Whether you love or hate traditional tiramisu, I guarantee you'll want to eat this entire cake in one sitting. Tiramisu cheesecake is very easy to make and is the perfect dessert for special occasions.

Ingredients

Mascarpone Cheese is tangy, sweet, and extra smooth Italian cream cheese. It's what gives tiramisu and this recipe that special something.

Oreos make a great crust for a no-bake cheesecake, but you can also use chocolate graham cracker crumbs instead.

Coffee is a classic ingredient for tiramisu, and you can use whatever brand type you like! Just make sure the coffee is cooled down so it doesn't melt the filling.

Making the Oreo Crust

I'm using a cake pan with a cake ring and acetate because that is what I had on hand but you can definitely use a traditional cheesecake springform pan and that works great as well.

1. Add the Oreos to a food processor and blend while pouring in some melted butter. Mix until combined and it comes together.
2. Line an 8" cake ring or springform pan with acetate and tape it together.
3. Place an 8" cake board at the bottom of the cake ring and transfer the entire ring to the bottom of a 9-inch cake pan for easy transportation. 
4. Add the blended Oreo crust to the bottom of the cake ring and press it evenly to the edges. Set it aside.

Making the Cheesecake Filling

1. Blend the mascarpone cheese and cream cheese on low speed until smooth in a large bowl with an electric mixer or a stand mixer with a paddle attachment.
2. Add the vanilla and powdered sugar, one cup at a time, and mix until it's all combined and smooth.
3. In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks form (just holding their shape). Do not overwhip the cream!
4. Gently fold the whipped cream into the cream cheese mixture until it's combined.

Assembling the Tiramisu Cheesecake

1. Spread half of the cheesecake batter on top of the Oreo crust with a rubber spatula. Pro-tip: Use a piece of acetate to evenly smooth the surface of the cream all the way to the edges.
2. Soak the lady fingers in a bowl of espresso for about 10 seconds. You can make the ladyfingers from scratch, or use store-bought if you prefer.
3. Place the soaked ladyfingers on top of the cheesecake mixture to completely cover the top. You can break a few in half or squish them to fit around the corners.
4. Spread the remainder of the cheesecake filling on top of the ladyfingers. 
5. Refrigerate the tiramisu cheesecake for at least 6 hours or until the mascarpone cheesecake has set.
6. Take the cheesecake out of the pan, remove the cake ring, and carefully peel off the acetate. If you used a springform pan or cake pan, wrap it in aluminum foil and use hot water on the sides to help it remove easier.
7. Add a dusting of cocoa powder to the top of the cheesecake to cover all of the white spots.
8. Chill the finished tiramisu cheesecake in the fridge while making the ganache. Topping it with ganache is optional, but makes it really pretty.

Making the ganache drizzle

These photos are for a big batch of ganache but the process is the same.

1. Heat the cream in the microwave or over the stove until it is just steaming.
2. Pour the cream over the chocolate and let it sit for 5 minutes.
3. Whisk the chocolate and cream together until smooth and fully combined.
4. Let it cool for a few minutes to make sure it doesn't melt the top of the cheesecake.
5. Place the ganache into a piping bag and drizzle it on top of the cheesecake in long strips. You can add a few dollops of whipped cream, chocolate curls, or chocolate shavings on top if you'd like.
6. Cut the cheesecake and enjoy! Store this dessert covered with plastic wrap or in an airtight container in the fridge for about 5 days. Don't let it sit out at room temperature for longer than 4 hours.

FAQ

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Tiramisu Cheesecake

Why pick one Italian dessert when you can have both? Combine classic Italian tiramisu, and creamy cheesecake in this no-bake cheesecake recipe! This delicious cheesecake is a subtle nod to the classic tiramisu but with a creamy cheesecake layer and the perfect crunchy texture from the Oreo crust.

Course Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 28 minutes minutes

Servings 8 cups

Calories 874kcal

Author Elizabeth Marek

Equipment

• 1 8" cake ring or a cake pan
• Acetate

Ingredients

Cheesecake Filling

• 1 cup mascarpone cheese softened
• 2 cups cream cheese softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 cups heavy cream

Oreo Cookie Crust

• 1.5 cups oreo cookies
• 0.25 cup unsalted butter melted

Ladyfinger layer

• 10 whole ladyfingers homemade or storebought
• 1.5 cups strong coffee cooled

Decoration and Ganache drip

• 3 ounces semi-sweet chocolate
• 2 ounces heavy whipping cream
• 0.25 cup Dutched cocoa powder for dusting

US Customary - Metric

Instructions

Making the Oreo Crust

• Add the Oreos to a food processor and blend while pouring in some melted butter. Mix until combined and it comes together.
• Line an 8" cake ring or springform pan with acetate and tape it together.
• Place an 8" cake board at the bottom of the cake ring and transfer the entire ring to the bottom of a 9-inch cake pan for easy transportation. 
• Add the blended Oreo crust to the bottom of the cake ring and press it evenly to the edges. Set it aside.

