Heart shaped cheesecakes


These heart shaped cheesecakes are perfect for a Valentine's homemade meal and are super easy to make, but they need time to set so make them the night before.
Make them using my heart shaped mould, available from your local Debenhams 

You’ll need…

For the base…
8 Ginger biscuits
25g butter
1tbsp golden syrup

For the cheesecake…
300g cream cheese
65g caster sugar
Juice of ½ a lemon
200ml double cream

For the topping
1tsp sauce flour
Juice of ½ a lemon
40g caster sugar
2 tbsp water
a punnet of raspberries

To make…
Blitz the biscuits using an electric mixer or you can alternatively put them into a plastic sandwich bag and crush them with a rolling pin.
Melt the butter in a saucepan, add the biscuits and the syrup
Mix together and spoon the mixture into the heart shaped mould.
Using the back of a teaspoon push the mixture into all of the edges of each mould and compact the mixture into a flat surface.
Put in the fridge, meanwhile mix together the cream cheese, sugar and lemon. Whisk the double cream until it thickens. Add the cream to the cheese mixture.
Take the heart mould out of the fridge and spoon the cheese mixture over the biscuit base. Pushing it into all the edges of the mould. Put into the freezer overnight.

To make the topping, in a saucepan mix together the flour, lemon juice and water until smooth.
Add the sugar and heat gentle until the sauce thickens.
Add the raspberries and stir gentle until the sauce turns red and the raspberries soften. Leave to cool and chill until ready to serve.

Taking the heart mould from the freezer, push the cheesecakes out from the bottom and remove from the mould. Leave to defrost for approx 3 hours. Pour over the raspberry mixture and serve.

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