Red Velvet Heart Cheesecake (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 fluid ounce red food dye (about one small bottle)
02 -
1/2 cup packed dark brown sugar
03 -
4 ounces semi-sweet chocolate, chopped
04 -
5 tablespoons butter, cut into 5 pieces
05 -
1/4 teaspoon salt
06 -
1/4 teaspoon baking powder
07 -
2 large eggs
08 -
1/2 cup all-purpose flour
→ Cheesecake Layer
09 -
2/3 cup granulated sugar
10 -
8 ounces cream cheese, softened
11 -
1 tablespoon vanilla flavoring
12 -
2 eggs
13 -
1/4 cup plain Greek yogurt
14 -
1 tablespoon all-purpose flour
→ Topping
15 -
Sparkly red sugar crystals
# Instructions:
01 -
Set your oven to 350°F (175°C). Coat a 9-inch springform pan with a nice layer of butter or shortening so the brownies won't stick when you're done.
02 -
Start by whisking the flour, salt, and baking powder in one bowl, then leave it aside. Heat water in a pot until it’s just barely bubbling. Place the butter with the chocolate in a heatproof bowl over the pot and stir now and then until completely melted. Let it cool just a bit, then mix the sugar in. Next, whisk in the eggs followed by the red food dye. Combine the dry mix you made earlier, stirring just enough for the batter to smooth out.
03 -
With a stand mixer and its paddle tool, beat the cream cheese with the yogurt until creamy and light. Add the sugar and vanilla next, making sure everything’s blended well. Toss in one egg, mix till it’s all absorbed, then do the same with the second. Lastly, stir in the flour until smooth.
04 -
Keep a quarter-cup of the brownie batter aside. Spread the rest evenly into the prepped pan. Pour all the cheesecake batter on top. Drizzle the saved brownie mix over the cheesecake, then use a knife to swirl it gently for a marbled look.
05 -
Pop the pan into the warmed-up oven and bake for about 30 minutes, or until the cheesecake top feels set and looks slightly golden on the edges.
06 -
Take the pan out and let it sit for half an hour to cool. Carefully remove from the pan, sprinkle red sugar crystals on top, and chill in the fridge for 3 hours or overnight to make sure it’s fully set.
07 -
Grab a heart-shaped cookie cutter, run it under warm water, and dry it off. Use it to cut out heart shapes as close together as you can, aiming to get about 20 pieces.
# Notes:
01 -
Stays fresh in the fridge for a few days
02 -
Makes around 20 heart-shaped portions
03 -
Great for romantic events or Valentine's celebrations