Heart Shaped Red Velvet Cheesecake (Print Version)
# Ingredients:
→ Brownie Base
01 -
1/2 cup plain flour
02 -
1/4 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
5 tablespoons butter (divided into 5 pieces)
05 -
4 ounces semi-sweet chocolate (chopped)
06 -
1/2 cup packed dark brown sugar
07 -
2 whole eggs
08 -
1 fluid ounce red food coloring (typically one small bottle)
→ Cheesecake Layer
09 -
8 ounces softened cream cheese
10 -
1/4 cup plain greek yogurt
11 -
2/3 cup white sugar
12 -
1 tablespoon vanilla essence
13 -
2 whole eggs
14 -
1 tablespoon plain flour
→ Topping
15 -
Red sugar crystals
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Generously grease a 9-inch round springform pan with butter or shortening to ensure the brownies release easily later.
02 -
Fill a small pot halfway with water and bring it to a gentle boil. In a separate bowl, combine the flour, baking powder, and salt, then whisk together and set aside. In a heatproof bowl, melt the butter and chocolate together over the simmering water, stirring occasionally until smooth and shiny. Remove from heat and let cool slightly. Whisk in the sugar, followed by the eggs and red food coloring. Finally, add in the dry ingredients, mixing just until the batter is smooth.
03 -
Set up a stand mixer with the paddle attachment and combine the cream cheese and yogurt in the mixing bowl. Beat until smooth and fluffy. Add in the sugar and vanilla extract, mixing well. Then, add each egg one at a time, allowing each to fully incorporate. Finally, add the flour, mixing until everything is well combined and smooth.
04 -
Reserve 1/4 cup of the brownie batter. Pour the remaining batter into the greased springform pan, smoothing it into an even layer. Gently pour the cheesecake batter over the brownie layer. Take the reserved brownie batter and drizzle it over the cheesecake layer. Use a butter knife to create swirls for a marbled effect.
05 -
Bake in the preheated oven for about 30 minutes, until the cheesecake is set and just starting to turn golden around the edges.
06 -
Remove from the oven and let cool for 30 minutes before releasing from the springform pan. Sprinkle with crystallized red sugar. Refrigerate for at least 3 hours, or overnight, to set completely.
07 -
Use a 2-3 inch wide heart-shaped cookie cutter run under hot water and dried to cut heart shapes. Cut as closely as possible to maximize servings, aiming for around 20 pieces.
# Notes:
01 -
Can be stored in refrigerator for several days
02 -
Makes approximately 20 heart-shaped pieces
03 -
Perfect for Valentine's Day or romantic occasions