The Prettiest Raspberry Heart Cheesecake
June 30, 2014
Most people don't know this about me, but I used to be an Ad Girl. Creative office, client meetings, cute heels and my own little cubicle. My career started in advertising handling all kinds of brands, from beauty care to real estate, waterparks and banks. I am one of those rare people that love ads, I laugh, I cry, sometimes raise my eyebrow - but I never skip them. I know the hard work and long hours that goes behind each campaign... I've been there and done that! Admittedly, few ads leave a lasting impression but when I saw "Like a Girl" video by Always I was blown away. It reminded me what I loved about being an Ad Girl, how a simple message can create such an impact. And like a lot of girls, I'm proud to say I like pretty things. I like pink and raspberries and hearts. This cheesecake has it all. Rich, creamy and sweet, sitting on a crumbly biscuit base. You'll be surprised how easy it is to make the heart swirls: all you need is a pastry bag and a toothpick. And if you make a mistake, just cover it with raspberries and serve - it'll taste just as sweet! интернет магазин модной одеждыPrint
Raspberry Heart Cheesecake
By June 30, 2014Published:
- Yield: 10 Servings
- Prep: 10 mins
- Cook: 50 mins
- Ready In: 60 mins
A graham-cracker crust and silky cream-cheese filling topped with whimsical hearts made from raspberry puree makes the prettiest cheesecake
- 1 store-bought-pre-made-graham-cracker-crust (You can also make your own with crushed graham crackers and butter)
- 1 1/2 packets cream-cheese (18 oz in total, softened)
- 1/3 cup granulated-white-sugar
- 1 teaspoon lemon-zest
- 2 eggs
- 1/2 cup sour-cream
- 1/2 cup fresh-raspberries
- 3-4 mint-leaves for decoration
- Preheat oven to 275 °F (or 140 °C). If you're making your own crust, make it now and set aside.
- Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar and lemon zest, beating until fluffy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Pour in the filling inside the crust and set aside.
- Make the raspberry puree by placing 1/4 cup of fresh raspberries in a small pot on medium heat and cook until it's a sauce. Remove from heat, pour through strainer to remove seeds. Let cool and place in pastry bag.
- Begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).
- Bake cheesecake for 50 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover and refrigerate until fully set about 6 hours. Top slices with remaining raspberries and mint leaves.