

So, Valentine's Day around here is pretty low key.  Usually we just have a nice dinner and maybe a fancy dessert like the one here.  Almost always we stay in for Valentine's.  Now that we have kids we do fun things as a family like making cards for each other and exchanging little homemade gifts. 

This cheesecake is a real crowd pleaser.  The kids love it, but it's also decadent enough and fancy enough to serve for a romantic candlelight dinner for two, or one!  Single guys and gals, treat yourself!

If you want to recreate the heart pattern on the top simply drag a toothpick or butter knife in a spiral through your raspberry drops to create the hearts.


1 cup chocolate cookie crumbs

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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