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.
- 1 prepared oreo pie crust (I used store bought)
- 1 bottle Smucker’s PlateScapers Raspberry Dessert Topping
- 12 oz. cream cheese (1 1/2 pkg.), softened
- 1/3 cup granulated sugar
- 1 egg
- 1 egg white
- 1 tsp vanilla extract
- 1/2 Tbsp lemon juice
- 1 cup white chocolate chips or 6 oz. white chocolate, chopped
- 1/4 cup heavy whipping cream
- sweetened whipped cream, optional for serving
- Preheat oven to 325 degrees.
- In a large mixing bowl, beat together cream cheese and granulated sugar together with an electric mixer until fluffy.
- Add egg, egg white, vanilla, and lemon juice. Set aside.
- add white chocolate to a microwave safe bowl with the whipping cream. Microwave on 50% power in 30 second intervals and stir. Then cook in 20 second intervals stirring after each one until melted and smooth.
- Slowly add the melted chocolate mixture to cream cheese mixture while mixing until smooth.
- Pour 1/2 of the cheesecake mixture into the oreo crust and spread evenly over bottom.
- Drizzle 2 Tbsp raspberry topping into the cheesecake. And gently swirl around with a knife or toothpick.
- Carefully spoon the remaining cheesecake into the crust.
- Carefully spread into the crust and gently giggle the pan to even out the top.
- Use the bottle of raspberry dessert topping to pipe circles on to of the cheesecake. Begin by pipping small circles in a swirl pattern over cheesecake from the center working outward. Make larger dots are yo work toward the outside.
- Take a toothpick or sharp pointy knife and begin with the center circle, run the toothpick through the center of each circle following the swirl (don’t lift the toothpick out until you finish the last circle).
- Bake cheesecake at 325 for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes.
- Remove from oven and allow to cool. Cover and refrigerate 6 hours. Serve with sweetened whipped cream if desired. You can also use the raspberry dessert topping to decorate the plate before serving if desired.
Recipe adapted from Cooking Classy.