Heart shaped cheesecakes
04:20
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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