White Chocolate Cheesecake Squares with Raspberry Glaze

There’s a very good reason to read through a recipe before making it!  I skimmed the recipe and then proceeded to bake.  When it came time for the glaze, I didn’t read the part – briskly stir the jam until it is very smooth. Then spread evenly onto top of cheesecake. – I only saw – briskly stir the jam until it is very smooth and stir together icing sugar and milk.  Oh oh!  After the mistake was done, I thought that perhaps an overnight in the fridge would firm up the glaze…nope!  What happened is the glaze ran down the sides of the squares.  Ok so it’s not the end of the world, the cheesecake was delicious and I learned my lesson.  Now to take a second bite out of this white chocolate cheesecake.

Makes 12 squares (or more depending on how small you cut the squares)
adapted by A Farmgirl’s Dabbles

Crust: 
1 cup graham cracker crumbs
1/4 cup cocoa powder
1/2 teaspoon espresso powder
2 tablespoons sugar
pinch of salt
4 tablespoons unsalted butter, melted
 
Cheesecake Filling:
8 oz. white chocolate
16 oz. cream cheese, at room temperature
2 large eggs, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract

Raspberry Glaze: 
1/2 cup seedless raspberry jam

White Heart Icing:
1 cup icing sugar
4 teaspoon milk

Preheat oven to 325°.  Using an 8″ square pan, line with tin foil with sides overlapping. Spray bottom of foil lightly with nonstick spray and set aside.  For the crust, in a medium bowl stir together graham cracker crumbs, cocoa powder, espresso powder, sugar, and salt. Add the melted butter and stir to completely combine. Press firmly and evenly into the prepared pan. Place pan in freezer to chill.

Filling: In a small bowl, gently melt the white chocolate in the microwave, taking care to not let it scorch. Set aside to cool completely. In the bowl of a stand mixer, cream the cream cheese on medium-high speed until smooth and creamy, about 1 to 2 minutes. Add the eggs and sugar and beat on medium speed until just combined. Add the cooled white chocolate and vanilla, and beat again. Spread mixture evenly over the cooled crust and tap the pan gently on the counter to settle it in. Bake for 40 to 45 minutes, or until cheesecake wobbles just slightly through the center, and the edges are just a bit golden. The edges will puff up when baking, and then settle back down once cooled. Remove from the oven and cool completely on a wire rack.

Raspberry glaze –  briskly stir the jam until it is very smooth. Then spread evenly onto top of cheesecake. There will be a small raised edge of cheesecake filling around the pan sides, which will get cut off if you want to achieve the perfect red tops on the squares. Don’t spread jam onto the raised cheesecake edges. Place pan in refrigerator to cool completely, 4 hours or overnight. Once set, carefully remove the cheesecake from the pan by pulling up on the foil lining. Cut off the raised edges and then slice into squares. To get clean cuts, dip knife into a warm glass of water and then wipe knife clean after each cut.

To make the white hearts – stir together icing sugar and milk. This should be pretty thick. Place in pastry bag fitted with a small plain round tip. Pipe a heart shape onto the center of each cheesecake square. Once this white frosting has been piped onto the jam, it can be coaxed with a toothpick to perfect the heart shape. Store refrigerated. Can be prepared the day prior to serving.

The Culinary Chase’s Note:  If you don’t have a pastry bag you can always use a baggie by simply adding the icing to one corner of the bag and snip a tiny piece off at the end and pipe the heart onto the cheesecake.  Enjoy!

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