It was my grandparents anniversary and my mom and dad invited them over for dinner. So of course I had to make dessert! I got these little spring-form pans quite awhile ago but have never used them! This was the perfect opportunity to use them. And my grama's favorite dessert is cheesecake. Also I have been converting my grandpa to become a cheesecake lover too. So here is the perfect recipe for making these adorable little cakes! They are rich and creamy with a graham cracker crust, then topped off with Belgium chocolate drizzle and fresh raspberries. If you don't have mini heart pans you can use muffin tins to make 12. Just follow the link to the original recipe.
Mini Heart Cheesecakes (recipe from Joy of Baking)
Makes 4.
1 cup graham wafer crumbs
1 tablespoon granulated white sugar
4 tablespoons butter, melted
2 - 8 ounce packages cream cheese, room temperature
2/3 cup granulated white sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature
Preparation
Preheat oven 300•F
In a small bowl combine graham cracker crumbs, sugar and melted butter. Stir and divide evenly into the 4 heart springform pans. Press firmly into the bottom and refrigerate until filling.
The next steps are best done on the lowest speed of your mixer, as you don't want to incorporate a lot of air into the batter.
In a large bowl beat the cream cheese until smooth. Add the sugar and beat until completely smooth. Add the sour cream and beat until smooth. Add one of the eggs and beat until just combined. Add the second egg and the vanilla extract. Beat until just combined.
Evenly divide and pour the mixture into the four pans. Bake for 35 minutes.
Don't unlatch the pan, and let cool for 1 hour on a wire rack.
Cool in the fridge for at least 4 hours, but I always do my cheesecakes overnight.
Before serving slide a knife around the edge of the pan to loosen cheesecakes.
Top with fresh berries or drizzled chocolate and enjoy! They were fabulous in my opinion!