Making the Cheesecake Filling

• Blend the mascarpone cheese and cream cheese on low speed until smooth in a large bowl with an electric mixer or a stand mixer with a paddle attachment.
• Add the vanilla and powdered sugar, one cup at a time, and mix until it's all combined and smooth.
• In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks firm. Do not overwhip the cream!
• Gently fold the whipped cream into the cream cheese mixture until it's combined.

Assembling the Tiramisu Cheesecake

• Spread half of the cheesecake batter on top of the Oreo crust with a rubber spatula. Pro-tip: Use a piece of acetate to evenly smooth the surface of the cream all the way to the edges.
• Soak the lady fingers in a bowl of espresso for about 10 seconds. You can make the ladyfingers from scratch, or use store-bought if you prefer.
• Place the soaked ladyfingers on top of the cheesecake mixture to completely cover the top. You can break a few in half or squish them to fit around the corners.
• Spread the remainder of the cheesecake filling on top of the ladyfingers. Pro-tip: Use a piece of acetate to evenly smooth the surface of the cream all the way to the edges.
• Refrigerate the tiramisu cheesecake for at least 6 hours or until the mascarpone cheesecake has set.
• Take the cake out of the pan, remove the cake ring, and carefully peel off the acetate. If you used a springform pan or cake pan, wrap it in aluminum foil and use hot water on the sides to help it remove easier.
• Add a dusting of cocoa powder to the top of the cheesecake to cover all of the white spots.
• Rest it in the fridge while making the ganache. Topping it with ganache is optional, but makes it really pretty.

Making the ganache drip

• Heat the cream in the microwave or over the stove until it is just steaming.
• Pour the cream over the chocolate and let it sit for 5 minutes.
• Whisk the chocolate and cream together until smooth and fully combined.
• Let it cool for a few minutes to make sure it doesn't melt the top of the cheesecake.
• Place the ganache into a piping bag and drizzle it on top of the cheesecake in long strips. You can add a few dollops of whipped cream, chocolate curls, or chocolate shavings on top if you'd like.
• Cut the cheesecake and enjoy! Store this dessert covered with plastic wrap or in an airtight container in the fridge for about 5 days. Don't let it sit out at room temperature for longer than 4 hours.

Notes

Make sure to bring the mascarpone and cream cheese to room temperature, or slightly warmed, so that they combine together smoothly. 

Oreos make a great crust for a no-bake cheesecake, but you can also use chocolate graham cracker crumbs instead.

Coffee is a classic ingredient for tiramisu, and you can use whatever type you like! Espresso will give the strongest, most concentrated coffee flavor.

Nutrition

Serving: 1cup | Calories: 874kcal | Carbohydrates: 50g | Protein: 10g | Fat: 72g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 179mg | Sodium: 334mg | Potassium: 335mg | Fiber: 3g | Sugar: 35g | Vitamin A: 2325IU | Vitamin C: 0.4mg | Calcium: 158mg | Iron: 5mg

The post Tiramisu Cheesecake appeared first on Sugar Geek Show.

A cheesecake without a full water bath? Yes! A boiling hot water bath can be very intimidating, so I use a technique that avoids moving a pan of hot water in and out of the oven, and also avoids the possibility of water seeping into the cheesecake through the springform pan. A water bath on the lower rack keeps the oven humid and allows the cheesecake to bake slowly and evenly, avoiding cracking and too much browning. Baking it low and slow is the secret to the creamiest cheesecake. I don't mind a little browning on the top, but if you want to do a full water bath check out my classic cheesecake recipe.

Cherry Cheesecake Ingredients

Cream cheese is the main ingredient in cheesecake, giving it the signature creamy tangy flavor. It’s best to use full-fat cream cheese to achieve the ideal texture, but reduced-fat or fat-free cream cheese will work too. 

Graham crackers balance the flavor of cheesecake perfectly. This crust bakes up quickly and easily with butter and a little extra sugar to make a crust that stays crunchy topped with the moist cheesecake.

The tart and sweet flavor of cherries is a classic pairing for cream cheese. If in season fresh cherries give amazing flavor, however, frozen cherries get the job done as well! They are harvested at the peak of their season and flash-frozen to keep their flavor. Summer fruit in the middle of winter is a welcomed guest in my house! 

