Valentines Recipes

These little cheesecakes are a great dessert for a romantic dinner. They are also a great idea for a kid’s valentine’s party. Either way they are delicious and will most likely be added to your “must have” list of desserts, and will find their way to your table again long before next Valentine’s day.

Mini Heart Raspberry Cheesecakes

What You Need:

1 3/4 C shortbread cookies, crushed
3 T unsalted butter, melted
1/2 C raspberry preserves
1 (10 oz) pkg. frozen raspberries, thawed
3 (8 oz) pkgs. cream cheese, room temperature
1/2 C unsalted butter, room temperature
1 C sugar
2 T flour
1/2 C sour cream
2 t lemon juice
2 eggs
2 oz. semi sweet chocolate, chopped
1 t light corn syrup
1 t unsalted butter
3 T whipping cream
1 C fresh raspberries

How to Make It:

Place the oven heat on 350 degrees and allow it to heat while making the crust.

Place the crushed cookies into a mixing bowl.

Add the melted butter and mix until the completely moistened.

Press the mixture into the bottom only of a heart shaped muffin pan.

Bake 8 minutes, remove and allow them to cool 15 minutes.

Spread 1/2 t of the raspberry preserves over each crust.

Place the thawed raspberries into a blender and puree until very smooth.

Strain to remove any seeds and set the puree aside.

Place the cream cheese into a mixing bowl.

Add the 1/2 C butter and beat with an electric mixer on medium speed until
smooth.

Add the sugar and flour and continue beating until just blended together.

Add the sour cream, 1/2 C of the raspberry puree and the lemon juice and beat
until well blended.

Add one egg at time beating after each one until it is completely blended in.

Fill each heart shaped muffin cup 2/3 full of the mixture.

Place the muffin tin in a larger pan and fill the pan with enough water to come 1/2
way up the side of the tin.

Place both pans in the oven and bake the cheesecakes for 25 minutes until the
edges are puffed and the tops feel dry to the touch.

Remove the muffin pan from the water bath and cool to room temperature.

Refrigerate the cheesecakes overnight.

Place the chocolate, corn syrup and butter into a mixing bowl.

Place the whipping cream into a small saucepan and place over medium heat.

Bring the whipping cream to a brisk boil.

Pour the boiling whipping cream into the bowl with the other ingredients.

Stir until the ingredients have melted and the mixture is smooth.

Let stand until the chocolate is cooled but still pourable, stirring often.

Place the chocolate mixture into a zip top plastic baggie.

Cut a small hole in one corner of the baggie and pipe the chocolate over the top
of each cheesecake.

Top with a fresh raspberry before serving.

Serving Size:  24

Kids just love these little heart shaped cheesecakes.  Take them as treats to your
child’s school party or have them at home for a special after school treat.

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This entry was posted on Monday, February 9th, 2009 at 6:10 pm and is filed under Valentines Dessert Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.