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Delicious Heart-Shaped Red Velvet Cheesecake

Heart-shaped red velvet cheesecake with cream cheese swirl
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This heart-shaped dessert combines the richness of red velvet brownies with a smooth cheesecake topping, perfect for romantic celebrations like Valentine’s Day or anniversaries.

Ingredients

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  • For the red velvet brownie batter:
  • 1/2 cup all-purpose flour
  • 4 oz semi-sweet chocolate, finely chopped
  • 2 large eggs
  • 1 fl oz red food coloring
  • 5 tbsp unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • For the cheesecake batter:
  • 2/3 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 8 oz softened cream cheese
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1/4 cup plain Greek yogurt (full-fat)
  • For the topping:
  • red sugar crystals

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan generously with butter or shortening.

2. In a bowl, whisk together the flour, baking powder, and salt; set aside.

3. In a heatproof bowl over simmering water, melt the butter and chocolate, stirring until smooth. Let cool slightly.

4. Whisk in the dark brown sugar, then the eggs and red food coloring. Stir in the dry ingredients until smooth. Set aside 1/4 cup of this batter.

5. Using a mixer, beat the softened cream cheese and yogurt until fluffy. Add in the sugar and vanilla, mixing well.

6. Add the eggs one at a time, then mix in the flour until fully incorporated. Set aside.

7. Pour the red velvet batter into the pan, smoothing it out. Top with the cheesecake batter.

8. Drizzle the reserved 1/4 cup of red velvet batter over the cheesecake layer. Swirl with a butter knife for a marbled effect.

9. Bake for about 30 minutes, until the cheesecake is set and slightly golden on the edges.

10. Let cool for 30 minutes, then sprinkle red sugar crystals on top. Refrigerate for at least 3 hours or overnight.

11. Use a 2-3 inch heart-shaped cookie cutter to cut out shapes. Warm and dry the cutter between cuts for clean edges.

12. Serve immediately or refrigerate in a single layer to preserve the swirl patterns.

Notes

For best results, use full-fat block cream cheese and let all dairy ingredients come to room temperature before mixing. A water bath during baking can help prevent cracks in the cheesecake layer. To freeze, cut into heart shapes, freeze until solid, then wrap and store for up to 3 months. Thaw overnight in the fridge and let come to room temperature before serving. Fresh berries or whipped cream pair beautifully with this dessert.

Nutrition

Find it online: https://paulakitchen.com/delicious-heart-shaped-red-velvet-cheesecake/