A 9” springform pan is also essential. The purpose of a springform pan is being able to remove the sides of the pan so the soft cake can be easily removed for plating and serving. It would be really difficult to remove a cheesecake from a regular cake pan without ruining it. 

How to Make a Cherry Cheesecake

This cheesecake takes at least 6 hours to chill after baking, so I like to make it a day ahead of when I'm going to serve it. The cherry filling can be made ahead of time as well, but making and serving it fresh is always best.

Making the Graham Cracker Crust

1. Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.
2. Grind the graham crackers in a food processor or roll them in a large Ziploc bag with a rolling pin until they're finely crushed.
3. Combine together the graham cracker crumbs, melted butter, and sugar in a medium bowl until it forms together.
4. Place a parchment paper round in the bottom of the 9" springform pan (optional) to prevent sticking.
5. Pour your graham cracker mixture on top of the parchment round and spread it evenly. Press down firmly with a flat measuring cup to compress the crust into the bottom and edges.
6. Bake the crust for 5 minutes at 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time. 
7. Place the 9” cheesecake pan into a 10” cake pan (optional). This is an alternative to placing the pan into a water bath. The added insulation of the cake pan will help the cheesecake to bake slowly and evenly and will help prevent cracking. Baking strips wrapped around the springform pan will achieve the same effect. 

Making the Cheesecake Filling

1. Lower the oven to 335ºF and place a sheet pan or roasting pan on the bottom rack and fill it ¾ of the way with hot water. Your cheesecake will sit on the rack above the water.
2. Place your room-temperature cream cheese into the bowl of your stand mixer with the paddle attachment, or you can use an electric mixer. Beat the cream cheese on low until extra smooth and no longer lumpy.
3. Sprinkle in your granulated sugar while mixing on low until combined. Mixing the cream cheese and sugar until super smooth will make your cheesecake texture extra creamy.
4. Add in the room temperature sour cream and heavy cream while mixing on low.
5. Pour in your room temperature eggs one at a time, on medium speed, letting each one combine fully before adding in the next.
6. Next, add the salt and vanilla extract. Scrape the sides of the bowl to ensure all of the cream cheese is incorporated.
7. Pour the cream cheese mixture into your cooled graham cracker crust.

Baking the Cheesecake

1. Bake the cheesecake at 335ºF for about 60 minutes and do not open the oven door during baking. The cheesecake should be set, but still slightly jiggly in the center and have an internal temperature of 150°F. It will continue to firm up as it sits and cools down.
2. Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes.
3. Remove the cheesecake from the oven and place it into the fridge to cool for 6 hours or ideally, overnight. Wait to cover the cheesecake with plastic wrap until it is fully cool, so it doesn’t condensate and drip moisture onto the top of the cheesecake.
4. Run a knife around the outside of the cheesecake to separate it from the pan, or use a kitchen torch to lightly warm the outside and remove the springform pan.

Making the Cherry Topping

1. Combine together the cherries, water, salt, and sugar in a large saucepan and bring it to a simmer over medium-high heat, stirring occasionally. 
2. Combine together the ClearJel (or cornstarch), lemon juice, 2 ounces of water, and lemon zest in a separate cup to make a slurry.
3. Add the ClearJel mixture to the simmering cherries and cook for 1 minute while stirring constantly until thickened.
4. Let the cherry filling cool before placing it on top of your cheesecake in an even layer.

FAQ

Why did my cheesecake crack?

1. Too much air incorporated into the batter - You want to avoid getting air into the batter. Always mix at the lowest speed and stop mixing as soon as the eggs are combined.
2. Oven too hot - Make sure your oven is not too hot and your cheesecake is as far away from the top element as possible. Hot temperatures cause the cheesecake to inflate too much and then shrink when removed from the oven, causing large cracks.
3. Drastic temperature change - Your cheesecake will puff up a tiny bit while baking and that is normal. If you remove it from the oven right after it's finished baking, it could deflate too quickly and then crack. That's why you leave it to cool slowly in the oven with the door cracked.
4. Over-baking - If you over-bake your cheesecake, the eggs will contract and cause the cheesecake to shrink and crack. The texture will also suffer and be very rubbery instead of creamy.

How do you know when a cheesecake is done baking? 

The cheesecake is done when the edges are set but the center is still jiggly but not watery. That can sound a little confusing I know. You can also use a thermometer to check the temperature. The center should read 150ºF at which point you turn off the oven, crack the door and let the cheesecake cool down slowly. This slow cooling keeps the cheesecake from cracking.

