Million Heart Cheesecake Recipes

MILLIONAIRE'S CHEESECAKE

Steps:

• Grease a 23cm (9in) springform cake tin and line with baking paper.
• Preheat the oven to 160°C/320°F/gas mark 3.
• Place the flour, semolina and butter in a bowl and rub the contents with your fingers until the mixture forms breadcrumbs.
• Add sugar and stir until a smooth dough is formed.
• Spread the dough into the base of the cake tin and flatten to even it out.
• Bake for 35 minutes or until pale golden brown. Set aside to cool in the tin.
• Melt the butter in a pan and add the sugar.
• Slowly let the sugar dissolve into the butter while constantly stirring.
• Turn up the heat, add the caramel and let it reach bubbling point. Continue boiling for 4 minutes, stirring constantly until the caramel becomes thicker and darker.
• Remove from heat and set aside to cool.
• Reserve 150g (6oz) of the caramel for the cheesecake filling.
• When the shortbread and caramel have completely cooled down, spread the remaining caramel onto the shortbread base that is still in the tin.
• Place 150ml (6fl oz) of the double cream into a pan along with the reserved caramel.
• Stir over a low heat until the caramel has dissolved.
• Using a large bowl, sprinkle gelatine onto 60ml (4 tbsp) of cold water and leave to stand for 5 to 10 minutes.
• Gradually pour the caramel mixture to gelatine mixture while stirring vigorously to incorporate the ingredients.
• Beat the remaining cream and cream cheese together and then systematically add the gelatinous caramel mixture to it while stirring.
• Pour the contents over the caramel layer in the tin. Give it a quick wiggle to remove any air bubbles from the cheesecake then leave to set for at least 2 hours in the fridge.
• Heat the cream in the pan, then stir in the chocolate until smooth.
• Let the chocolate sauce cool down a bit before pouring it evenly over the cheesecake filling layer.
• Chill the cheesecake for at least 6 hours, but preferably overnight.
• Sprinkle with golden flakes and serve on its own. Enjoy!

MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE

Steps:

• Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
• Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
• Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
• Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

MILLIONAIRE'S CHEESECAKE

Steps:

• Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.
• Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.
• Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.

MILLION HEART CHEESECAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Mix the cookie crumbs, butter, granulated sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
• For the raspberry coulis: Puree the raspberries in a food processor or blender until smooth. Strain through a fine-mesh strainer to remove any seeds. Transfer to an eyedropper or small squeeze bottle.
• For the filling: Combine the cream cheese, confectioners' sugar, vanilla and salt in a medium bowl and beat with an electric mixer on medium until smooth, about 5 minutes. Beat the heavy cream to medium peaks in a separate bowl. Fold the cream cheese mixture into the whipped cream until just combined, being careful not to deflate the whipped cream.
• Pour the batter into the crust. Tap the pan on the counter gently a couple of times to release any air bubbles. Squeeze chickpea-size dots of the raspberry coulis 1/4 inch apart on the top of the cheesecake in a spiral pattern. Starting with the outermost raspberry dot, drag a toothpick or skewer through the centers of the dots to create hearts, making sure to follow the spiral pattern. Chill the cheesecake in the refrigerator uncovered until set to the touch, about 2 hours.

CHEESECAKES WITH RASPBERRY HEARTS

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool.
• Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.
• With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl.
• Spoon 3 tablespoons filling over crust in each cup. Drop two dots of raspberry puree about 1 inch apart in cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart.
• To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 34 minutes, rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours; remove from tins. Refrigerate in air-tight containers up to 5 days.