MELTING RED VELVET HEART CHEESECAKE CUPS

It's Valentine's Day once again and hearts are a-flutter_in the shops. Like Christmas, it is one of the most commercialized red letter days on the calendar.


Valentine's Day is not just for those wooed and cooed at but for everyone with a heart. We have every reason to celebrate the day with our loved ones, just to remember how we are lucky to have them around. 

A simple but enjoyable meal followed by a sweet dessert will warm everyone's heart. This dessert, inspired by the red velvet cake, will melt everyone's heart. Yes, even cold hearts can melt with this one. It is a mini soft set cheesecake in a cup with a melting red velvet heart center. It is a breeze to make so will have you pleased, too.

This recipe makes 12 cheesecake cups. Ramekins or muffin cups can also be used instead of the glass cups. 


Ingredients for the crumb crust:


1 c. digestive biscuit or graham cracker crumbs
5 tsps. light brown sugar
2 tbsp. melted butter


Mix everything together. Put 1 1/2 tablespoons of the mixture in each cup. Press lightly so it doesn't set solid. It has to remain crumbly so it can be scooped up easily with a spoon. 

Ingredients for the red velvet heart:

1/2 c. milk

2 tbsps. condensed milk

50 gms. white chocolate, chopped

1 tsp. cocoa powder

1 tbsp. melted butter

1 1/2 tsp. red food colouring

Warm up the milk in the microwave for 30-40 seconds. Mix with all of the ingredients and blend with a hand blender. Pour into greased moulds. I used a heart shaped ice mould (from Ikea) that takes in 1 tbsp. of mixture in each. You can use any shape you like. Freeze until firm (a few hours).


Unmold the hearts onto lined baking tray and re-freeze until ready to use.


Ingredients for the cheesecake:


1 c. cream cheese
300 mls. whipping cream
1/2 c. white sugar


Whisk the cream and sugar together until light and fluffy. Add the cream cheese and whisk again until combined. Spoon into a piping bag. Pipe into the crumb base lined cups. Level the tops with a spatula. Press a frozen heart in the center, making sure that it is fully set in so that it doesn't flow out of the heart shaped indentation when melted. The heart melts in a few minutes. It is then ready to serve.

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