Give the cheesecake a little tap at the 150ºF stage so you can see how much it jiggles. Then you will know what to look for next time without having to use a thermometer.

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Cherry Cheesecake Recipe

Take this classic cheesecake to the next level with homemade cherry topping! Rich and creamy, tart and tangy with a buttery graham cracker crust. The perfect combination for the best cherry cheesecake.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Cooling 6 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 16 servings

Calories 499kcal

Author Elizabeth Marek

Equipment

• 1 Stand mixer with paddle attachment
• 1 9" springboard pan

Ingredients

For The Cheesecake Crust

• 6 ounces graham crackers crushed
• 3 ounces unsalted butter melted
• 3 ounces granulated sugar

For The Cheesecake Filling

• 32 ounces cream cheese softened to room temperature
• 9 ounces granulated sugar
• 2 ounces sour cream room temperature
• 2 ounces heavy cream room temperature
• 4 large eggs warmed to room temperature
• ½ teaspoon salt
• 1 Tablespoon vanilla extract

For The Cherry Topping

• 32 ounces cherries fresh or frozen, and pitted
• 8 ounces granulated sugar
• ¼ teaspoon salt
• 8 ounces water
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon lemon zest
• 3 Tablespoons ClearJel or 3 Tablespoons Cornstarch
• 2 ounces cool water for the ClearJel

US Customary - Metric

Instructions

Making the Graham Cracker Crust

• Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.
• Grind the graham crackers in a food processor or roll them in a large Ziploc bag with a rolling pin until they're finely crushed.
• Combine together the graham cracker crumbs, melted butter, and sugar in a medium bowl until it forms together. 
• Place a parchment paper round in the bottom of the 9" springform pan (optional) to prevent sticking.
• Pour your graham cracker mixture on top of the parchment round and spread it evenly. Press down firmly with a flat measuring cup to compress the crust into the bottom and edges.
• Bake the crust for 5 minutes at 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time. 
• Place the 9” cheesecake pan into a 10” cake pan (optional). This is an alternative to placing the pan into a water bath. The added insulation of the cake pan will help the cheesecake to bake slowly and evenly and will help prevent cracking. Baking strips wrapped around the springform pan will achieve the same effect. 

Making the Cheesecake Filling

• Lower the oven to 335ºF and place a sheet pan or roasting pan on the bottom rack and fill it ¾ of the way with hot water. Your cheesecake will sit on the rack above the water.
• Place your room-temperature cream cheese into the bowl of your stand mixer with the paddle attachment, or you can use an electric mixer. Beat the cream cheese on low until extra smooth and no longer lumpy.
• Sprinkle in your granulated sugar while mixing on low until combined. Mixing the cream cheese and sugar until super smooth will make your cheesecake texture extra creamy.
• Add in the room temperature sour cream and heavy cream while mixing on low.
• Pour in your room temperature eggs one at a time, on medium speed, letting each one combine fully before adding in the next. 
• Next, add the salt and vanilla extract. Scrape the sides of the bowl to ensure all of the cream cheese is incorporated.
• Pour the cream cheese mixture into your cooled graham cracker crust.

Baking the Cheesecake

• Bake the cheesecake at 335ºF for about 60 minutes and do not open the oven door during baking. The cheesecake should be set, but still slightly jiggly in the center and have an internal temperature of 150°F. It will continue to firm up as it sits and cools down.
• Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes.
• Remove the cheesecake from the oven and place it into the fridge to cool for 6 hours or ideally, overnight. Wait to cover the cheesecake with plastic wrap until it is fully cool, so it doesn’t condensate and drip moisture onto the top of the cheesecake.
• Run a knife around the outside of the cheesecake to separate it from the pan, or use a kitchen torch to lightly warm the outside and remove the springform pan.

Making the Cherry Topping

• Combine together the cherries, water, salt, and sugar in a large saucepan and bring it to a simmer over medium-high heat, stirring occasionally. 
• Combine together the ClearJel (or cornstarch), lemon juice, 2 ounces of water, and lemon zest in a separate cup to make a slurry.
• Add the ClearJel mixture to the simmering cherries and cook for 1 minute while stirring constantly until thickened.
• Let the cherry filling cool before placing it on top of your cheesecake in an even layer.

Video

Notes

*Note* if you don't have a second oven rack, you can place a cooling rack in the water and place your cheesecake on top so it's not in the water. You can also wrap your cheesecake pan in aluminum foil to prevent water from getting inside.

