Friday, May 22, 2020

White Chocolate Raspberry Cheesecake

This delicious cheesecake dessert is so beautiful that it's hard to believe it's so easy to make!

One of my favorite things about having a large family is the amount of birthdays we get to celebrate, which means we get to eat lots of cake. I'm always so happy to make someone's birthday cake if they want and my sister-in-law requested raspberry cheesecake last year for her birthday cake and trusted me to find a good recipe. I usually am successful and this raspberry cheesecake was definitely perfect! It's simple yet rich and way too delicious for how simple it is. The raspberry sauce really truly makes this dessert and the way you make the hearts on top makes for such a beautiful cheesecake and again - SO simple!

What you need:
For the crust:
  • 1 prepared Oreo pie crust
For the raspberry sauce:
  • 1 Tbsp. granulated sugar
  • 1 1/2 tsp. cornstarch
  • 1/3 cup cold water
  • 1 1/2 cups fresh or frozen raspberries
For the cheesecake:
  • 12 oz. cream cheese, softened
  • 1/3 cup granulated 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 cream
  1. For the raspberry sauce: In a small saucepan, whisk together sugar and cornstarch until combined. Then stir in cold water and raspberries.
  2. Cook over medium heat until it begins to boil, whisking often. Gently boil for 5 minutes, whisking constantly, until thickened. Reduce heat if needed.
  3. Remove from heat and strain through a fine mesh strainer to remove seeds. Set aside.
  4. For the cheesecake: In a stand mixer, beat together cream cheese and sugar for about 1 minute until fluffy.
  5. Add egg and egg white and beat until combined. Add vanilla and lemon juice and beat until just combined.
  6. In a microwave safe bowl, combine white chocolate and heavy cream. Microwave for 30 second intervals at half power until melted and smooth - stir after every interval.
  7. Add chocolate to cream cheese mixture and beat until smooth.
  8. Pour 2/3 cup of cheesecake mixture into the crust and spread until even. 
  9. Drizzle 2 Tbsp. of raspberry sauce on top.
  10. Ladle the remaining cheesecake mixture over the top, making sure the raspberry sauce does not show through.
  11. With a knife, swirl the cheesecake mixture without letting the raspberry sauce underneath show through. Jiggle the pan to even out the top.
  12. Fill a clean medicine syringe with raspberry sauce and place little drops in a swirl pattern on top.
  13. With a toothpick starting at the center circle, run a toothpick through each circle to the next without picking up the toothpick, creating a trail of hearts.
  14. Bake in a preheated 325 degree oven for 40 minutes.
  15. Turn off oven and let cheesecake sit in the closed oven for 5 more minutes. 
  16. Remove from oven and allow to cool to room temperature. Move to the refrigerator and chill for 5 hours.
Recipe from Cooking Classy

This Banana Pudding Cheesecake is fantastic and every bit what I think of for a perfect summer dessert! Another cheesecake that is great for this time of year is this Lemon Blueberry Cheesecake from Life, Love, and Sugar.

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