White Chocolate Raspberry Heart Cheesecake Recipe

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White Chocolate Raspberry Heart Cheesecake
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Ingredients
17
Count
Nutrition
436
Calories
Total time
90
Minutes
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 436.2 Kcal (1826 kJ)
Calories from fat 289.75 Kcal
% Daily Value*
Total Fat 32.19g 50%
Cholesterol 103.08mg 34%
Sodium 261.81mg 11%
Potassium 414.57mg 9%
Total Carbs 34.54g 12%
Sugars 19.57g 78%
Dietary Fiber 4.98g 20%
Protein 11.07g 22%
Vitamin C 4.9mg 8%
Iron 1.8mg 10%
Calcium 115.3mg 12%
Amount Per 100 g
Calories 279.03 Kcal (1168 kJ)
Calories from fat 185.35 Kcal
% Daily Value*
Total Fat 20.59g 50%
Cholesterol 65.94mg 34%
Sodium 167.48mg 11%
Potassium 265.19mg 9%
Total Carbs 22.09g 12%
Sugars 12.52g 78%
Dietary Fiber 3.18g 20%
Protein 7.08g 22%
Vitamin C 3.2mg 8%
Iron 1.2mg 10%
Calcium 73.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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