HEART SHAPED CLASSIC CHEESECAKE
| INGREDIENTS CRUST 6 graham crackers, made into crumbs 2 tbsp butter, melted CHEESECAKE 1, 8 oz, package cream cheese, softened 1/4 cup sugar 1/4 tsp vanilla extract 1 egg CHOCOLATE DRIZZLE 1/4 cup chocolate chips 1/4 cup heavy cream Optional: Cool whip, strawberries | HOW TO MAKE
CRUST
1.Pre-heat the oven to 400 degrees F. Place the graham crackers in a food processor or blender and pulse until they are crumbs.
2.Melt the butter in a small saucepan. Once melted, combine the butter and graham cracker crumbs in a bowl until the mixture is thick.
3.Lightly coat the heart shaped pans with non-stick cooking spray.
4.Place 4 tbsp of the graham cracker crumb mixture in the bottom of each pan and firmly press into the pan with a spatula.
5.Place the heart pans on a baking sheet and bake for 7-8 minutes, until the edges begin to brown.
6.Remove the pans from the oven and turn the oven temperature down to 325 degrees F.
CHEESECAKE
1.Combine the cream cheese, sugar, and vanilla in a mixing bowl, and beat using an electric mixer until fluffy.
2.Add in the egg and beat until incorporated.
3.Evenly divide the cheesecake mixture between the two pans, lightly shaking them back and forth to make the cheesecake smooth.
4.Bake for 25 minutes, or until the middle is a bit jiggly but not sticky when you touch the top.
5.Turn the oven off and leave the door open and allow the cheesecakes to sit in the oven for 30 minutes.
6.After 30 minutes, remove the cheesecakes from the oven and let them sit on a cooling rack for 30 more minutes.
7.Carefully remove the springform pans, refrigerate the cheesecake until you’re ready to serve them.
CHOCOLATE DRIZZLE
1.In a small sauce pan over low heat, combine the chocolate chips and heavy cream. Stir occasionally until everything is melted. Allow the chocolate to cool so it’s not too runny. Transfer the chocolate to a squeeze bottle or ziploc bag with one corner cut off and outline the cheesecakes with chocolate and drizzle more chocolate in the middle.
2.Before serving drizzle with chocolate and add a dollop of cool whip and a strawberry.
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