Swirl Heart Cheesecake 3

White Chocolate Raspberry Heart Cheesecake

Have you heard of the golden ratio? If you’re a math geek or went to school for architecture like I did, then you are familiar with this intriguing natural phenomena. It is a perfect spiral that is similar to pi in that it will continue outward in perpetuity. Forever. And it pops up in nature all around us- in the twist of a sea shell, the arrangement of sunflower seeds, and too many more examples than I can list. While, we have arrived at the point of our golden ration evolution that this magic ratio has made its way into the kitchen and on top of a Valentine’s Day cheesecake.

AuthorMackieDifficultyIntermediate

Crust
 25 Chocolate Sandwich Cookies
 2 tbsp Butter
Raspberry Sauce
 1 tbsp Sugar
 1 ½ tsp Cornstarch
  cup Cold Water
 1 ½ cups Raspberries (fresh or frozen)
Cheesecake
 12 oz Cream Cheese (soft)
  cup Sugar
 1 Egg
 1 Egg White
 1 tsp Vanilla
 1 ½ tsp Lemon Juice
 1 cup White Chocolate Chips
 ¾ cup Heavy Cream

Crust
1

Crush the cookies until fine in a food processor or a large plastic bag. Add the butter and mix until combined. Press the mixture into the bottom of a 9 inch pie crust and up the sides of the pan. Set aside.

Raspberry Sauce
2

In a small saucepan, combine all the ingredients and bring to a boil. Let boil for 5 minutes to reduce and thicken. Remove from heat and strain the mixture through a fine sieve to remove the seeds. Scrape mixture into a squeeze bottle or clean medical syringe. Set aside.

Cheesecake
3

In a large mixing bowl, beat the cream cheese and sugar together until fluffy; about 1 minute. Mix in the egg, egg white, vanilla, and lemon juice. Beat until well combined; set aside. In a small saucepan, melt the white chocolate chips and heavy cream together, stirring until melted and smooth. Allow to cool slightly then pour into the cream cheese mixture.

4

Preheat the oven to 325 degrees.

5

Scrape 2/3 of the batter into the crust and spread until level. Squeeze 2 tablespoons of raspberry sauce on top of the cheesecake batter. Using a knife, swirl the sauce into the batter to marble it. Then pour the reserved cheesecake batter on top, so that no red shows through. Smooth the surface of the batter until flat.

6

Carefully squeeze small circles of the raspberry sauce onto the top of the cheesecake in a spiral pattern. (I started from the outside and spiraled inward to create my dot pattern. Not every dot should be the same size; the interior dots should smaller.)

7

In one continuous motion, dip a toothpick into the inner most raspberry dot and slowly draw out the sauce. Draw the toothpick from one dot into the next, dragging the sauce into consecutive line of heart shapes.

8

Bake for 40 minutes, then turn off the oven. Leave the cheesecake in the oven for another 5 minutes then remove from the oven and allow to cool. Cover with plastic wrap and refrigerate for 5 hours or until fully set before serving.

Ingredients

Crust
 25 Chocolate Sandwich Cookies
 2 tbsp Butter
Raspberry Sauce
 1 tbsp Sugar
 1 ½ tsp Cornstarch
  cup Cold Water
 1 ½ cups Raspberries (fresh or frozen)
Cheesecake
 12 oz Cream Cheese (soft)
  cup Sugar
 1 Egg
 1 Egg White
 1 tsp Vanilla
 1 ½ tsp Lemon Juice
 1 cup White Chocolate Chips
 ¾ cup Heavy Cream

Directions

Crust
1

Crush the cookies until fine in a food processor or a large plastic bag. Add the butter and mix until combined. Press the mixture into the bottom of a 9 inch pie crust and up the sides of the pan. Set aside.

Raspberry Sauce
2

In a small saucepan, combine all the ingredients and bring to a boil. Let boil for 5 minutes to reduce and thicken. Remove from heat and strain the mixture through a fine sieve to remove the seeds. Scrape mixture into a squeeze bottle or clean medical syringe. Set aside.

Cheesecake
3

In a large mixing bowl, beat the cream cheese and sugar together until fluffy; about 1 minute. Mix in the egg, egg white, vanilla, and lemon juice. Beat until well combined; set aside. In a small saucepan, melt the white chocolate chips and heavy cream together, stirring until melted and smooth. Allow to cool slightly then pour into the cream cheese mixture.

4

Preheat the oven to 325 degrees.

5

Scrape 2/3 of the batter into the crust and spread until level. Squeeze 2 tablespoons of raspberry sauce on top of the cheesecake batter. Using a knife, swirl the sauce into the batter to marble it. Then pour the reserved cheesecake batter on top, so that no red shows through. Smooth the surface of the batter until flat.

6

Carefully squeeze small circles of the raspberry sauce onto the top of the cheesecake in a spiral pattern. (I started from the outside and spiraled inward to create my dot pattern. Not every dot should be the same size; the interior dots should smaller.)

7

In one continuous motion, dip a toothpick into the inner most raspberry dot and slowly draw out the sauce. Draw the toothpick from one dot into the next, dragging the sauce into consecutive line of heart shapes.

8

Bake for 40 minutes, then turn off the oven. Leave the cheesecake in the oven for another 5 minutes then remove from the oven and allow to cool. Cover with plastic wrap and refrigerate for 5 hours or until fully set before serving.

White Chocolate Raspberry Heart Cheesecake

Thanks to Cooking Classy for the recipe!

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