Important Things To Note Before You Start

1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 

2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition

Serving: 1serving | Calories: 499kcal | Carbohydrates: 58g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 379mg | Potassium: 249mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1073IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg

The post Cherry Cheesecake Recipe appeared first on Sugar Geek Show.

I love making mini cheesecake hearts for special occasions like Valentine's Day or Mother's Day. Mini cheesecake hearts are made with my cream traditional cheesecake recipe but with a brownie bottom instead of a graham cracker crust. 

Each mini cheesecake heart can easily be customized with flavors so everyone can get what they want! 

Today I'm going to show you how to make four different mini heart cheesecakes using one recipe! I am also using these mini heart cheesecake pans so if you don't have some, you might want to get these! 

How to make mini heart cheesecakes 

Making the mini cheesecake hearts is pretty simple. Just follow these steps. 

1. Brownie Layer - Mix the brownie layer up and bake in your mini heart cheesecake pans, be careful not to overbake them. I didn't line my pans with parchment paper because I served my cheesecake hearts on the removable bottom but if you want to remove the cheesecakes after baking then be sure to place some parchment on the bottom of the pan. You can cut the parchment into a heart shape using the bottom of the pan as a guide. Let the cheesecakes cool after baking. 
2. While your brownie layer is baking and cooling, make your cheesecake filling. Divide the filling evenly between four bowls. You can now customize the flavors. I chose to make one cheesecake chocolate by adding in some cocoa powder. Another cheesecake oreo by mixing in some crushed oreo crumbs and another strawberry marble by swirling in some strawberry puree. The options are endless!
3. Bake your mini cheesecake hearts in a water bath. Make sure the pans are wrapped well with one or two layers of aluminum foil to prevent water leaking in. A water bath keeps the cheesecakes from over-baking around the edges and turning brown.
4. Once your cheesecakes have reached an internal temperature of 150ºF they are done. Crack the door of your oven and let the cheesecakes cool in the oven for 60 minutes to prevent the tops from cracking. 
5. Once the mini cheesecake hearts are cool, place them into the freezer to freeze overnight.  

How to remove mini cheesecakes from the pans

After your cheesecakes are cool you want to remove them from the pan. The freezing helps them to keep a smooth side and not to crack. I use a kitchen torch to warm the side of the pan just until you see a little moisture forming on the inside of the pan. 

Use a small knife to carefully slide between the cheesecake and pan in any places it's not releasing. 

Carefully remove the outside piece of the mold and lift out your cheesecake. 

How to decorate mini cheesecake hearts

Once your mini cheesecake hearts are chilled you can decorate them! 

For my chocolate cheesecake heart, I decided to glaze it with chocolate ganache glaze so it was really shiny. Place your frozen cheesecake on a small cooling rack or on an upside-down bowl and then glaze liberally. Don't forget a pan underneath the cheesecake to catch the glaze. 

I used the leftover ganache glaze to pipe a little ganache swirl on top for chocolate overload! I wanted to add a chocolate-covered strawberry as well but restrained myself from going to the store to buy one strawberry haha. 

For the other mini cheesecakes I just added a little stabilized whipped cream but you can add more strawberry sauce, sprinkles, fresh fruit, anything you want! 

To see a full step-by-step tutorial of how I made these mini cheesecake hearts be sure to watch the video in the recipe card below. 

These mini cheesecake hearts are the perfect dessert for Valentine's day. 

Want more Valentine's Day recipes? 
Cherry cheesecake 
Chocolate Mirror Glaze Heart
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Recipe

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Mini Heart Cheesecakes

These mini heart cheesecakes with brownie bottom are the perfect desserts to customize any flavor! Everyone gets their personal dessert.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Freezing 1 day day

Servings 4 servings

Calories 1755kcal

Author Elizabeth Marek

Equipment

• Mini heart cheesecake pans
• Kitchen torch
• Aluminum foil
• Large pan for the water bath

Ingredients

Brownie Batter

• 4 ounces unsalted butter room temperature
• 2 ounces chocolate dark, semi-sweet or milk
• 2 large eggs room temperature
• 3 ounces granulated sugar
• 2 ounces brown sugar
• 1 ounce cocoa powder sifted
• 2.5 ounces  all purpose flour  or cake flour for a more tender brownie
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Cheesecake Batter

• 24 ounces cream cheese room temperature
• 6 ounces granulated sugar
• ⅛ teaspoon salt
• ½ tablespoon vanilla extract
• 2 ounces heavy cream room temperature
• 2 ounces sour cream room temperature
• 3 large eggs room temperature
• 2 ounces semi-sweet chocolate melted
• 2 ounces strawberry Puree cooled
• 1 ounce oreo cookies crushed

