Heart-shaped cheesecake

Among our recipes - which perhaps can be defined more accurately as ‘aces up your sleeve’! - we have many for those romantic moments which you simply cannot let pass without a touch of elegance and passion. Today we have a heart-shaped cheesecake for you, a delicious dessert perfect for Valentine's Day. Prepared with a lovely biscuit base and an irresistible cream cheese filling, you can decorate the cheesecake with your favourite berries. In this case we use blackberries (you can also add a gelatine-based topping) but it is also gorgeous with strawberries, raspberries and cherries. Keep each layer in the fridge for the right length of time to ensure the cheesecake comes out at its best. This delicious dessert can be served to round off the most romantic evening of the year, with a generous sprinkling of icing sugar and lots of fresh fruits to decorate.

Ingredients

  • digestive biscuits 100 grams
  • butter 40 grams
  • brown sugar A teaspoon of brown sugar
  • cream cheese 100 grams
  • ricotta cheese 200 grams
  • icing sugar A teaspoon of icing sugar
  • vanillin Half a sachet of vanillin
  • blackberries 80 grams
  • gelatine 6 grams
  • liqueur 25 millilitres Cherry brandy
  • water 25 millilitres

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Information
60 minutes Total time
Serves 2 persons
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Preparation

Place the heart-shaped moulds on a tray lined with baking parchment and then make the biscuit base by mixing crumbled biscuits with brown sugar and melted butter. Mix until you have a compact consistency and then cover the bottom of each mould to a thickness of about 1 cm. Place in the freezer for an hour. Meanwhile, make the middle layer by mixing together the fresh cheese, icing sugar and vanilla. Fill a pastry bag with the mixture and make a second layer of at least 1 cm on top of the biscuit base. Decorate with blackberries and place still in the fridge for 2 hours to allow the cheesecake to set. Shortly before removing the mould from the refrigerator, made the topping. Wet the gelatine in cold water for a few minutes. Squeeze it and add to the cherry liquor water which you have gently warmed. Dissolve the gelatine in the water, let it cool and then pour it into the moulds to complete the third layer. Place in fridge for at least 3 hours.

Tips
Remember to respect the time the cheesecake should stay in the fridge, so that the final result is pleasing to both the palate and the eye. Professional confectioners overcome these long waits with a special ‘blast chiller’, but you'll have to wait a little longer.
Trivia
Although the cheesecake is made throughout the US, and particularly in New York, in fact it also has European origins, specifically on the Greek island of Delos.

Step by step

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