Valentine’s Day is the day we treat our loved ones with something sweet. There’s a Dutch saying ‘de liefde van de man gaat door de maag’ (the man’s love goes through the stomach), which is definitely the case in this house.
This is year’s Valentine’s Day we can all use extra love and sweets. With this white chocolate & raspberry swirl cheesecake you will make every heart beat faster. The creamy white chocolate batter taste absolutely like heaven and the raspberry sauce is adding the right amount of freshness. Raspberry and white chocolate make an amazing combination, which is why we use it a lot in our sweet recipes. If you’re also a big fan of both, you should try out our white chocolate raspberry & pistachio tiramisu. It could also work as a lovely Valentine’s dessert!
It can be challenging to get the right marble effect, so take your time when preparing this cheesecake, pay attention while baking it and don’t forget the most important ingredient: LOVE.
Happy Valentine’s Day!
Valentine White Chocolate & Raspberry Swirl Cheesecake
- Philips HR7629 Food Processor
- Kitchen Aid K45SSEWH
- Heart shaped springform pan ( or any other shape)
- 650 grams cream cheese we used Philadelphia
- 3 eggs room temperature
- 150 melted white chocolate
- ½ cup half and half 50% heavy cream and 50% full milk
- ¼ cup sugar
- 80 grams butter
- 1 tbsp flour
- 1 tsp vanilla extract
- 200 grams digestive cookies
For the raspberry sauce
- 350 grams frozen raspberries
- ½ cup water
- 1 tbsp cornstarch
- 2 tbsp sugar
- Crumble the cookies in a food processor. Melt the butter in a pan. Pour the melted butter over the cookie crumbs and turn the food processor once more to get the butter well mixed up with the cookie crumbs.
- Grease the heart shaped springform pan (or any other shape)with butter. Add the cookie crumbs and spread evenly on the bottom. Push it well into all the sides to make a good a stable crust. You could use the back of a spoon to push the crust towards the bottom.
- Make the raspberry sauce in a medium saucepan by combining the frozen raspberries, 2 tablespoons of sugar, cornstarch, and water. Bring it to a boil, and let it continue for 5 more minutes until the sauce gets thick. Strain the sauce in a sieve to get all the seeds out.
- Melt the white chocolate au bain marie ( in a heat resistant bowl above boiling water). Add the half on half and mix it well together.
- In a large bowl or kitchen aid mix the cream cheese with the sugar until smooth. Blend in the flour. Add the eggs one by one while mixing on low speed. Add the vanilla and white chocolate.
- Place a pan with boiled water on the lower rack of the oven. Turn the oven on for 160 degrees (normal position , don't use hot air it will get brown too quick).
- Pour half of the batter on the crust. Add about 3 tablespoons of the raspberry sauce. Add the rest of the batter on top and drip a few drops of the rest of the raspberry sauce on top. Now you can start swirling the cake with a toothpick or chopstick.
- Place the cake in the oven on the lowest rack above the water. This way to top will keep its color. We suggest to keep an eye on it after you baked it for 30 minutes. It can color brown and this will mess up the marble swirl effect. Bake it max 50 minutes. It's oke when the cake still feels soft inside. Let it cool down a bit on room temperature before you put it in the fridge. Let the cheesecake firm overnight for at least 8 hours in the fridge.