D
espite widespread belief, cheesecake is neither modern nor American invention. This delicious cake was indulged by the ancient Greeks, especially the athletes during the Olympic Games! Of course, they made it differently – by mixing cheese and honey (since at the time there was no sugar as we know it), and sprinkling the mixture with some wheat flour before baking, but – that was a cheesecake, through and through! The ancient Romans improved the recipe (they always had to improve everything!) by adding eggs and putting the cream into the pastry.
As the Romans conquered many European countries, the recipe spread all over the empire, and each nation added something of their own to the formula – a local ingredient, or a different shape. Finally, sometime in 19th century cheesecake started to resemble the “American” style cheesecake (as we know it today), and at about the same time cream cheese that we all know and love was invented. Actually, dairyman William A. Lawrence was the first one to mass-produce cream cheese in 1873, God bless him!
New York style cheesecake is actually delicious cream cheese custard baked on a cookie crust. Except the New York style one, which is a classic, there are numerous other cheesecake recipes out there – chocolate cheesecake, salted caramel cheesecake, lemon meringue cheesecake, pumpkin cheesecake, and so on, and so forth…
Anyway, for this recipe you will need heart shaped silicone mold, but any other similar shape (like half sphere or cube) will do just fine.
My cheesecake hearts contain cookie crust, lovely and light no-bake cream cheese mousse, and raspberry sauce. It’s a perfect dessert if you are making a sweet treat for someone special!
If you like cheesecakes take a glimpse at my other cheesecake recipes like, for example – no-bake fig, walnut and honey cheesecake, no-bake passion fruit cheesecake, strawberry cheesecake bars, no-bake double chocolate cheesecake, no-bake chocolate and passion fruit cheesecake, no-bake coconut cheesecake or guilt-free blueberry cheesecake, I hope you’ll find something you’ll like!
Cheesecake Hearts with Raspberry Sauce Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 30 minutes
Cook time : 10 minutes
Ready in 40 minutes
Level : Advanced
The Crust:- Digestive Biscuits 200g (7oz)
- Butter 100g (3.5oz)
- Cream cheese 300g (10.5oz)
- Sour cream 150g (5.3oz)
- Sugar 150g (5.3oz)
- Lemon juice 85g (3oz)
- Gelatin 8g (4 leaves)
- Whipping cream 450g (1lb)
- Raspberries 200g (7oz)
- Sugar 100g (3,5oz)
- Corn starch 4g (1Tsp)
- Whisk cream to soft peaks and put it in the fridge until needed.
- Put the cream cheese in your stand mixer fitted with whisk attachment, and whip on low speed.
- Add sour cream to the cream cheese and continue mixing.
- Soak the gelatin in cold water and set aside. If you want to use powdered gelatin, put the same weight of gelatin, add 4 times more cold water and stir well to combine.
- Put lemon juice and sugar into a saucepan and bring to a boil. Remove from heat and add soaked and drained gelatin. Stir until gelatin melts.
- Add mixture of lemon juice, sugar and gelatin to cream cheese and sour cream mixture and mix thoroughly.
- Finally, fold in cream whipped to soft peaks.
- Pour the mixture into silicon molds and freeze for a couple of hours.
- For the cookie crust grind the cookies, add melted butter and mix well. Line baking pan with parchment paper and press some mixture into a heart shaped cookie cutter. Remove the cuter and repeat until you make 8 cookies. Make sure you have the same number of cookie crusts as you have cream cheese mousses. Bake at 180°C (350°F) for about 5-7 minutes. Take out of the oven and leave them to cool.
- For the raspberry sauce blend raspberries and run them through a sieve. Take out about 2 Tbsp of raspberry puree and mix with corn starch. Cook the rest of raspberry puree and sugar to a boil. Add diluted corn starch and cook for a couple of minutes. Set the sauce aside to cool down.
- To assemble the cake put one heart shaped cookie crust on a plate. Take one heart shaped cream cheese mousse out of the mold (it has to be frozen solid), and place it on top of the cookie crust. Leave at room temperature for about half an hour to defrost.
- Pipe the raspberry sauce over the cake and serve immediately.
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