Monday, February 24, 2014

white chocolate raspberry cheesecake

the goods:
1 store-bought pre-made oreo crust (save the lid)
1 tablespoon granulated sugar
1 and 1/2 teaspoons cornstarch
1/3 cup cold water
1 and 1/2 cups fresh or frozen raspberries
12 ounces cream cheese (1 and 1/2 packages), softened
1/3 cup granulated sugar
1 egg
1 egg white
1 teaspoon vanilla extract
1 and 1/2 teaspoons lemon juice
1 cup white chocolate chips
1/4 cup heavy whipping cream

Preheat oven to 325 degrees. In a small saucepan, whisk together 1 tablespoon sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce is thickened. Remove from heat and force sauce through a fine mesh sieve into a bowl to remove seeds. Set aside. 
In a large bowl, using an electric mixer, beat together cream cheese and 1/3 cup granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside. Melt white chocolate with cream in a bowl set over a pot with 1-inch of simmering water in it until melted and smooth. Add melted chocolate to cream cheese mixture and blend until smooth. 
Pour 2/3 cup cheesecake mixture into oreo crust and spread over bottom. Drizzle or spoon 2 tablespoons raspberry sauce over top. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you don't want any red showing). Swirl cheesecake with a toothpick. Carefully jiggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to drop small circles in a swirl pattern over cheesecake. Take a toothpick and beginning at the center or very outer circle, run the toothpick through the center of each circle to create a heart (don't lift the toothpick until you finish the last heart). 
I baked my cheesecake for 40 minutes and it cracked, so I would probably bake it for 30-35 minutes or until just set, then turn off the oven and leave the cheesecake in there for 5 minutes more. Remove from oven and allow to cool. Cover with the saved lid and refrigerate until fully set, about 6 hours. Serve with remaining raspberry sauce.

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