Monday, February 15, 2021

Conversation Heart Cheesecakes

Yield: 16 Cheesecakes
The cheesecake in this recipe has a strong sour cream taste.  You might like that, but you could also substitute a different cheesecake filling recipe if you prefer.

Ingredients

  • Crust
    • 11 full sized graham crackers
    • 6 tbsp butter, melted
    • 1/8 tsp cinnamon
  • Filling
    • 2 packages (8 oz. each) cream cheese, softened
    • 1 cup sugar
    • 3 eggs
    • 16 oz. sour cream
    • 1 tsp vanilla
    • Food coloring
  • Red food coloring

Special Equipment

Directions

  1. In a food processor, pulse the graham crackers until they are reduced to crumbs.  Add the cinnamon and melted butter, and process until well mixed.  You might need to pause and mix them up with a spoon along the way.
  2. Place the silicone heart mold into a 9x13 casserole dish or other oven-safe dish that is deep enough to accommodate a water bath.
  3. Place a generous tbsp of graham cracker crumbs into the bottom of each cavity in the silicone heart molds.  Press down to pack into an even layer.  Transfer to the refrigerator.
  4. In a stand whip the cream cheese until light and fluffy.  Add the sugar and whip together.
  5. Add the eggs, sour cream, and vanilla.  Whip together until fully combined, scraping the sides & bottom occasionally.
  6. Divide the batter into four bowls.  Use the food colors to dye each bowl.
    • The color will deepen while baking, so go a little lighter than you might otherwise think.
  7. Fill the silicone heart molds with cheesecake filling, almost up to the brim.
  8. Pour hot water into the casserole dish, halfway up the side of the silicone mold.
  9. Bake at 325°F for 18-22 minutes.
    • I found 18 minutes, plus two while I siphoned away the water to work really well.
  10. Drain the water (I used a turkey baster to siphon the water from the sides and avoid dripping on the cheesecakes.
  11. Cool on a wire rack.
  12. Refrigerate for 2 hours.
  13. Freeze for 2 hours.
  14. Pop the frozen cheesecakes from the molds.  Refrigerate in an airtight container overnight.
  15. Remove the cheesecakes from the container.  If there's any condensation on top, let stand at room temperature until it has evaporated.
  16. Pour some red food coloring into a ramekin.  Using a small paintbrush, write messages onto your cheesecakes.
    • You can copy traditional messages from candy hearts, or get creative and invent your own.  My wife particularly enjoyed "You Snore" and "Foot Rub?"
  17. Refrigerate until ready to serve.
Adapted from Hungry Happenings.
















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