Sweets For Your Sweetie

Love is in the Air ALL February!

I'm a big fan of Valentine's Day...not just to celebrate the love I've shared with my husband for almost twenty years, but also to revel in the whole 'love is in the air' feeling that floats around the 14^th. Times have changed since 18^th century England when the tradition of showering your betrothed with flowers and confections was first observed; what was once a couple’s only holiday has now become a day for everyone to celebrate the people they love in their life!

Our family observes a few Valentine’s traditions such as hanging hearts above the kitchen table, making cards, wearing pink socks and expressing what we love most about each other around a home cooked dinner. What we serve for dinner may vary, but we always make our infamous White Chocolate Raspberry Cheesecake for dessert…its easy enough for the kids to help make, yet lightly rich and decadent enough to feel special while not overpowering. We like to use individual heart-shaped spring-form pans (find at Michaels or online) but this recipe works well in a traditional cheesecake pan as well.

 

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs

3 T white sugar

¼ cup melted butter

1 cup of seedless raspberry preserves

2 cups white chocolate chips (I think Ghiradelli is best)

½ cup half-and-half

3 8oz packages of cream cheese, softened

½ cup white sugar

3 eggs

1 t vanilla

For garnishes:

Fresh raspberries

Chopped basil

Dark chocolate sauce

Chopped hazelnuts

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of your sping form pan(s).

Microwave or heat in a pan the raspberry preserves until bubbly, set aside

Preheat oven to 325 degrees F (165 degrees C). Heat white chocolate and half-and-half in microwave for 30 second intervals until smooth and creamy, set aside.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours or up to two days before removing from pan.

Serve remaining raspberry sauce and other garnishes in separate bowls if you like to allow everyone to personalize their own dessert!