White Chocolate Raspberry Heart Cheesecake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Of course, this can also be made with full fat products. 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:
1. CRUST:
2. Process graham cracker in food processor until fine.
3. Add butter and process until evenly moistened.
4. Press onto bottom and a tad up sides of sprayed 8x3 springform pan.
5. SAUCE:
6. Press berries with a rubber spatula through a fine strainer over a small saucepan.
7. Discard pulp and seeds (I don't mind the seeds so don't do this step).
8. Stir in sugar.
9. Heat over medium heat until sugar dissolves.
10. Stir cornstarch mixture into berry mixture and bring to a boil, stirring, until just thickened.
11. Set aside to cool.
12. Preheat oven to 350 degrees F.
13. FILLING:
14. Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping sides occasionally.
15. Beat in eggs one at a time until just blended.
16. Beat in sour cream and vanilla extract.
17. Beat in white chocolate until blended.
18. Pour into crust.
19. Starting 1 from edge of pan, drop 12 evenly spaced 1/2 puddles of sauce in a circle on the cake batter.
20. Make a second circle of 1/4 puddles 1 in from the first circle.
21. Make a third ring of very small puddles 1 from the second circle.
22. Starting with the outer circle pull tip of toothpick through each puddle to form hearts, repeating until all circles are hearts.
23. Refrigerate remaining sauce to serve with cheesecake.
24. Bake cake 15 minutes.
25. Reduce oven temperature to 250 degrees F.
26. Bake another 1 1/4 hours OR until center barely jiggles when shaken.
27. Turn off oven.
28. LEAVE DOOR CLOSED.
29. Cool cake in oven for 1 hour.
30. Remove to wire rack to cool completely.
31. Carefully run a thin knife around the edge of the pan to release cake.
32. Remove pan sides.
33. Place cake on serving plate.
34. Place in cake keeper of cover with a bowl or pot.
35. Refrigerate at least 4 to 8 hours.
36. About 1 hour before serving return cake and sauce to room temperature.
37. Garnish cake with raspberries and mint sprigs.
38. Serve with sauce.
39. **Planning tip: Can be completed up to 4 days ahead. Refrigerate covered.
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