Red Velvet Heart Cheesecake (Print Version)
# Ingredients:
→ Brownie Base
01 -
4 ounces of chopped semi-sweet chocolate
02 -
5 tablespoons of butter (cut into 5 pieces)
03 -
1/2 cup of dark brown sugar, firmly packed
04 -
1/2 cup of all-purpose flour
05 -
1/4 teaspoon fine salt
06 -
1/4 teaspoon of baking powder
07 -
2 large eggs
08 -
1-ounce bottle of red food dye
→ Cheesecake Layer
09 -
8 ounces of softened cream cheese
10 -
2/3 cup white granulated sugar
11 -
1 tablespoon vanilla extract
12 -
1/4 cup plain, unsweetened Greek yogurt
13 -
1 tablespoon of all-purpose flour
14 -
2 large eggs
→ Topping
15 -
Red-colored sugar sprinkles for decoration
# Instructions:
01 -
Fire up your oven to 350°F (175°C). Butter up or grease a 9-inch springform pan super well so your brownies pop out cleanly later.
02 -
Grab a small saucepan and heat up some water until it’s lightly bubbling. Mix together the salt, flour, and baking powder in another bowl and keep it aside. Put the butter and chocolate into a heatproof bowl and let them melt together over the steamy saucepan, stirring until it’s silky and smooth. Take it off the heat and let it cool a bit. Whisk in the sugar, then one egg at a time, and stir in the red coloring last. Finally, blend in the dry mix until the batter is all combined.
03 -
With a stand mixer and the paddle blade, cream the softened cream cheese and Greek yogurt together until nice and smooth. Slowly mix in the sugar and vanilla. Beat in one egg at a time, letting each fully mix in. Lastly, sprinkle in the flour and mix just until smooth and ready.
04 -
Hold back 1/4 cup of the brownie batter. Pour and spread the rest across the bottom of the greased pan for an even base. Carefully pour the cheesecake batter on top. Drizzle the reserved brownie batter over the cheesecake, and then run a butter knife through it to create pretty swirls.
05 -
Pop it in your preheated oven and bake for 30 minutes. Look for the cheesecake to feel firm and the edges to have a light golden color.
06 -
Take it out of the oven and let it sit for about half an hour. Carefully undo and remove the springform pan. Sprinkle the red sugar toppings on it. Let it chill in the fridge for at least 3 hours or overnight before serving.
07 -
Take a heart-shaped cookie cutter about 2-3 inches wide. Heat it a bit with hot water, dry it off, and use it to cut heart-shaped pieces from the dessert. Be efficient and cut them close together to make about 20 servings.
# Notes:
01 -
Store it in the fridge for a few days, and it’ll still taste great.
02 -
Yields around 20 pretty heart-shaped servings.
03 -
Perfect sweet treat for Valentine’s Day or any special date night.