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Mini Valentine’s Day Heart Cheesecakes

February 5, 2012

Mini Valentine's Day Heart Cheesecakes
Mini Valentine’s Day Heart Cheesecakes

I spent a great deal of time last year looking for mini heart shaped spring form pans, do you think I could find even one?  Nope, not one.  This year, oh this year, I was early!  This year I made sure that I found a mini heart shaped spring form pan.  Do you know where I found said pans?  The Bulk Barn.  Ahhh, the bulk barn.  I have dreams about that store, isle upon isle of bulk baking goods supplies….it’s my heaven.  I just wish they would reduce the prices, even just a smidge, I know wishful thinking.  A girl can dream can’t she?

Once equipped with the appropriate equipment I was well on my way to making some of the most divine mini cheesecakes a girl could make.  I made a very simple Fresh Fruit Cheesecake in mini 4-inch heart shaped cake pans.  This recipe is just like any other cheesecake recipe, really.  It is light, creamy and smooth.  It is the perfect dessert for a man because I personally have yet to meet a man who does not enjoy a piece of cheesecake.

I wanted to mention cracks on the surface of a baked cheesecake because they are unsightly.  This common problem happens to just about everyone and is caused either by over beating the batter and/or by over baking. In order to prevent cracks beat the ingredients at low speed as you do not want to incorporate a lot of air into the batter, you only want to achieve a smooth consistency. As for the over baking, the thing to remember is that you want the cheesecake to be firm but wobbly when you shake it a little.  The center will still look a little wet. Once it cools it will firm up and be the proper consistency. The great thing about cheesecake is that it stores very well and can also be frozen.  Which is always a plus 🙂

Mini Valentine’s Day Heart Cheesecakes

Ingredients

For the Crust

2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted

To Prepare

Preheat oven to 325 F.  Lightly spray the bottom of a 4-inch heart springform with vegetable spray.  Mix all ingredients and press firmly into the bottom of the prepared pan.  Bake 6-8 minutes.  Set aside.

For the Filling

8 oz.  cream cheese, room temperature
1/4 cup sugar
1 egg, lightly beaten, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon cornstarch
1/2 teaspoon grated lemon zest
1/2 cup sour cream, room temperature

To Prepare

In a large mixing bowl, beat together cream cheese and sugar until light and fluffy.  Beat in the egg, vanilla, almond extract, cornstarch and lemon zest until thoroughly combined.  Stir in the sour cream until the mixture is well blended.  Pour the mixture into baked crust.  Place a shallow pan of water on the rack below the cheesecakes.  Place the cheesecakes on a baking sheet and bake for 20-25 minutes.  Turn the oven off and allow to rest in the oven for 45 minutes with the door closed.  Cool completely on a wire rack and then refrigerate for at least 2 hours but preferably overnight.

Top the heart shaped cheesecakes with fresh fruit or a fresh fruit puree.

Makes 2 4-inch heart cheesecakes

Sources Wilton
&
Joy of Baking

Mini Valentine's Day Heart Cheesecakes

Mini Valentine's Day Heart Cheesecakes

If you are trying to figure out what to make your strapping man friend for Valentine’s Day, you really should consider these amazing heart shaped cheesecakes!
Here are a few other really great cheesecake recipes that you could make, Light n’ Creamy No-Bake Cheesecake, White Chocolate Strawberry Mousse Cakes, or No-Bake Strawberry and Lemon Cheesecakes.

From our kitchen to yours,
Sydney Jones

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2 Comments leave one →
  1. February 5, 2012 7:59 pm

    So perfect Sydney – they look like something you’d buy from a really decent bakery or restaurant. Beautiful presentation, and I always love cheesecake recipes – it’s one of my favourites! 🙂

    • February 7, 2012 10:54 am

      This is a lovely recipe, it is very simple but tasty. Thank you, Charles 🙂

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