Chocolate Ganache Glaze (make on day 2)

• 4 ounces heavy whipping cream
• 4 ounces semi-sweet or dark chocolate
• 1 ounce unsalted butter softened

Strawberry Puree

• 4 ounces strawberries fresh or frozen
• 1 Tablespoon sugar
• 1 teaspoon lemon juice

US Customary - Metric

Instructions

Brownie Layer Instructions

• Preheat your oven to 350ºF and line cheesecake pans with parchment paper on the bottom (or you can serve them on the pan.) No need to grease the sides.
• Melt your butter and chocolate together in a heatproof bowl over simmering water or in the microwave. Let cool until it no longer feels hot to the touch.
• Whisk together your sugar, salt, vanilla and eggs in a bowl until just combined.
• Sift together the flour and cocoa to remove lumps and then set aside.
• Add your melted chocolate mixture to the egg mixture and whisk until just combined.
• Add your chocolate egg mixture to the flour mixture and stir gently until just combined and no flour lumps are visible. Do not over-mix
• Divide your batter into the pans. Place the pans in the center of the oven and bake until a toothpick comes out from the center with a few sticky moist crumbs. It's better to under-bake than over-bake because it will go back in the oven with the cheesecake.
• Bake at 350 for 14-15 minutes. Remove from the oven and let cool while you prepare your cheesecake batter.

Strawberry Puree

• Blend strawberries until smooth (or you can blend after you cook, it doesn't matter)
• Place in a medium saucepan with the sugar and heat until the sugar dissolves. Add in the lemon juice and let cool

Plain Cheesecake Batter Instructions

• Reduce the oven temperature to 335ºF.
• Use the paddle attachment to blend together the cream cheese and sugar until smooth and lump-free.
• Scrape down the sides of the bowl two or three times.
• Add sour cream and cream, and then mix on low until smooth.
• Add eggs one at a time while mixing on low, scrape the bowl after each addition and mix until just combined and smooth.
• Divide the cheesecake batter into four bowls.
• For the oreo cheesecake batter, add your oreo crumbs to the bowl and stir until combined. Pour into the pan over the brownie batter
• For the plain cheesecake with hearts, fill your cheesecake pan with plain batter. Place the strawberry coulis into a squeeze bottle or piping bag. Make a ring of dots (see video for more details) and then drag a toothpick through the dots to make a ring of hearts. Pipe another heart in the center.
• Combine one ounce of cheesecake batter with 2 ounces strawberry coulis and blend together. Spoon the plain cheesecake batter into the pan over the brownie layer, alternating with the strawberry batter. Marble the two together with a toothpick or skewer.
• For the chocolate cheesecake, combine the cheesecake batter with the sifted cocoa powder and combine until smooth and then pour into your cheesecake pan over the cooled brownie.
• Wrap each pan in two layers of tin foil (if you haven't yet) and place into a large sheet pan.
• Move the bottom oven rack to the lowest place in the oven. Place the sheet pan with cheesecakes onto the rack. Using a measuring cup, fill the pan halfway with hot water.
• Bake for 35-40 minutes or until the cheesecake has a jiggle in the center while tapping on the side of the pan. DO NOT open the oven door, or your cheesecake could crack.
• After 35 minutes, crack the oven door open and let cool for 1 hour. Remove the cheesecakes from the water bath and place into the freezer overnight.
• After your cheesecakes are frozen, you can use a kitchen torch to lightly warm the sides of your pan and then release the cheesecakes without damaging them.
• Glaze your chocolate cheesecake and use the leftover glaze to pipe a chocolate rosette using a small star tip and piping bag
• I decorated the rest of my cheesecakes with stabilized whipped cream but you could do anything you like
• Let cheesecakes defrost in the fridge overnight or for at least 6 hours before serving.

Video

Nutrition

Serving: 1serving | Calories: 1755kcal | Carbohydrates: 132g | Protein: 26g | Fat: 130g | Saturated Fat: 75g | Cholesterol: 617mg | Sodium: 1095mg | Potassium: 732mg | Fiber: 6g | Sugar: 104g | Vitamin A: 4506IU | Vitamin C: 17mg | Calcium: 315mg | Iron: 6mg

The post Mini Cheesecake Hearts appeared first on Sugar Geek Show.

How to make a classic cheesecake recipe with a perfectly creamy center, zero cracks, and the perfect crunchy graham cracker crust! Don't be intimidated by cheesecake! The hardest part is waiting for it to bake and cool before you devour it!

