@alessandrabrontsema: The perfect raspberry heart cheesecake for valentines day ♥️💌 recipe below: Graham cracker crust: - 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers) - 1/4 cup (50g) granulated sugar - 6 Tablespoons (85g) unsalted butter, melted * Bake crust at 350 degrees for 10 minutes White Chocolate Raspberry Cheesecake: - 1 Tbsp granulated sugar - 1 1/2 tsp cornstarch - 1/3 cup cold water - 1 1/2 cups fresh or frozen raspberries - 12 oz. cream cheese, softened - 1/3 cup granulated sugar - 1 egg - 1 egg white - 1 tsp vanilla extract - 1 1/2 tsp lemon juice - 6 oz. white chocolate - 1/4 cup heavy whipping cream * Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated 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 has thickened. * Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside. * In a large mixing bowl, with an electric mixer, beat together cream cheese and 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 double boiler until melted and smooth. * Add melted chocolate mixture to cream cheese mixture and blend until smooth. * Pour 2/3 cup cheesecake mixture into the crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. * Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through). * Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully jiggle the pan to even out the top. * Now, fill a squeeze bottle or syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. * Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle). * Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Refrigerate until fully set about 5 hours. * Top slices with remaining raspberry sauce. Enjoy! #ValentinesDay #valentine #heart #heartshaped #valentinesdessert #heartcheesecake #fyp

Alessandra

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Tuesday 11 February 2025 22:16:18 GMT