Valentine’s Day is all about indulgence and extravagance, so the dessert you serve should be too. That’s why we’ve scoured the Internet looking for the perfect sweet for your Sweet. This White Chocolate Raspberry Cheesecake recipe from AllRecipes.com is the perfect way to finish off any home cooked meal, and lets that special someone know you truly care this Valentine’s Day. [photo via allrecipes]
Ingredients
1 cup chocolate cookie crumbs
3 tbsp. white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tbsp. white sugar
2 tsp. cornstarch
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 tsp. vanilla extract
Directions
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9-inch spring form pan.
2. 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.
3. 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.
4. 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.
5. 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.
This recipe is so easy to make as it is, but if you find yourself pressed for time, one person suggested using seedless raspberry jam in place of the raspberry sauce. She simply microwaved it for a few seconds and followed the directions as given. She also suggested microwaving the chocolate chips with the half-and-half to speed things along. Just remember to stir the chips as they melt to avoid scorching!
