It is Valentine’s Week! I have some fun ways for you to celebrate the holiday. First up is a white chocolate and raspberry heart cheesecake. When I saw this beautiful cheesecake, I knew I had to make it as part of our Valentine’s week. I decided to simplify it. Instead of making a sauce from scratch I used Smucker’s PlateScapers Raspberry Dessert Topping and it worked perfectly. They also have strawberry topping too if you prefer that instead.
My first attempt didn’t turn out as beautiful as the photo I saw, but still looked great. I can tell you what I learned. First, I didn’t do as many hearts and I would do more next time. I also think I need to have the drops of raspberry spaced out a little more to get nice looking hearts. Last tip is to start small in the center and get larger drops as you move out.
I must say that the taste of this cheesecake is AWESOME! Whenever I eat cheesecake I always begin from the outside and eat my way to the center part of the slice. The center is always the most moist and creamy part of the slice. The outer edge tends to be more dry. Not the case with this cheesecake. The whole thing is moist, creamy , and delicious. I was worried when I took the cheesecake from the oven if it had cooked enough because it was still jiggly. By the time it had cooled and chilled in the fridge it look fabulous and it was cooked perfectly!
Don’t let the long list of instructions scare you. This white chocolate and raspberry heart cheesecake is simple to make. You just need details about how to make the hearts on top of the cheesecake.
Recipe adapted from Cooking Classy.