White Chocolate Raspberry Cheesecake-Valentine's Day

  

  1 cup chocolate cookie crumbs
    3 tablespoons white sugar
    1/4 cup butter, melted
    1 (10 ounce) package frozen raspberries
    2 tablespoons white sugar
    2 teaspoons cornstarch
    1/2 cup water
    2 cups white chocolate chips
    1/2 cup half-and-half cream
    3 (8 ounce) packages cream cheese, softened
    1/2 cup white sugar
    3 eggs
    1 teaspoon vanilla extract

• PREP 1 hr
• COOK 1 hr
• READY IN 10 hrs
•  
• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• 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 before removing from pan. Serve with remaining raspberry sauce.

Cinnamon Heart Popcorn-Valentine's Day

    1 cup butter
    1/2 cup light corn syrup
    1 1/2 cups cinnamon red hot candies
    8 cups popped popcorn

• PREP 5 mins
• COOK 35 mins
• READY IN 40 mins
• 1. Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
  2. Combine butter, corn syrup, and cinnamon candies in a bowl over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets.
  3. Bake in the preheated oven until the candy coating is set, about 30 minutes.
   

Matty's Brie Cheese Fondue-Valentine's Day

   2 cloves garlic, crushed
    1 cup dry white wine
   1/4 cup sherry
    1 pound Brie cheese, rind removed and cubed
    1 tablespoon cornstarch
    1 pinch freshly grated nutmeg
    salt and white pepper to taste

• PREP 20 mins
• COOK 10 mins
• READY IN 30 mins
•  
• Rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom. You can also make fondue in a regular sauce pan and transfer to the fondue pot, but why get two pans all crazy cheesy? Add the white wine and sherry to the pot and heat over medium-low heat.
• Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot. When the cheese has melted, remove it from the heat and grate in a little nutmeg. Season with salt and pepper to taste. The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
• Prepare your fondue pot base and keep fondue warm over low heat. Get out the good linen napkins and set the table. This is a meal to be proud of!