Velvet Cheesecake Heart (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 fluid ounce red food coloring (usually a small bottle)
02 -
5 tablespoons butter (cut into 5 pieces)
03 -
4 ounces semi-sweet chocolate (chopped up)
04 -
1/2 cup packed dark brown sugar
05 -
2 whole eggs
06 -
1/4 teaspoon salt
07 -
1/4 teaspoon baking powder
08 -
1/2 cup plain flour
→ Cheesecake Layer
09 -
8 ounces cream cheese (softened)
10 -
2/3 cup sugar (white)
11 -
1 tablespoon plain flour
12 -
2 whole eggs
13 -
1/4 cup plain Greek yogurt
14 -
1 tablespoon vanilla essence
→ Topping
15 -
Red crystal sugar
# Instructions:
01 -
Set your oven to 350°F (175°C) and get a 9-inch round springform pan ready by thoroughly greasing it with butter or shortening so the brownies won't stick later.
02 -
Mix the salt, baking powder, and flour together in a bowl and put it aside. Use a heatproof bowl to melt the chocolate and butter over a small pot of simmering water. Stir now and then until smooth, then take it off the heat to cool slightly. Add in the sugar, eggs, and food coloring, mixing as you go. Finally, gently stir in the flour mixture until it’s all combined.
03 -
In a mixer with the paddle attachment, beat the cream cheese and yogurt until it’s fluffy. Gradually add in the sugar and vanilla, followed by the eggs one by one. Mix until they’re fully incorporated, then finish with the flour, blending it all until smooth.
04 -
Keep aside 1/4 cup of brownie mixture. Pour the rest of the brownie batter into your greased pan, spreading it evenly. Slowly add the cheesecake batter on top. Drizzle the saved brownie mix over the cheesecake and create a swirl effect with a butter knife.
05 -
Pop it into the oven and cook for around 30 minutes. The cheesecake should be set with light golden edges.
06 -
Take it out and let it sit for half an hour. Remove it from the springform pan, sprinkle with red sugar crystals, and chill it in the fridge for 3 hours or overnight to fully set.
07 -
Warm up a heart-shaped cookie cutter (2-3 inches wide) under hot water and dry it off before cutting out heart shapes. Keep them close together to get about 20 pieces.
# Notes:
01 -
Store in the fridge for a few days
02 -
Yields roughly 20 heart pieces
03 -
Great for special occasions like Valentine's Day