Top this classic cheesecake recipe with chocolate ganache drip, caramel sauce or even raspberry filling! I love a classic cherry filling or strawberry filling with my cheesecake. But I'm more of a fruit lover. You can also top cheesecake with lemon curd, apple filling or berry filling! The flavor possibilities are endless! 

How do you make a cheesecake?

Here are the main steps to making a cheesecake. We will go into more detail about these steps later but here's an overview. You will need one 9" springform cheesecake pan for this recipe.

1. Preheat your oven to 350ºF. 
2. Take your cream cheese out of the fridge and unwrap it so it can come to room temperature. Place eggs in a bowl of warm water to warm them up. Pour cream and sour cream into a measuring cup and let come to room temperature.
3. Prepare your graham cracker crust, bake for 5 minutes and then let it cool.
4. Decrease the oven temperature to 335º
5. Wrap your cheesecake pan in two layers of heavy-duty aluminum foil. Fold-down the edges so they are out of the way. 
6. Place a large cookie sheet or ½ sheet pan on the bottom rack of the oven. 
7. Place the wrapped cheesecake into the pan and then fill the pan ¾ full of hot water. 
8. Bake for 60 minutes or until the internal temperature reaches 150F (don't open the door at all) then after 60 minutes turn off the oven and crack the door open. Let the cheesecake cool down slowly in the oven for another 60 minutes to prevent cracking. 

Do you have to do a water bath?

The reason for a water bath is to stop the sides of the cheesecake from cooking faster than the center. The water also keeps the oven nice and moist so that the top of the cheesecake doesn't dry out and crack. 

Let's say you're totally freaked out about doing the water bath thing. Totally understandable. The good news is you don't have to do a water bath. Just be aware that your cheesecake will end up with a little brown on the top. The brown will not affect the taste at all. 

1. Move the oven rack to the bottom of the oven and place a sheet pan on top. Fill ¾ of the way full with hot water. Move the other oven rack to just above the sheet pan. 
2. Prepare your cheesecake batter according to the recipe and pour it into your cooled crust. 
3. Place your cheesecake onto the oven rack above the water and set your timer for 60 minutes. Do not open the oven at all during this time. 
4. After 60 minutes, check the internal temperature to make sure it's reached 150ºF. Increase the baking time if needed. Then, turn off the oven and crack the door. Let your cheesecake cool for another 60 minutes in the oven. Letting the cheesecake cool this way prevents cracking.

Why did my cheesecake crack?

There are a few reasons a classic cheesecake recipe might crack. 

1. Too much air was incorporated into the batter - Make sure you mix your ingredients on low. The idea is to incorporate as little air as possible so that your cheesecake is creamy and doesn't puff up while baking. 
2. Drastic temperature change - Taking a cheesecake from a hot oven to a cold kitchen can cause it to deflate too quickly, causing cracks. Letting your cheesecake cool in the oven after you turn it off prevents cracking. Don't worry, even if you get cracks, the cheesecake will still taste delicious!
3. The oven was too hot - If your oven is too hot, it can cause your cheesecake to rise too much and then deflate. Hot ovens can also cause your cheesecake to brown too much on top. 
4. Over-baking - You might be tempted to just bake your cheesecake for extra time to make sure it's really done in the center but over-baking your cheesecake can cause the eggs in the batter to shrivel up and cause major cracking. The texture will also be really rubbery instead of creamy. 

How do you know when your cheesecake is done?

Most people say that your cheesecake is done when the edges are set and the center has a slight wobble. Unless you know what you're looking for, this can be confusing. 

Eating an under-cooked cheesecake can be unsafe (consuming raw eggs) as well as not holding its shape when cut. 

To avoid this, you can use a thermometer to check the center. When it reads 150ºF, the cheesecake is done. Do not test the cheesecake before 60 minutes has passed.

Give the cheesecake a slight tap and note how much it jiggles. Now you will know what to look for the next time you bake a cheesecake and you won't have to test it.  

What's the difference between New York-style cheesecake and a classic cheesecake recipe?

This is a classic cheesecake recipe. It's light, creamy and not too sweet. New York-style cheesecake is denser than classic cheesecake.

If you love New York-style cheesecake, you can easily convert this recipe by adding in ¼ cup of flour, the zest of one lemon and 2 teaspoons lemon juice to the cheesecake batter. 

Can you make a classic cheesecake recipe without a springform pan?

Yes, you can! When I was in pastry school, we had to make 6 cheesecakes every day to serve in the restaurant. We made our cheesecakes in regular cake pans.

