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Now that we are about a month away from Valentine’s Day I thought I would start featuring some Valentine’s Day treats! These treats will be featured each Sunday with a final wrap up near Valentine’s Day. The most recent recipe I tried that would be perfect for Valentine’s Day is this White Chocolate Wildberry Cheesecake.
This recipe was originally found on AllRecipes.com. I adapted it bit and used frozen mixed berries instead of raspberry. I also used a 9 inch pie pan; however, I do strongly suggest using the 9 inch springform pan. My pan simply went missing the day that I made this, although the pie pan worked just as well.
If you head over to AllRecipes, you will find many pictures of different variations of how to serve this cheesecake and get creative!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
- 1 Cup Chocolate Crushed Cookies
- 3 Tbsp White Sugar
- 1/4 Cup Butter, Melted
- 1 10 oz Package Frozen Mixed Berries
- 2 Tbsp White Sugar
- 2 Tsp Cornstarch
- 1/2 Cup Water
- 2 Cups White Chocolate Chips
- 1/2 Cup Skim Milk
- 3 8 oz Packages Cream Cheese, Softened (I used 1/3 Less Fat)
- 1/2 Cup White Sugar
- 3 Eggs
- 1 Tsp Vanilla Extract
- Preheat the oven to 325*.
- Begin by mixing together the cookie crumbs, sugar, and butter in a medium bowl. Next, press it into the bottom of a 9 inch springform pan or pie pan to create the crust.
- In a saucepan, mix the frozen berries, sugar, cornstarch, and water. Let this heat to a rolling boil and stir for 5-10 minutes until sauce is formed. At this point I strained some of the sauce out from the berries. I did leave the seeds; however, you can use a mesh strainer to separate out the seeds.
- You will need 6 Tbsp of the sauce to use in the cheesecake, then I set aside the remaining berries and sauce to use as a topping later.
- Heat another medium saucepan to medium heat and pour in the chocolate chips and skim milk, continue stirring this until it's smooth consistency.
- In a large bowl or using a stand mixer, mix the cream cheese and sugar. Then, add in 1 egg at a time. Once all eggs are added, pour in the white chocolate and the vanilla. Continue mixing until thoroughly combined.
- Pour 1/2 of the mixture over then crust, then add in 3 tbsp of the wildberry sauce. Repeat these steps a second time using the remaining mixture and sauce.
- Using a knife swirl the batter.
- Bake this for 60 minutes until it is set. Let it cool, then chill in fridge for at least 8 hours.
- Before serving top the remaining berries and sauce over the cheesecake and serve.