Velvet Hearts with Cheesecake (Print Version)
# Ingredients:
→ Brownie Foundation
01 -
1/2 cup all-purpose flour
02 -
1/4 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
5 tablespoons butter (cut into 5 chunks)
05 -
4 ounces chopped semi-sweet chocolate
06 -
1/2 cup tightly packed dark brown sugar
07 -
2 whole eggs
08 -
1 fluid ounce red food coloring (one small bottle usually works)
→ Cheesecake Mixture
09 -
8 ounces cream cheese, softened
10 -
1/4 cup unflavored greek yogurt
11 -
2/3 cup granulated sugar
12 -
1 tablespoon vanilla extract
13 -
2 whole eggs
14 -
1 tablespoon all-purpose flour
→ Finishing Touch
15 -
Red crystal sugar sprinkles
# Instructions:
01 -
Heat your oven to 350°F (175°C). Thoroughly coat a 9-inch round springform pan with butter or shortening so your dessert comes out clean when done.
02 -
Boil some water in a pot. Meanwhile, mix flour, baking powder, and salt in a bowl and set it aside. Put butter and chocolate in a heat-safe bowl over the steaming water. Stir now and then until it's all melted and glossy. Let it cool a bit. Stir in sugar, then add eggs and red food coloring. Mix in your dry stuff just until you've got a smooth mix.
03 -
Get your stand mixer going with the paddle tool. Throw in cream cheese and yogurt, then beat them till they're light and creamy. Mix in sugar and vanilla till well blended. Add eggs one by one, making sure each one's fully mixed in before adding the next. Lastly, toss in the flour and mix till everything's smooth.
04 -
Keep 1/4 cup of brownie mix on the side. Pour the rest into your greased pan and spread it flat. Carefully add the cheesecake mix on top. Drizzle that saved brownie mix over everything. Grab a butter knife and swirl it around to make pretty marble patterns.
05 -
Stick it in your hot oven for about 30 minutes. You'll know it's done when the cheesecake part feels firm and starts getting golden around the edges.
06 -
Take it out and let it sit for 30 minutes before opening the springform pan. Scatter red sugar crystals on top. Pop it in the fridge for at least 3 hours or leave it overnight to get really firm.
07 -
Grab a heart-shaped cookie cutter (2-3 inches wide), run it under hot water, dry it off, and start cutting shapes. Try to cut them close together to get as many as possible, around 20 pieces.
# Notes:
01 -
Keeps well in the fridge for a few days
02 -
Usually makes about 20 heart pieces
03 -
Great for Valentine's or any romantic dinner