There’s something incomparable to a perfectly cooked cheesecake. Fluffy, rich, and full of flavor. This amazing Baked White Chocolate Cheesecake Recipe is a soft, smooth cheesecake with a raspberry heart drizzled onto the top and yummy white chocolate chunks layered in between the cheesecake and the crisp graham crust. It’s easy to make and is the perfect dish for the ones you love.
Baked White Chocolate Cheesecake Recipe with a Raspberry Drizzle Heart
2 cups [easyazon_link identifier=”B015NBU0WI” locale=”US” tag=”totsfamily-20″]graham cracker crumbs[/easyazon_link]
1/4 cup dark brown sugar
6 tablespoons melted butter
1 teaspoon vanilla
1/2 cup [easyazon_link identifier=”B000R96FJY” locale=”US” tag=”totsfamily-20″]white chocolate chips[/easyazon_link]
3 8oz. packages of cream cheese
1/2 cup white sugar
3/4 cup heavy cream
2 tablespoons raspberry yogurt
2 teaspoons vanilla extract
2 tablespoons cornstarch
20 raspberries, fresh
1/4 cup white sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 tablespoon water
1/2 cup [easyazon_link identifier=”B0061TXSOE” locale=”US” tag=”totsfamily-20″]white chocolate melties[/easyazon_link]
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Preheat the oven to 325* and set aside [easyazon_link identifier=”B0001FU9T6″ locale=”US” tag=”totsfamily-20″]9″ springform pan[/easyazon_link]
Mix the graham cracker crumbs, sugar, melted butter and vanilla in a small bowl and press it into the bottom of the pan. Go up the sides about half way.
Sprinkle the white chocolate chips over the top of the crust. Set aside.
In a small saucepan on medium heat add the raspberries, sugar, lemon juice and vanilla. Cover and let cook for five minutes. Stirring frequently.
Mix the cornstarch with the water and pour into the raspberry sauce. Allow to cook for another five minutes until it becomes thick.
Put the sauce through a strainer to remove the seeds and allow to cool. Once cooled place into a squirt bottle or a piping bag.
Mix the cream cheese and sugar in a large bowl on medium high speed until smooth. Add the vanilla and yogurt and continue to mix through.
Add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl.
Turn down the speed to low-med speed and add the cornstarch then pour in the heavy cream. Mix until fully combined, scraping down the sides of the bowl again.
Pour the cheesecake into the bowl over the chocolate chips.
Take the bottle of raspberry sauce and draw a heart on the top of the cheesecake. Use your imagination to decorate the top of your cheesecake with the sauce. You can do lots of small hearts, one large one, polka dots. The ideas are endless!
Take a large pan (I used my cast iron) and place the cheesecake into the middle of it. Fill the pan with water until it’s half way up the edge. Place in the oven and cook for 70 minutes.
When ready the outside edges of the cheesecake will be firm while the center will still be slightly jiggly. Allow to cool on a wire rack then place in the fridge to firm for at least 2 hours.
Remove from the fridge after it’s set and take your white chocolate melties and melt them over low heat in a small sauce pan, alternatively you can use a microwave on low, stirring every 10 seconds until fully melted. Place into a piping bag and snip a very small portion of the piping bag off. Once cooled slightly begin to drizzle the white chocolate over the top of the cake in a back-and-forth motion. Allow chocolate to harden before serving or covering.
Store it in the fridge, covered.