1. Place a piece of parchment paper in the bottom of the pan before you bake your graham cracker crust. 
2. Fill your pan with batter (you may need to cut the recipe in half if using a regular cake pan) and then bake as usual. 
3. After your cheesecake has cooled, put it into the freezer overnight. 
4. Take the cheesecake out of the freezer and use a creme brulee torch to lightly warm the outside edges of the pan or dip the pan in some hot water for about 2 minutes to loosen the cheesecake from the pan. Do not get any water on the inside. 
5. Turn the pan upside down and the cheesecake will slide right out. Because the cheesecake is frozen, it won't get damaged. 
6. Place it onto a plate in the fridge to defrost fully and then serve! 

How long does cheesecake last?

Cheesecake can be stored in the fridge for 4-5 days and still be good to eat. Although in my house, it never lasts that long. 

Want more cheesecake recipes? Check these out?
Mini cheesecake hearts
Cherry Cheesecake

Recipe

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Classic Cheesecake Recipe

How to make a classic cheesecake with a perfectly creamy center, zero cracks, and the perfect crunchy graham cracker crust! Don't be intimidated by cheesecake! The hardest part is waiting for it to bake and cool before you devour it!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

cooling 1 day day 1 hour hour

Servings 12 servings

Calories 773kcal

Author Elizabeth Marek

Equipment

• Stand mixer with paddle attachment
• 9" springform pan with removable bottom
• Large pan for waterbath

Ingredients

For The Cheesecake Crust

• 8 ounces graham crackers crushed
• 4 ounces unsalted butter melted
• 4 ounces granulated sugar

For The Cheesecake Filling

• 48 ounces cream cheese softened to room temperature
• 13 ounces granulated sugar
• ¼ teaspoon salt
• 1 Tablespoon vanilla extract
• 3 ounces heavy cream room temperature
• 3 ounces sour cream room temperature
• 6 large eggs room temperature

US Customary - Metric

Instructions

For the graham cracker crust

• Preheat your oven to 350ºF
• Combine your graham crackers, melted butter and sugar together in a bowl and mix by hand until blended
• Place your parchment paper into the bottom of your springform pan then place your graham cracker filling on top.
• Press the graham cracker filling flat with a flat measuring cup. Compress it well so that your crust holds together after it's baked. I don't like to bring my crust up the sides but you can if you want. You might want to double the recipe if you're going to do that.
• Bake your crust for 5 minutes then remove it from the oven and let it cool while you prepare the cheesecake filling

For the cheesecake

• Reduce your oven temperature to 335ºF
• Place the cream cheese in the bowl of your stand mixer with the paddle attachment and cream on LOW until smooth and lump-free, then add in your sugar and continue creaming on low until blended and smooth.
• Scrape down the sides of the bowl two or three times to ensure NO lumps are in the mixture, these will not come out once you add in the eggs. .
• Add sour cream and heavy cream, vanilla and salt and blend on low until smooth.
• Add eggs one at a time on low, waiting until they are completely blended before adding the next. Scrape the bowl after each addition.
• Wrap two layers of tin foil around your pan and fold down the top edges. Make sure there are no tears or holes.
• Move your oven rack to the lowest spot in the oven. Place the cheesecake pan into a large cake pan and into the oven. Fill the pan so that its ¾ of the way full. Bake for 60 minutes. DO NOT open the oven door for at least 60 minutes or risk cracking your cheesecake.
• Test your cheesecake. When your cheesecake is done, it will have a slight wiggle in the center when you tap the side and the sides will be set. You can also use a thermometer to take the temperature of the center. When the center reads 150ºF it is done. Add more time as needed to reach the right temperature and then make note of how long it took to reach that temperature so you know how long to bake next time.
• Turn your oven off, crack the oven door open, and let cheesecake cool in the oven for 1 hour. (This helps prevent cracking.)
• Remove the cheesecake from the water bath carefully (it should be cool enough to take out with your hands) and refrigerate overnight before serving. (Or at least 6 hours)
• Run a knife around the outside of the cheesecake to separate it from the pan, or use a kitchen torch to lightly warm the outside. Remove from the springform pan and serve.

Video

Notes

*Note* if you don't have a second oven rack, you can place a cooling rack in the water and place your cheesecake on top so it's not in the water. You can also wrap your cheesecake pan in aluminum foil to prevent water from getting inside.

Nutrition

Serving: 1serving | Calories: 773kcal | Carbohydrates: 60g | Protein: 12g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 264mg | Sodium: 587mg | Potassium: 244mg | Fiber: 1g | Sugar: 49g | Vitamin A: 2061IU | Calcium: 157mg | Iron: 2mg

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