Valentine’s day is fast approaching, and I wanted to create a dessert that would be the perfect ending to a romantic meal. I chose  raspberries because of their lovely deep color and at first thought about doing a raspberry fool, but thought that it was too simple. I thought of adding cream cheese and thus my raspberry cheesecake mousse was born! I think it’d be extra-lovely if chocolate hearts were used as a garnish instead of chocolate shavings. Of course, that part is all up to you!

8 ounces frozen raspberries, thawed
8 ounces cream cheese, room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla
1 tablespoon honey
3/4 cup heavy cream
Whole raspberries (optional)
White chocolate (optional)

Using a food processor, puree the raspberries until smooth. Set aside.

In a medium bowl, beat together the cream cheese, confectioners’ sugar and vanilla until smooth. Set aside.

In a large bowl, beat the heavy cream and honey together until soft peaks form. Gently fold in the cream cheese mixture. Fold in the raspberry puree.

Spoon into individual serving bowls and garnish with raspberries and white chocolate. Cover and chill for at least 1 hour before serving.

Yields about 4 servings.

2 cups finely crushed graham cracker crumbs
1/4 cup salted sweet cream butter, melted
1 tablespoon sweetened cocoa powder
1 cup ricotta cheese
8 ounces cream cheese, softened
1 1/2 cups confectioner’s sugar
2 teaspoons vanilla
2 eggs
3-5 ounces semi-sweet chocolate, melted

Preheat oven to 375 degrees. Line 12 muffin cups.

Pulse the graham cracker crumbs, cocoa powder and butter in a food processor until crumbly. Spoon tablespoons of the mixture into lined muffin cups, pressing firmly into the bottom. Chill until set.

In a large bowl beat together the ricotta cheese, cream cheese and sugar. Beat in the eggs and vanilla. Spoon the mixture into prepared muffin cups. Drizzle about a teaspoon of the melted chocolate into each filled cup and swirl with a knife.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cheesecakes cool on a wire rack, at least 5 minutes. Chill at least 2 hours before serving.

Yields 12 mini-cheesecakes.

Bite-sized cheesecakes with a touch of white chocolate and lime. Simple & delicious. If you don’t have any ricotta cheese on-hand, substitute it with another 8-ounce package of cream cheese.

2 cups shortbread cookies
1/3 cup slivered almonds (or pine nuts)
1/4 cup salted sweet cream butter, melted
1 cup ricotta cheese
8 ounces cream cheese, softened
6 ounces high-quality white chocolate
1 1/2 cups confectioner’s sugar
2 teaspoons vanilla
2 eggs
2 tablespoons lime juice

Preheat oven to 375 degrees. Line 12 muffin cups.

Pulse the shortbread cookies, almonds and butter in a food processor until crumbly. Spoon tablespoons of the mixture into lined muffin cups, pressing firmly into the bottom. Chill until set.

In a small bowl add the white chocolate. Heat for 20 seconds in the microwave, with the power set to half. Stir with a fork, then cook for another 20 seconds. Make sure to keep the microwave’s power set to 50 (or medium), as white chocolate can easily burn. White chocolate will also hold it’s shape when melted, so make sure to stir it before putting it back in the microwave as may already be melted. Let cool slightly.

In a large bowl, beat the cream cheese, ricotta cheese, sugar and melted white chocolate together until smooth. Stir in the vanilla and lime juice. Beat in the eggs, one at a time. Spoon the mixture into prepared muffin cups.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cheesecake bites cool on a wire rack, at least 5 minutes. Chill at least 2 hours before serving.

Yields 12 mini cheesecakes.

Crust:
1 1/2 cups graham crackers, crushed
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, melted

Cheesecake:
5 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
5 eggs
2 egg yolks
2 teaspoons vanilla
1 tablespoon lemon juice

Raspberry Ganache:
10 ounces milk chocolate
1 cup heavy cream
1 cup raspberry jam

Preheat oven to 550 degrees.

Crust:
In a food processor, combine the graham crackers, sugar, cocoa powder and salt; process until the mixture is all fine crumbs. Add the melted butter and pulse until well mixed.

Pour the crumb mixture into the bottom of a 9-inch springform pan and press into a smooth layer making sure to get the sides of the pan as well. Set aside.

Cheesecake:
In a large bowl, beat together the cream cheese, sugar and flour until smooth. Beat in the eggs and yolks, 1 at a time. Stir in the vanilla and lemon juice.

Pour the filling into the crust.

Bake for 12-15 minutes or until puffed. Reduce oven temperature to 200 degrees and continue to bake for an hour.

Chill the cheesecake for at least 6 hours before moving on to the next step.

Raspberry Ganache:
Using a food processor, pulse chocolate into small bits. Set aside.

In a small saucepan, bring the heavy cream to a boil over medium heat. Pour the cream over the chocolate and add the raspberry jam. Mix until smooth. Ganache will be about as thick as frosting. If it is too thick, thin with a little cream or milk.

Pour the ganache over cheesecake and spread out evenly. Return the cheesecake to the fridge and chill until the ganache has firmed.

Yields about 8 servings.